Quaresma M A G, Batarda R, Nunes M L, Gonçalves H, Alves S P, Bessa R J B, Roseiro L C
CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal; AL4AnimalS - Associate Laboratory for Animal and Veterinary Sciences, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal.
CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal.
Poult Sci. 2025 Feb;104(2):104659. doi: 10.1016/j.psj.2024.104659. Epub 2024 Dec 15.
The aim of this study was to compare two different strains of Pekin duck and to answer one scientific hypothesis: 1) Strain and sex influence live body weight, hot and cold carcass weights and carcass portions weights and yields, fatty acid content, fatty acid total cholesterol and α-tocopherol contents of meat. The study used 50 individuals of each strain in comparison (Cherry Valley and Grimaud) equally divided between both sexes), raised in equal rearing and feeding conditions. The results show that, when raised in equal rearing and feeding conditions and slaughtered at matching age, the strain had no significant influence on live body weight at slaughter, warm and cold carcass weights. Moreover, the strain influence was quite limited to the weight of wings, feet and gizzard (P < 0.05). On the other hand, sex had a strong influence (P < 0.05) on live body weight at slaughter, warm and cold carcass weights and carcass portions weights, which were heavier in male than female ducks, except for neck and abdominal fat pad weights. Regarding duck's meat fatty acid (FA) composition: the sex had no significant influence in total FA content, FA partial sums, FA ratios and lipid quality indexes; the strain influence was limited to the total n-3 PUFA and the n-6/n-3 ratio and no other statistical significant difference (P < 0.05) was observed; the meat portion influence included all FA partial sums (when expressed as g/100 g of total FA), all FA ratios and all lipid quality indexes. The total cholesterol and α-tocopherol contents were not influenced by the sex, but were both influenced by the strain and meat portion (P < 0.05). The duck meat from both strains could be classified as an Extra lean meat, and regarded as a healthy option, since: 1) the PUFA is the predominant FA group; 2) presents low total cholesterol content; 3) includes plasmalogens, a class of phospholipids, regarded as important biomolecules with potential health attributes.
本研究的目的是比较两种不同品系的北京鸭，并回答一个科学假设：1）品系和性别会影响活体重、热胴体重、冷胴体重、胴体各部分重量及产量、脂肪酸含量、脂肪酸总胆固醇和α-生育酚含量。该研究对每个品系（樱桃谷和格里莫）各使用50只个体（雌雄各半），在相同的饲养和喂养条件下饲养。结果表明，在相同的饲养和喂养条件下饲养并在匹配年龄屠宰时，品系对屠宰时的活体重、热胴体重和冷胴体重没有显著影响。此外，品系影响仅限于翅膀、脚和砂囊的重量（P<0.05）。另一方面，性别对屠宰时的活体重、热胴体重、冷胴体重和胴体各部分重量有强烈影响（P<0.05），除颈部和腹部脂肪垫重量外，雄鸭的这些指标均比雌鸭重。关于鸭肉脂肪酸（FA）组成：性别对总FA含量、FA部分总和、FA比例及脂质质量指标没有显著影响；品系影响仅限于总n-3多不饱和脂肪酸（PUFA）和n-6/n-3比例，未观察到其他统计学显著差异（P<0.05）；肉部分影响包括所有FA部分总和（以每100克总FA中的克数表示）、所有FA比例和所有脂质质量指标。总胆固醇和α-生育酚含量不受性别影响，但均受品系和肉部分影响（P<0.05）。两个品系的鸭肉均可归类为特瘦型肉，被视为健康选择，因为：1）PUFA是主要的FA组；2）总胆固醇含量低；3）含有缩醛磷脂，这是一类磷脂，被视为具有潜在健康属性的重要生物分子。
