Effects of 16L : 8D photoperiod on growth performance, carcass characteristics,meat composition, and blood parameters of Pekin ducks

Erdem, Evren; Hacan, Özlem

doi:10.3906/vet-1412-5

Cited by 16 publications

(14 citation statements)

References 9 publications

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“…The effect of photoperiod on meat quality traits is little studied in broilers. Our results were in agreement with the studies in which the effect of photoperiod on breast meat L* and a* color (Çoban et al, 2014), at 24 h pH u value (Erdem et al, 2015) was statistically non-significant. Pale, soft, and exudative meat occurs due to postmortem rapid glycolysis associated with a quick pH drop while the carcass is still hot.…”

Section: Discussionsupporting

confidence: 93%

Effect of photoperiod length and light intensity on some welfare criteria, carcass, and meat quality characteristics in broilers

et al. 2017

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-The objective of this study was to investigate the effects of photoperiod length and light intensity on leg and eye health, tonic immobility, some blood parameters, carcass, and meat quality characteristics in broilers. A total of 272 one-day-old male broiler chicks (Ross 308) were randomly assigned to four treatment groups based on the photoperiod length (23L:1D or increasing duration of light) and light intensity (20 lux vs. dim light) with four replicates. In this study, photoperiod lenght had no effect on incidence of foot pad and hock burn. On the other hand, the effect of photoperiod lenght had significant influence on the gait score. The incidences of gait score (3 + 4 + 5) in bright and dim light groups was found as 21.4 and 41.0% in broilers, respectively. In addition, the effect of light intensity had statistical significance on gait score. The tonic immobility duration in 20 lux and dim light groups were 271.53 and 226.78 s, respectively, and tonic immobility duration was unaffected by light intensity. All the blood parameters, except for triglyceride, were not affected by light intensity. The dim light had a negative effect on broiler welfare as demonstrated by increased eye weight and dimensions. Cold carcass yield and whole breast and wing yields were lower in the dim light group than in 20 lux light intensity. The broilers kept with dim light had lower breast meat ultimate pH (6.19) and L* values (54.30) than those reared with 20 lux. These findings have a lot of implications on the use of increasing photoperiod and bright light to improve leg an eye health benefits for the broiler welfare in broilers.

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Section: Discussionsupporting

confidence: 93%

Effect of photoperiod length and light intensity on some welfare criteria, carcass, and meat quality characteristics in broilers

et al. 2017

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“…The pH 24 values of breast muscles from the ducks in the current study were higher than those reported by Bernacki et al (2008), and similar to the findings of Kokoszynski et al (2017). The pH of leg muscles from ducks in the current study was lower than that reported by Erdem et al (2015), and similar to the results of Kisiel & Ksiazkiewicz (2004). There were no significant differences in the pH 24 of breast muscles from Cherry Valley ducks, spent layer ducks, hybrid Cherry Valley and Chinese native ducks (5.96, 5.94 and 5.81, respectively) in a study by Qiao et al (2017).…”

Section: Discussionsupporting

confidence: 87%

Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

Kokoszyński¹,

Bernacki²,

Biegniewska³

et al. 2020

SA J. An. Sci.

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The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks. Keywords: carcass composition, conservation flocks, meat quality, spent duck

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“…The pH 24 values of breast muscles from the analysed Pekin ducks were lower than those in the breast muscles of ducks reported by Kokoszyński et al [27]. Similar pH 24 values of breast muscles as in the ducks from our study were obtained by Erdem et al [28]. Uhlirová et al [5] reported that differences in the pH values result from the differences in the glycogen reserves at slaughter, response to preslaughter stress or slaughter weight.…”

Section: Discussionsupporting

confidence: 80%

A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds

Kokoszyński

Piwczyński

Arpášová

et al. 2019

Asian-Australas J Anim Sci

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ObjectiveThe study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect.MethodsThe study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits.ResultsThe studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype influenced the content of crude protein, crude fat, Na, K, P, Zn, pH24, electric conductivity (EC24), cooking loss, L*, a*, most textural traits of breast muscle, and also Na, Mg and Fe content, EC24, drip loss, cooking loss and L*, a*, and b* colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype×sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle.ConclusionStar 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.

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Effects of 16L : 8D photoperiod on growth performance, carcass characteristics,meat composition, and blood parameters of Pekin ducks

Cited by 16 publications

References 9 publications

Effect of photoperiod length and light intensity on some welfare criteria, carcass, and meat quality characteristics in broilers

Effect of photoperiod length and light intensity on some welfare criteria, carcass, and meat quality characteristics in broilers

Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds

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