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Synopsis
The percentage contents of fat, protein and mineral in eviscerated carcasses were determined at market age for a range of commercial table ducks.
For fat determination the Soxhlet procedure using chloroform and freeze‐dried, powdered samples appeared to be more effective than petroleum‐ether extraction of wet material. The former procedure extracted approximately 7% more fat from carcasses containing 30 % fat.
Percentage body water (W) was determined with a reproducibility of 0.99 and found to correlate closely with fat percentage (F) (r = −0.98):
Correlations between economically important traits and carcass composition indicate that simple selection programmes based on the former will bring about undesirable correlated responses in the latter.