Cherry Valley duck and Sumu duck were worse in water holding capacity and meat tenderness, but better in cooked meat percentage and meat colour, expecially PH Value were the best.

• 樱桃谷肉鸭、“苏牧”鸭的系水力与剪切力比白羽番鸭、黑羽番鸭低，熟肉率与肉色比白羽番鸭、黑羽番鸭高，而pH值指标上樱桃谷肉鸭最高。