Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck

Baéza, Élisabeth; Dessay, C; Wacrenier, Nathaële; Marche, G.; Listrat, Anne

doi:10.1080/0007166022000004471

Cited by 90 publications

(44 citation statements)

References 21 publications

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“…Our results for moisture, protein, lipid and ash contents in breast meat, ranging between 74.9 and 76.5%, 19.9 and 21.0%, 1.5 and 1.6% and 1.2 and 1.4%, respectively, are similar to those reported by other authors (Koci et al 1982;Bae´za et al 2002) as well as our previous findings (Schiavone et al 2004(Schiavone et al , 2007.…”

Section: And 400 Mg Kgsupporting

confidence: 82%

Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

Schiavone¹,

Cossato²,

Castillo³

et al. 2010

Can. J. Anim. Sci.

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I. 2010. Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck. Can. J. Anim. Sci. 90: 371Á378. A trial was conducted in order to assess the fatty acid composition and lipid stability of breast meat from Muscovy ducks (Cairina moschata domestica L.) fed a basal diet supplemented with 20 g kg(1 of soybean oil or fish oil and 30 or 230 mg kg (1 a-tocopheryl acetate (a-TA). A total of 120 one-day-old female muscovy ducklings were distributed over 12 pens (10 birds/pen). Growth performance traits were measured through the study. Each dietary treatment was randomly administered to three replicates when birds were 43 d until the slaughtering age of 66 d. Dietary treatments did not induce differences in growth performances and slaughter traits. Similarly, proximate composition and pH of breast muscle were not influenced by the diets. Significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in breast meat of ducks fed fish-oil-supplemented diets was observed. Lipid oxidation, expressed as thiobarbituric acid reactive substances (TBARS), of breast meat from birds fed 230 mg kg(1 a-TA-supplemented diets was significantly lower, compared with those fed diets supplemented with 30 mg kg(1 a-TA, both 1 and 7 d after slaughter.

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Section: And 400 Mg Kgsupporting

confidence: 82%

Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

Schiavone¹,

Cossato²,

Castillo³

et al. 2010

Can. J. Anim. Sci.

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“…Darker breast meat were observed in older broiler chickens compared to younger ones (Delpech et al, 1983). Similar results were obtained by Baeza et al (2002) in breast meat of ducks.…”

Section: Introductionsupporting

confidence: 78%

Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method

Sirri

Castellini

Bianchi

et al. 2011

Animal

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The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohman) were housed into three poultry houses with outdoor pasture availability of 10 m 2 /bird located in the same Research Centre of the University of Perugia. All the birds were fed ad libitum the same diets formulated according to the European Union (EU) Regulations by using organic raw materials. Birds from the FG and MG groups were raised until 81 days, whereas birds from the SG group were raised until 96 days in order to achieve an acceptable market live weight. SG birds showed significantly ( P , 0.01) higher breast meat drip and cook losses, Allo-Kramer shear values and collagen content. In comparison with FG and SG, MG exhibited a higher breast meat pH (5.86% v. 5.79% and 5.78%, respectively; P , 0.01) and a lower lightness (54.88% v. 57.81% and 56.98%, respectively; P , 0.05). Genotype dramatically affected the lipid content as well as the fatty acid composition of both breast and thigh meat. SG exhibited the lowest content of lipid, both in breast and in thigh meat, the lowest proportions of monounsaturated fatty acids (MUFA) and the highest proportions of polyunsaturated fatty acids (PUFA). The total n-3 PUFA of SG breast meat was double that of FG meat and intermediate with respect to MG birds (8.07% v. 4.07% v. 5.14% total fatty acids; P , 0.01). The fatty acid composition of thigh meat is similar to that of breast meat, but the differences among genotypes are less pronounced. Total saturated fatty acids were not affected by the genotype. In conclusion, meat functional properties of FG and MG strains appeared much more attractive both for industry and consumer (lower drip and cook losses and higher tenderness), whereas from a nutritional point of view, meat from SG appeared healthier (less fat and higher content of n-3 PUFA) and thus might better fit with the consumer's expectations of organic products.

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“…In chickens, a selection for rapid growth does not change muscle fibre typing [21]. In Muscovy ducks, a selection for improved body weight and higher meat yield only modifies the typology of Sartorius muscle which exhibits a higher percentage of type αW fibres at the expense of type αR fibres [22] while the typology of P. major remains unchanged. In Muscovy ducks, there is a marked dimorphism on body weight which significantly influences muscle weight.…”

Section: Discussionmentioning

confidence: 99%

“…In bovines [3], pigs [4] and rabbits [22], the IMF increase in muscles results mainly from hypertrophy and hyperplasia of adipocytes. Lipid content in poultry meat is low, particularly in the breast meat of chicken (around 1 g per 100 g of meat, [5]) but can be manipulated 88 P. Chartrin et al to a large extent by different factors: species, age, sex, nutrition and selection [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of genotype and overfeeding on lipid deposition in myofibres and intramuscular adipocytes of breast and thigh muscles of ducks

Chartrin¹,

Schiavone

Bernadet³

et al. 2005

Reprod. Nutr. Dev.

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-We conducted a study to evaluate the effects of genotype (Muscovy, Pekin and their crossbred, hinny and mule) and overfeeding (14 days from 12 weeks of age) on lipid deposition in myofibres and intramuscular adipocytes of breast and thigh muscles of ducks. Birds of the four genotypes were also reared contemporaneously with a growing diet distributed ad libitum. Muscle samples (Pectoralis major and Sartorius) were collected at 14 weeks of age on 8 ducks per treatment. The muscle fibre typing, the total lipid and triglyceride contents in myofibres and the relative surface occupied by adipocytes on the cross-sectional area of the muscles were determined by histological and image analysis. Overfeeding induced a marked increase of body weight but had no significant effect on the muscle weight, the cross-sectional area (CSA) of myofibres and the muscle typology. In muscles, overfeeding induced a large accumulation of lipids, mainly in adipocytes whose relative surface increased 1.5 fold in P. major and 2.1 fold in Sartorius and an increase in triglyceride content of fast twitch oxydo-glycolytic and glycolytic fibres in P. major only (+ 37 and + 16% respectively). Genotype had no significant effect on the muscle typology. By comparison with the other genotypes, Muscovy ducks exhibited the highest body weight, the highest muscle weight which could partly be explained by the highest fibre CSA and the lowest intramuscular fat content in adipocytes and myofibres (only fast twitch oxydo-glycolytic fibres in P. major). We observed the reverse situation for the Pekin ducks. The crossbred ducks always presented intermediate values except for body weight. lipids / myofibres / adipocytes / muscles / ducks

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Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck

Cited by 90 publications

References 21 publications

Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method

Effect of genotype and overfeeding on lipid deposition in myofibres and intramuscular adipocytes of breast and thigh muscles of ducks

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