Meat quality of intensively fattened ducks broilers
1999
Alexieva, D. | Genchev, A. | Drbohlav, V. (Thracian University, Stara Zagora (Bulgaria))
The investigation was carried out with two groups of ducks.The first group was composed of 30 males White Pekin ducks.The second one was formed from 30 males Musk ducks.The ducks were raised on a floor and were fed ad libitum with standard mixtures of the same content and nitritive value.At the age of 8 weeks a slaughtering analysis was made on a dozen ducks of each group.Following parameters are tested: chemical content, pH, water holding capasity, colour, hem-pigment content and tenderness of raw meat.The ducks from I group have 15 % higher live weight than the ducks from II group.The meat of the Musk duck was more coloured.The reson for this is the higher consentration of hem-pigments (3.26 mg/g versus 2.75 mg/g) in the Pekin ducks meat.
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