Anotace:
The aim of the work was to evaluate the meat performance, colour and basic chemical composition (g.100 g-1 of water, protein, fat, and cholesterol) of the breast and thigh muscles (n=20) of the wild ducks reared in domestic conditions. The L* values of the wild ducks ranged from 32.86 (breast muscle) to 36.88 (thigh muscle). The a* value ranged from 10.70 (thigh muscle) to 11.96 (breast muscle). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest b* values were measured in the thigh muscle (10.13) and lower in the breast muscle (7.49). The proportion of breast (36.41%) and thigh (21.33%) from the carcass weight of wild ducks is relatively high, and a high average carcass yield (74.03%) was also found. The water content varied from 71% (thigh muscle) to 72.52% (breast muscle). The average protein content of breast 24.11 g.100 g-1 and thigh muscle was 22.84 g.100 g-1. The higher fat content was measured in breast muscle (1.82 g.100 g-1) and lower (1.45 g.100 g-1) in thigh muscle. The cholesterol content in meat from wild ducks ranged from 0.049 g.100 g-1 (thigh muscle) to 0.051 g.100 g-1 (breast muscle).