不同品种和年龄鸭肉品质的比较分析
Comparative analysis of duck meat quality in different breeds and age.
作者信息
Yang Chunyan, Li Yujiao, Liu Benshuai, Chen Anqi, Bai Hao, Jiang Yong, Chang Guobin, Chen Guohong, Wang Zhixiu
机构信息
Key Laboratory for Animal Genetics & Molecular Breeding of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.
Shandong Provincial Livestock Product Quality and Safety Center, Jinan 250100, China.
出版信息
Food Chem X. 2025 Jun 10;29:102651. doi: 10.1016/j.fochx.2025.102651. eCollection 2025 Jul.
Meat quality of ducks is influenced by factors such as breed, age, genotype and growing conditions. This study investigated growth performance, slaughter performance, meat quality, amino acid, nucleotide and fatty acid composition in ducks of different breeds and ages. Cherry Valley ducks showed superior feed efficiency, body weight, and meat yield. Fat and collagen content were higher in leg muscles and increased with age. Cherry Valley ducks had higher breast muscle fat, while Liancheng White ducks had the highest IMP levels. Cherry Valley ducks also had higher levels of several amino acids in breast muscle, while Runzhou Crested White ducks had higher amino acid levels in leg muscle. Amino acid and fatty acid concentrations rose with age but declined after day 63. Liancheng and Runzhou ducks had higher levels of C20:4n6 and C22:6n3, though these peaked earlier in Cherry Valley ducks. Overall, breed and age significantly affected duck meat quality.
鸭肉品质受品种、年龄、基因型和生长条件等因素影响。本研究调查了不同品种和年龄鸭的生长性能、屠宰性能、肉质、氨基酸、核苷酸和脂肪酸组成。樱桃谷鸭表现出更高的饲料效率、体重和肉产量。腿部肌肉的脂肪和胶原蛋白含量较高，且随年龄增长而增加。樱桃谷鸭胸肌脂肪含量较高，而连城白鸭的肌苷酸（IMP）水平最高。樱桃谷鸭胸肌中几种氨基酸的含量也较高，而如皋白蒲鸭腿部肌肉中的氨基酸水平较高。氨基酸和脂肪酸浓度随年龄增长而升高，但在63日龄后下降。连城鸭和如皋鸭的二十碳四烯酸（C20:4n6）和二十二碳六烯酸（C22:6n3）水平较高，不过在樱桃谷鸭中这些脂肪酸的峰值出现得更早。总体而言，品种和年龄对鸭肉品质有显著影响。
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