Journal cover Journal topic
Archives Animal Breeding Archiv Tierzucht
Journal topic

Journal metrics

Journal metrics

  • IF value: 1.203 IF 1.203
  • IF 5-year value: 1.203 IF 5-year 1.203
  • CiteScore value: 0.98 CiteScore 0.98
  • SNIP value: 0.920 SNIP 0.920
  • SJR value: 0.390 SJR 0.390
  • IPP value: 0.89 IPP 0.89
  • h5-index value: 11 h5-index 11
  • Scimago H index value: 23 Scimago H index 23
Supported by
Logo Leibniz Institute for Farm Animal Biology Logo Leibniz Association
Volume 54, issue 6 | Copyright
Arch. Anim. Breed., 54, 649-660, 2011
https://doi.org/10.5194/aab-54-649-2011
© Author(s) 2011. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2011

10 Oct 2011

Effect of duck genotype on leg muscle properties

J. Wołoszyn1, A. Okruszek1, A. Orkusz1, M. Wereńska1, J. Książkiewicz2, and H. Grajeta3 J. Wołoszyn et al.
  • 1Wrocław University of Economics, Department of Animal Food Technology, Wrocław, Poland
  • 2National Research Institute of Animal Production, Department of Animal Genetic Resources Conservation, Balice, Poland
  • 3Wrocław Medical University, Department of Food Science and Dietetics, Wrocław, Poland

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.

Download & links
Download
Citation
Share