Meat Quality of Intensively Fattened Ducks Broilers


Thracian University, Agricultural Faculty, BG-6000 Stara Zagora, Bulgaria


ALEXIEVA, D., A. GENCHEV and V. DRBOHLAV, 1999. Meat quality of intensively fattened ducks broilers. Bulg. J. Agric. Sci., 5: 475-478

The investigation was carried out with two groups of ducks. The first group was composed of 30 males White Pekin ducks. The second one was formed from 30 males Musk ducks. The ducks were raised on a floor and were fed ad libitum with standard mixtures of the same content and nutritive value. At the age of 8 weeks a slaughtering analysis was made on a dozen ducks of each group. A sample of m. pectoralis superficialis was used for meat-merit analysis. Following parameters are tested: chemical content, pH (measured 45 min and 24 h post mortem), water holding capacity (WHC), colour, hem-pigment content and tenderness of raw meat. The 8 weeks old ducks from I group have 15% higher live weight than the ducks from the II group. The meat of the Musk duck was more coloured (R525 =20.09%). The reason for this is the higher concentration of hem-pigments (3.26 mg/g versus 2.75 mg/g in the Pekin ducks meat. The meat is very tender especially in the Musk ducks 3.97 kg/cm2 , but the differences between the two groups are not statistically confident.

Key words: ducks, meat quality, pH, water holding capacity, hem-pigment content.