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Fattening performance and meat quality of Pekin ducks under different rearing systems

Published online by Cambridge University Press:  07 December 2017

E.E. ONBAŞILAR  and
S. YALÇIN
E.E. ONBAŞILAR*
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
S. YALÇIN
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkey
*
Corresponding author: onbasilar@ankara.edu.tr
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Abstract

Pekin ducks are easily reared in a wide range of conditions. As waterfowl, the growth, digestive system and visual perception of Pekin ducks are different to chickens. Generally, ducks are raised for meat production. The fat content as well as the myoglobin and haemoglobin content of duck meat are higher than that of chicken meat. In duck rearing, both the fattening performance and the quality of meat are important from the consumer's and the producer's point of view. Different rearing systems are used for ducks which affect the welfare, fattening performance, quality of meat and economics of the products. The aim of this review is to discuss the effects of different rearing systems used for Pekin ducks on fattening performance and quality of meat.

Keywords

Pekin duckrearing systemfattening performancemeat quality
Type
Reviews
Information
World's Poultry Science Journal , Volume 74 , Issue 1 , March 2018 , pp. 61 - 68
Copyright
Copyright © World's Poultry Science Association 2018 

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