Comparison of Various Yields of Vigova Super M and Kuttanad Ducks Based on Slaughter and Carcass Weight

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 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, carcass yields with skin, without skin and with giblets. Mean value of breast angle and yield of inedible offals were significantly higher (P < 0.01) for Kuttanad ducks. Cut up parts except back and wing were significantly higher (P < 0.05) for Vigova ducks. In both groups, breast showed the highest mean yield. Leg constituted the second highest cut up part in Vigova ducks, whereas it was back for Kuttanad ducks. The lowest mean yield was for thigh in both the ducks. On the basis of carcass weight, yields of meat and bones were significantly higher for Kuttanad ducks, however, the meat: bone ratios did not differ significantly. Vigova ducks were superior in carcass yield and could be used for meat production at a young age, making it suitable for commercial broiler production.