Effects of genotype and sex on technological properties and fatty acid composition of duck meat

Önk, Kadir; Yalçıntan, Hülya; Sarı, Mehmet; Işik, Serpil Adigüzel; Yakan, Akın; Ekiz, Bülent

doi:10.3382/ps/pey355

Cited by 41 publications

(38 citation statements)

References 18 publications

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“…Similar results were found by Baeza et al (2010) in France in a study on the Muscovy duck meat characteristics. This age effect on pH was also observed by Baeza et al (2000) in France in Mullet ducks and by Onk et al (2018) in the Pekin ducks in Turkey. Usually, duck meat ultimate pH value is between 5.6 and 5.9 (Baeza et al, 2013).…”

Section: Effect Of Age On Ph Temperature and Water Holding Capacitysupporting

confidence: 73%

“…The same trend was observed by Baeza et al (2000) in France studying the sex effect on the technological meat traits of Mullet duck which is a crossbreed from Muscovy duck and Pekin duck. On the other hand, no effect of sex on pH has been reported by Onk et al (2018) in Pekin ducks in Turkey. Similarly, in China, obtained in a study on Chaohu duck meat traits that males and females' pH were similar.…”

Section: Effect Of Sex On Ph Temperature and Water Holding Capacitymentioning

confidence: 85%

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Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

HOUESSIONON¹,

Salifou²,

KOGUI³

et al. 2020

JASFT

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Muscovy duck is the most reared palmiped species in Benin. However, no scientific data exist on its meat quality. The objective of this study was to evaluate the technological and organoleptic qualities of meat from this species reared in South-Benin. Data on technological and organoleptic qualities were collected on 40 ducks. Females' breast muscle pH was lower than that of males during the 48-h post-mortem (p<0.001). The breast and the thigh muscles pH and temperature and the water holding capacity varied significantly with animal age at slaughter (p<0.001). The breast muscle red index of females was higher (p<0.05) than that of males. On the contrary, it was lower in females (p<0.01) than in males for the thigh-drumstick. The lightness decreased (p<0.05) with ducks age in both muscles. The red index of the breast and of the thigh-drumstick increased gradually with ducks age. The red index decreased progressively from 24 to 48 h post-mortem (p<0.05). The yellow index was correlated with the lightness and the red index. The pH was positively correlated with lightness, yellow index, and temperature (p<0.05). Flavor, tenderness and juiciness of females were higher than those of males, regardless of the cooking method. The tenderness and the juiciness of 4 to 6 months old ducks were higher than those of birds older than 10 months (p<0.01). Breast meat was more appreciated by the jury than thigh meat (p<0.001). The technological and organoleptic qualities of Muscovy duck meat depend significantly on sex and birds' age at slaughter.

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Section: Effect Of Age On Ph Temperature and Water Holding Capacitysupporting

confidence: 73%

Section: Effect Of Sex On Ph Temperature and Water Holding Capacitymentioning

confidence: 85%

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

HOUESSIONON¹,

Salifou²,

KOGUI³

et al. 2020

JASFT

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“…It can also be concluded that ducks fed based on YL were characterised by faster growth of muscle tissue, which resulted in a higher content of collagen. Onk et al (2018) analysed FA composition in 10-week-old ducks of various genotypes. They reported a lower content (under 20%) of linoleic acid (C18:2 n-6) in both treatment groups compared to our study.…”

