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ORIGINAL PAPER
Comparative studies on performance and meat texture traits in Pekin duck genetic resources and commercial hybrids
1
Department of Poultry Breeding, National Research Institute of Animal Production,
32-083 Balice n. Kraków, Poland
2
National Research Institute of Animal Production,
32-083 Balice n. Kraków, Poland
Publication date: 2026-06-24
Corresponding author
L. Lewko
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
KEYWORDS
TOPICS
ABSTRACT
The aim of the study was to determine and compare basic performance and slaughter traits, as well as meat texture in Pekin ducks from two genetic groups: Star 53 H.Y. (commercial hybrid, Grimaud Frères, France) and P-33 (Polish Pekin, domestic genetic resource), with consideration of bird sex. The experimental material consisted of 160 Pekin ducks, divided into two groups (80 birds each) according to genetic origin: A – Polish Pekin P-33 and B – Star 53 H.Y. The results showed more favourable (P ≤ 0.05) performance trait values in the commercial group compared to the genetic resource group of Pekin ducks, including growth rate in the last (7th) week of rearing, final body weight, slaughter yield, carcass weight, proportion of breast muscle, skin with subcutaneous fat in the carcass, and remainders (neck, wings, skeleton). Analysis of meat texture indicated significant differences (P ≤ 0.05) between the two flocks only after heat treatment: meat from the conservation group was more tender in both blade shear tests.
CONFLICT OF INTEREST
The Authors declare that there is no conflict of interest.
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