Table 2 Comparison of the slaughter performance of ducks among the three positions

Dressing weight (g)

2054.550 ± 236.150^Aa

2088.500 ± 256.040^Aa

2486.610 ± 210.930^Bb

Dressed percentage (%)

80.740 ± 3.240^Aa

81.140 ± 3.050^Aa

77.110 ± 2.860^Bb

Half eviscerated weight (g)

1945.050 ± 222.930^Aa

1986.440 ± 229.860^Aa

2341.270 ± 200.290^Bb

Half eviscerated yield (%)

76.440 ± 3.210^Aa

77.230 ± 2.670^Aa

72.600 ± 2.670^Bb

Eviscerated weight (g)

1805.660 ± 206.510^Aa

1847.880 ± 213.740^Aa

2169.610 ± 189.810^Bb

Eviscerated percentage (%)

70.980 ± 3.250^Aa

71.850 ± 2.780^Aa

67.280 ± 2.800^Bb

Breast muscle weight (g)

122.870 ± 31.390^Aa

133.320 ± 32.260^Aa

164.790 ± 25.270^Bb

Breast muscle percentage (%)

13.450 ± 2.310^a

14.290 ± 2.400^ab

15.160 ± 1.560^b

Breast brisket (mm)

9.820 ± 2.230^a

10.060 ± 2.410^a

11.960 ± 2.620^b

Leg muscle weight (g)

116.210 ± 15.820^Aa

126.540 ± 15.630^Aa

140.100 ± 21.850^Bb

Leg muscle percentage (%)

12.890 ± 1.240^a

13.730 ± 1.160^a

12.930 ± 1.660^a

Skin fat (g)

330.050 ± 67.610^Aa

327.380 ± 70.390^Aa

446.770 ± 69.270^Bb

Percentage of skin fat (%)

18.140 ± 1.910^Aa

17.570 ± 2.120^Aa

20.550 ± 2.400^Bb

Abdominal fat (g)

19.630 ± 11.890^a

18.320 ± 9.760^a

26.930 ± 6.610^b

Percentage of abdominal fat (%)

1.050 ± 0.580^a

0.950 ± 0.440^a

1.230 ± 0.290^a

Heart (g)

12.600 ± 1.820^Aa

12.730 ± 2.040^Aa

15.600 ± 1.800^Bb

Liver (g)

50.290 ± 7.100^Aa

50.140 ± 8.540^Aa

66.610 ± 21.130^Bb

Muscular stomach (g)

49.630 ± 8.950^a

49.160 ± 8.180^a

56.430 ± 9.620^b

Glandular stomach (g)

6.510 ± 1.550^Aa

6.220 ± 1.050^Aa

8.340 ± 2.940^Bb

Spleen (g)

1.190 ± 0.400^Aa

1.110 ± 0.370^Aa

1.900 ± 0.970^Bb

Spleen index (%)

0.050 ± 0.010^a

0.040 ± 0.010^a

0.060 ± 0.030^b

Bursa of Fabricius (g)

0.940 ± 0.420^Aa

1.170 ± 0.420^Aa

1.850 ± 0.330^Bb

Bursa of Fabricius index (%)

0.040 ± 0.010^Aa

0.050 ± 0.020^Aa

0.060 ± 0.010^Bb