Comparison of carcass and meat quality traits between lean and fat Pekin ducks

Abstract

According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) at the age of 42 days were slaughtered. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (P < 0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (P < 0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (P < 0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (P < 0.01). The intramuscular fat of LPDs in the breast muscle was significantly higher than that in the FPDs A c c e p t e d A r t i c l e (P < 0.01). There was no significant difference between the 2 strains in inosine monophosphate content (P＞0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (P < 0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (P < 0.05). Conclusion Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

Effects of different breeds/strains on fatty acid composition and lipid metabolism-related genes expression in breast muscle of ducks

“…In this study, the content of ƩMUFA was the highest in the 5 duck breeds/strains, while previous studies in other duck breeds showed that ƩSFA was the highest ( Chen et al, 2016 ; Franco et al, 2012 ), which may be determined by different breeds/strains, environment, or diet. Further analysis showed that fatty acid composition and content were significantly different among 5 duck breeds/strains, which confirmed the results from a previous study that the breeds/strains had a significant effect on the contents of fatty acids ( Ding et al, 2021 ).…”

Genomic selection for meat quality traits in Pekin duck

“…Overall, there were significant phenotypic differences between the two populations. Long-term breeding work has resulted in vast differences between the two strains of Pekin ducks (Ding et al 2019).…”

“…For more than 30 years in China, selection of the lean-type ducks mainly focused on various carcass traits, including breast muscle yield, feed conversion ratio and growth rate, while in the fat-type ducks, the selection focused on fat traits, including subcutaneous fat ratio and skin thickness. The lean-type ducks mainly provide meat and its byproducts after slaughter, the fat-type ducks are used mainly as raw material for roast duck because of its high subcutaneous fat percentage (Ding et al 2019). After more than 30 years of breeding, the fat Pekin duck has obtained its excellent characteristics of a high percentage of skin and abdominal fat, which is the key element of taste and texture.…”

“…The lean‐type ducks mainly provide meat and its byproducts after slaughter, the fat‐type ducks are used mainly as raw material for roast duck because of its high subcutaneous fat percentage (Ding et al . 2019). After more than 30 years of breeding, the fat Pekin duck has obtained its excellent characteristics of a high percentage of skin and abdominal fat, which is the key element of taste and texture.…”

Effects of legume-diet and sex of ducks on the growth performance, physicochemical traits of meat and fatty acid composition in fat

“…Pekin ducks are one of the most popular breeds of waterfowl in the world kept for meat 1 . They are characterized by high growth performance, and there are different strategies for rearing these ducks 2 , 3 .…”