PRODUCTION POTENTIALS AND THE PHYSICOCHEMICAL COMPOSITION OF SELECTED DUCK STRAINS: A MINI REVIEW

Abstract

Physicochemical composition of meat is an important factor in human nutrition and contributes to the choice of food by mankind. In recent times humans are much conscious of the health benefits of what they consume. Emphasize on the consumption of balance diets have been given much attention. The consumption of organic foods, vegetables, fruits, foods high in fibre, foods of animal origin with less fat and cholesterol are among the food stuffs being upheld. Poultry meat, eggs and products are widely consumed worldwide without much religious restrictions. The high consumption of poultry meat is partly due to it ease for preparing different dishes and the development of a wide range of processed ready-to-eat meals incorporated with chicken as a major protein source. Poultry meat (white meat) is known to be healthier than red meat probably due to its low calorie and lipid contents. Duck meat is comparable to that of chicken despite being red meat and it is a close alternative source of protein and other nutrients for humans. Duck meat is high in protein, iron, selenium and niacin; and lower in calories compared to many cuts of beef. This mini review reports on the production potentials of ducks and the physicochemical composition of selected duck strains. It also reports on world duck population.