Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos)

The chemical and fatty acid composition of the liver and the meat from breasts and legs of Spanish wild ducks have been studied. Significant differences (p < 0.05) in the chemical composition were observed among the different parts for dry matter, protein and fat. The major fatty acids in liver and in the meat of breast and leg were C-16:0 (18-22%), C-18:0 (12-22%), C-18:1 (17-34%), C-18:2 (13-23%) and C-20:4 (8-19%). Liver showed significantly (p < 0.05) higher C-16:0, C-17:0, C-18:0, C-20:4 and C-22:6 contents than the meat from breast and leg whereas the C-14:0, C-16:1, C-18:1, C-18:2 and C-18:3 contents were lower in liver. Significant differences were also observed between breast and leg meat. Breast showed higher C-18:0, C-20:4 and C-20:5 contents and a lower C-18:1 content than leg meat. We conclude that wild duck meat is a good source of polyunsaturated fatty acids, particularly those with 20 and 22 carbon atoms, as part of a varied diet. (C) 1999 Elsevier Science Ltd. All rights reserved.