Nutritional aspects and commercial challenges of Muscovy duck meat (Cairina moschata)

SUMMARY

Greater knowledge about the characteristics and nutritional quality of duck meat makes it possible to implement initiatives aimed at promoting higher per capita consumption. The objective of this review was to gather available information on the use of aquatic birds, with a focus on the Muscovy duck (Cairina moschata), in human food. The Muscovy duck can have a carcass yield of up to 74% and breast of up to 26%; its meat has excellent nutritional value due to its high protein content (18.6 to 20.8%), high polyunsaturated fatty acid content (20 to 40% of the total fatty acids) and low intramuscular fat content (2.7 to 8.2%). The global market for duck meat shows an upward trend in production and per capita consumption on the rise due to the great acceptance of the traditional consumer market for processed products based on duck meat.

KEYWORDS:

• Anseriformes
• consumption
• meat quality
• production
• trade

Acknowledgments

The authors thank the Coordination for the Improvement of Higher Education Personnel (CAPES) for granting doctoral scholarships (case number) 88882.444973/2019-01, 88887.601355/2021-00 and 88887.498581/2020-00, linked to the Graduate Program in Animal Science of the Federal University of Pará. The authors thank Federal University of Pará (PROPESP/UFPA, Brazil) for finance support.

Author contribution

All authors contributed equally to the conception and writing of the manuscript. All authors critically reviewed the manuscript and approved the final version.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Data sharing is not applicable to this article as no new data were created or analysed in this study.

Additional information

Funding

The work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [88882.444973/2019-01].