Muscovy and common duck: effect of system of breeding on slaughtering traits and meat quality

Abstract

Since meat quality is actually of great importance in Europe and open air rearing systems are preferred by the consumers, the authors evaluated the slaughtering traits of Muscovy and common ducks reared under different techniques (rearing period: whole inside a poultry house or finisher period at open air) Results showed that the system which presumes a finisher period at open air really determines differences in carcass traits and meat quality of both the studied ducks. However, the carcasses of the Muscovy ducks showed better traits than the carcasses of the common ducks, independently from the rearing technology adopted