Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems

ABSTRACT Rearing of American Pekin ducks in different production systems plays a vital role in the determination of the internal climatic conditions of the house for optimum health and meat quality parameters. The experiment was designed to evaluate the influence of different rearing systems fed on kitchen waste on meat quality parameters of American Pekin ducks. A total of 180 ducklings (10 days old) were distributed randomly into three experimental groups; intensive production system (IPS), free-range production system (FRPS), and pool with yard production system (PYPS). We investigate the physicochemical parameters, meat coloration, oxidative stress, and fatty acid (FA) profile of Pekin ducks. Ducks reared in PYPS showed better physico-chemical parameters and meat coloration than those of ducks reared in IPS and FRPS. Drip loss % and cooking loss % are significantly low in FPRS while (L*) l-lightness, (a*) redness, and (b*) yellowness are significantly higher in IPS (p≤0.05). The oxidative stress was reduced in PYPS due to the natural behavior of ducks. Moreover, the fatty acid profile was improved in PYPS fed with 100% kitchen waste. In conclusion, this experiment confirmed that ducks reared in PYPS improve their meat quality parameters, fatty acid, and oxidative stress.