Fattening performance and meat quality of Pekin ducks under different rearing systems

World's Poultry Science Journal · Aralık 2017

Makale Bilgileri

DergiWorld's Poultry Science Journal

Yayın TarihiAralık 2017

Cilt / Sayfa74 · 61-68

DOI10.1017/S004393391700099X

Scopus ID2-s2.0-85038257913

Özet Pekin ducks are easily reared in a wide range of conditions. As waterfowl, the growth, digestive system and visual perception of Pekin ducks are different to chickens. Generally, ducks are raised for meat production. The fat content as well as the myoglobin and haemoglobin content of duck meat are higher than that of chicken meat. In duck rearing, both the fattening performance and the quality of meat are important from the consumer's and the producer's point of view. Different rearing systems are used for ducks which affect the welfare, fattening performance, quality of meat and economics of the products. The aim of this review is to discuss the effects of different rearing systems used for Pekin ducks on fattening performance and quality of meat.