Tissue composition of carcass and meat quality in ducks from paternal pedigree strain
2005
Adamski, M. (University of Technology and Agriculture, Bydgoszcz (Poland). Dept. of Poultry Breeding), E-mail: [email protected]
Slaughter yield, carcass tissue composition and meat quality of 8- and 9-week-old ducks from A44 pedigree strain were investigated. Duck males and females, aged 8 and 9 week were distinguished by a great slaughter yield (68.0 and 67.6 percent) and also good breast muscles content (17.3 and 18.5 percent). Whereas an increase in skin with subcutaneous fat content and abdominal fat weight was slight (by 0.9 percent and 4.1 g). Values pH of breast and leg muscles ranged from 5.60 to 6.30 in 8 week alike in 9 week of rearing. Values pH point that in meat of males and females there was not quality disadvantages of PSE and DFD type. Duck breast muscles characterized greater protein content than leg muscles. Proportion of protein in breast and leg muscles grew larger, and fat proportion decreased together with the age of ducks. It was found that 8-week-old males distinguished by less fat content in breast muscles than females
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