Comprehensive evaluation of meat traits of ducks from two sire strains

Abstract

Compared with strain A44, male and female ducks of strain A55 showed significantly higher body weights at 7 weeks of rearing. They did not differ only in shank length and breast muscle thickness. Dressing percentage and percentage of tissue components were similar in both strains. Only the percentage of skin with subcutaneous fat and weight of abdominal fat were lower in A55, which is a favourable result. The weights of breast and leg muscles were found to be positively and significantly correlated with the lengths of trunk with neck, trunk, sternum and shank. The percentage of skin with subcutaneous fat combined with abdominal fat was significantly and negatively correlated with trunk and sternum length and with chest and shank circumference. Trunk and sternum length can be used in selection for high weight of breast and leg muscles and decreased fatness, while shank length can be employed in the selection for decreased fatness. pH 15 and pH 24 values in strains A44 and A55 were similar to those found in other studies. The water holding capacity of breast and leg muscles was high and higher in A55, whereas the water content of muscles was similar in both strains. Percentages of protein and ash were higher in breast muscles and those of fat in leg muscles. In other Polish and foreign studies the proportions of protein, fat and ash in the muscles were greater. The meat quality of A55 ducks was superior to that of A44 ducks.

Effect of Cooking on Cholesterol and Proximate Composition on Breast and Thigh Muscles of Chicken and Quail Meat

“…The mean fat percentage in the fresh and cooked meat sample of breast muscle of both species were lower than the mean fat percentage in thigh muscle. This finding was in contrast with the result obtained by Mazanowski and Ksiazkiewicz (2004) in Pekin ducks and Isguzar et al, (2002) in local ducks and Turkish Pekins. The protein content of both fresh and cooked breast meat samples of both species were significantly higher when compared to that of the values of fresh and cooked thigh meat samples of both.…”

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

“…Live body weights obtained in all 49-day-old groups were higher compared with 2975 g for Pekin hybrids AP57 and PP54 obtained by Bernacki et al (2006), Pekin pure strain A55-2943 g (Mazanowski and Książkiewicz, 2004) and 2887 g (Adamski et al, 2005), fed commercial feeds recommended for slaughter ducks. Also, after 56 days of rearing, the average live body weights of the experimental and control group were higher than the 3014 g reported by Bernacki et al (2006) for Pekin hybrids.…”

“…The slaughter yield of 49-day-old ducks from the control group and groups fed 15 and 25% DDGS was significantly lower (P<0.05) compared with Pekin hybrids AP57 (68.2%) and PP54 (68.9%) (Bernacki et al, 2006), but similar to the 66.0% obtained by Mazanowski and Książkiewicz (2004) for P55. Despite the lower slaughter yield, the average proportion of total muscle was not significantly affected by either age at slaughter or DDGS level, and was comparable to Pekin strain P66 (25.7%) (Witkiewicz et al, 2006) and hybrid PP54 (25.1%) (Bernacki et al, 2006).…”

Successful Identification of Duck Genome Region Determining Desirable Uniformity of Meat Performance Traits

“…Similar results for the effect of Pekin duck strains on breast muscle weight were obtained by Smith et al (2015), who concluded that breed had little effect on drip loss and on lightness (L*) and redness (a*) values of the breast muscles. In a study characterizing meat traits and meat quality of Pekin-type ducks strains A-44 and A-55, selected in Poland, the meat of A-55 ducks was found to have higher culinary value (Mazanowski et al, 2003;Mazanowski & Książkiewicz, 2004;Adamski et al, 2005).…”