Development of meat duck strain with high performance by Osaka duck [Japan]
1996
Izumo, A. (Osaka-fu. Agricultural and Forestry Research Center, Habikino (Japan)) | Kasai, K. | Irie, M.
An attempt to produce a new strain of meat duck with high performance (low fat) was carried out on the base of Osaka prefecture original "improved Osaka strain" (for dual purpose of meat and egg; Osaka duck). Male Peking duck (Cherry Valley line, England only purpose of meat; meat duck) and female Osaka duck were used as breeding ducks, and female hybrid duck (first generation; F1) was breeded with male Peking duck again for next generation (F2). The live weight of Osaka duck (3,011g) is smaller than that of meat duck (3,867g), and F2 shows middle weight (3,369g) after 10 weeks fattening. The weight of breast muscle was significantly heavier in meat duck than that of others but the proportions of breast muscle to the live weight were not different at all in all strains. The weight of subcutaneous fat shows similar result to breast muscle. And here, the proportion of subcutaneous fat to the live weight was significantly lower in Osaka, F1 and F2 ducks than i meat duck. These results show Osaka duck is low fat strain and it's strong property was also observed in F1 and F2 in fattening. This suggests the possibility of a new strain of meat duck with high performance (low fat) based on Osaka duck
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