الفهرس 
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Abstract
In recent years, the role of poultry for meat production, had received considerable attention. Although the domestic duck represents only a small proportion of the total poultry meat industry, it nevertheless makes an appreciable contribution to the agricultural economy and to the quantity of meat available. However, the white pekin is the most widely used duck for meat production, although the Muscovy is considered a hybrid duck for meat production is highly prized.
The present study demonstrate a comparative study on the quality characteristics of duck meats. The study was carried out on three types of ducks as the following:
1- sudani duck (cairina moschata) 12weeks age.
2- pekin duck (Anas platyrhynchos) 9 weeks age.
3- Muscovy duck (cairina moschata domestica, L) 7 weeks age.