Scienceline Publications Journal of World's Poultry Research 2322-455X 6 1 2016 March Effects of Feeding Dietary Palm Kernel Cake on Egg Production and Egg Quality of Khaki Campbell Duck 01 05 http://jwpr.science-line.com/attachments/article/35/J%20World%20Poult%20Res%206(1)%2001-05,%20March%2025,%202016.pdf EN Anjas Asmara Samsudin Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia Nickcarlstann Hendry Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Khin Thida Khaing Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor The study examined the effects of graded levels of Palm Kernel Cake (PKC) on the laying performance and egg quality in Khaki Campbell ducks. Twenty-seven female Khaki Campbell ducks were randomly assigned to three dietary treatments viz T1 (0% PKC; control), T2 (15% PKC) and T3 (35% PKC) and the performance characteristics and egg quality traits were examined for 4 weeks. Ducks fed T2 and T3 had higher intake than the T1 birds. Nonetheless, diet had no effect on the feed conversion ratio in ducks. Similarly, dietary PKC did not affect the weekly egg production and the percentage of hen-day production. Ducks fed T2 and T3 had greater egg weight compared with T1. The egg haugh unit, shell thickness and yolk color were not affected by dietary PKC. Results indicated that Khaki Campbell ducks could tolerate up to 35% PKC in their diets without detrimental effects on egg production and egg quality. Palm Kernel cake Intake Egg quality Egg production