Table 5.

Physicochemical parameters (means, SEM) of breast and leg muscles from ducks (n = 8)

Items1	Group2		SEM	P-values
	1	2
Breast muscles
pH15	5.96	5.95	0.07	0.954
pH24	5.94	5.89	0.04	0.503
Colour
L*	40.67b	43.44a	0.69	0.041
a*	10.99	11.57	0.50	0.572
b*	1.13b	2.92a	0.35	0.005
Water-holding capacity (%)	34.73	36.19	1.06	0.512
Drip loss (%)	1.06	1.28	0.17	0.537
Cholesterol (mg/100 g)	82.72	81.13	2.72	0.917
Collagen (ug/mg)	22.13b	29.98a	1.33	0.019
Leg muscles
Colour
L*	38.05	39.64	0.81	0.341
a*	10.07	10.41	0.81	0.843
b*	1.19	1.19	0.46	0.995
Water-holding capacity (%)	37.04b	48.50a	2.56	0.019

n = number of ducks used in quality analysis; pH₁₅ = 15 min post-mortem; pH₂₄ = 24 h post-mortem; L* = lightness; a* = redness; b* = yellowness.

¹Each value represents the mean of four replicates (two ducks per pen).

²1 = feed based on soybean meal, 2 = feed based on yellow lupin; values are means.

^a,bColumns marked with different letters differ significantly between groups, P-value <0.05.