Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions

Abstract

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

Incorporation of Guava Seeds Powder into a Commercial Diet Improves the Growth Performance, Nutritional and Quality Characteristics of Muscovy Duck’s Meat

“…On the contrary, no significant decrease in TBA content was remarked in fed ducks' meat on diet incorporated GSP, which may reflect that GSP phenolics reduced the lipid deterioration due to its antioxidant content. These results are in agreement with the previous studies [20,21,28,41]. The quality parameters including pH, WHC, cooking loss, pigment, and color have been illustrated in table 5.…”

“…Similar results had been discussed previously [21,[33][34][35]. In the same context, feeding food-processing wastes resulted in a valuable improvement in FCR and GH in ducks as similarly indicated previously in ducks [20,21,28,[35][36][37]. This might be due to enhancing the GP and strengthening the immunity as observed by Giri et al [38] by using guava leaves whereas no available data on using GSP in poultry diets were recorded.…”

“…Controversial, no significant difference (P > 0.05) was found among all duck meat even though a little improvement had been remarked. This may be due to the low level of GPS whereas increasing active ingredients correlated positively with improving the meat quality as mentioned [20,21,28].…”

“…Color analysis consisting of lightness (L*), redness (a*) and yellowness (b*) was performed by Hunter Lab Color Flex EZ (Hunter Lab Reston, VA, USA). The results were integrated by a Universal Software V 4.10 according to Kwon et al [28] the pigment of minced meat was determined according to Shehata [29]. The obtained values were used directly as a comparative measure of the pigment concentration.…”

Comparison of Bentonite and Illite on the Growth Performance and Litter Quality of Duck

“…Subsequently, from day 0 to 21 and day 22 to 42, a starter (21% crude protein) and finisher (17% crude protein) diet were offered, respectively. A 23:1 h light-dark cycle was provided throughout the 42-day experimental period (Kwon et al, 2014). The temperature was kept at 33 °C during the first 14 days and then gradually decreased as the ducks progressed in age, with a final temperature of 20-22 °C at day 42.…”