Comparison of Chemical Composition and Nutritive Value Characteristics of Vigova Super M and Kuttanad Ducks

Abstract

A study was conducted to compare the chemical composition and nutritive value characteristics of Vigova Super M duck, a broiler duck strain and Kuttanad duck, a dual purpose duck indigenous to Kerala. Chemical composition characteristics, viz., proximate composition including moisture, fat, protein ash and carbohydrate, mineral composition and nutritive value characteristics including calorific value and per Recommended Daily Allowance (RDA) for human diet, of breast and thigh muscles of the two groups of ducks were studied. Vigova thigh meat showed significantly higher (P<0.05) moisture content while Kuttanad thigh meat showed significantly higher (P<0.05) fat content. Higher mean protein, ash, sodium and potassium values were observed in Kuttanad duck meat, values being higher for thigh meat than breast meat. The highest calorific value from carbohydrate was found in Vigova breast meat and it differed significantly (P<0.05) from all others.  Calorific value of protein, fat  and per cent contribution to RDA were highest in Kuttanad thigh and lowest in Vigova breast meat and differed  significantly (P<0.05) The highest energy value, contribution to RDA of sodium and potassium was from Kuttanad thigh meat. Significant difference (P<0.05) in contribution to RDA was observed between Kuttanad and Vigova thigh meats with respect to sodium and potassium. Highest contribution to RDA of calcium and phosphorus was from Vigova breast. Kuttanad duck meat could meet the recommended human daily allowance for various nutrients better and this breed can be popularised as a meat breed in respect to the above nutrients.