Combining ability analysis for carcass quality traits in ducks

A 3 x 3 diallel cross was made using three duck breeds (Indigenous duck, Khaki Campbell, White Pekin) for analysis of combining ability in respect to different carcass quality traits viz.; pre slaughtered live weight, feather %, head %, shank %, giblet %, evisceration %, skin with subcutaneous fat %; neck, back, breast, leg and wing cut % which showed significant difference between genetic groups. General combining ability (GCA), specific combining ability (SCA) and reciprocal effect (RE) was found significant for most of the traits studied. Magnitude of variation for GCA for most of the traits was higher than the SCA and RE. White Pekin as one parent improved the performance of the crosses in respect to important carcass quality traits. The study revealed that both additive and non additive gene action are important for carcass quality traits and suitable breeding programme for improvement of the carcass quality traits may be designed.