Carcass and Organoleptic Characteristics of Duck Meat as Influenced by Breed and Sex

Omojola, A. B.

doi:10.3923/ijps.2007.329.334

Cited by 54 publications

(54 citation statements)

References 5 publications

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“…At the interaction level, the same results of male having higher (P<0.05) variables were observed between breeds while within the breed male duck had higher (P<0.05) variables still and female guinea fowl had higher (P>0.05) variables except head and leg weights that were higher (P<0.05) in male while both male and female GF had the same (P>0.05) liver, and blood weights. Omojola (2007) reported higher live and cut-up parts (primal cuts) weights for male Duck against female as obtained in this study. The higher live weight observed between duck and GF could be due to breed effect.…”

Section: Resultssupporting

confidence: 50%

“…The only plausible approach to achieving the noble goal of providing quality protein for all in the developing countries is the development of poultry sub-sector which is the fastest means to bridge protein deficiency gap due to short generation interval of poultry (Gbadamoshi & Egbumke, 1999). In developing poultry sector, other species beside domestic fowl should be considered such as Duck, (Anas plantrynychos) and Guinea fowl (Numidia meleagris) which are found in various ecological zones of Nigeria and other developing countries with high carcass and organs yield (Yusuf, 1995;Omojola, 2007) without taboos hindering the consumption of their meats (Ireobi et al, 1999). Chicken have been extensively studied and exploited, there is the need therefore, to study other poultry species such as Duck and Guinea fowl for their nutritional potentialities.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Effects of Breed and Sex on Carcass and Organ Profiles of Duck (Anas plantrynychos) and Guinea Fowl (Numidia meleagris) in Abeokuta, Ogun State, Nigeria

Apata¹,

Koleoso²,

Taiwo³

et al. 2014

SAR

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Carcass and organs characteristics of two breeds and sexes of poultry which include Duck and Guinea fowl (GF) were investigated. A total of twenty four matured birds with twelve from each breed were used for this study in a 2 × 2 (Breed × Sex) factorial arrangement in a completely randomized design. The birds were slaughtered in batches of four properly bled, defeathered and dressed, the carcasses and organs weighed. The birds carcasses were chilled at 4 ºC for 24 hrs prior to fabrication into primal cuts. The results showed that duck had higher (P<0.05) carcass and organs weight and percentages than GF, also males irrespective of the breed gave higher (P<0.05) carcass and organs weight and percentages than their female counterparts. At interaction level male ducks still gave higher (P<0.05) cut-up parts weight and percentages than female, while female GF elicited higher (P<0.05) primal cuts weight and percentages. It was observed from this study that Duck and GF carcass and organs cut-up parts were heavy enough to supply needed protein like chicken. These birds can therefore, be integrated into commercial poultry production to make animal protein more available to consumers.

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Section: Resultssupporting

confidence: 50%

Section: Introductionmentioning

confidence: 99%

Comparative Effects of Breed and Sex on Carcass and Organ Profiles of Duck (Anas plantrynychos) and Guinea Fowl (Numidia meleagris) in Abeokuta, Ogun State, Nigeria

Apata¹,

Koleoso²,

Taiwo³

et al. 2014

SAR

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show abstract

“…When subjected to sensory evaluation by a panel of experts, breed (Pekin, Muscvoy and Rouen) was shown (Omojola, 2007) to influence dressing percentage and meat color, whereas breed and sex did not affect texture and overall sensory acceptability of the meat. In a study on four breed/varieties of selected vs. non-selected Pekin-type ducks (Witkiewicz et al, 2006), significant (p≤0.05) differences in body weight, proportion of breast muscle, collagen content, and mono-and polyunsaturated fatty acids (MUFA and PUFA) content of muscle pectoralis superficialis.…”

Section: Introductionmentioning

confidence: 99%

Successful Identification of Duck Genome Region Determining Desirable Uniformity of Meat Performance Traits

Dobek

Gornowicz

Moliński

et al. 2017

Rev. Bras. Cienc. Avic.

