Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

Abstract

The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks.

Keywords: carcass composition, conservation flocks, meat quality, spent duck