A study was conducted to compare the meat quality characteristics of Vigova Super M duck, a broiler duck strain and Kuttanad duck, a dual purpose duck indigenous to Kerala. Meat quality characteristics, viz., pH, Water Holding Capacity (WHC), Myofibrillar Fragmentation Index (MFI), fibre diameter, sarcomere length, colour, cooking loss, chemical composition including proximate composition, cholesterol and mineral composition and sensory attributes of breast and thigh muscles of the two groups of ducks were studied. The values of pH, WHC and MFI were higher in Kuttanad ducks and these values in thigh meat were higher compared to those in breast meat. Kuttanad duck meat had higher fibre diameter and sarcomere length values than Vigova duck meat. L* value was highest in Vigova breast meat whereas redness value (a*) was highest in Kuttanad thigh meat. Kuttanad duck meat showed a significantly lower (P<0.05) mean cooking loss, the loss being comparatively higher for thigh meat. Vigova thigh meat showed significantly higher (P<0.05) moisture content while Kuttanad thigh meat showed significantly higher (P<0.05) fat content. Higher mean protein, ash, cholesterol, sodium and potassium values were observed in Kuttanad duck meat, values being higher for thigh meat than breast meat. On sensory evaluation, highest flavour and juiciness scores were observed in Kuttanad thigh meat, while highest overall tenderness and overall acceptability scores were obtained for Vigova breast meat. It was concluded that Vigova duck could be used for broiler purpose and Kuttanad duck could be used for processing meat products after its economic laying period. 1401028141.php