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Comparison of some meat quality and liver characteristics in Muscovy and mule ducks

The aim of the study was to compare Muscovy ducks and mule ducks for proximate analysis, colour attributes, sensory properties of the meat, and concentration of some minerals in the meat and liver, with consideration of the effect of sex on the analysed traits. The study used 46 Muscovy and 44 mule...

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Autores principales: Kokoszyński, Dariusz, Wilkanowska, Anna, Arpášová, Henrieta, Hrnčár, Cyril
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Copernicus GmbH 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254918/
https://www.ncbi.nlm.nih.gov/pubmed/32494586
http://dx.doi.org/10.5194/aab-63-137-2020
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author Kokoszyński, Dariusz
Wilkanowska, Anna
Arpášová, Henrieta
Hrnčár, Cyril
author_facet Kokoszyński, Dariusz
Wilkanowska, Anna
Arpášová, Henrieta
Hrnčár, Cyril
author_sort Kokoszyński, Dariusz
collection PubMed
description The aim of the study was to compare Muscovy ducks and mule ducks for proximate analysis, colour attributes, sensory properties of the meat, and concentration of some minerals in the meat and liver, with consideration of the effect of sex on the analysed traits. The study used 46 Muscovy and 44 mule ducks. At the end of the rearing period, 40 birds (10 males and 10 females of each genotype) were selected for slaughter. Meat and liver samples were collected from the slaughtered birds to determine quality traits. The analysed ducks of different genotypes differed significantly in the water content, sodium content, and redness of breast muscles; in the water, fat, and zinc content of leg muscles; and in the sodium, iron, and copper content of liver. Regardless of genotype, males had a higher sodium content in breast muscles; contained more protein, sodium, phosphorus, and magnesium and less potassium and copper in leg muscles; and had a significantly higher content of sodium, potassium, phosphorus, magnesium, zinc, iron, and copper in liver compared to females. The genotype–sex interaction was significant for the sodium and potassium content of breast muscles, for the water, protein, sodium, potassium, phosphorus, magnesium, and copper content of leg muscles, and for the copper content of liver. Our study provided information about differences in the quality of meat and liver in Muscovy and mule ducks.
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spelling pubmed-72549182020-06-02 Comparison of some meat quality and liver characteristics in Muscovy and mule ducks Kokoszyński, Dariusz Wilkanowska, Anna Arpášová, Henrieta Hrnčár, Cyril Arch Anim Breed Original Study The aim of the study was to compare Muscovy ducks and mule ducks for proximate analysis, colour attributes, sensory properties of the meat, and concentration of some minerals in the meat and liver, with consideration of the effect of sex on the analysed traits. The study used 46 Muscovy and 44 mule ducks. At the end of the rearing period, 40 birds (10 males and 10 females of each genotype) were selected for slaughter. Meat and liver samples were collected from the slaughtered birds to determine quality traits. The analysed ducks of different genotypes differed significantly in the water content, sodium content, and redness of breast muscles; in the water, fat, and zinc content of leg muscles; and in the sodium, iron, and copper content of liver. Regardless of genotype, males had a higher sodium content in breast muscles; contained more protein, sodium, phosphorus, and magnesium and less potassium and copper in leg muscles; and had a significantly higher content of sodium, potassium, phosphorus, magnesium, zinc, iron, and copper in liver compared to females. The genotype–sex interaction was significant for the sodium and potassium content of breast muscles, for the water, protein, sodium, potassium, phosphorus, magnesium, and copper content of leg muscles, and for the copper content of liver. Our study provided information about differences in the quality of meat and liver in Muscovy and mule ducks. Copernicus GmbH 2020-05-05 /pmc/articles/PMC7254918/ /pubmed/32494586 http://dx.doi.org/10.5194/aab-63-137-2020 Text en Copyright: © 2020 Dariusz Kokoszyński et al. This work is licensed under the Creative Commons Attribution 4.0 International License. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/
spellingShingle Original Study
Kokoszyński, Dariusz
Wilkanowska, Anna
Arpášová, Henrieta
Hrnčár, Cyril
Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
title Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
title_full Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
title_fullStr Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
title_full_unstemmed Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
title_short Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
title_sort comparison of some meat quality and liver characteristics in muscovy and mule ducks
topic Original Study
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254918/
https://www.ncbi.nlm.nih.gov/pubmed/32494586
http://dx.doi.org/10.5194/aab-63-137-2020
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