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The objective of this study was to identify genome regions determining duck meat performance traits with possible small variation. In total, 368 crossbred ducks of F2 generation obtained from two parental lines: Pekin-type ducks of Polish origin (A55) and Pekin-type ducks of French origin (GL-30) were recorded. The following seven traits were analyzed: body weight, breast muscle weight, leg muscle weight, water holding capacity in the breast and leg muscles, and color lightness L* of the breast and leg muscles. All birds (including parental and F1 generations) were genotyped (29 microsatellite markers). Means and coefficients of variation (CV) were calculated for 28 full-sibs (four sires by six dams and one sire by four dams). Number of progeny per fullsib group ranged from 7 to 17. The multivariate cluster analysis using grouping by k-means algorithm was used on transformed data. The multivariate cluster analysis gave two clusters: first group with 10 fullsibs and second one with 18 families. Differences among half-sibs in the CV of the recorded traits were determined. It should be noted that one out of five sire groups showed statistically significant differences from the other ones. Moreover, the CVs in this group were smaller. The analysis of microsatellite markers indicated three alleles from three loci were present only in the "superior" sire group. The obtained results indicate a promising opportunity of effective selection for improving carcass technological quality using molecular markers.

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“…Bobot paha secara berurutan mulai dari yang terendah hingga yang tertinggi adalah 16,30 g (P2); 17,03 g (P0); 18,99 g (P1); 19,89 g (P3). Bagian dada dan paha adalah salah satu bagian karkas yang memiliki nilai ekonomis yang tinggi (Omojola, 2007). Menurut Armissaputri dkk (2013), persentase paha itik Mojosari jantan adalah 13,03±1,20% dengan bobot paha 161,58±18,11 g. Setiyanto (2005) menyatakan bahwa persentase paha itik Alabio jantan umur 10 minggu dengan penambahan tepung daun beluntas 0,5% adalah sebesar 23,53% sementara persentase paha itik Tegal dengan penambahan tepung daun beluntas 0,5% sebesar 26,44%.…”

Section: Pengaruh Perlakuan Terhadap Persentase Daging Pahaunclassified

Pengaruh penambahan betain dalam pakan rendah metionin terhadap kualitas karkas itik Mojosari jantan

Widodo

Sjofjan

2015

JIIP

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:The objective of this research was to observe the effect of betaine in feed to carcass, breast meat, thigh meat, abdominal fat, and meat cholesterol in Mojosari male ducks. The materials of this experiment were 144 male ducks which were maintained for 8 weeks. P0 was control treatment with no betaine were added, whereas P1 0.1%, P2 0.2%, P3 0.3% of betaine addition in the feed. The method used in this research was field experiments with 4 treatments and 6 replications. The parameters that measured in this research were carcass percentage, percentage of breast and thigh meat, abdominal fat, and breast cholesterol. Data were tabulated into MS. Excel and analyzed using ANOVA of Completely Randomized Design (CRD). If there were significant differences among the treatments, it will be tested by Duncan's Multiple Range Test. The result showed that addition of betaine had a significant effect (P<0.05) on carcass percentage, percentage of breast and thigh meat, but it didn't has a significant effect (P>0.05) on cholesterol of breast meat and abdominal fat. The use of betaine in low methionine feed could improve carcass percentage, percentage of breast and thigh meat deposition, and lower abdominal fat percentage, but it has no effect on the cholesterol content of breast meat in Mojosari male ducks. The research concluded that 0.3% of betaine administration on feed was the best result for Mojosari male duck carcass quality, in terms of carcass percentage, the percentage of breast meat and thigh, and lower abdominal fat percentage.

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Carcass and Organoleptic Characteristics of Duck Meat as Influenced by Breed and Sex

Cited by 54 publications

References 5 publications

Comparative Effects of Breed and Sex on Carcass and Organ Profiles of Duck (Anas plantrynychos) and Guinea Fowl (Numidia meleagris) in Abeokuta, Ogun State, Nigeria

Comparative Effects of Breed and Sex on Carcass and Organ Profiles of Duck (Anas plantrynychos) and Guinea Fowl (Numidia meleagris) in Abeokuta, Ogun State, Nigeria

Successful Identification of Duck Genome Region Determining Desirable Uniformity of Meat Performance Traits

Pengaruh penambahan betain dalam pakan rendah metionin terhadap kualitas karkas itik Mojosari jantan

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