Wang Lixia, Chen Xing, Yang Yu, Ye Shengqiang, Gong Ping, Wang Yanan, Zhai Mingli, Wu Yan, Qian Yunguo
Institute of Animal Husbandry and Veterinary, Wuhan Academy of Agricultural Sciences, Wuhan 430208, China.
Institute of Animal Science and Veterinary Medicine, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Animals (Basel). 2025 Jul 16;15(14):2106. doi: 10.3390/ani15142106.
Meat quality is influenced by factors such as age, breed, slaughter weight, and nutrition. This study investigated the growth performance, slaughter performance, and meat quality of ducks across different breeds and ages. Results indicated that at the same age, significant differences in body weight were observed among breeds ( < 0.05), with the weight ranking in descending order as follows: Cherry Valley ducks (C) > Wuqin 10 meat ducks (W) > Mianyang Partridge ducks (M) > Liancheng White ducks (L). A comparison of the same breed across different ages revealed that the pectoral muscle ratio tended to increase with age, whereas the leg muscle ratio showed the opposite trend; however, total meat production gradually rose. At all three growth stages, C ducks exhibited higher body weight and meat yield than the other breeds. W ducks demonstrated excellent meat quality traits and appropriate meat production, with indices such as shear force, water-holding capacity, and fat content all higher than those of the other breeds. L ducks and M ducks had relatively lower body weight and meat production compared to the other breeds, yet their shear force and water-holding capacity were superior to those of C ducks. The analysis of meat quality at different times showed that across all breeds, shear force, meat color, muscle fiber diameter, crude protein content, and fat content increased with age, while drip loss rate and muscle fiber density decreased. A comprehensive multi-index evaluation model for duck meat quality under different breeds was established, along with a four-factor principal component model (Z1, Z2, Z3, Z4). Using the comprehensive ranking equation K, the meat quality performance of different breeds at various ages, in descending order, was as follows: 63-day-old W > 90-day-old M > 63-day-old C > 90-day-old L > 63-day-old M > 90-day-old C > 63-day-old L > 90-day-old W > 42-day-old C > 42-day-old W. This study not only provides a theoretical basis for evaluating meat quality traits in different duck breeds but also offers insights for breed selection and age-related quality optimization.
肉品质受年龄、品种、屠宰体重和营养等因素影响。本研究调查了不同品种和年龄鸭的生长性能、屠宰性能及肉品质。结果表明，在相同年龄下，各品种间体重存在显著差异（<0.05），体重排序由高到低依次为：樱桃谷鸭（C）>武禽10肉鸭（W）>绵阳麻鸭（M）>连城白鸭（L）。对同一品种不同年龄进行比较发现，胸肌率随年龄增长呈上升趋势，而腿肌率则呈相反趋势；不过，总产肉量逐渐增加。在所有三个生长阶段，C鸭的体重和产肉量均高于其他品种。W鸭表现出优良的肉品质性状和适宜的产肉量，其剪切力、保水性和脂肪含量等指标均高于其他品种。L鸭和M鸭与其他品种相比，体重和产肉量相对较低，但其剪切力和保水性优于C鸭。不同时期肉品质分析表明，所有品种的剪切力、肉色、肌纤维直径、粗蛋白含量和脂肪含量均随年龄增长而增加，而滴水损失率和肌纤维密度则下降。建立了不同品种鸭肉品质的综合多指标评价模型以及四因素主成分模型（Z1、Z2、Z3、Z4）。利用综合排名方程K，不同品种不同年龄的肉品质性能由高到低依次为：63日龄W>90日龄M>63日龄C>90日龄L>63日龄M>90日龄C>63日龄L>90日龄W>42日龄C>42日龄W。本研究不仅为评估不同鸭品种的肉品质性状提供了理论依据，也为品种选择和与年龄相关的品质优化提供了参考。
