Meat quality of Italian strains of Muscovy, Common and MuscovyxCommon duck bred under two different

The meat quality of ducks were studied in relationship to two different rearing technologies(whole inside a poultry house; the first period in poultry house and the second period, from 29 days to slaughtering age, in pens at open air. Muscovy ducks and Common ducks were used for the trial. a sample of each species, reared under the two systems, was slaughtered (11 weeks MD males, 9 weeks MD females, 8 weeks both sexes of CD and 10 weeks mulards). Results showed that the system which imposed the open air period did not determine a reduction of growth speed, on the contrary males and Mulards improved their growth. No statistical differences were observed between slaughtering traits in relationship to the systems of rearing. Mulards showed carcass traits more similar to MD males (ready to cook carcass incidence was 63%, 65% and 58% in mulards, in MD males and in both sexes of CD, respectively). Breast muscles rate was higher in mulards than MD males, MD females and both sexes of CD (23% vs 20%, 17% and 17-18%) Abdominal fat incidence decreased with age and at traditional slaughtering ages was very low: mulards 0,8%, MD females 2,7%, MD males 1,5%, CD 1,3-2,2 %. dry matter of breast muscle was higher in mulards than in MD and CD. Shear force was lower in mulards than in all other species.