Yields and Ratios of Different Meat Parts of Vigova Super M and Kuttanad Ducks: A Comparison

Gibin George T, Renuka Nayar, Stella Cyriac

Abstract: Duck meat has combined properties of red and white meat and has high nutritional values. Kerala with its network of inland water sources is an ideal place for duck rearing. A study was undertaken to compare the yields and ratios of meat parts of native dual purpose Kuttanad ducks (5-6 months) with the exotic broiler strain of Vigova ducks (6-8 weeks) based on slaughter and carcass weight. When compared to Kuttanad ducks; Vigova ducks exhibited significantly higher slaughter and carcass weights; breast meat and skin yield and its ratios; showing that it is typically a broiler breed of duck. Leg meat yield and ratios with and without skin was higher for Vigova duck which differed significantly (P

Keywords: Yield, ratio, Vigova Super M duck, Kuttanad duck