Section: Discussionmentioning

confidence: 99%

Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin

Banaszak

Kuźniacka

Biesek

et al. 2020

Animal

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The protein sources in feed have a huge impact on good-quality and -quantity meat traits. Yellow lupin (YL) seeds have a similar level of protein as soybean meal (SBM). The most popular is SBM that is genetically modified (GMO). During this age, the consumer market requires non-GMO products. Yellow lupin used as a high-protein substitute for SBM in feed has an effect on the quality of meat from broiler ducks. The aim of the study was to analyse and compare meat quality traits in breast and leg muscles as well as fatty acid (FA) composition in breast muscles from ducks fed mixtures containing YL as an alternative to SBM. Two hundred 1-day-old Cherry Valley ducks were kept in pens on litter in two equal dietary groups, four replications with 25 birds per group. The control group (1) received balanced feed containing SBM. The treatment group (2) received balanced feed containing YL. The feed provided to both groups contained 55% of concentrate and 45% of wheat. Birds received feed and water ad libitum and were reared for 8 weeks. After that, 16 ducks (eight from each group) of BW close to the mean for the whole group were slaughtered. Plucked and gutted carcasses were analysed in a laboratory for quality parameters. Meat was analysed for pH, colour, water-holding capacity and drip loss. Samples of breast muscles were analysed for the content of cholesterol, collagen, intramuscular fat and FA composition. The proposed feed mixture containing YL had no impact on meat traits, content of muscles or fat in duck carcasses (P > 0.05). The values of lightness (L*) and yellowness (b*) and collagen content in breast muscles were significantly higher (P < 0.05) in group 2 (YL). A lower ability to retain water, that is, higher water-holding capacity (percentage of water lost from meat) (P < 0.05), was found for leg muscles from group 2 (YL). The content of C16:0, C18:0, C20:4 n-6, C22:4 n-6, C22:5 n-3, total content of saturated fatty acids (SFA), values of atherogenic index and thrombogenic index were significantly lower (P < 0.05) in group 2 (YL) than in group 1 (SBM). The content of C18:2 n-6 and the polyunsaturated fatty acids-to-SFA ratio (P/S) were significantly higher (P < 0.05) in ducks fed the diet with the inclusion of YL. Diets with YL could be proposed as a partial substitute for SBM in duck-rearing.

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“…Some studies have demonstrated that duck sex has no influence on the fatty acid composition of breast meat [29,30]. However, other study indicated that sex, as a main effect, had significant influence on proportions of C18:0, C18:1n-9, C18:2n-6, MUFA and PUFA [10]. Further studies were required to Principal component analysis (PCA) of fatty acid concentration in this study revealed that both breeds and developmental stages have an influence on the deposition of fatty acids in duck breast muscle.…”

Section: Effect Of Age Sex and Breeds On The Accumulation Of Fatty Amentioning

confidence: 98%

“…It has been widely reported that the fatty acid composition of meat can be affected by various factors such as age, sex, and rearing conditions of the animals [7][8][9][10]. In addition, fatty acid compositions are heritable traits, with heritability ranging between 0.2 and 0.6 in various populations of pigs [11,12].…”

Section: Introductionmentioning

confidence: 99%

Dynamic accumulation of fatty acids in duck (Anas platyrhynchos) breast muscle and its correlations with gene expression

Fan

Liu

et al. 2020

BMC Genomics

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Background: Fatty acid composition contributes greatly to the quality and nutritional value of meat. However, the molecular regulatory mechanisms underlying fatty acid accumulation in poultry have not yet been cleared. The aims of this study were to characterize the dynamics of fatty acid accumulation in duck breast muscle and investigate its correlations with gene expression. Results: Here, we analyzed the fatty acid profile and transcriptome of breast muscle derived from Pekin ducks and mallards at the ages of 2 weeks, 4 weeks, 6 weeks and 8 weeks. Twenty fatty acids were detected in duck breast muscle, with palmitic acid (C16:0, 16.6%~21.1%), stearic acid (C18:0, 9.8%~17.7%), oleic acid (C18:1n-9, 15.7%3 3.8%), linoleic acid (C18:2n-6, 10.8%~18.9%) and arachidonic acid (C20:4n-6, 11.7%~28.9%) as the major fatty acids. Our results showed that fatty acid composition was similar between the two breeds before 6 weeks, but the compositions diverged greatly after this point, mainly due to the stronger capacity for C16:0 and C18:1n-9 deposition in Pekin ducks. By comparing the multistage transcriptomes of Pekin ducks and mallards, we identified 2025 differentially expressed genes (DEGs). Cluster analysis of these DEGs revealed that the genes involved in oxidative phosphorylation, fatty acid degradation and the PPAR signaling pathway were upregulated in mallard at 8 weeks. Moreover, correlation analysis of the DEGs and fatty acid composition traits suggested that the DEGs involved in lipogenesis, lipolysis and fatty acid β-oxidation may interact to influence the deposition of fatty acids in duck breast muscle. Conclusions: We reported the temporal progression of fatty acid accumulation and the dynamics of the transcriptome in breast muscle of Pekin ducks and mallards. Our results provide insights into the transcriptome regulation of fatty acid accumulation in duck breast muscle, and will facilitate improvements of fatty acid composition in duck breeding.

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Effects of genotype and sex on technological properties and fatty acid composition of duck meat

Cited by 41 publications

References 18 publications

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin

Dynamic accumulation of fatty acids in duck (Anas platyrhynchos) breast muscle and its correlations with gene expression

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