Author : Smudraprabhut Suraluck

Summary : A total of sixty (60) twelve-week old Muscovy (Cairina Muschata), Mallard (Anas Boschas) and F1 Muscovy x Mallard hybrid were used to study the physical characteristics of fresh uncooked carcasses and sensory characteristics and general acceptability of cooked duck meat. The ducklings were observed in five batches consisting of two males and two females for each of the three groups of mating types in each batch. Results of this study indicated that live weight has significant influence on the dressed and eviscerated yields of ducks. Significant differences among mating types were observed in the breast, wings, neck with skin, yield of breast lean, total lean, liver, heart, gizzard, feet, lungs, head and mean panel scores for juiciness. Sex had no significant effects on the physical and sensory characteristics, cooking values and general acceptability of meat. Interaction of mating types and sex had significant effects on yield of rib back, thigh and drumstick.