Sources of shared variability of the carcass and non-carcass components in pekin ducklings

Abstract

-A factor analysis with a vari max rotation was applied to 5 highly intercorrelated slaughter traits on 430 Pekin ducks to disclose the main sources of shared variability and deduce the factors that describe carcass and edible offal 'non-carcass' traits. Carcass and edible offal traits appeared to be controlled by common and unique factors. The communalities ranged from 0.57 (gizzard) to 0.92 (abdominal fat) and the uniqueness (special size factors) complement to 1. Findings indicated the most of the common variability (72.9%) in slaughter traits could be accounted for by factors representing general size and abdominal fat factors. Independent slaughter traits 'general size and abdominal fat' derived from factor analysis accounted for 77.8% of the variation in live body weight. analyse factorielle / canard Pékin / multicollinéarité / variation du poids de la carcasse / variation du gras abdominal / variation du poids des abats Ann. Zootech. 49 (2000) 67-72 67

The effect of age on the growth rate of tissues and organs and the percentage content of edible and nonedible carcass components in Pekin ducks

“…The share of digestive organs in total BW is also influenced by nutritional regimen (Amerach et al 2007;Obum, 2008). According to Shahin (2000), the weights of the heart, liver, and gizzard are highly correlated with BW in Pekin ducks, yet body growth rate and the growth rate of internal organs may differ widely. For instance, between wk 1 and 8, the BW of male and female ducks increased 16.4-fold (Table 1), while the weights of heart, liver, and gizzard increased over this period approximately 10.3fold, 7-fold, and 9.5-fold, respectively (Figure 2c,d,e).…”

“…Carcass tissue composition is an important consideration in farm animals, including poultry. The rise in carcass dressing percentage, observed recently, results primarily from an increase in the content of edible portions in the total BW of birds but also from a decrease in the content of nonedible components (Shahin, 2000). As birds grow older, the percentage content of lean meat and fat with skin in the carcass increases, and the percentage content of bones decreases (Bochno et al, 2003;Bochno et al, 2006).…”

The Effect of Age on Growth Performance and Carcass Quality Parameters in Different Poultry Species

“…Selection progress in meat-type poultry (particularly in broiler chickens and turkeys) has contributed to an increase in their body weight, improved carcass composition, a shorter production period, and a substantial rise in carcass dressing percentage, which results from an increase in the content of edible portions in the total body weight of birds, accompanied by a decrease in the content of inedible components treated as slaughter offal [1]. The total percentage content of edible and inedible components in the carcasses of different poultry species is an important economic consideration since the waste load from meat processing plants has to be effectively managed or disposed of [2][3][4][5][6][7].…”