Study On Meat Performance And Quality Of Different Meat Duck Breeds

The study was based on Cherry Valley duck, White muscovy duck and Black muscovy duck and Sumu duck in Breeding Example Base of JSAHVC. The experiment duck were slaughtered at 10 weeks, to study meat productire performance and quality. The results showed that:1. In comparison with Cherry Valley duck, white muscovy duck, Black muscovy duck and "Su-mu" duck, the slaughter rate, half net thorax percentage , whole net thorax percentage and chest muscle rate of Cherry Valley duck were the best; these of white muscovy duck were the lowest. The leg muscle rate of cherry valley duck was the lowest, while that of white muscovy duck was the best. The subcutaneous fat rate and abdominal fat rate of "Su-mu" duck were the lowest, while these of Cherry Valley duck were the highest.2. Cherry Valley duck and Sumu duck were worse in water holding capacity and meat tenderness, but better in cooked meat percentage and meat colour, expecially PH Value were the best. To the part of muscle, except for woder holding capacity of While muscovy, leg muscle were better than chest muscle.3. The water percentage of breast muscle were higher than leg muscle, especially Black muscovy. The crude protein percentage of chest in Cherry Valley duck were the highest, while leg muscle's were black muscovy, no difference among groups. The crude protein percentage of Chest muscle were higher than leg muscle, besides Back muscovy. The fat percentage of chest and leg muscle in Cherry Valley duck were the best, especially chest's significantly higher than while mussovy and Black mussovy. The crude protein of leg muscle were higher than chest muscle's, except or while muscovy duck.