Analysis of growth performance and carcass and meat quality of different crossbreeds of Cherry Valley duck.

1. Duck breeding and production are facing great opportunities in China, as the market for small-sized high-quality duck is rapidly expanding. Therefore, breeding the most suitable genetic stock has become an important goal.2. This study assessed body and carcass weight, slaughter rate and meat quality of offspring of three cross combinations; Cherry Valley duck (CV♂) × Small-sized Pekin duck (PK♀), CV♂×Taiwan white duck (TW♀), CV♂×Putian white duck (PT♀) and the corresponding pure lines at 56 d of age. These 420 ducks were raised in seven separate groups (10 pens/group, 3♂+3♀/pen).3. Body and carcass weights were significantly lower in the three cross combinations than CV ducks (P = 0.042 and P = 0.012). Abdominal fat was lowest in CV♂×PK♀, whereas the breast and the leg muscle weights were significantly higher in CV♂×PK♀ compared to CV♂×TW♀ and CV♂×PT♀ (P = 0.018 and P = 0.023). No difference was observed in the visceral tissues among the three cross combinations or compared to CV ducks.4. The performance indicators suggested that CV♂×PK♀, CV♂×TW♀ and CV♂×PT♀ cross combinations are best suited for segmented duck meat, featured duck meat and whole-duck processing, respectively.