Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

Abstract

The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of 48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carcasses were dissected, and pH and electrical conductivity of the breast and leg muscles were determined 24 h postmortem. After dissection, breast and leg muscles were sampled to determine proximate composition, some minerals, and physicochemical properties. Breast muscles were also analyzed for textural characteristics, microstructural characteristics, and rheological properties. At 112 wk of age, genotype and sex were found to have no significant effect on carcass weight and percentage of carcass components. The genotype of the birds had a significant effect on the water and fat content in the pectoral and leg muscles, as well as protein and collagen in the leg muscles. The origin of the ducks had a significant impact on the magnesium content in pectoral muscles and Warner–Bratzler shear force pectoralis muscle major, as well as the electrical conductivity of the leg muscles. The differences in duck genotype had a significant effect on the sum of elastic moduli, fiber cross-sectional area, fiber perimeter, and vertical fiber diameter of pectoralis major muscle. Regardless of the genetic origin, breast muscles from 112-week-old males had a lower fat content, and male leg muscles contained more water and protein and less fat and collagen than the female muscles. The genotype by sex interaction was significant for the content of breast muscles, skin with subcutaneous fat, and neck percentage and for the water and fat content in breast and leg muscles.

Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks

“…Also, we observed that total protein content gradually decreased above 38 days of age. The results of the present study are similar to those of Kokoszyński et al. (2020) , who demonstrated that the protein content of breast muscle in Pekin duck was reduced after seven weeks.…”

“… Kokoszyński et al. (2019 ; 2020 ) revealed that potassium, iron, cooking loss and protein contents in the breast muscles increase with age in Polish Peking ducks. The lactate and anserine contents also increased with age, whereas the amount of fumarate, betaine, taurine, inosine, and alkyl-substituted free amino acids decreased ( Liu et al., 2013 ).…”

WITHDRAWN: Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

“…The compared strains of Pekin duck did not differ in chemical composition of thighs. Other authors investigated chemical composition of different strains of Pekin ducks and found that genetics in uenced the contents of moisture, protein, lipid and collagen in breasts and thighs [10,33,34,35]. Moreover, in our study, housing system did not affect the chemical composition of duck meat, as also was con rmed by Michalczuk et al [36] for Pekin duck and Michalczuk et al [37] for Muscovy duck.…”

“…From the start of the study, animals were fed with the same diets that were formulated to meet the maintenance and growth requirements of animals [14] (Table 1). Diets fed from days 1 to 49 were starter (days 1-21), grower (days [22][23][24][25][26][27][28][29][30][31][32][33][34][35] and nisher (days [36][37][38][39][40][41][42][43][44][45][46][47][48][49]. All components of the diets were analyzed for dry matter [15], crude protein [16], crude fat [17], crude ber [18], calcium [19], and phosphorus [20] (Table 1).…”

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons

“…In our study, the breast muscles of King pigeons showed significantly higher electrical conductivity values measured 24 h postmortem compared to the EC 24 values of the breast muscles from carrier pigeons. EC 24 values for the breast muscle of the studied pigeons were lower than in six-week-old broiler chickens [ 35 ], and higher than in 112-week-old Pekin ducks [ 36 ].…”