Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

Abstract

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

Carcass composition and meat characteristics of Pekin ducks in relation to age at slaughter and level of maize distiller’s dried grains with solubles in diets

“…The amount of dry matter was comparable to the results described by Wołoszyn et al (2006) for strains P66 an A55, however, fat content was much higher than in paternal strains A44 and A55 (1.8%) evaluated by Mazanowski et al (2003) or hybrid PP54 (2.7%) and AP57 (2.3%) (Bernacki et al, 2006). It should be emphasized that due to the high percentage of red fibres in duck muscles, their metabolism is higher when compared with chicken or turkeys muscles, and lipids constitute an important component of duck meat (Baeza, 2006).…”

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

“…In our study, the linoleic / α-linolenic fatty acid ratio in the breast muscle of all the treated groups was lower (2.49 to 5.64) than indicated by Woloszyn et al (2008) in the trials with ducks fed rapeseed oil, and that in the leg muscles ranged from 6.11 to 9.81.…”

“…By supplementation of duck feeds with 1-1.6 % rapeseed oil, researchers reported α-linolenic (C18 : 3n-3) (ALA) 1-1.62 % content and n-6 / n-3 (3.27-5.23) ratios in the breast muscles of ducks (Woloszyn et al, 2005(Woloszyn et al, , 2006(Woloszyn et al, , 2011. Rapeseed oil in the feed for ducks was beneficial to human health due to better intramuscular fat composition of meat.…”

Meat Fatty Acid and Cholesterol Content of Native Indonesian Muscovy Duck Fed with Rice Bran in Traditional Farm

“…The content of fat, cholesterol and fatty acid profile can be controlled via the feed source of oil content in the animal feed (Schivone et al, 2010;Wood, et al, 2003, Krejci-treu et al2010, feed ingredients with high source of omega 3 microalga (Schiavone et al, 2007), differences in eating habits (Krimpen et al, 2011), and the influence of protein (Ahmet et al, 1997). Furthermore, genetics also affects the nutrient content of the Muscovy duck meat (Baeza, 2006, Woloszyn, 2006. The objective of the study is to obtain information on the quality of Muscovy duck meat that was traditionally maintained…”