2015
DOI: 10.3906/vet-1412-5
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Effects of 16L : 8D photoperiod on growth performance, carcass characteristics,meat composition, and blood parameters of Pekin ducks

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Cited by 16 publications
(17 citation statements)
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“…The effect of photoperiod on meat quality traits is little studied in broilers. Our results were in agreement with the studies in which the effect of photoperiod on breast meat L* and a* color (Çoban et al, 2014), at 24 h pH u value (Erdem et al, 2015) was statistically non-significant. Pale, soft, and exudative meat occurs due to postmortem rapid glycolysis associated with a quick pH drop while the carcass is still hot.…”
Section: Discussionsupporting
confidence: 93%
“…The effect of photoperiod on meat quality traits is little studied in broilers. Our results were in agreement with the studies in which the effect of photoperiod on breast meat L* and a* color (Çoban et al, 2014), at 24 h pH u value (Erdem et al, 2015) was statistically non-significant. Pale, soft, and exudative meat occurs due to postmortem rapid glycolysis associated with a quick pH drop while the carcass is still hot.…”
Section: Discussionsupporting
confidence: 93%
“…The pH 24 values of breast muscles from the ducks in the current study were higher than those reported by Bernacki et al (2008), and similar to the findings of Kokoszynski et al (2017). The pH of leg muscles from ducks in the current study was lower than that reported by Erdem et al (2015), and similar to the results of Kisiel & Ksiazkiewicz (2004). There were no significant differences in the pH 24 of breast muscles from Cherry Valley ducks, spent layer ducks, hybrid Cherry Valley and Chinese native ducks (5.96, 5.94 and 5.81, respectively) in a study by Qiao et al (2017).…”
Section: Discussionsupporting
confidence: 87%
“…The pH 24 values of breast muscles from the analysed Pekin ducks were lower than those in the breast muscles of ducks reported by Kokoszyński et al [27]. Similar pH 24 values of breast muscles as in the ducks from our study were obtained by Erdem et al [28]. Uhlirová et al [5] reported that differences in the pH values result from the differences in the glycogen reserves at slaughter, response to preslaughter stress or slaughter weight.…”
Section: Discussionsupporting
confidence: 80%