Evaluation of Korean Native Ducks on Production Efficiency Factor, Carcass Yield, Partial Meat Ratio and Meat Quality with Weeks

This work was carried to evaluate production efficiency factor, carcass yield and meat quality with weeks of Large-type Korean native ducks. Korean native ducks (n = 90) from National Institute of Animal Science (RDA, Korea) were used in this work. Ninety ducks were divided into 6 groups (15 birds/group) and were fed with meat-type duck diets for 8 wk old. When ducks grew at specific wk (6, 7 and 8 weeks), 2 ducks per group were slaughtered at 6, 7 and 8 wk old. Production efficiency factor, carcass yield, partial meat and meat quality were researched in this work. There was no significant difference on livability with weeks, but body weight at 7 and 8 wk old was higher than that at 6 wk old (P0.05). Feed conversion ratio at 6, 7 and 8 wk old were 2.25, 2.69 and 3.21, respectively, so there was significant difference with weeks (P0.05). Production efficiency factor at 6, 7 and 8 wk old were 256.6, 199.8 and 153.0, respectively, so there was significant difference with weeks (P0.05). Carcass yield at 8 wk old was higher than that at 6 and 7 wk old as 73.5% (P0.05). Lightness at 6, 7 and 8 wk were 41.8, 39.0 and 38.1, respectively, and that at 6 wk old was the higher than other weeks (P0.05). There was no significant difference on redness at 6, 7, and 8 wk old (P0.05) and yellowness at 8 wk old was higher compared to other weeks (P0.05). Cooking loss was the highest at 6 wk old as 31.6%, but water holding capacity was the highest at 8 wk old (P0.05). There was no significant difference on shear force among weeks. pH at 6 wk old was the lower than that of other weeks as 5.84. Moisture content significantly decreased with weeks (P0.05) and fat content at 8 wk was the highest as 1.88% (P0.05). Protein content significantly increased with weeks until 20.9% at the age of 8 wk (P0.05). Ash content at 7 and 8 wk old was the higher than that at 6 wk old (P0.05). There was no significant difference on juiciness, tenderness, and flavor with weeks. Finally, these results may provide that shipping time at 7 wk old preferred to that at 6 and 7 wk old, but further research was needed because of deficiency of data.