Digestive tract morphometry and breast muscle microstructure in spent breeder ducks maintainedin a conservation programme of genetic resources

Kokoszyński, Dariusz; Saleh, Mohamed; Bernacki, Zenon; Kotowicz, Marek; Żochowska-Kujawska, Joanna; Stęczny, Kamil

doi:10.5194/aab-61-373-2018

Cited by 8 publications

(8 citation statements)

References 13 publications

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“…The effect of sex and the genotype by sex interaction for the microstructural traits of pectoralis major muscle of the analyzed ducks were not confirmed statistically ( Table 7 ). Kokoszynski et al. (2018) observed no significant differences between 110-week-old P9 (French Pekin), K2 (bred from wild mallards– A. platyrhynchos L. and Pekin ducks), and KhO1 ducks (hybrid of Khaki Campbell drake and Orpington Fauve duck) after 2 reproductive seasons in fiber cross-sectional area, fiber perimeter, and fiber vertical diameter, which is contrary to the results of the present experiment.…”

Section: Resultscontrasting

confidence: 99%

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

et al. 2020

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The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of 48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carcasses were dissected, and pH and electrical conductivity of the breast and leg muscles were determined 24 h postmortem. After dissection, breast and leg muscles were sampled to determine proximate composition, some minerals, and physicochemical properties. Breast muscles were also analyzed for textural characteristics, microstructural characteristics, and rheological properties. At 112 wk of age, genotype and sex were found to have no significant effect on carcass weight and percentage of carcass components. The genotype of the birds had a significant effect on the water and fat content in the pectoral and leg muscles, as well as protein and collagen in the leg muscles. The origin of the ducks had a significant impact on the magnesium content in pectoral muscles and Warner–Bratzler shear force pectoralis muscle major, as well as the electrical conductivity of the leg muscles. The differences in duck genotype had a significant effect on the sum of elastic moduli, fiber cross-sectional area, fiber perimeter, and vertical fiber diameter of pectoralis major muscle. Regardless of the genetic origin, breast muscles from 112-week-old males had a lower fat content, and male leg muscles contained more water and protein and less fat and collagen than the female muscles. The genotype by sex interaction was significant for the content of breast muscles, skin with subcutaneous fat, and neck percentage and for the water and fat content in breast and leg muscles.

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Section: Resultscontrasting

confidence: 99%

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

et al. 2020

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“…For example, the CSA of muscle fibres in F. limosus (85.04 μm 2 ) is four times smaller than that in horseshoe crab, Limulus polyphemus —484 μm 2 [ 114 ]. Even greater differences in fibre size were observed when comparing crayfish meat to that of various fish species—sea bass [ 115 ], common carp [ 100 ], tench [ 116 ], as well as livestock—pork [ 103 , 104 ], beef [ 117 ], chicken [ 118 ], and duck [ 119 ].…”

Section: Resultsmentioning

confidence: 99%

“…For example, the CSA of muscle fibres in F. limosus (85.04 µm 2 ) is four times smaller than that in horseshoe crab, Limulus polyphemus-484 µm 2 [114]. Even greater differences in fibre size were observed when comparing crayfish meat to that of various fish species-sea bass [115], common carp [100], tench [116], as well as livestock-pork [103,104], beef [117], chicken [118], and duck [119]. Some of the most important sensory properties of the meat of aquatic animals are the intensive odour and flavour (fishy, seaweed), which depend particularly on storage conditions [120].…”

Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning

confidence: 98%

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Śmietana

Panicz

Śmietana

et al. 2020

Animals

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The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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“…Furthermore, this experiment [36] did not confirm a significant effect of sex on caeca length observed in our study. Kokoszyński et al [38], who evaluated P9 Pekin ducks after two reproductive seasons, observed that individual intestine segments were longer except for duodenum when compared to P9 ducks evaluated at 49 d. It was also found that the compared lines of P8, P9 and P33 ducks had lower diameters of duodenum, jejunum, ileum, caeca and colon when compared with the diameters of intestinal segments in commercial hybrids of Pekin ducks (SM3 Heavy or AF51) [37]. The differences in intestinal length and diameter have an effect on the intestinal villus area and nutrient absorption, which influences productive traits in poultry.…”

Section: Discussionmentioning

confidence: 99%

Growth Performance, Body Measurements, Carcass and Some Internal Organs Characteristics of Pekin Ducks

Kokoszyński

Wasilewski

Saleh

et al. 2019

Animals

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Simple SummaryThe protection and conservation of native poultry breeds, including ducks, is important for biological, cultural, emotional and scientific reasons. The objective of this study was to compare three lines of Pekin ducks for growth performance, body measurements, carcass and digestive system characteristics. The results showed significant differences between the tested lines of ducks in body weight and body measurements, as well as a small number of significant differences in carcass and digestive system characteristics. This may suggest that the tested lines of ducks are different and distinct, mainly in terms of growth and body measurements.AbstractNative breeds of ducks have been the subject of many studies in the past, yet the relevant knowledge is still incomplete and needs to be further expanded. The objective of this study was to provide information about differences in growth performance, dressing percentage, carcass composition and digestive morphometry among three lines of Pekin ducks from conservation flocks raised in Poland. The study used 180 sexed Pekin ducks—30 males and 30 females of line P33 (ducks of Polish origin), 30 males and 30 females of line P8 (ducks of Danish origin), and 30 males and 30 females of line P9 (ducks of French origin). Throughout the study (49 d), ducks were confined indoors in six pens. Birds were fed complete commercial diets ad libitum and had unrestricted access to water. The compared lines of ducks differed significantly in body weight from 1 to 49 d of age except of ducks of both sexes at 14 d. At 49 d of age, significant differences were observed between the tested ducks in all the body measurements. Duck genotype had a significant effect on preslaughter body weight, carcass weight and breast muscle, neck and remainders contents, caeca length, liver weight and gizzard percentage. The results show that the tested ducks were significantly different and unique, mainly in terms of the body biometric characteristics.

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Digestive tract morphometry and breast muscle microstructure in spent breeder ducks maintainedin a conservation programme of genetic resources

Cited by 8 publications

References 13 publications

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Growth Performance, Body Measurements, Carcass and Some Internal Organs Characteristics of Pekin Ducks

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