The objectives or this study were to improve duck meat qualify during storage period in onion-red ducks which contained antioxidants. Experimental animals (1 day old, Cherry Valley $F_{1}$, 360 chicks) were randomly assigned in eight treatment group. Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. pH was significantly high (P<0.05) in treatment group after 3 day storage in pectoralis muscle. Meat color was low in r* and a* value. TBA value was not different in day 1, was significantly low (P<0.05) 6% chopped and 6% fermented group after day 3 storage. Also, TBA value was significantly high (P<0.05) in control group and was significantly low in 3% chopped, 5%, 10% extract after day 6 storage. VBN value was lower in all treatment groups except 5% ferment group than control group. Meat order was high score in 3% and 6% chopped group and duck specific smell was reduced in all treatment groups. Meat appearance was higher score in treatment groups than in control group during 9 day storage. In result, onion feeding was reduce duck specific smell and improve meat quality during long period storage in ducks.