Physical properties and quality traits of meat in two conservative flocks of ducks

Abstract

In eviscerated carcasses of ducks from Khaki Campbell (Kh1) and Pekin (P8) conservative flocks, percentages of breast muscles, leg muscles, skin with subcutaneous fat and abdominal fat, as well as meat quality traits (pH 15 , pH 24 and colour) and muscle fibre microstructure were determined. Statistically significant differences were detected in body weights at 7 weeks of age (1383 and 2292 g in Kh1 and P8 males, 1396 and 2177 g in Kh1 and P8 females, respectively).pH 15 values of breast and leg muscles of Kh1 and P8 ducks were higher than pH 24 values of these muscles. Meat of ducks from both flocks showed lower pH 15 and pH 24 values in breast muscles (from 6.07 to 6.52 and from 5.84 to 6.14) compared to leg muscles (from 6.27 to 6.60 and from 6.15 to 6.38, respectively). Birds from both flocks were characterized by a similar colour of breast muscle (L) -46.90 and 44.01 in Kh1 males and females; 44.69 and 44.34 in P8 males and females, respectively. Breast muscles of Kh1 birds of both sexes were characterized by a significantly greater yellowness (b) compared to the muscles of P8 ducks. In Pectoralis superficialis muscle of ducks of both flocks, the diameters of white (αW) and red fibres (βR) were lower than in Biceps femoris muscle. Muscle fibres of Kh1 compared to P8 ducks were characterized by lower βR and αW fibre diameters in Pectoralis superficialis (31.3 and 16.6 μm) and Biceps femoris muscles (46.0 and 32.7 μm, respectively).