Kokoszyński Dariusz, Piwczyński Dariusz, Arpášová Henrieta, Hrnčar Cyril, Saleh Mohamed, Wasilewski Rafał
Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz 85084, Poland.
Department of Animal Biotechnology and Genetics, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz 85084, Poland.
Asian-Australas J Anim Sci. 2019 Nov 1;32(11):1753-1762. doi: 10.5713/ajas.18.0790. Epub 2019 Feb 14.
The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect.
The study involved 120 Pekin ducks - 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits.
The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype had an effect on the content of crude protein, crude fat, Na, K, P, Zn, pH24, electric conductivity (EC24), cooking loss, L*, a*, most textural traits of breast muscle, and also Na, Mg and Fe content, EC24, drip loss, cooking loss and L*, a* and b* colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle.
Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.
本研究旨在比较两种不同基因型北京鸭的胴体性状、肉的理化性质和质地特性，并探讨性别效应。
本研究涉及120只北京鸭，其中包括30只雄性和30只雌性的P33品系（波兰本地北京鸭），以及30只雄性和30只雌性的Star 53 HY品系（商业杂交北京鸭）。在49日龄时，选取48只鸭（每种基因型的雄性和雌性各12只）进行屠宰。屠宰后，采集肉样以测定肉质性状。
不同基因型的北京鸭在体重、胴体重、屠宰率以及胸肌、带皮下脂肪的皮肤、腹脂、颈部和去颈内脏胴体剩余部分的比例上存在显著差异。鸭的基因型对粗蛋白、粗脂肪、钠、钾、磷、锌含量、pH24值、电导率（EC24）、蒸煮损失、L*、a值以及胸肌的大多数质地特性有影响，同时对腿肌中的钠、镁和铁含量、EC24值、滴水损失、蒸煮损失以及L、a和b颜色坐标也有影响。无论遗传来源如何，与雌性相比，雄性的体重、胴体重和胴体颈部比例更高，胸肌的红度、硬度、咀嚼性和胶粘性更低。基因型与性别的交互作用对胸肌的粗脂肪含量和蒸煮损失以及腿肌的黄度有显著影响。
Star 53 HY鸭因其较高的体重和屠宰率更适合用于肉鸭生产。与P33鸭的肉相比，它们的胸肉和腿肉具有更有益的化学成分，但感官和质地特性较差。
