The Effect of a Balanced Diet Containing Yellow Lupin (Lupinus Luteus L.) on Carcass and Meat Quality of Broiler Ducks

ABSTRACT The aim of this study was to compare the final productivity parameters, carcass and meat quality in ducks fed with yellow lupin (Lupinus luteus) as a protein source instead of soybean meal. 200 Cherry Valley ducks were divided into two equal groups. Control (1) was fed with soybean meal, experimental (2) was fed with yellow lupin. Productivity parameters were calculated. After 8 weeks of rearing, 10 ducks from each group were slaughtered. The pH of breast muscles was measured 15 minutes and 24 hours post-mortem. Carcasses were dissected and each carcass part was weighed. After dissection, breast and leg muscles were analysed for selected parameters of meat quality (water holding capacity, and colour). Additionally, drip loss in breasts was analysed. The body weight of ducks, as well as FI and FCR between groups was compared (p0.05) between groups in post-slaughter parameters, but the weight of offal was higher (p0.05). Lightness (L*) and yellowness (b*) of breast muscles were higher (p