The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in paddle and slaughtered. Samples including breast and leg were stored at 4℃ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4±1℃ for 12 hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p