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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0612    [Accepted] Published online December 24, 2019.
Comparison of carcass and meat quality traits between lean and fat Pekin ducks
SiRan Ding1  , GuangSheng Li1  , SiRui Chen1  , Feng Zhu1  , JinPing Hao2  , FangXi Yang2  , ZhuoCheng Hou1,* 
1National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction of the Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
2Beijing Golden Star Duck Center, Beijing 100076, China
Correspondence:  ZhuoCheng Hou, Tel: +86-010-6273-1869, Fax: +86-010-6273-1869, Email: zchou@cau.edu.cn
Received: 29 July 2019   • Revised: 15 September 2019   • Accepted: 18 November 2019
Abstract
Objective
According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement.
Methods
A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) at the age of 42 days were slaughtered. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively.
Results
The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (P < 0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (P < 0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (P < 0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (P < 0.01). The intramuscular fat of LPDs in the breast muscle was significantly higher than that in the FPDs (P < 0.01). There was no significant difference between the 2 strains in inosine monophosphate content (P>0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (P < 0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (P < 0.05).
Conclusion
Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.
Keywords: Pekin Duck; Carcass Traits; Meat Quality; Fatty Acids; Intramuscular Fat


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