NUTRITIVE VALUE OF MEAT FROM PHILIPPINE WHITE MALLARD (Anas boschas L.) AND PEKIN (Anas platyrynchos L.) DUCKS

Jerico M. Consolacion, Maria Cynthia R. Oliveros

Abstract


Philippine White Mallard duck was compared with Pekin duck for its potential in meat production. A total of 50 ducklings were randomly assigned to 5 pens per treatment after 1 month of brooding. Each pen containing five ducks was con­sidered as a replicate. Ducks were raised until 12 weeks of age and dressed at the end of the growing period. Data were subjected to the Independent Sample t-test. Essential amino acid profiles of both duck breeds have no significant differences except for leucine and isoleucine in which higher levels were obtained in Pekin duck meat. Total non-essential amino acid of Pekin duck meat was also sig­nificantly higher than the meat from Philippine White Mallard although the individual amino acid did not differ between breeds. Fatty acid composition from the meat of both breeds of duck did not show any significant differences. However, Philippine White Mallard duck was noted to have significantly higher cholesterol content in both skin and lean compared with Pekin ducks. Results showed that nutrient content of meat from both duck breeds were comparable. On the health point of view, Pekin duck meat has an advantage over Philippine White Mallard due to lower cholesterol content.

Keywords


amino acid, cholesterol content, fatty acid, Pekin, Philippine White Mallard

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