Table 3.
Carcass traits (means, SEM) of ducks* (n = 8)
| Items1 | Group2 | SEM | P-values | |
|---|---|---|---|---|
| 1 | 2 | |||
| Pre-slaughter BW (g) | 3063.75 | 3083.75 | 12.17 | 0.430 |
| Weight of carcass (g) | 2147.59 | 2168.68 | 11.82 | 0.391 |
| Dressing percentage (%) | 70.11 | 70.33 | 0.38 | 0.776 |
| Weight and proportion in carcass | ||||
| Neck with skin (g) | 264.93 | 258.08 | 7.99 | 0.683 |
| Neck with skin (%) | 12.34 | 11.91 | 0.37 | 0.580 |
| Wings (g) | 282.15 | 296.43 | 7.50 | 0.359 |
| Wings (%) | 13.14 | 13.67 | 0.34 | 0.457 |
| Offal (g) | 150.55 | 163.13 | 3.73 | 0.092 |
| Carcass remains (g) | 538.59 | 545.26 | 16.81 | 0.850 |
n = number of ducks used in quality analysis.
1
Each value represents the mean of four replicates (two ducks per pen).
2
1 = feed based on soybean meal, 2 = feed based on yellow lupin; values are means.
*
No significant differences, P-value >0.05.