Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

Abstract

The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks.
 Keywords: carcass composition, conservation flocks, meat quality, spent duck

The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks

“…Considering the scientific literature, Kokoszy ński et al [9] demonstrate significant differences in the percentage of pectoral muscles and fat in carcasses of 8-week-old Pekin ducks from genetic resources of (conservative herds) P33 (Polish Pekin), P8 (Danish Pekin) and P9 (French Pekin). Pekin ducks from P33 (Polish Pekin), P8 (Danish Pekin) and LsA (English Pekin) herds at 110 weeks of age did not differ in the percentage of carcass components [23], which may indicate the disappearance of diversification among the studied duck flocks, and is consistent with the results of our research. In turn, Kokoszy ński et al [23] observed a higher proportion of breast muscle and leg muscle, and a lower proportion of abdominal fat in the carcasses of 110-week-old P9 ducks compared to 113-week-old P9 ducks.…”

“…Pekin ducks from P33 (Polish Pekin), P8 (Danish Pekin) and LsA (English Pekin) herds at 110 weeks of age did not differ in the percentage of carcass components [23], which may indicate the disappearance of diversification among the studied duck flocks, and is consistent with the results of our research. In turn, Kokoszy ński et al [23] observed a higher proportion of breast muscle and leg muscle, and a lower proportion of abdominal fat in the carcasses of 110-week-old P9 ducks compared to 113-week-old P9 ducks. In turn, Lewczuk and Gornowicz [31] reported a higher percentage of pectoral muscles and leg muscles in the carcass of 10week-old P9 ducks (in total, 30.44% males, 29.26% females) compared to the results of these studies (27.8% in P9 males, and 26.9% in females in relation to the weight of the gutted carcass with the neck).…”

“…In the P9 strain, duck are only removed from the herd due to health condition and abnormal body structure. The studies by Kokoszy ński et al [23] found a lower weight of male carcasses (1826 g) and a greater weight of female carcasses (1927 g) obtained from 110-week-old P9 ducks compared to the assessed ducks of the same strain. On the other hand, Lewko and Gornowicz [31] reported a lower carcass weight of 10-week-old drakes (2059 g) and ducks (1769 g) from the D11 strain, which may indicate a further increase in carcass weight (and BW) after 10 weeks of duck rearing.…”

“…P33, P9 and LsA ducks at 112 weeks of age had lower water content but higher protein and collagen content in the leg muscles than the assessed P9 and D11 ducks. Another experiment [23] found that 110-week-old P9 (French Pekin), K2 (miniature duck) and KhO1 (hybrid of Khaki Campbell and Orpington duck) ducks differ significantly in terms of water and fat content in the breast muscles as well as water, protein and fat in the leg muscles. In our study, we found high protein content of breast and leg muscles.…”

“…In recent years, the results of research on the influence of genotype and sex on the carcass composition and meat quality of ducks have been presented in several scientific articles [13][14][15][16][17][18][19][20][21], but the obtained knowledge is still incomplete and further research on this subject is needed. So far, only few scientific studies [16,[22][23][24][25] have presented results concerning the carcass composition and quality characteristics of duck meat after reproductive use.…”