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- Meat Characteristies of Mallard and Muscovy Ducks and Their Hybrid
Meat Characteristies of Mallard and Muscovy Ducks and Their Hybrid
Thesis Abstract:
Sixty 12-weeks-old Muscovery (Cairina muschata), Mallard (Anas boschas) and F1 Muscovy x called hybrid were studied to determine the physical characteristics of fresh uncooked carcasses and the sensory properties were observe in five batches consisting of two males and two females for each of the three groups of mating types in each batch.
Results indicated that live weight significantly influenced the dressed and eviscerated yields of the ducks.
Among the mating types, significant differences were noted in the breast, wing, neck with skin, yield of breast lean, total lean, lives, heart, gizzard, feet, lungs, and head.
Except for juiciness score, the three mating types did not differ in flavor, off-flavor, tenderness and general acceptability.
Sex had no significant effects on the physical and sensory characteristics, cooking values and general acceptability of the meat, However, interaction of the mating types and sex had significant effects on yield of rib back, thigh and drumstick.
