The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks.

The aim of this study was to compare two different strains of Pekin duck and to answer one scientific hypothesis: 1) Strain and sex influence live body weight, hot and cold carcass weights and carcass portions weights and yields, fatty acid content, fatty acid total cholesterol and α-tocopherol contents of meat. The study used 50 individuals of each strain in comparison (Cherry Valley and Grimaud) equally divided between both sexes), raised in equal rearing and feeding conditions. The results show that, when raised in equal rearing and feeding conditions and slaughtered at matching age, the strain had no significant influence on live body weight at slaughter, warm and cold carcass weights. Moreover, the strain influence was quite limited to the weight of wings, feet and gizzard (P < 0.05). On the other hand, sex had a strong influence (P < 0.05) on live body weight at slaughter, warm and cold carcass weights and carcass portions weights, which were heavier in male than female ducks, except for neck and abdominal fat pad weights. Regarding duck's meat fatty acid (FA) composition: the sex had no significant influence in total FA content, FA partial sums, FA ratios and lipid quality indexes; the strain influence was limited to the total n-3 PUFA and the n-6/n-3 ratio and no other statistical significant difference (P < 0.05) was observed; the meat portion influence included all FA partial sums (when expressed as g/100 g of total FA), all FA ratios and all lipid quality indexes. The total cholesterol and α-tocopherol contents were not influenced by the sex, but were both influenced by the strain and meat portion (P < 0.05). The duck meat from both strains could be classified as an Extra lean meat, and regarded as a healthy option, since: 1) the PUFA is the predominant FA group; 2) presents low total cholesterol content; 3) includes plasmalogens, a class of phospholipids, regarded as important biomolecules with potential health attributes.