Department of Fur-Bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego St. 5, 10-719 Olsztyn, Poland.
Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego St. 5, 10-719 Olsztyn, Poland.
Poult Sci. 2018 Feb 1;97(2):709-715. doi: 10.3382/ps/pex335.
The aim of this study was to determine the carcass characteristics, meat quality, and fatty acid composition of wild-living mallards. The experimental materials comprised 30 mallards (1:1 sex ratio) harvested during the hunting season in northeastern Poland. The carcasses were transported to the laboratory where they were weighed individually, plucked, dressed, and dissected. The proximate chemical composition and physicochemical properties of meat and the fatty acid profile of breast muscle lipids were determined, and a histological analysis was performed. Body weight (BW) and carcass weight were higher in males than in females (P ≤ 0.05), whereas the percentage share of carcass tissue components was similar in both sexes. Edible components accounted for approximately 60% (♂) to 60.7% (♀) of the total BW of mallards, including lean meat; 40.9% (♂) to 41.5% (♀), skin with subcutaneous fat; 10.7% (♂) to 10.8% (♀), and giblets; 8.3% (♂) to 8.4% (♀). Breast muscles had high protein content (23.51%♀ to 23.6% ♂) and low fat content (0.82% ♂ to 0.84% ♀). In the fatty acid profile of breast muscle lipids, saturated fatty acids (SFA) accounted for 39.1% (♂) to 39.04% (♀), monounsaturated fatty acids (MUFA)-for 17.31% (♂) to 17.33% (♀) and polyunsaturated fatty acids (PUFA)-for 43.61% (♀) to 43.64% (♂). The diameters of type IIA and type IIB muscle fibers were lower in males than in females (P ≤ 0.05), whereas lipid storage sites in muscles were similar in both sexes. The values of cooking loss (CL), water-holding capacity (WHC), pH24, and color parameters of breast meat were comparable in males and females. The results of this study indicate that wild-living mallards, both males and females, are characterized by high meat quality, and that seasonal mallard harvests can provide meat with desirable eating attributes, attractive to consumers.
本研究旨在确定野生绿头鸭的胴体特征、肉质和脂肪酸组成。实验材料包括 30 只在波兰东北部狩猎季节收获的绿头鸭（雌雄比例为 1:1）。将胴体运送到实验室，分别称重、拔毛、去内脏和解剖。测定肉的近似化学组成和理化性质以及胸肌脂质的脂肪酸谱，并进行组织学分析。雄性的体重（BW）和胴体重高于雌性（P ≤ 0.05），而两性胴体组织成分的百分比相似。可食用部分占绿头鸭总 BW 的 60%（♂）至 60.7%（♀），包括瘦肉；40.9%（♂）至 41.5%（♀），皮肤和皮下脂肪；10.7%（♂）至 10.8%（♀），和内脏；8.3%（♂）至 8.4%（♀）。胸肌的蛋白质含量高（♀为 23.51%，♂为 23.6%），脂肪含量低（♀为 0.82%，♂为 0.84%）。在胸肌脂质的脂肪酸谱中，饱和脂肪酸（SFA）占 39.1%（♂）至 39.04%（♀），单不饱和脂肪酸（MUFA）占 17.31%（♂）至 17.33%（♀），多不饱和脂肪酸（PUFA）占 43.61%（♀）至 43.64%（♂）。雄性的 IIA 型和 IIB 型肌纤维直径小于雌性（P ≤ 0.05），而两性肌肉中的脂质储存部位相似。雄性和雌性的胸肉烹饪损失（CL）、持水能力（WHC）、pH24 和颜色参数值相当。本研究结果表明，无论是雄性还是雌性，野生绿头鸭的肉质均较高，季节性绿头鸭收获可提供具有理想食用属性的肉，吸引消费者。
