Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks

Qiao, Yan; Huang, Jichao; Chen, Yulian; Chen, Haochun; Zhao, Liang; Huang, Ming; Zhou, Guanghong

doi:10.1111/asj.12588

Cited by 47 publications

(55 citation statements)

References 52 publications

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“…He put out that the crude protein and ash contents in the meat of duck's breast were 20.06 ± 0.52% and 0.83 ± 0.11%, respectively. Qiao et al () demonstrated that the moisture and fat content in duck meat was 73.29 ± 0.42% and 5.92 ± 0.39%, respectively, which is similar to the findings of the present study. Furthermore, the protein and ash content were also similar to those reported by Michalczuk et al ().…”

Section: Resultssupporting

confidence: 92%

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Arshad

Kwon

Ahmad

et al. 2020

Food Science & Nutrition

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This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans‐fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e‐beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.

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Section: Resultssupporting

confidence: 92%

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Arshad

Kwon

Ahmad

et al. 2020

Food Science & Nutrition

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“…Light meat has a higher shear force value than dark meat. Qiao et al (2016) reported more than 10 units higher lightness (L*) for breast muscles compared to our study. The colour of leg muscles in both studies was comparable.…”

Section: Discussioncontrasting

confidence: 72%

“…Cherry Valley ducks are English Pekin ducks that are reared for 8 weeks. This breed is characterised by good growth performance (Qiao et al, 2016;Cheng et al, 2017;Liu et al, 2018;Kokoszyński et al, 2019). Meat quality † E-mail: jakub.biesek@utp.edu.pl Animal (2020), 14:9, pp 1969-1975 © The Author(s) 2020.…”

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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“…The cooking loss of breast meat in this study was 43.43%, which showed higher compare to commercial meat-type ducks, Cherry Valley. Qiao et al (2017) reported cooking loos in Cherry Valley was range 34.5% to 35.6%. Higher cooking loss in duck meat despite a higher proportion of oxidative fiber may be related to water holding capacity of duck (Ali et al 2007).…”

Section: Phenotype Of Carcass and Meat Qualitymentioning

confidence: 99%

Identification of poymorphism and association analyses of FMO3 gene related with carcass and meat quality in Cihateup Duck

Anggraeni

Gunawan

Rukmiasih

et al. 2018

anprod

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The aim of this study was to identifypolymorphism and association of the FMO3 gene related to carcass and meat quality in Indonesian Cihateup ducks. A total of sixty Indonesian Cihateup ducks were used in this study. Tissues from breast muscleswas used for genomic DNA. Association analysis showed that the SNP g.849A>G was highly significantly associated (P<0.01) with live weight (LW), carcass weight (CW), breast muscle weight (BMW), pH, cooking loss, drip loss (DL), lightness (L*) and redness (a*), TBARS and TMA. Compared to the GG genotype, the AG genotype exhibited greater levels (P < 0.05) LW, CW, pH, a*, TBARS and TMA but not DL and L*. These results will improve the understanding of the functions of the FMO3 gene in carcass and meat quality within the liver and will shed light on FMO3 as a candidate gene in the selection of ducks with good carcass and meat quality traits

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Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks

Cited by 47 publications

References 52 publications

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

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

Identification of poymorphism and association analyses of FMO3 gene related with carcass and meat quality in Cihateup Duck

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