Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Adeola, O. 2003. Recent advances in duck nutrition. In: 24th Western Nutrition Conference, Winnipeg, Manitoba, Canada, pp. 191-204.
  2. Ali, M. S., G. H. Kang, H. S. Yang, J. Y. Jeong, Y. H. Hwang, G. B. Park, and S. T. Joo. 2007. A comparison of meat characteristics between duck and chicken breast. Asian Australas. J. Anim. 20:1002-1006. https://doi.org/10.5713/ajas.2007.1002
  3. An, B. K., C. Banno, Z. S. Xia, K. Tanaka, and S. Ohtani. 1997. Effects of dietary fat sources on lipid metabolism in growing chicks (Gallus domesticus). Comp. Biochem. Physiol. B. Biochem. Mol. Biol.116:119-125. https://doi.org/10.1016/S0305-0491(96)00182-4
  4. Choo, Y. K., H. J. Kwon, S. T. Oh, C. W. Kang, H. K. Kim, E. C. Hong, K. N. Heo, S. K. Lee, and B. K. An. 2014. Growth performance and carcass characteristics of Korean native ducks fed diets with varying levels of limiting amino acids. Asian Australas. J. Anim. Sci. 27:518-523. https://doi.org/10.5713/ajas.2013.13675
  5. Cobos, A., A. Veiga, and O. Diaz. 2000. Chemical and fatty acid composition of meat and liver of wild ducks (Anasplatyrhynchos). Food Chem. 68:77-79. https://doi.org/10.1016/S0308-8146(99)00164-8
  6. Dransfield, E. and A. A. Sosnicki. 1999. Relationship between muscle growth and poultry meat quality. Poult. Sci.78:743-746. https://doi.org/10.1093/ps/78.5.743
  7. FAO (Food and Agriculture Organization of United Nations). 2012. FAOSTAT Agriculture.
  8. Farchat, A. and E. R. Chavez. 2000. Comparative performance, blood chemistry, and carcass composition of two lines of Pekin ducks reared mixed or separated by sex. Poult. Sci.79:460-465. https://doi.org/10.1093/ps/79.4.460
  9. Folch, J., M. Lee, and G. H. Sloan-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
  10. Grau, R. and R. A. Hamm. 1953. A simple method for the determination of water binding in muscles. Naturwissenschaften 40:29-30. https://doi.org/10.1007/BF00595734
  11. Grundy, S. M. and M. A. Denke. 1990. Dietary influences on serum lipids and lipoproteins. J. Lipid Res. 31:1149-1172.
  12. Heo, K. N., H. J. Choo, C. D. Kim, S. H. Kim, H. K. Kim, M. J. Lee, B. R. Son, H. C. Choi, and E. C. Hong. 2013. Changes of fatty acids and amino acids contents of Korean native commercial ducks meats with different raising period. Korean J. Poult. Sci. 40:235-241. https://doi.org/10.5536/KJPS.2013.40.3.235
  13. Hong, E. C., H. J. Choo, B. S. Kang, C. D. Kim, K. N. Heo, M. J. Lee, J. Hwangbo, O. S. Suh, H. C. Choi, and H. K. Kim. 2012. Performance of growing period of large-type Korean native ducks. Korean J. Poult. Sci. 39:143-149. https://doi.org/10.5536/KJPS.2012.39.2.143
  14. Kim, H. K., B. S. Kang, J. Hwangbo, C. D. Kim, K. N. Heo, H. J. Choo, D. S. Park, O. S. Suh, and E. C. Hong. 2012. The study on growth performance and carcass yield of meat-type Korean native ducks. Korean J. Poult. Sci. 39:45-52. https://doi.org/10.5536/KJPS.2012.39.1.045
  15. Korean Feeding Standard for Poultry. 2012. National Institute of Animal Science, RDA.
  16. Moore, S. 1963. On the determination of cysteine as cysteic acid. J. Biol. Chem. 238:235-237.
  17. Muhlisin, D. S., Y. R. Song, H. R. Kim, H. J. Kwon, B. K. An, C. W. Kang, H. K. Kim, and S. K. Lee. 2013. Comparison of meat characteristics between Korean native duck and imported commercial duck raised under identical rearing and feeding condition. Korean J. Food Sci. Anim. Resour. 33:89-95. https://doi.org/10.5851/kosfa.2013.33.1.89
  18. National Research Council. 1994. Nutrient Requirement of Poultry. 9th revised edition. National Academic Press, Washington, DC, USA.
  19. Poole, G. H., C. E. Lyon, R. J. Buhr, L. L. Young, A. Alley, J. B. Hess, S. F. Bilgili, and J. K. Northcutt. 1999. Evaluation of age, gender, strain, and diet on the cooked yield and shear values of broiler breast fillets. J. Appl. Poult. Res. 8:170-176. https://doi.org/10.1093/japr/8.2.170
  20. SAS. 2004. SAS User's Guide (Release 9.2): Statistics SAS Inst. Inc,. Cary NC, USA.
  21. Spackman, D. H., W. H. Stein, and S. Moore. 1958. Automatic recording apparatus for use in the chromatography of amino acids. Anal. Chem. 30:1190-1206. https://doi.org/10.1021/ac60139a006

Cited by

  1. Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic Dehesa vol.29, pp.6, 2016, https://doi.org/10.5713/ajas.15.0583
  2. Effect of Dietary Protein Sources and Amino Acid Balances on Performance, Intestinal Permeability and Morphology in Broiler Chickens vol.13, pp.4, 2017, https://doi.org/10.3923/ijp.2017.378.387
  3. Carcass characteristics, meat quality, and fatty acid composition of wild-living mallards (Anas platyrhynchos L.) vol.97, pp.2, 2017, https://doi.org/10.3382/ps/pex335
  4. Carcass composition and selected meat quality traits of Pekin ducks from genetic resources flocks pp.1525-3171, 2019, https://doi.org/10.3382/ps/pez073
  5. Growth Performance, Body Measurements, Carcass and Some Internal Organs Characteristics of Pekin Ducks vol.9, pp.11, 2014, https://doi.org/10.3390/ani9110963
  6. Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry? vol.11, pp.2, 2014, https://doi.org/10.3390/ani11020338
  7. Feasibility of sodium long chain polyphosphate as a potential growth promoter in broilers vol.63, pp.6, 2014, https://doi.org/10.5187/jast.2021.e110