Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland.
Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Poult Sci. 2019 Jul 1;98(7):3029-3039. doi: 10.3382/ps/pez073.
The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and P9 ducks (French Pekin) for body weight, dressing percentage, carcass composition, and selected meat quality traits. A total of 180 ducks, 30 males and 30 females of each strain, were kept indoors on deep litter and fed complete commercial diets ad libitum. At the end of 8 wk, the ducks were weighed and 7 males and 7 females of each strain (42 birds in total) were slaughtered and dissected. The pH and electrical conductivity of breast and leg muscles were determined 24 h postmortem. After dissection, samples of breast and leg muscles were collected to determine of selected meat quality characteristics. At the age of 8 wk, P8 ducks had significantly higher body weight and carcass weight compared to P9 and P33 birds. The carcasses of P8 ducks contained significantly more breast muscles compared to the carcasses of P9 birds. The proportion of abdominal fat was higher in P8 and P9 ducks than in P33 ducks. Regardless of the genetic origin, males had a significantly lower percentage of breast muscles and a higher proportion of neck in the carcass compared to females. P33, P8, and P9 ducks exhibited significant differences in the sodium and magnesium content of breast muscles and in the sodium, potassium, phosphorus, and magnesium content of leg muscles. Male breast muscles contained more sodium, and their leg muscles had a lower potassium, phosphorus, magnesium, and iron content compared to females. The breast and leg muscles of P9 ducks exhibited lower electrical conductivity (EC24) compared to P8 and P33 ducks, while the breast muscles of P9 ducks had a significantly higher cooking loss. The strains of ducks under study differed in lightness (L*) and redness (a*), and in hardness, chewiness and gumminess of pectoralis major muscle. Females showed higher hardness and chewiness of breast muscles compared to males.
本研究旨在比较 P33（波兰北京鸭）、P8（丹麦北京鸭）和 P9（法国北京鸭）鸭在体重、屠体率、屠体组成和部分肉质特性方面的差异。共饲养 180 只鸭子，每个品种 30 只公鸭和 30 只母鸭，饲养于室内厚垫料上，自由采食全价商业饲料。8 周后，称重，每个品种宰杀 7 只公鸭和 7 只母鸭（共 42 只），进行屠宰解剖。宰后 24 小时测定胸肌和腿肌的 pH 值和电导率。解剖后，采集胸肌和腿肌样品，测定部分肉质特性。8 周龄时，P8 鸭的体重和屠体重量显著高于 P9 和 P33 鸭。P8 鸭的屠体胸部肌肉含量显著高于 P9 鸭。P8 和 P9 鸭的腹部脂肪比例高于 P33 鸭。无论遗传来源如何，公鸭的胸肌比例和屠体颈部比例均显著低于母鸭。P33、P8 和 P9 鸭的胸肌钠和镁含量以及腿肌钠、钾、磷和镁含量存在显著差异。公鸭的胸肌钠含量较高，腿肌钾、磷、镁和铁含量较低。与 P8 和 P33 鸭相比，P9 鸭的胸肌和腿肌电导率（EC24）较低，而 P9 鸭的胸肌烹饪损失较高。研究鸭种的胸肌和腿肌在亮度（L*）和红色度（a*）方面存在差异，在胸肌硬度、咀嚼性和胶黏性方面也存在差异。母鸭的胸肌硬度和咀嚼性均高于公鸭。
