Fattening performance and meat quality of Pekin ducks under different rearing systems

Onbaşılar, Esin Ebru; Yalçın, Sakine

doi:10.1017/s004393391700099x

Cited by 13 publications

(11 citation statements)

References 23 publications

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“…On the contrary, Van Hecke et al [7] concluded the n-6 to n-3 ratio correlated more with PUFA oxidation than did the absolute content of PUFA, which was not con rmed in our study. Moreover, rearing conditions affect animal welfare and, consequently, the level of preslaughter stress and meat quality [13]. Preslaughter stress induces glycogenolysis and pH decline.…”

Section: Lipid and Protein Oxidation Of Meatmentioning

confidence: 99%

“…However, Pekin duck has a high susceptibility to environmental stress, as affected by housing conditions [12]. Many studies indicated that housing system is one of the numerous non-genetic factors that can greatly affect animal health and welfare, and meat and carcass quality [13]. Since production of Pekin duck meat has become more intensive in recent decades, it is necessary to investigate how various duck production systems affect meat quality.…”

Section: Introductionmentioning

confidence: 99%

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WITHDRAWN: Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

Starcević

Mahmutović

Glamoclija

et al. 2021

Preprint

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Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

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Section: Lipid and Protein Oxidation Of Meatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

WITHDRAWN: Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

Starcević

Mahmutović

Glamoclija

et al. 2021

Preprint

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“…A series of our work focuses on the rearing methods of small-sized meat ducks, including the effects of the cage, floor, net, fermentation bed, and other specific patterns under intensive management and breeding systems ( Bai et al., 2020 ). The various rearing systems used for ducks can affect animal welfare, fattening performance, meat quality, stress resistance, and product price ( Onbaşilar and Yalçin, 2017 ). Starčević et al.…”

Section: Introductionmentioning

confidence: 99%

Research Note: Effects of cage and floor rearing systems on growth performance, carcass traits, and meat quality in small-sized meat ducks

et al. 2022

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This study was performed to evaluate the effects of different rearing methods on the growth performance, carcass yield, and meat quality of small-sized meat ducks. A total of 420 healthy 21-day-old birds was randomly allocated to 2 treatment groups (6 replicates per treatment, sex ratio 1/1) and subjected to 2 rearing methods (furnished cage and plastic wire-floor) until d 63. Growth performance was measured in all birds. Three males and 3 females from each replicate were randomly selected and evaluated to determine the carcass yield and meat quality. In terms of growth performance, the rearing method affected the final body weight, average daily feed intake, and average daily gain, which were higher in the cage group ( P < 0.05) than in the floor group, with a similar feed/gain in both groups. For slaughter performance, ducks in the cage group showed a higher abdominal fat yield and lower gizzard yield than those in the floor group ( P < 0.05). For meat quality, the L* value of the breast muscle was higher in the cage group than in the floor group ( P < 0.05). The pH recorded at 1 h was lower and pH recorded at 24 h was higher in the cage group ( P < 0.05). The shear force and water loss rate were both lower in the cage group ( P < 0.05). Additionally, the moisture content was lower and intramuscular fat content was higher in ducks fed in cages ( P < 0.05). Our results indicate that the cage rearing system improved the growth performance and meat quality of ducks, which is appropriate for small-sized meat ducks.

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“…Duck meat is popular in Asia as well as in EU countries. Pekin-type duck is popular among poultry growers and is characterised by a higher content of red muscle fibres in breast muscles compared to chicken meat, which is why duck meat is red (Graczyk et al, 2016;Onbasilar and Yalcin, 2018). Duck meat is generally regarded as flavoursome, rich in amino acids and polyunsaturated fatty acids (PUFA) and relatively low in fat.…”

Section: Introductionmentioning

confidence: 99%

Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin

Banaszak

Kuźniacka

Biesek

et al. 2020

Animal

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The protein sources in feed have a huge impact on good-quality and -quantity meat traits. Yellow lupin (YL) seeds have a similar level of protein as soybean meal (SBM). The most popular is SBM that is genetically modified (GMO). During this age, the consumer market requires non-GMO products. Yellow lupin used as a high-protein substitute for SBM in feed has an effect on the quality of meat from broiler ducks. The aim of the study was to analyse and compare meat quality traits in breast and leg muscles as well as fatty acid (FA) composition in breast muscles from ducks fed mixtures containing YL as an alternative to SBM. Two hundred 1-day-old Cherry Valley ducks were kept in pens on litter in two equal dietary groups, four replications with 25 birds per group. The control group (1) received balanced feed containing SBM. The treatment group (2) received balanced feed containing YL. The feed provided to both groups contained 55% of concentrate and 45% of wheat. Birds received feed and water ad libitum and were reared for 8 weeks. After that, 16 ducks (eight from each group) of BW close to the mean for the whole group were slaughtered. Plucked and gutted carcasses were analysed in a laboratory for quality parameters. Meat was analysed for pH, colour, water-holding capacity and drip loss. Samples of breast muscles were analysed for the content of cholesterol, collagen, intramuscular fat and FA composition. The proposed feed mixture containing YL had no impact on meat traits, content of muscles or fat in duck carcasses (P > 0.05). The values of lightness (L*) and yellowness (b*) and collagen content in breast muscles were significantly higher (P < 0.05) in group 2 (YL). A lower ability to retain water, that is, higher water-holding capacity (percentage of water lost from meat) (P < 0.05), was found for leg muscles from group 2 (YL). The content of C16:0, C18:0, C20:4 n-6, C22:4 n-6, C22:5 n-3, total content of saturated fatty acids (SFA), values of atherogenic index and thrombogenic index were significantly lower (P < 0.05) in group 2 (YL) than in group 1 (SBM). The content of C18:2 n-6 and the polyunsaturated fatty acids-to-SFA ratio (P/S) were significantly higher (P < 0.05) in ducks fed the diet with the inclusion of YL. Diets with YL could be proposed as a partial substitute for SBM in duck-rearing.

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Fattening performance and meat quality of Pekin ducks under different rearing systems

Cited by 13 publications

References 23 publications

WITHDRAWN: Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

WITHDRAWN: Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

Research Note: Effects of cage and floor rearing systems on growth performance, carcass traits, and meat quality in small-sized meat ducks

Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin

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