Carcass Yield, Chemical Composition, and Fatty Acid Profile of Duck from Conventional and Organic Farming and Wild Populations

This study evaluated the carcass characteristics and nutritional composition of duck meat from farmed (organic and conventional) and wild sources. Duck carcasses were analyzed to determine carcass traits (weight and yield of individual carcass portions) and meat quality parameters, including chemical composition and fatty acid profile. Results showed that farmed ducks (conventional and organic) had significantly higher live weight, carcass weight, and dressing percentage compared with wild ducks (p < 0.05). Conventional and organic groups exhibited comparable carcass yields; however, organic ducks demonstrated greater deposition of skin and subcutaneous fat, which may be partly attributed to their longer production period (~7 months) compared with conventional ducks (~45 days). Wild ducks had markedly lower carcass yield but a higher proportion of muscle protein in breast and thigh meat. Fatty acid analysis revealed that conventionally farmed ducks had significantly higher levels of polyunsaturated fatty acids (PUFA), particularly PUFA n-3, compared with organic and wild ducks (p < 0.05), which could be attributed to dietary basis (rapeseed-rich compound feed). Organic and wild ducks had higher levels of monounsaturated fatty acids than conventionally famed ducks. The study demonstrates that the rearing system significantly influences duck carcass traits and meat quality. Farmed ducks showed higher carcass yields, whereas wild ducks provided leaner meat with a higher protein content. These findings enhance understanding of the nutritional and technological properties of duck meat from different production systems.