Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age

Abstract

Composition of carcasses and meat quality were investigated in ducks from A44 strain from the 7 th to 9 th week of life. Drakes and ducks in the 8 th and 9 th week of age were characterized by significantly higher dressing percentage and better musculature than in the 7 th week. Fatness of drakes and ducks carcasses significantly increased in the 8 th and 9 th week of rearing and the meat : fat ratios were similar to the results obtained in ducks of the 7 th week of age. Basing on pH values, faulty meat of PSE and DFD was not found. Protein and fat contents in breast and leg muscles of ducks in the tested periods of rearing indicated significantly higher nutrition value of A44 ducks' meat in the 9 th than in the 7 th and 8 th week of age. The fatty acid profile analysis for ducks' muscles and fat showed that the tissues had a relatively good nutritive and processing value as regard higher unsaturated than saturated fatty acid content and high content of oleic and linoleic fatty acids. Better PUFA n-6/n-3 ratios in breast muscles and skin with subcutaneous fat than in leg muscles and abdominal fat were found.Keywords: duck, muscles, fatness, meat quality, fatty acids Zusammenfassung Titel der Arbeit: Schlachtkörperzusammensetzung, Fleischqualität und Fettsäuremuster bei Enten mit unterschiedlichem Alter Untersucht wurden die Schlachtkörperzusammensetzung, die Fleischqualität und das Fettsäuremuster einzelner Körpergewebe von Enten im Alter von 7, 8 und 9 Wochen. Die Tiere gehörten zum Zuchtstamm A44 von Peking Enten. Erpel und Enten im Alter von 8 und 9 Wochen erreichten ein höheres Schlachtgewicht und eine bessere Bemuskelung als die 7 Wochen alten Tiere. Die Verfettung des Schlachtkörpers bei Erpeln und Enten erhöhte sich signifikant in der 8. Aufzuchtwoche um 4,1 % und in der 9. um 2,8 %. Das Verhältnis Fleisch zu Fett war jedoch ähnlich wie bei den 7 Wochen alten Tieren. Basierend auf den pH-Werten fanden sich keine Anzeichen für PSE oder DFD. Die 9 Wochen alten Enten zeigten wesentlich bessere Eiweiß-und Fettgehalte und damit Nährwerte in den Brust-und Schenkelmuskeln als die 7 bzw. 8 Wochen alten Tiere. Das Fettsäureprofil der Muskel-und Fettgewebe wies bei diesen relativ gute Gesundheits-und Verwertungswerte auf, was durch einen höheren Anteil ungesättigter gegenüber gesättigten Fettsäuren sowie einen hohen Anteil von Öl-und Linolsäure begründet war. Das bessere PUFA Verhältnis n-6/n-3 fand sich im Brustmuskel und in der Haut mit subkutanem Fett im Vergleich zum Schenkelmuskel und Bauchfett.

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

“…Under standard feeding conditions, total SFA compared to monounsaturated fatty acids (MUFAs) and PUFA is high and accounts for up to 49.4 % (Kokoszynski and Bernacki, 2010;Kokoszynski, 2011). Meanwhile, n-3 PUFA in the breast muscles is very low; only traces have been reported by Witak (2008). In breast and leg muscles, the PUFA / SFA ratio ranged from 0.22 to 0.42 (Kokoszynski, 2011) and n-6 / n-3 ratios ranged from 7.08 to 10.07 (Witak, 2008).…”

“…Meanwhile, n-3 PUFA in the breast muscles is very low; only traces have been reported by Witak (2008). In breast and leg muscles, the PUFA / SFA ratio ranged from 0.22 to 0.42 (Kokoszynski, 2011) and n-6 / n-3 ratios ranged from 7.08 to 10.07 (Witak, 2008). Nguyen et al (2003) indicated that the composition of intramuscular fatty acids in monogastric animals depends on their feed composition.…”

“…By supplementation of duck feeds with 1-1.6 % rapeseed oil, researchers reported α-linolenic (C18 : 3n-3) (ALA) 1-1.62 % content and n-6 / n-3 (3.27-5.23) ratios in the breast muscles of ducks (Woloszyn et al, 2005(Woloszyn et al, , 2006(Woloszyn et al, , 2011. Rapeseed oil in the feed for ducks was beneficial to human health due to better intramuscular fat composition of meat.…”

Effects of 16L : 8D photoperiod on growth performance, carcass characteristics,meat composition, and blood parameters of Pekin ducks

“…Biochemical changes that occurred during the first 24 h postmortem are very important for the meat quality, including the decrease in pH 24 , which shows that the glycolysis process is occurring in a normal way; thus, this factor is an important parameter for the preservation and stability of meat (15,28,29). Witak (27) stated that the average pH 24 at 24 h postmortem was 5.75 and 5.77 in breast meat and 5.91 and 5.94 in thigh meat of male and female A44 ducks, respectively. Although in the present study the pH 24 of breast meat was exactly the same in both sex groups, the pH 24 of thigh meat was higher than in that previous study.…”

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

“…Duck meat and its products are highly appreciated by customers worldwide (Kim et al 2016). Moreover, duck meat and its products have gained increased consumer interest since it is recommended to reduce the intake of red meat, which has been related to cardiovascular disease (Adzitey et al 2012;Witak, 2008;Zou et al 2017b). The consumption of duck meat and its products has increased about twofold in China between 2000 and 2011 (Wang et al 2013;Wang et al 2016;Wang et al 2014).…”