Table 1.
pH and Chemical composition of duck breast meat according different stocking densities

Treatments1	pH	Moisture	Fat	Protein	Ash
T1	5.81	76.5	0.97	22.8	1.24
T2	5.81	77.0	0.67	22.2	1.22
T3	5.73	76.4	1.59	21.9	1.15
T4	5.75	76.3	1.26	21.8	1.18
T5	5.73	76.7	0.91	21.9	1.15
T6	5.76	77.0	1.01	21.8	1.15
SEM	0.021	0.25	0.205	0.32	0.020
P-value
Linear	<0.05	0.528	0.732	<0.05	<0.05
Quadratic	<0.05	0.234	0.112	0.197	0.185

T1, 4 birds/m²; T2, 5 birds/m²; T3, 6 birds/m²; T4, 7 birds/m²; T5, 8 birds/m²; T6, 9 birds/m².
Standard error of means.