Comparison of Meat Quality Characteristics of Vigova Super M and Kuttanad Ducks

T, GIBIN GEORGE; Nayar, Renuka; Cyriac, Stella

doi:10.15373/22778179/july2014/6

Cited by 3 publications

(3 citation statements)

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“…The slaughter weight and dressed weight was found to be significantly (p<0.05) higher in S 3 generation when compared with that in other generations at 8, 10 and 12 weeks of age in males and females. The slaughter weight and dressed weight recorded by Bernacki et al (2008) in crossbred broiler ducks, Xu et al (2011) and George (2013) in Vigova ducks was higher than the present findings. The lower slaughter weight and dressed weight in the initial generations might be due to the dual purpose nature of Kuttanad ducks which have not been improved for meat production.…”

Section: Carcass Characteristicscontrasting

confidence: 79%

SEffect of Individual Selection on Growth and Carcass Characteristics in Kuttanad Ducks (Anas platyrhynchos domesticus)

Cyriac¹,

Joseph²,

Anitha³

et al. 2020

IJAR

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An experiment was conducted at the University Poultry and Duck Farm, Mannuthy, Kerala to study the effect of individual selection on growth and carcass characteristics in Kuttanad ducks. One thousand and eighty-eight day-old Kuttanad ducklings procured from progressive farmers of Kerala formed the base generation (S0). Based on body weight at eighth week, top 150 females and 25 males were selected through individual selection. From the 25 sire families, 979, 969 and 1610 ducklings were produced by artificial insemination in S1, S2 and S3 generation in pedigreed hatches. Body weight was recorded at fortnightly intervals till 12th week of age and at 18th and 40th week of age in each generation. Carcass characteristics were evaluated at 8, 10 and 12 weeks of age in four generations. An improvement of 270.51 g could be recorded at 8 weeks in S3 generation. The period of active weight gain shifted to 4th and 6th week in S3 generation whereas it was 8th week in the previous generations. The results also indicated that a compensatory growth mechanism is present in ducks and they attain 90 per cent of the adult body weight by 12 weeks of age. The carcass characteristics showed that there was improvement in the dressing percentage over generations and S3 generation attained the highest yield at 8 weeks. Hence, selection for body weight at 8 weeks was effective in improving the body weight and they could attain its optimum meat production characteristics at 8 weeks and hence it could be considered as the ideal age for processing.

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Section: Carcass Characteristicscontrasting

confidence: 79%

SEffect of Individual Selection on Growth and Carcass Characteristics in Kuttanad Ducks (Anas platyrhynchos domesticus)

Cyriac¹,

Joseph²,

Anitha³

et al. 2020

IJAR

Self Cite

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show abstract

“…Although the values were measured at 10 days of ageing, the parameters were within the normal ranges compared to those obtained in other related poultry species with shorten chilling process (i.e. 24 hours) (between 34.90 and 53.11 for L*, between 4.33 and 18.80 for a*, between 7.26 and 12.07 for b*, between 0.23% and 0.40% for DL, and between 23.67% and 35.52% for CL, Omojola, 2007 ; Has-Schön et al, 2008 ; Arroyo et al, 2013 ; George et al, 2014 ; Heo et al, 2015 ).…”

Section: Resultsmentioning

confidence: 56%

Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic <i>Dehesa</i>

Solé

Peña

Domenech

et al. 2015

Asian Australas. J. Anim. Sci

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This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET) for meat characteristics (carcass, meat quality and fatty acid (FA) profiles), of domestic geese “Anser anser domesticus” raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01) were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner–Bratzler shear force (between 7.62 and 8.87 kg/cm2), which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001), reflecting the optimum nutritional values as a component of a healthy consumer diet.

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“…Although majority of the poultry meat in Assam is contributed by chicken, duck meat is also gaining popularity due to its certain unique nutritional characteristics. Duck meat has combined characteristics of red meat and white meat i.e., it contains high level of phospholipids, precursors of aromas and high level of monounsaturated fatty acids especially oleic acid and linolenic acids (George T. et al, 2014) which constitute about 60% of total fatty acids. With recommendations for the reduction of red meat intake due to its association with cardiovascular diseases, the consumption of white meat and duck meat is gaining more attention.…”

Section: Introductionmentioning

confidence: 99%

Effect of Kumura (Benincasa hispida) on the Physico-chemical and Storage Quality Characteristics of Duck Meat Loaves

Das¹,

Hazarika²,

Das³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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Comparison of Meat Quality Characteristics of Vigova Super M and Kuttanad Ducks

Cited by 3 publications

References 1 publication

SEffect of Individual Selection on Growth and Carcass Characteristics in Kuttanad Ducks (Anas platyrhynchos domesticus)

SEffect of Individual Selection on Growth and Carcass Characteristics in Kuttanad Ducks (Anas platyrhynchos domesticus)

Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic <i>Dehesa</i>

Effect of Kumura (Benincasa hispida) on the Physico-chemical and Storage Quality Characteristics of Duck Meat Loaves

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