Articles | Volume 47, issue 3
10 Oct 2004
 | 10 Oct 2004

Slaughter value and meat quality of Muscovy ducks, Pekin ducks and their crossbreeds, and evaluation of the heterosis effect

K. Wawro, E. Wilkiewicz-Wawro, K. Kleczek, and W. Brzozowski

Abstract. The studies were conducted on 200 Muscovy ducks, 100 Pekin ducks of the A-44 strain and 200 their crossbreeds (sex ratio: 1:1). The ducks were fed complete commercial diets, appropriate for respective species. Slaughter and slaughter value estimation were performed at the age of: 7 weeks – for males and females of the A-44 strain, 10 weeks – for Muscovy females, and 12 weeks – for Muscovy males and crossbreeds (♂ and ♀). Analysis of the chemical composition, physicochemical properties and sensory properties of meat was made on breast muscles. The heterosis effect on the slaughter value and meat quality was additionally estimated in hybrids.

The highest live body weights were reported for Mucovy drakes (4450 g), and the lowest – for ducks from this genetic group (ca. 2400 g). The crossbreeds were characterized by average body weights (2980 g), but the highest relative meatiness (ca. 54%) and the lowest fatness (ca. 20%) of carcasses. The best sensory properties were reported for muscles of ducks of the A-44 strain. A favorable heterosis effect was observed in crossbreeds: positive in relation to meatiness and negative in relation to fatness, undesirable in the customers’ opinion. No favorable heterosis effect was noted in most meat quality traits.