Table 4.
Content of muscles and fat (means, SEM) in duck carcasses* (n = 8)
| Items1 | Group2 | SEM | P-values | |
|---|---|---|---|---|
| 1 | 2 | |||
| Weight and proportion in carcass | ||||
| Breast muscles (g) | 352.84 | 350.61 | 12.34 | 0.932 |
| Breast muscles (%) | 16.43 | 16.17 | 0.56 | 0.831 |
| Leg muscles (g) | 239.83 | 266.64 | 11.50 | 0.257 |
| Leg muscles (%) | 11.17 | 12.29 | 0.53 | 0.304 |
| Total muscles (g) | 592.66 | 617.25 | 20.63 | 0.569 |
| Total muscles (%) | 27.60 | 28.47 | 0.95 | 0.663 |
| Skin with subcutaneous fat (g) | 547.75 | 522.69 | 18.03 | 0.506 |
| Skin with subcutaneous fat (%) | 25.49 | 24.11 | 0.82 | 0.421 |
| Abdominal fat (g) | 27.08 | 27.13 | 2.98 | 0.994 |
| Abdominal fat (%) | 1.26 | 1.25 | 0.14 | 0.986 |
| Total fat (g) | 574.83 | 549.81 | 19.92 | 0.549 |
| Total fat (%) | 18.77 | 17.82 | 0.65 | 0.486 |
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.