Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins
Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck...
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MDPI AG
2023-06-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/13/2066 |
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| author | Rafał Wasilewski Dariusz Kokoszyński Karol Włodarczyk |
| author_facet | Rafał Wasilewski Dariusz Kokoszyński Karol Włodarczyk |
| author_sort | Rafał Wasilewski |
| collection | DOAJ |
| description | Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles. |
| first_indexed | 2024-03-11T01:48:41Z |
| format | Article |
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| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T01:48:41Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-0739d26250b34c738964d26ba493856c2023-11-18T16:02:26ZengMDPI AGAnimals2076-26152023-06-011313206610.3390/ani13132066Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different OriginsRafał Wasilewski0Dariusz Kokoszyński1Karol Włodarczyk2Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, PolandDepartment of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, PolandDepartment of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, PolandConservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.https://www.mdpi.com/2076-2615/13/13/2066duckPekingenetic resourcemeatfatty acid profilesensory trait |
| spellingShingle | Rafał Wasilewski Dariusz Kokoszyński Karol Włodarczyk Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins Animals duck Pekin genetic resource meat fatty acid profile sensory trait |
| title | Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins |
| title_full | Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins |
| title_fullStr | Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins |
| title_full_unstemmed | Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins |
| title_short | Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins |
| title_sort | fatty acid profile health lipid indices and sensory properties of meat from pekin ducks of different origins |
| topic | duck Pekin genetic resource meat fatty acid profile sensory trait |
| url | https://www.mdpi.com/2076-2615/13/13/2066 |
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