The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks
The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/13/1714 |
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| author | Dariusz Kokoszyński Joanna Żochowska-Kujawska Marek Kotowicz Grzegorz Skoneczny Svitlana Kostenko Karol Włodarczyk Kamil Stęczny Mohamed Saleh Marcin Wegner |
| author_facet | Dariusz Kokoszyński Joanna Żochowska-Kujawska Marek Kotowicz Grzegorz Skoneczny Svitlana Kostenko Karol Włodarczyk Kamil Stęczny Mohamed Saleh Marcin Wegner |
| author_sort | Dariusz Kokoszyński |
| collection | DOAJ |
| description | The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (<i>p</i> < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of <i>perymisium</i> and <i>endomysium</i> and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC<sub>24</sub>) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH<sub>24</sub> and electrical conductivity of leg muscles. The genotype by sex interaction was significant (<i>p</i> < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants. |
| first_indexed | 2024-03-09T22:10:16Z |
| format | Article |
| id | doaj.art-50f7a53080494af48efea1e3fcf87a9e |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T22:10:16Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-50f7a53080494af48efea1e3fcf87a9e2023-11-23T19:33:44ZengMDPI AGAnimals2076-26152022-07-011213171410.3390/ani12131714The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin DucksDariusz Kokoszyński0Joanna Żochowska-Kujawska1Marek Kotowicz2Grzegorz Skoneczny3Svitlana Kostenko4Karol Włodarczyk5Kamil Stęczny6Mohamed Saleh7Marcin Wegner8Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, PolandDepartment of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71550 Szczecin, PolandDepartment of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71550 Szczecin, PolandDepartment of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, PolandDepartment of Animal Genetics, Breeding and Biotechnology, National University of Life and Environmental Sciences of Ukraine, 03041 Kyiv, UkraineDepartment 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 Poultry Production, Faculty of Agriculture, Sohag University, Sohag 82524, EgyptDepartment of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, PolandThe aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (<i>p</i> < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of <i>perymisium</i> and <i>endomysium</i> and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC<sub>24</sub>) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH<sub>24</sub> and electrical conductivity of leg muscles. The genotype by sex interaction was significant (<i>p</i> < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.https://www.mdpi.com/2076-2615/12/13/1714PekinDworkabreedmeat qualitysex |
| spellingShingle | Dariusz Kokoszyński Joanna Żochowska-Kujawska Marek Kotowicz Grzegorz Skoneczny Svitlana Kostenko Karol Włodarczyk Kamil Stęczny Mohamed Saleh Marcin Wegner The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks Animals Pekin Dworka breed meat quality sex |
| title | The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks |
| title_full | The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks |
| title_fullStr | The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks |
| title_full_unstemmed | The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks |
| title_short | The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks |
| title_sort | composition of the carcass physicochemical properties texture and microstructure of the meat of d11 dworka and p9 pekin ducks |
| topic | Pekin Dworka breed meat quality sex |
| url | https://www.mdpi.com/2076-2615/12/13/1714 |
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