Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market

The study assessed the carcass characteristics and meat quality of spent laying ducks (Khaki Campbell hybrid ducks) compared to broiler ducks (Muscovy ducks), with a focus on their suitability for the meat market. Sixty carcasses of each breed underwent evaluation for carcass characteristics, pH₂₄, chemical composition, physical properties, and sensory characteristics. The findings showed that spent laying duck carcasses had lower weights and percentage cuts compared to broiler ducks, except for drumsticks, feet, backsides, neck and head, and remainders. Spent laying duck leg meat had higher moisture, fat, and pH₂₄ levels, while breasts contained more total non-essential amino acids, such as aspartic acid and glutamic acid. In contrast, broiler duck breast meat had higher protein, ash, soluble collagen, myoglobin content, total soluble protein, myofibrillar protein proportions, and total essential amino acids, particularly lysine and arginine. Broiler duck leg meat had the highest total collagen and stromal protein levels. In terms of physical properties, raw broiler duck breast meat and spent laying leg meat were more dark red in color. Cooked breast meat from both duck breeds was also darker than duck leg meat. Spent laying duck leg meat had the highest drip loss, while broiler duck leg meat had higher cooking loss and shear force but lower drip loss. Sensory evaluations indicated that both duck breeds' breasts and broiler duck legs received higher overall preference scores compared to spent laying duck leg meat. To enhance spent laying duck meat quality, particularly its water-holding capacity, further improvements and the development of value-added products are recommended to increase utilization in the meat market.