A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds
Objective The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect. Methods The study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2019-11-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-18-0790.pdf |
| _version_ | 1811309787316486144 |
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| author | Dariusz Kokoszyński Dariusz Piwczyński Henrieta Arpášová Cyril Hrnčar Mohamed Saleh Rafał Wasilewski |
| author_facet | Dariusz Kokoszyński Dariusz Piwczyński Henrieta Arpášová Cyril Hrnčar Mohamed Saleh Rafał Wasilewski |
| author_sort | Dariusz Kokoszyński |
| collection | DOAJ |
| description | Objective The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect. Methods The study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits. Results The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype influenced the content of crude protein, crude fat, Na, K, P, Zn, pH24, electric conductivity (EC24), cooking loss, L*, a*, most textural traits of breast muscle, and also Na, Mg and Fe content, EC24, drip loss, cooking loss and L*, a*, and b* colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype×sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle. Conclusion Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks. |
| first_indexed | 2024-04-13T09:48:15Z |
| format | Article |
| id | doaj.art-1d36d5e498a4492497d50b41cc7147fa |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-04-13T09:48:15Z |
| publishDate | 2019-11-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-1d36d5e498a4492497d50b41cc7147fa2022-12-22T02:51:41ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172019-11-0132111753176210.5713/ajas.18.079024223A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbredsDariusz Kokoszyński0Dariusz Piwczyński1Henrieta Arpášová2Cyril Hrnčar3Mohamed Saleh4Rafał Wasilewski5 Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz 85084, Poland Department of Animal Biotechnology and Genetics, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz 85084, Poland Department of Poultry Science and Small Farm Animals, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra 94976, Slovak Republic Department of Poultry Science and Small Farm Animals, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra 94976, Slovak Republic Department of Poultry and Animal Production, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz 85084, PolandObjective The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect. Methods The study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits. Results The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype influenced the content of crude protein, crude fat, Na, K, P, Zn, pH24, electric conductivity (EC24), cooking loss, L*, a*, most textural traits of breast muscle, and also Na, Mg and Fe content, EC24, drip loss, cooking loss and L*, a*, and b* colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype×sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle. Conclusion Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.http://www.ajas.info/upload/pdf/ajas-18-0790.pdfduckcarcass traitsgenotypemeat qualitytexturesex |
| spellingShingle | Dariusz Kokoszyński Dariusz Piwczyński Henrieta Arpášová Cyril Hrnčar Mohamed Saleh Rafał Wasilewski A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds Asian-Australasian Journal of Animal Sciences duck carcass traits genotype meat quality texture sex |
| title | A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds |
| title_full | A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds |
| title_fullStr | A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds |
| title_full_unstemmed | A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds |
| title_short | A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds |
| title_sort | comparative study of carcass characteristics and meat quality in genetic resources pekin ducks and commercial crossbreds |
| topic | duck carcass traits genotype meat quality texture sex |
| url | http://www.ajas.info/upload/pdf/ajas-18-0790.pdf |
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