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Comparison of Physical Meat Characteristics of Local and Pekin Ducks
Bugiwati S.R.A.
Aip Conference Proceedings
Abstract
This study was aimed to evaluate the differences in the physical meat characteristics of local duck from South Sulawesi compared to Pekin duck. A total of 5 male ducks from each local and Pekin ducks were kept intensively in the experimental cage unit of the Animal Breeding and Genetics Laboratory of the Faculty of Animal Science, Hasanuddin University. Ducks were reared and given commercial feed, and at the end of the rearing period, the ducks were fasted and rested for eight hours and then slaughtered for analysis of the physical quality of the meat. Parameters measured included pH, cooking loss, tenderness, water holding capacity, and meat color (L*, a*, b*) based on the thigh and breast meat samples. The results showed that there were significant differences between local ducks and Pekin specifically in cooking loss parameters of breast meat samples (19.0% vs. 24.6%), tenderness of raw thigh meat (0.789 kg/cm2 vs. 0.906 kg/cm2), and breast flesh color L* (38.57 vs. 44.82), while the other parameters were not significantly different. These results indicate that the meat quality of Pekin duck and local duck have almost the same physical characteristics.