- Volume 27 Issue 11
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Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions
- Kwon, H.J. (Department of Animal Science and Technology, Konkuk University) ;
- Choo, Y.K. (Department of Animal Science and Technology, Konkuk University) ;
- Choi, Y.I. (Department of Animal Science and Technology, Konkuk University) ;
- Kim, E.J. (Division of Animal Husbandry, Cheonan Yonam College) ;
- Kim, H.K. (Poultry Science Division, National Institute of Animal Science, RDA) ;
- Heo, K.N. (Poultry Science Division, National Institute of Animal Science, RDA) ;
- Choi, H.C. (Poultry Science Division, National Institute of Animal Science, RDA) ;
- Lee, S.K. (Department of Animal Products and Food Science, Kangwon National University) ;
- Kim, C.J. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
- Kim, B.G. (Department of Animal Science and Technology, Konkuk University) ;
- Kang, C.W. (Department of Animal Science and Technology, Konkuk University) ;
- An, B.K. (Department of Animal Science and Technology, Konkuk University)
- Received : 2014.03.11
- Accepted : 2014.06.12
- Published : 2014.11.01
This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.
Supported by : National Institute of Animal Science
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