Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

Abstract

This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE a* and lower CIE L* (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid (C 16:0 ) and arachidonic acid (C 20:4 ) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

Meat characteristics from four different cutting parts of Cherry Valley duck

“…Breast and thigh had the same b* value and were higher than from leg and fillet in the present study. In agreement with [13] reported higher b* value from breast than from leg (9.15 VS 6.86). In addition [14] reported that breast had b* value 1.89 and leg had b* value 1.50.…”

“…These authors explained that breast had lower L* value than leg which was probably due to the higher fat content in leg than in breast. In contrast, [13] reported that breast had higher L* value than leg (49.53 VS 47.93).…”

“…Breast had lower a* value than leg might be explained by breast had less myoglobin than leg so breast color was less redness [9]. However, from [13] showed that breast and leg had the same a* value approximately 13.5 and [14] also reported that a* value of breast and leg were 17.8 and 17.7, respectively. Breast and thigh had the same b* value and were higher than from leg and fillet in the present study.…”

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.…”

“…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. GSP contains phenolics, antioxidants and bioactive derivatives, which might improve the metabolism [34,36].…”