Meat quality in an intergeneric factorial crossbreeding between muscovy (Cairina moschata) and Pekin (Anas platyrhynchos) ducks

The characteristics of the breast meat were studied on force-fed male ducks resulting from a factorial crossbreeding between the muscovy and Pekin duck. The measurements were aimed at characterising the meat of these various genetic types and at describing their genetic parameters. Overall, 99 animals were measured. We measured the zootechnical performances of force-fed ducks as well as the physico-chemical, mechanical and biochemical characteristics of the pectoral muscle. The analyses showed that the effect of the genetic type was significant for the weight data; muscovy ducks were the heaviest, Pekin ducks the lightest, with the two other genetic types being intermediate. The weight of the liver was equal for muscovy and hinny ducks and higher in the mule duck. For growth traits, additive effects were significant with a higher growth rate for muscovy genes, and a large heterosis effect was observed for foie gras weight. For physico-chemical traits, significant genetic effects were few but the muscovy additive effect induced a lighter meat and a favourable heterosis effect was found for muscle L* measured at 1 and 9 days post mortem. Muscle pH was influenced by additive effects, with a pH associated with muscovy genes. Finally, we remarked direct genetic effects estimated for textural properties that were favourable to the Pekin duck, which showed a more tender meat. In general, maternal effects were marginally significant.