The experiment was conducted at Dai Xuyen Duck Research Center - NIAH to evaluate the production performance and meat quality of duck hybrid combinations between Dom and T14 - super meat line. Four groups of ducks: Dom, crossbreds PT (Dom father, T14 mother) and TP (T14 father, Dom mother) and T14, were each fed with 100 individuals from hatching to 10 weeks of age and body weight and FCR were recorded. At 8, 9 and 10 weeks of age, each group of 6 individuals was killed to assess carcass and meat quality criteria. The results showed that the above mentioned groups reached the body weight at 8 weeks of age: 1660, 2300, 2220 and 2890g per head, respectively; at 9 weeks of age: 1730,2380, 2340 and 3030g per head, respectively and at 10 weeks of age 1880, 2560, 2530 and 3210g per head, respectively. The FCR increased with increased weights, lowest in T14, highest in Dom; PT and TP crossbreds were similar. From 8 to 10 week of age, the dress proportions of all groups had not changed apparently, in which thigh meat reduced and breast meat increased. The breast and thigh meats of all 4 groups had a high rednees. The slaughter ages increased, the brightness, yellowness and dehydration ratio after processing increased. There was no much difference between four duck groups on the color, tenderness, and dehydration ratio after processing.
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