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Title:

Nutritive Value of Meat from Philippine White Mallard (Anas boschas L.) and Pekin (Anas platyrynchos L.) Ducks

Keywords:

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

Abstract:

The Philippine White Mallard duck was compared with Pekin duck for its potential in meat production. A total of 50 ducklings were randomly assigned to five (5) pens per treatment after one month of brooding. Each pen containing five (5) ducks was considered as a replicate. The ducks were raised until 12 weeks of age and dressed at the end of the growing period. Meat from both breeds was analyzed. The data were subjected to the Independent-Sample T-test. The 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. The total non-essential amino acid content 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. The fatty acid composition of the meat from both breeds did not show any significant difference, however, Philippine White Mallard duck was noted to have significantly higher cholesterol content in both skin and lean compared with Pekin ducks. Results of the study show that the nutrient content of meat from both duck breeds are comparable. On the health point of view, Philippine White Mallard duck meat has an advantage over Pekin due to the lower cholesterol content of the former.

Objectives:

1. The Philippine White Mallard duck was compared with Pekin duck for its potential in meat production.

Methods:

1. Independent-Sample T-test.

Findings and Results:

1. The 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.

2. The total non-essential amino acid content 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.

3. The fatty acid composition of the meat from both breeds did not show any significant difference, however, Philippine White Mallard duck was noted to have significantly higher cholesterol content in both skin and lean compared with Pekin ducks.

Conclusion:

1. Nutrient content of meat from both duck breeds are comparable.

2. On the health point of view, Philippine White Mallard duck meat has an advantage over Pekin due to the lower cholesterol content of the former.

This research is published at unpublished (1901, MSU- Naawan)