Jitka Edrová, Adriana Hofmanová, Lukáš Zita, Monika Okrouhlá, Darina Chodová, Lucie Kruntová, Ondřej Krunt
Sexual dimorphism is a well-recognized factor influencing growth performance and meat quality in poultry; however, its effects remain less explored in Muscovy ducks. This study investigated the effect of sex on carcass traits, meat quality parameters, muscle fiber characteristics, and lipid composition in 14-week-old Muscovy ducks. Carcass dissection, physical and chemical meat analyses, and histological evaluation of breast muscle were performed in males and females. Sex markedly affected carcass performance, with males exhibiting higher live, slaughter, semi-eviscerated, and eviscerated weights, whereas females showed greater abdominal fat deposition and higher drip and processing losses, indicating reduced water-holding capacity. In the breast muscle, females displayed lower ultimate pH, higher yellowness (b*), and lower shear force values, suggesting more tender meat. Chemical composition differed between sexes, with males showing higher moisture and protein contents and lower intramuscular fat, accompanied by sex-related differences in fatty acid composition. Muscle fiber morphology also varied significantly, as males exhibited larger fiber diameters and cross-sectional areas in the breast muscles. Overall, these findings demonstrate that sex is a critical determinant of carcass yield, technological meat properties, and nutritional quality in Muscovy ducks, highlighting its importance for targeted production and processing strategies.