Effect of Crossbred Korean Native Ducks on the Retail Cut Yield, Meat Quality, and Sensory Evaluation of Duck Meats

Abstract

This work was carried out to investigate on the retail cut yield and the meat quality of crossbred ducks. A total of 360 pullets that were produced from 4 mating methods used in this work. Four mating method were A) native ducks (♀) × native ducks (♂), B) meat-type ducks (♀) × native ducks (♂), C) native ducks (♀) × meat-type ducks (♂), and D) meat-type ducks (♀) × meat-type ducks (♂). Ducks were bred at the flat house, and selected nine ducks with similar weights from each treatment at the certain weeks (A, B, C 8 weeks; D 6 weeks). Selected ducks were slaughtered, calculated the retail cut yield(wing, back, neck, breast, leg), analyzed the physico-chemical compositions, and tested the sensory evaluation. Wing and neck meat ratios of D treatment were lowest (P<0.05), and breast meat ratio of B treatment was high (P<0.05) compared to other treatments. pH of duck meat was no difference among treatments, fat and protein contents of B treatment was highest, and collagen contents of D treatment was highest among all treatments. Meat color and physical compositions was no difference among treatments. Juiciness of D treatment meats was highest, and there was no difference between B and D treatments. Finally, mating method of native duck and meat-type duck affected on the retail cut yield, but did not improve on the physico-chemical compositions and sensory evaluation.

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

“…Meanwhile, duck meat consumption in Korea has been increased approximately by 5-folds from 1997 to 2012 ( Korea Duck Association, 2013 ), which might be attributable to consumers’ increasing concern about the consumption of healthier meat. Duck meat is considered to be healthier compared to other animal products as it contains higher unsaturated fatty acid, essential fatty acid, and protein contents, in addition to its ability to decrease LDL cholesterol and blood pressure ( Heo et al ., 2013 ; Kim et al ., 2010a ).…”

“…With the increase in duck meat consumption, considerable efforts have been made since 1990’s to popularize duck meat as a healthier meat source to secure the competitiveness in world market. The present Korean native duck (KND) produced by National Institute of Animal Science (NIAS) is a crossbreed between mallard duck ( Anas platyrhynchos ) and meat-type duck ( Kim et al ., 2010a ; Kim et al ., 2010b ). However, still 90% of the breeding ducks in Korea are the breeds from oversea such as Cherry Valley (England) and Grimaud (France) and only 10% of them are KND ( Kim et al ., 2012a ).…”

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

“…In contrast to chicken which is composed of more white muscle than red muscle, duck meat is composed of 70 to 90% oxidative red muscle (Ali et al, 2007;Smith and Fletcher, 1992) so that its flavor is closer to the other red meats (Heo et al, 2013b). Since 1990's, the National Institute of Animal Science (NIAS) has been developing Korean native duck (KND), which is a crossbred between Mallard duck (Anas platyrhynchos) and meat-type duck (Kim et al, 2010a;Kim et al, 2010b). However, most of the researches have more focused on growth performance and carcass yield (Kim et al, 2010a;Kim et al, 2010b;Kim et al, 2012a;Kim et al, 2012b;Heo et al, 2013b;Hong et al, 2012).…”

“…Since 1990's, the National Institute of Animal Science (NIAS) has been developing Korean native duck (KND), which is a crossbred between Mallard duck (Anas platyrhynchos) and meat-type duck (Kim et al, 2010a;Kim et al, 2010b). However, most of the researches have more focused on growth performance and carcass yield (Kim et al, 2010a;Kim et al, 2010b;Kim et al, 2012a;Kim et al, 2012b;Heo et al, 2013b;Hong et al, 2012). Since the factors affecting the flavor precursors in chicken meat have been studied extensively (Choi et al, 2010;Jayasena et al, 2013c;Jayasena et al, 2014;Jeon et al, 2010;Jung et al, 2011;Lee et al, 2012), it is worth to investigate the flavorrelated compounds in duck meat to develop a high quality meat-type duck breed.…”

토종닭 농장주 및 가공업자가 바라본 토종닭 산업의 미래 방향

“…This phenomenon has also been seen in other Asian countries, given that chicken products offer certain advantages relative to other meat products (i.e., lower fat and cholesterol content, easy to handle, and subject to fewer religious barriers) (Jayasena et al, 2013;Kim et al, 2018a). Thus, there is no doubt that, in the near future, worldwide chicken production and con-KNC breeding and raising system (Kim et al, 2010a;2010b).…”