• Home
  • E-Submission
  • Sitemap
  • Contact Us
Asian-Australas J Anim Sci. Search

CLOSE


Go to Top Go to Bottom
Asian-Australas J Anim Sci > Epub ahead of print
[Epub ahead of print] Published online February 14, 2019.
A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds
Dariusz Kokoszyński1,*  , Dariusz Piwczyński2  , Henrieta Arpašova3, Cyril Hrnčar3, Mohamed Saleh4, Rafał Wasilewski1
1Department of Animal Sciences, Faculty of Animal Science and Biology, UTP University of Science and Technology, Bydgoszcz 85084, Poland
2Department of Animal Biotechnology and Genetics, Faculty of Animal Science and Biology, UTP University of Science and Technology, Bydgoszcz 85084, Poland
3Department of Poultry Science and Small Farm Animals, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra 94976, Slovak Republic
4Department of Poultry and Animal Production, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
Correspondence:  Dariusz Kokoszyński, Tel: +48-523749706, Fax: +48-523228158, Email: kokoszynski@gmail.com
Received: 18 October 2018   • Revised: 27 December 2018   • Accepted: 4 February 2019
Abstract
Objective
The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect.
Methods
The study involved 120 Pekin ducks – 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits.
Results
The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype had an effect on the content of crude protein, crude fat, Na, K, P, Zn, pH24, electric conductivity (EC24), cooking loss, L*, a*, most textural traits of breast muscle, and also Na, Mg and Fe content, EC24, drip loss, cooking loss and L*, a* and b* colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype  sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle.
Conclusion
Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks
Keywords: Duck; Carcass Traits; Genotype; Meat Quality; Texture


ABOUT
SPECIALTIES
BROWSE ARTICLES
FOR AUTHORS AND REVIEWERS
Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul
08776, Korea   TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : jongkha@hotmail.com               

Copyright © 2019 by Asian-Australasian Journal of Animal Sciences. All rights reserved.

Developed in M2community

Close layer
prev next