Slaughter Performance and Meat Quality of New Meat Lines of Liancheng White Duck

In order to determine the meat quality and flavor characteristics of the new meat lines of Liancheng white duck,the slaughter performance,muscle nutrients,delicious amino acids,essential acids and total amino acid of two new meat lines of Liancheng white duck raised for 70days were measured and comparatively analyzed with the original Liancheng white duck.The results showed that the eviscerated rate,pectoral rate,sebum rate,abdominal fat of the new meat strain(Ⅰ)and(Ⅱ)of Liancheng white duck were significantly higher than that of original Liancheng white duck(P<0.05),but no significant differences on drip loss rate and contents of water,crude protein,crude fiber,crude fat,delicious amino acid,essential amino acid and total amino acid(P>0.05)..It is suggested that the new meat lines of Liancheng white duck had improvement in the early-stage growth rate,and the meat quality was consistent with the stock seed Liancheng white duck.