Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins

SIMPLE SUMMARY: Native or locally adapted poultry breeds are characterized by good adaptation to local environmental conditions. They are characterized by a unique genotype, high resistance to existing diseases, and very good reproductive ability, as well as good-quality raw material. The aim of the present study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and P9 (French Pekin) ducks at 49 days of age in terms of fatty acid profile, health lipid indices, and sensory characteristics of breast and leg meat. The results showed significant differences between the compared Pekin duck strains in terms of the content of certain fatty acids and sensory characteristics, which may indicate the different nutritional and culinary values of the meat of the compared conservative duck strains. ABSTRACT: Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.