Development of selected performance, dressing and meat quality traits of Pekin ducks in relation to genotype and phytogenic feed additives

The aim of this study was to determine the effect of the genetic origin of ducks and the use of phytogenic additives in their feeding on performance indices, slaughter value and dressing percentage, as well as meat quality. The experimental material consisted of three genetic groups of Pekin ducks: Polish Pekin P-33 (P), Dworka D-11 (D) and Star 53 H.Y. (S). A 7-week experimental rearing of 216 commercial hybrids (3 x 72 animals) was carried out. Within each genetic line, three feeding groups were established, differing in the use of plant-based additives in the feed mixture (5% herb mixture or 5% black cumin seed). To assess slaughter value and meat quality of the ducks, 18 birds from each group were selected, including 9 males and 9 females. It was shown that the basic performance and slaughter value traits of Pekin ducks depend (p <= 0.05) on their genetic origin. The most favourable (p <= 0.05) rearing efficiency and slaughter value (body, carcass and meat weight) were found for commercial Star 53 HY ducks. Their breast muscles were characterized by higher (p <= 0.05) cooking loss and lower (p <= 0.05) collagen content. The genetic origin of the ducks was shown to influence (p <= 0.05) economic efficiency of rearing, dressing percentage and chemical indicators of meat (except for water content in breast muscles) and some physical characteristics (pH24, cooking loss, colour lightness of leg muscles and electrical conductivity in breast muscles). Supplementation of the standard diet of ducks with phytogenic additives (mixture of herbs, black cumin seeds) at a level of 5% had (p <= 0.05) a negative effect on body, carcass and meat weight, and a positive effect on the physical characteristics of meat related to water loss (pH24 and cooking loss).