Table 2. Physicochemical parameters of Muscovy duck meat as affected by rearing system, meat cuts and their interaction

Rearing system	Meat-cut	Meat quality						Proximate composition
		CIE L*	CIE a*	CIE b*	pH	WHC	Cooking loss	Moisture (%)	Protein (%)	Fat (%)	Ash (%)
Extensive	Breast	47.2	13.3	11.5	6.14	72.6	40.7	77.1	18.2	3.71a	1.00
	Thigh	50.6	11.1	10.7	6.57	72.3	40.2	78.5	16.8	3.82a	0.89
Semi-intensive	Breast	44.2	15.1	9.6	6.07	83.5	36.1	75.1	14.8	8.76c	1.36
	Thigh	48.9	13.7	8.2	6.39	79.1	39.7	77.7	13.9	7.36b	1.02
SEM		1.32	0.69	0.95	0.039	2.89	1.33	0.88	1.07	0.307	0.138
Main effects
Rearing system
Extensive		48.9	12.2a	11.1b	6.35b	72.5a	40.4	77.8	17.5	3.76	0.94
Semi-intensive		46.6	14.4b	8.8a	6.23a	81.3b	37.9	76.3	14.4	8.06	1.19
Meat-cut
Breast		45.7a	14.2b	10.5	6.10a	78.1	38.4	76.1	16.5	6.24	1.18
Thigh		49.8b	12.4a	9.4	6.48b	75.7	40.0	78.1	15.4	5.59	0.95
Significance (p-value)
Rearing system (R)		0.089	0.005	0.031	0.005	0.006	0.076	0.126	0.008	< 0.001	0.086
Meat-cut (M)		0.006	0.018	0.257	< 0.001	0.423	0.258	0.035	0.305	0.048	0.115
R × M interaction		0.584	0.547	0.743	0.165	0.493	0.134	0.517	0.789	0.023	0.426

Mean values within columns not sharing a common superscript are significantly different the 5% level of probability.