Articles | Volume 63, issue 1
Arch. Anim. Breed., 63, 137–144, 2020
Arch. Anim. Breed., 63, 137–144, 2020

Original study 05 May 2020

Original study | 05 May 2020

Comparison of some meat quality and liver characteristics in Muscovy and mule ducks

Dariusz Kokoszyński et al.

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Cited articles

Baéza, E., Salichton, M. R., Marche, G., and Juin, H.: Effect of sex on growth, technological and organoleptic characteristics of the Muscovy duck breast muscle, Br. Poultry Sci., 39, 398–403, 1998. 
Baryłko-Pikielna, N. and Matuszewska, I.: Sensory food testing, 1st Edn., PTTŻ Kraków, 1–375, 2009. 
Bednarczyk, M.: Muscovy duck – breeding, breeding and hatching eggs production technology, Biul. Inf., 3, 49–55, 1981. 
Biesiada-Drzazga, B.: Ducks, in: Poultry breeding and utilization, edited by: Jankowski, J., PWRiL Warsaw, 377–396, 2012. 
Braine, A.: The French and international duck market, in: Proceedings of the national ITAVI duck roasting day, Angers, France, 22 May 2010. 
Short summary
The study used 46 Muscovy and 44 mule ducks. The analysed ducks of different genotype differed significantly in the water content, sodium content, and redness of breast muscles; in the water, fat, and zinc content of leg muscles; and in the sodium, iron, and copper content of liver. The sex of birds had a significant effect on the mineral content (Na, K, P, Mg, Zn, Fe, Cu) of liver and leg muscles (except for iron and zinc) and on the sodium content of the breast muscle.