Carcass Composition, Meat Quality, and Digestive and Skeletal Traits of Muscovy and Pekin Broiler Ducks

The aim of this study was to compare carcass composition, meat quality, digestive tract morphometry, and leg bone dimensions of Pekin and Muscovy ducks. The study involved 40 birds, including 10 males and 10 females from each genotype, reared to market age. Carcass traits, physicochemical properties of breast and leg muscles, texture parameters, internal organ development, intestinal measurements, and selected dimensions of the femur and tibia were evaluated. The results demonstrated a significant effect of duck genotype (p < 0.05) on carcass weight, dressing percentage, and the proportion of neck, wings, and skin with subcutaneous fat. Genotype also affected meat color (L*, a*, b*), intramuscular fat and collagen content, cooking loss, pH, electrical conductivity, and selected texture parameters of breast muscles. Differences were also observed in the mass and proportion of internal organs, most intestinal morphometric traits, and selected bone measurements. Sex had a significant effect on body and carcass weight, selected meat quality traits, intestinal measurements, and leg bone dimensions, with males generally showing greater body size and more developed skeletal structures. Significant interactions between genotype and sex were observed for several analyzed traits. The findings indicate that both genotype and sex substantially affect slaughter traits and meat quality characteristics of ducks.