Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

Abstract

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.

Incorporation of Guava Seeds Powder into a Commercial Diet Improves the Growth Performance, Nutritional and Quality Characteristics of Muscovy Duck’s Meat

“…Similar results had been discussed previously [21,[33][34][35]. In the same context, feeding food-processing wastes resulted in a valuable improvement in FCR and GH in ducks as similarly indicated previously in ducks [20,21,28,[35][36][37]. This might be due to enhancing the GP and strengthening the immunity as observed by Giri et al [38] by using guava leaves whereas no available data on using GSP in poultry diets were recorded.…”

“…Accordingly, a positive increase in the caloric value has been recorded by 2.2% in DG10 and 1.2% in DG20 meat when compared to the CD duck meat (Table 4). As recently reviewed, feeding the ducks on diet containing a valuable amount of phenolics, antioxidants and bioactive derivatives could improve the metabolism and weight gain as well as meat chemical composition and its relative quality [8,10,20,21,34,36,40]. However, the observed positive change is considered as a good indicator for increasing GSP in poultry Table 3: Growth performance (GP) and carcass traits (CT) characteristics of Muscovy ducks fed on basal and basal diet partially replaced by GSP after 90 d (mean ± SE).…”

“…Undoubtedly, it could be suggested that industrial food wastes have potential nutritional value as alternative feedstuffs in poultry feeding [9,19]. Amazingly, the efficient utilization of food wastes by the ducks established the feasibility of transforming industrial food wastes into a high-quality source of protein and energy for human consumption that may be used up to 50% from the diet itself [9,20,21]. From a physiological and health perspective, ducks that are allowed to be fed rich-polyphenols wastes, produced meat that has many pivotal advantages such as flavor, texture, and color as well as improved nutritional characteristics [9,20,21].…”

“…Amazingly, the efficient utilization of food wastes by the ducks established the feasibility of transforming industrial food wastes into a high-quality source of protein and energy for human consumption that may be used up to 50% from the diet itself [9,20,21]. From a physiological and health perspective, ducks that are allowed to be fed rich-polyphenols wastes, produced meat that has many pivotal advantages such as flavor, texture, and color as well as improved nutritional characteristics [9,20,21]. Hence, the rich-polyphenolics wastes such as GS is presented and a duck's meat production is concerned.…”

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

“…Duck meat is getting attention from the consumers, in particular, in Asia. It contains less fat and cholesterol compared to the other common meat sources, including cattle, pig, and lamb so that it is considered as healthier meat source (Lee et al, 2015). In contrast to chicken which is composed of more white muscle than red muscle, duck meat is composed of 70 to 90% oxidative red muscle (Ali et al, 2007;Smith and Fletcher, 1992) so that its flavor is closer to the other red meats (Heo et al, 2013b).…”