Comparison of meat quality traits in muscovy ducks reared under two different management systems

This study was designed to compare the meat quality traits in Muscovy ducks raised under extensive and semi-intensive management systems. Nine female birds from each system were randomly selected slaughtered at 18 wk of age. Meat samples obtained both breast (Pectoralis major) thigh (Biceps femoris) meats analyzed for physicochemical (color, pH, water holding capacity, cooking loss, proximate analysis) sensory properties. Results revealed that reared had a significantly higher live weight than extensively (p = 0.01). In contrast, showed < 0.05) relative weights giblet. A crude fat content, lower pH reported compared those 0.05). Breast semi-intensively redness, WHC, content However, rearing no significant effect > on lightness. analysis scores taste, odor, flavor, juiciness, tenderness, overall acceptability, irrespective cut conclusion, physiochemical influenced by systems ducks.