الفهرس 
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Abstract
Economic Evaluation of Some Unconventional Rations in Duck Farms
This work was carried out in farm in sharkia government, in duration from 24/4/2013 to 9/7/2013. To study effect of use different levels of olive cake replace the yellow corn in ducks rations and its effect on growth rates, carcass characteristics and range of useful from high fiber levels. A total number of (two handered, unsexed one – day old), Muscovy ducklings were used in this experiment. All ducks were weighted individually and distributed randomly among four treatments each treatment include (50) ducks were nearly similar in initial average body weights and each treatment divided to five replicates each replicate contain (10) ducks. where each ducks groups fed on starter and finisher diets containing the same levels of energy and protein and different levels of olive cake replace the yellow corn, ducks groups fed on starter diets from 1 day of age to 42 days, then ducks groups fed on finisher diets from 43 days to 77 days, the ducks groups kept under the same conditions from management, vaccinations, temperature and lighting.Ducks groups feeding as following: T1 group: fed on starter and finisher control diets without olive cake.
•T2 group: fed on starter and finisher diets contain 10 % olive cake replace yellow corn.
•T3 group: fed on starter and finisher diets contain 15 % olive cake replace yellow corn.