Department of Animal Breeding and Husbandry, Kafkas University Veterinary Faculty, 36100 Kars, Turkey.
Department of Animal Breeding and Husbandry, Istanbul University Veterinary Faculty, 34320 Istanbul, Turkey.
Poult Sci. 2019 Jan 1;98(1):491-499. doi: 10.3382/ps/pey355.
Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner-Bratzler shear force (WBSF), color variables, fatty acid composition, and sensory characteristics were examined. Ultimate pH of breast meat in Peking ducks (6.01) was higher than that of native ducks (5.82). The breast drip loss (3.40%) and cooking loss (31.23%) in native ducks were higher than those in Peking ducks (2.77 and 26.69%, respectively). The expressed juice of thigh meat in native ducks (8.23%) was higher than that of Peking ducks (6.52%). Genotype and sex had no significant influence on WBSF and meat color. Lightness (L*) values of breast and thigh skin were higher in Peking ducks than native ones. In panel evaluation, panelists evaluated the meat of Peking ducks with higher odor and flavor intensity. Breast meat of native ducks had higher Σ-polyunsaturated fatty acid (∑PUFA), ∑n-6 (omega-6) proportions, nutritive value, the ratio of ΣPUFA to Σ-saturated fatty acid (∑SFA) and lower ∑SFA, atherogenic and thrombogenic indices than Peking ducks. Instrumental and sensory characteristics of duck meat as well as fatty acid composition indicate that duck finishing can be considered as an alternative source of high-quality meat production.
本研究旨在探讨基因型和性别的差异对鸭肉理化特性和脂肪酸组成的影响。选用 10 周龄的本地鸭（n = 15）和北京鸭（n = 15）进行屠宰，取胸肌（M. pectoralis major）和腿肉（M. peroneus longus）样品。检测了 pH24、滴水损失、浸出液、蒸煮损失、 Warner-Bratzler 剪切力（WBSF）、颜色变量、脂肪酸组成和感官特性。北京鸭胸肉的最终 pH 值（6.01）高于本地鸭（5.82）。本地鸭胸肉的滴水损失（3.40%）和蒸煮损失（31.23%）均高于北京鸭（分别为 2.77%和 26.69%）。本地鸭腿肉的浸出液（8.23%）高于北京鸭（6.52%）。基因型和性别对 WBSF 和肉色没有显著影响。北京鸭胸、腿皮的亮度（L*）值均高于本地鸭。品尝小组评价结果表明，北京鸭的肉味和风味强度更高。与北京鸭相比，本地鸭胸肉的Σ-多不饱和脂肪酸（∑PUFA）、Σn-6（ω-6）比例、营养价值、∑PUFA/∑饱和脂肪酸（∑SFA）比值更高，ΣSFA、致动脉粥样硬化指数和血栓形成指数更低。鸭肉的仪器和感官特性以及脂肪酸组成表明，鸭的育肥可以作为生产高质量肉类的替代来源。
