Genetic Resource of Muscovy Duck (Cairina moschata): Profile and Potential Production as Meat Producer

Tamsil, Hasil

doi:10.14334/wartazoa.v28i3.1839

Cited by 11 publications

(9 citation statements)

References 18 publications

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“…Compared to Pekin ducks, Muscovy ducks have a slower growth rate and poorer feed conversion and are more demanding in terms of the required feeding and environmental conditions and prevention costs. They also produce fewer eggs per layer per year, need a longer incubation period, and show poorer incubation results (Retailleau 1999;Różewicz and Kaszperuk 2017;Tamzil 2018). The advantages of Muscovy ducks include higher breast and leg muscle percentages in the carcass, a lower percentage of skin with subcutaneous fat and of abdominal fat, and meat of better quality compared to Pekin ducks (Paci et al 1993;Baéza et al 1998;Pingel 1997;Wawro et al 2004;Damaziak et al 2014;Różewicz and Kaszperuk 2017;Hassan et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Comparison of some meat and liver quality traits in Muscovy and Pekin ducks

Kokoszyński

Wilkanowska

Saleh

et al. 2021

Journal of Applied Animal Research

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The objective of the study was to compare Muscovy and Pekin ducks for proximate analysis, colour attributes, tenderness, meat microstructure, and content of some minerals in meat and liver. The material of the study was sexed 51 Muscovy ducks and 47 Pekin ducks. At the end of the rearing period, 40 birds were selected for dissection. Duck genotype influenced the content of water, protein, fat, collagen, zinc, iron, haematin, and redness, chroma, hue angle, WB shear force, muscle fibre diameter and density of the breast muscle, and also protein, fat, magnesium, iron, haematin content, WB shear force and lightness of the leg muscle. The sex of ducks had an impact on the content of water, protein, fat, potassium, copper, on redness, chroma and muscle fibre diameter of breast muscle, and on water, protein, fat, sodium, potassium, magnesium and copper in liver content of the leg muscle. The genotype-sex interaction was significant for water, protein and sodium content, redness, chroma of breast muscles; for water, protein, sodium, magnesium and haematin content, redness and chroma of leg muscles; and for phosphorus content in the liver. Muscovy ducks had more favourable chemical composition and poorer tenderness and microstructural characteristics compared to the meat of Pekin ducks.

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Section: Introductionmentioning

confidence: 99%

Comparison of some meat and liver quality traits in Muscovy and Pekin ducks

Kokoszyński

Wilkanowska

Saleh

et al. 2021

Journal of Applied Animal Research

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“…Muscovy ducks generally inhabit the coastal or water areas [9]. In a tropical area like Indonesia, Muscovy ducks are reared in rural areas, particularly in agricultural land, paddy field, farm, and the backyard, including in Ciayumajakuning area (Cirebon, Indramayu, Majalengka and Kuningan).…”

Section: Introductionmentioning

confidence: 99%

The Growth and Carcass Quality Performance of Ciayumajakuning Muscovy Ducks First Offspring

Widianingrum¹,

Widjastuti²,

Anang³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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Muscovy ducks are meat-producing poultry, and meat quality is affected by growth performance and carcass quality. This research aimed to investigate the growth performance and carcass quality of the best Muscovy ducks and determine the regions from which Muscovy ducks with the best performance and carcass quality. This study used 120 Muscovy ducks aged 1-6 months (60 drakes and 60 ducks) collected from the regencies in this study (15 drakes and ducks each). An experimental method was conducted in a factorial, completely randomized design. The first factor was the Muscovy ducks' place of origin Ciayumajakuning (Cirebon, Indramayu, Majalengka, and Kuningan), and the second factor was the sex of Muscovy ducks (drake and duck) with three replicates for each treatment. The result showed that the interaction in Muscovy ducks' growth performance was non-existent. Muscovy ducks from Kuningan had the most significant growth performance and carcass quality from Cirebon, Indramayu, and Majalengka. It was evident from the qualities of drake vs. duck Muscovy ducks, such as feed consumption (21,92 vs. 14,11 kg), body weight (3,48 vs. and 2,14 kg), mortality (3,17% vs. 3,53), feed conversion (6.59 vs. 6.30). Additionally, Muscovy ducks had 71,26% carcass percentage, 80,85% edible cuts, 19,15% inedible cuts, 19,53% meat protein, 6,89% meat fat and 72,58% meat fatty acid. Conclusively, Kuningan Muscovy ducks had better growth performance and carcass quality than those of Cirebon, Indramayu, and Majalengka.

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“…Poultry is one of the most important meat resources all over the world, providing consumers with diversified animal products such as high-quality meat, eggs, and down feather. Muscovy duck (Cairina moschata) is an excellent meat-type fowl species, famous for its high growth rate, delicious meat, and relatively high fat content [1][2][3]. Fat deposition is a crucial economic trait for livestock and poultry, largely associated with meat quality and feed conversion rate (FCR) [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Transcriptional Insights into Key Genes and Pathways Underlying Muscovy Duck Subcutaneous Fat Deposition at Different Developmental Stages

Guo

Wei

et al. 2021

Animals

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Subcutaneous fat is a crucial trait for waterfowl, largely associated with meat quality and feed conversion rate. In this study, RNA-seq was used to identify differentially expressed genes of subcutaneous adipose tissue among three developmental stages (12, 35, and 66 weeks) in Muscovy duck. A total of 138 and 129 differentially expressed genes (DEGs) were identified between 35 and 12 weeks (wk), and 66 and 35 wk, respectively. Compared with 12 wk, subcutaneous fat tissue at 35 wk upregulated several genes related to cholesterol biosynthesis and fatty acid biosynthesis, including HSD17B7 and MSMO1, while it downregulated fatty acid beta-oxidation related genes, including ACOX1 and ACSL1. Notably, most of the DEGs (92.2%) were downregulated in 66 wk compared with 35 wk, consistent with the slower metabolism of aging duck. Protein network interaction and function analyses revealed GC, AHSG, FGG, and FGA were the key genes for duck subcutaneous fat from adult to old age. Additionally, the PPAR signaling pathway, commonly enriched between the two comparisons, might be the key pathway contributing to subcutaneous fat metabolism among differential developmental stages in Muscovy duck. These results provide several candidate genes and pathways potentially involved in duck subcutaneous fat deposition, expanding our understanding of the molecular mechanisms underlying subcutaneous fat deposition during development.

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Genetic Resource of Muscovy Duck (Cairina moschata): Profile and Potential Production as Meat Producer

Cited by 11 publications

References 18 publications

Comparison of some meat and liver quality traits in Muscovy and Pekin ducks

Comparison of some meat and liver quality traits in Muscovy and Pekin ducks

The Growth and Carcass Quality Performance of Ciayumajakuning Muscovy Ducks First Offspring

Transcriptional Insights into Key Genes and Pathways Underlying Muscovy Duck Subcutaneous Fat Deposition at Different Developmental Stages

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