Evaluation of Korean Native Ducks on Production Efficiency Factor, Carcass Yield, Partial Meat Ratio and Meat Quality with Weeks

Abstract

This work was carried to evaluate production efficiency factor, carcass yield and meat quality with weeks of Large-type Korean native ducks. Korean native ducks (n = 90) from National Institute of Animal Science (RDA, Korea) were used in this work. Ninety ducks were divided into 6 groups (15 birds/group) and were fed with meat-type duck diets for 8 wk old. When ducks grew at specific wk (6, 7 and 8 weeks), 2 ducks per group were slaughtered at 6, 7 and 8 wk old. Production efficiency factor, carcass yield, partial meat and meat quality were researched in this work. There was no significant difference on livability with weeks, but body weight at 7 and 8 wk old was higher than that at 6 wk old (P<0.05). Feed conversion ratio at 6, 7 and 8 wk old were 2.25, 2.69 and 3.21, respectively, so there was significant difference with weeks (P<0.05). Production efficiency factor at 6, 7 and 8 wk old were 256.6, 199.8 and 153.0, respectively, so there was significant difference with weeks (P<0.05). Carcass yield at 8 wk old was higher than that at 6 and 7 wk old as 73.5% (P<0.05). Lightness at 6, 7 and 8 wk were 41.8, 39.0 and 38.1, respectively, and that at 6 wk old was the higher than other weeks (P<0.05). There was no significant difference on redness at 6, 7, and 8 wk old (P>0.05) and yellowness at 8 wk old was higher compared to other weeks (P<0.05). Cooking loss was the highest at 6 wk old as 31.6%, but water holding capacity was the highest at 8 wk old (P<0.05). There was no significant difference on shear force among weeks. pH at 6 wk old was the lower than that of other weeks as 5.84. Moisture content significantly decreased with weeks (P<0.05) and fat content at 8 wk was the highest as 1.88% (P<0.05). Protein content significantly increased with weeks until 20.9% at the age of 8 wk (P<0.05). Ash content at 7 and 8 wk old was the higher than that at 6 wk old (P<0.05). There was no significant difference on juiciness, tenderness, and flavor with weeks. Finally, these results may provide that shipping time at 7 wk old preferred to that at 6 and 7 wk old, but further research was needed because of deficiency of data.

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

“…Meanwhile, duck meat consumption in Korea has been increased approximately by 5-folds from 1997 to 2012 ( Korea Duck Association, 2013 ), which might be attributable to consumers’ increasing concern about the consumption of healthier meat. Duck meat is considered to be healthier compared to other animal products as it contains higher unsaturated fatty acid, essential fatty acid, and protein contents, in addition to its ability to decrease LDL cholesterol and blood pressure ( Heo et al ., 2013 ; Kim et al ., 2010a ).…”

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

“…In the present study, the ducks at the same age (6-wk-old) were used for assessment of breed-and sex-based variation in flavorrelated compounds. However, the market age for KND is usually longer than 7 wks compared with 6wks for CD (Chae et al, 2005;Heo et al, 2013b). Therefore, KND may contain more IMP contents than CD in commercial market.…”

“…It contains less fat and cholesterol compared to the other common meat sources, including cattle, pig, and lamb so that it is considered as healthier meat source (Lee et al, 2015). In contrast to chicken which is composed of more white muscle than red muscle, duck meat is composed of 70 to 90% oxidative red muscle (Ali et al, 2007;Smith and Fletcher, 1992) so that its flavor is closer to the other red meats (Heo et al, 2013b). Since 1990's, the National Institute of Animal Science (NIAS) has been developing Korean native duck (KND), which is a crossbred between Mallard duck (Anas platyrhynchos) and meat-type duck (Kim et al, 2010a;Kim et al, 2010b).…”

“…Since 1990's, the National Institute of Animal Science (NIAS) has been developing Korean native duck (KND), which is a crossbred between Mallard duck (Anas platyrhynchos) and meat-type duck (Kim et al, 2010a;Kim et al, 2010b). However, most of the researches have more focused on growth performance and carcass yield (Kim et al, 2010a;Kim et al, 2010b;Kim et al, 2012a;Kim et al, 2012b;Heo et al, 2013b;Hong et al, 2012). Since the factors affecting the flavor precursors in chicken meat have been studied extensively (Choi et al, 2010;Jayasena et al, 2013c;Jayasena et al, 2014;Jeon et al, 2010;Jung et al, 2011;Lee et al, 2012), it is worth to investigate the flavorrelated compounds in duck meat to develop a high quality meat-type duck breed.…”

Effect of Carcass Weight on Physicochemical and Sensory Traits of Duck Meat

“…가금육에서 사육일령이 증가하면 콜라겐 함량이 증가하여 연도가 저하되고, 전단력이 증가하는 것으 로 보고되고 있다 (Nakamura et al, 1975). Heo et al(2013a) 이 토종오리고기의 주령별 전단력을 측정하였을 때 유의적 인 차이가 나타나지 않았다고 보고한 바 있으나, Chae et al(2005)은 오리의 사육일령이 증가하였을 때 가슴육과 다 리육 모두 증가하는 경향을 나타내었다고 보고하여 상반된 결과를 나타내었다. 1 Ⅰ: <2,200 g, Ⅱ: 2,200∼2,400 g, Ⅲ: 2,400∼2,600 g, Ⅳ: 2,600 ∼2,800 g, Ⅴ: 2,800 g≤.…”