Received: 14-05-2018 / Accepted: 12-07-2018
The study was carried out on Co Lung ducks from one day of age to 11 weeks of age in Thanh Hoa province in order to evaluate the carcass yield and meat quality. The results showed that at 9, 10 and 11 weeks of age the dressing percentage was 67.97,68.31 and 69.73%;the leg percentage was 12.24,12.98,and 12.95%, and the breast percentage was 12.06,12.94,and 12.96%, respectively.When the slaughter ageincreased, the loss of leg and breast weight during storage period and after cooking decreased while the toughnessincreased. The value of pH15 ranged from 5.82 to 6.35, pH24 ranged from 5.60 to 6.10. The meat color (L*) ranged from 42.80 to 46.74 while leg muscle was darker than breast muscle. Dry matter content of meat ranged from 23.01 to 24.46%, total mineral content from 1.23 to 1.32%, crude lipid content from 1.86 to 2.18%, and crude protein content from 18.61 to 20.41%. Co Lung duck meat contained a well-balanced array of amino acids,especially, essential amino acidswhich were higherat 10 weeks of age in comparison with 9 weeks of age.