Effects of age and sex on the structural, chemical and technological characteristics of male duck meat

1. The aim of the study was to analyse the effect of age and ses on the che mical, structural and technological characteristics of mule duck meat. 2. Ten males and 10 females were weighed and slaughtered at 8, 10, 11, 12 a nd 13 weeks of age. Weight, pH value, colour, tenderness and juice loss of breast muscle were determined. 3. The activities of 3 enzymes (citrate synthase, beta-hydroxyacyl CoA dehy drogenase, lactate dehydrogenase) which indicate muscular metabolic activit y were assayed. 4. Chemical composition (moisture, lipids, proteins, minerals, lipid and ph ospholipid classes, fatty acid composition) of breast muscle was analysed. 5. Fibre type, fibre type percentage and cross-sectional areas were determi ned using histochemistry and an image analysis system. 6. For growth performance and muscular structure, the ideal slaughter age o f mule ducks is 10 weeks of age. Chemical and technological analysis indica ted that muscular maturity in Pectoralis major was reached at 11 weeks of a ge, but, at this age, breast lipid content is high. Moreover, after 10 week s of age, food costs rapidly increased. 7. Lastly, sexual dimorphism for body weight is minor. In this study, at an y given age, no significant differences between males and females were show n. Thus, it is possible to rear both sexes together and to slaughter them a t the same age.