Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks

Abstract

Marketable age is an important determinant of meat quality. Cherry Valley duck (SM3 medium) is the most efficient Pekin-type duck and is the most widely farmed breed globally. However, whether marketable age determines the meat quality of Cherry Valley ducks is not well documented. The objective of this study was to investigate the effect of marketable age on the proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Ducks at 28, 38, 42, and 45 days old were selected and slaughtered, and their proximate composition, cholesterol and essential mineral compositions, and amino acids and fatty acid profile of breast meat lipid were determined. The results showed higher protein content and lower intramuscular fat content were observed in the 38-day-old ducks than in the 28-day-old birds ( P < 0.05). Additionally, 38-day-old ducks contained higher Fe and Mg contents ( P < 0.05), whereas 28-day-old birds had higher Zn and Ca contents ( P < 0.05). The essential amino acid content in 38-day-old was about 95.29 g/kg, higher than that in 28-day-old birds ( P < 0.05). The contents of C20:5 n-3, omega-6 polyunsaturated fatty acids, and polyunsaturated fatty acids were the highest in 38-day-old birds ( P < 0.05), whereas the content of C20:4 n-6, DHA (C22:6 n-3), and saturated fatty acids in 28-day-old birds was the lowest ( P < 0.05). Finally, a comprehensive evaluation model of multiple traits was developed by applying principal component analysis, and the meat nutrition of 38-day-old ducks was identified as the optimal. Taken together, the meat of 38-day-old ducks had an advantage in proximate composition, minerals content, essential amino acids, and fatty acids, and 38 d might be recommended as an appropriate marketable age to provide duck meat of high nutrition value.

Slaughter performance of the main goose breeds raised commercially in China and nutritional value of the meats of the goose breeds: a systematic review

“…Therefore, the meat of YWs is a suitable ingredient for juicy meat products. The crude protein content of goose meat is higher than that of duck meat 45 and guinea-fowl meat 46 and is close to that of the meat of the white-feathered chicken. 43 However, the quality and basic nutrient composition of goose meat is affected not only by the trace-element content and nutrient content of the goose feed, but also the feeding environment and age at slaughter of the goose.…”

“…On the other hand, the fat content of animal muscle is closely related to the juiciness, flavor, and tenderness of the corresponding meat 44 . The ash content is related to the mineral content, which is generally stable in animal muscle 45 . Overall, among the breast meats and thigh meats of the 14 goose breeds, the breast meat and thigh meat of ZWs have the highest crude fat content, and the breast meat and thigh meat of YWs have the highest moisture content.…”

“…44 The ash content is related to the mineral content, which is generally stable in animal muscle. 45 Overall, www.soci.org X Yan et al among the breast meats and thigh meats of the 14 goose breeds, the breast meat and thigh meat of ZWs have the highest crude fat content, and the breast meat and thigh meat of YWs have the highest moisture content. Therefore, the meat of YWs is a suitable ingredient for juicy meat products.…”

Comparison of quality characteristics of smoked duck hams in domestic market

“…오리고기는 불포화지방산, 필수아미노산, 소화 가능한 단백질, 미네랄 성분 등을 함유하고 있다 (Cao et al, 2021). 특히, 포화 지방산보다 불포화지방산의 함량이 높은 것으로 알려져 있으며, 리놀레산, 리놀렌산, 도코사헥사엔산 등이 함유되어 있다 (Shim et al, 2018).…”

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

“…Although microwave and stepwise retort heating (variable temperature heating) methods have been studied in thermal sterilization with significant effects, the quality of meat has not yet been reported. Duck meat has the advantages of high nutrition, low fat, low cholesterol and high protein, and is favored by consumers ( 16 ). In this study, we investigated the effects of microwave, stepwise retort and general retort processing on duck meat quality.…”