Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented ted koji

ABSTRACT. We evaluated meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata (HC) with fermented red koji (FRK). In total, 240 one-day-old Pekin ducks (160 males and 80 females) were allocated to four diet treatments (control, 1% HC powder mixed with FRK, pelleted 1% HC with FRK, and coated pellets of 1% HC with FRK). At days 3 and 7 of storage, pH values were slightly influenced (p