The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks

• Published in: Animals (Basel) 2022-07, Vol.12 (13), p.1714
• Main Authors: Kokoszyński, Dariusz, Żochowska-Kujawska, Joanna, Kotowicz, Marek, Skoneczny, Grzegorz, Kostenko, Svitlana, Włodarczyk, Karol, Stęczny, Kamil, Saleh, Mohamed, Wegner, Marcin
• Format: Article
• Language: English
• Subjects: Accuracy; Aquatic birds; breed; Breeding; Carcasses; Chemical composition; Collagen; Dissection; Dworka; Electrical conductivity; Electrical resistivity; Genetic resources; Genotypes; Laboratories; Leg; Legs; Meat; Meat quality; Microstructure; Moisture content; Muscles; Nutritive value; Pekin; Physicochemical properties; Poultry; Proteins; Quality assessment; Salts; Sex; Shear forces; Soybeans; Texture; Thickness; Water content; Waterfowl
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani12131714

The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.