Three hundred and twenty four of both Sudani male and female ducklings , 2-wks-old were used, weighed and divided into nine treatment groups of 3 replicates each for both sexes to investigate the effect of different dietary levels of metabolizable energy (ME) and crude protein (CP) in a factorial design (3x3x2) on growth performance, carcass traits and chemical analysis of meat for Sudani ducklings during the growth period (2-20 weeks of age ).The dietary treatments were 2600 (ME1), 2800 (ME2) and 3000 (ME3) kcal /kg, each contained 18 (CP1), 20 (CP2) and 22 (CP3) % crude protein from 2 - 8 wks of age (starter), whereas, from 9- 20 wks of age (grower), these diets had 2550, 2650, and 2750 kcal of ME/kg, each contained 12, 14 and 16 % CP for both sexes.
Results obtained could be summarized in the following:
1. Live body weight (LBW) of Sudani ducklings at 20 wks of age and body weight gain (BWG) during the overall experimental period (2-20 wks of age) were significantly improved by increasing both ME and CP levels in the diet. Male ducklings had significantly heavier LBW and better BWG than female ducklings during experimental period. Both LBW and BWG values recorded the best values by the interaction between either ME3 or ME2 and CP2 level.
2. Feed consumption (FC) per duckling was significantly decreased, while feed conversion ratio (FCR) was significantly better by increasing both ME and CP levels in the diet during the overall experimental period. Male ducklings had significantly more FC and better FCR than female through the overall experimental period.
3. Abdominal fat percentage was significantly increased by increasing ME level, whereas, it was not affected by increasing CP level in the diet. Eviscerated carcass and total edible parts percentages were significantly higher for male than female ducklings, whereas abdominal fat was significantly lower. Protein content of duckling meat was significantly increased, whereas, ether extract content was significantly decreased by decreasing ME level in the diet. Male duckling meat had significantly higher protein and ash content and lower ether extract than female meat.