Carcass Composition, Parts Proportion and Fat Deposition of Meat-type Growing Ducks.

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  • 成長中の肉用アヒルにおける体成分，各部位重量および脂肪蓄積の推移
  • セイチョウ チュウ ノ ニクヨウ アヒル ニ オケル カラダ セイブン カク ブイ ジュウリョウ オヨビ シボウ チクセキ ノ スイイ

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This study was conducted to obtain the information on the changes in body weight, carcass composition, parts proportion and fat deposition of meat-type growing ducks from 1 to 10 weeks of age. The meat-type ducks grew more rapidly at an early age and the inflection points of growth curve were on 28 and 30 days of age for female and male ducks, respectively. From the view point of feeding efficiency, the market age of meat-type ducks at 6 weeks is more beneficial than that of at 8 or 10 weeks to reduce the feeding cost. The weights of breast with skin and bone, and wing in proportion to carcass weight increased with age, while the weights of thigh, drumstick and back were unchanged with age. As ducks grew, the carcass moisture decreased and the carcass fat increased while the carcass protein was constant. Serum triglyceride concentration increased whereas the total cholesterol concentration decreased as ducks aged.

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