Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland.
Poult Sci. 2012 Aug;91(8):2030-8. doi: 10.3382/ps.2011-02083.
Age has a significant effect on carcass tissue composition, which is an important consideration in slaughter animals because age-related changes are observed in both edible and nonedible carcass components. In this study, the above changes were analyzed in Pekin ducks. The weight of individual edible and nonedible components in ducks increased for different periods of time, and the growth rate of tissue components varied considerably. The percentage content of edible components in the total BW of Pekin ducks increased from 42.8% in wk 1 to 59.9% in wk 8, mostly due to a significant (13.3%) increase in the share of muscle tissue. The percentage content of skin and subcutaneous fat remained at a stable level from wk 4, whereas the share of giblets decreased from 6 wk of age. The percentage content of nonedible components in the total BW of Pekin ducks decreased from 48.6% in wk 1 to 34.6% in wk 8, mainly due to a decrease in slaughter offal content (from 39.7% in wk 1 to 27.2% in wk 8). Minor changes were noted in the proportion of bones (11.7% in wk 1 and 10.9% in wk 8).
年龄对胴体组织成分有显著影响，这在屠宰动物时是一个重要的考虑因素，因为在可食用和不可食用的胴体成分中都观察到了与年龄相关的变化。在这项研究中，我们分析了北京鸭的上述变化。不同时期个体可食用和不可食用成分的重量增加，组织成分的生长速度差异很大。北京鸭总体重中可食用成分的百分比含量从第 1 周的 42.8%增加到第 8 周的 59.9%，主要是由于肌肉组织的比例显著增加（13.3%）。第 4 周起，皮肤和皮下脂肪的百分比含量保持稳定，而从第 6 周起，下水的比例下降。北京鸭总体重中非食用成分的百分比含量从第 1 周的 48.6%下降到第 8 周的 34.6%，主要是由于屠宰副产品含量下降（从第 1 周的 39.7%下降到第 8 周的 27.2%）。骨骼的比例（第 1 周为 11.7%，第 8 周为 10.9%）略有变化。
