Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30121
Carcass Characteristics and Qualities of Philippine White Mallard (Anas boschas L.) and Pekin (Anas platyrhynchos L.) Duck

Authors: Jerico M. Consolacion, Maria Cynthia R. Oliveros

Abstract:

The Philippine White Mallard duck was compared with Pekin duck for potential meat production. A total of 50 ducklings were randomly assigned to five (5) pens per treatment after one month of brooding. Each pen containing five (5) ducks was considered as a replicate. The ducks were raised until 12 weeks of age and slaughtered at the end of the growing period. Meat from both breeds was analyzed. The data were subjected to the Independent-Sample T-test at 5% level of confidence. Results showed that post-mortem pH (0, 20 minutes, 50 minutes, 1 hour and 20 minutes, 1 hour and 50 minutes, and 24 hours ) did not differ significantly (P>0.05) between breeds. However, Pekin ducks (89.84±0.71) had a significantly higher water-holding capacity than Philippine White Mallard ducks (87.93±0.63) (P<0.05). Also, meat color (CIE L, a, b) revealed that no significant differences among the lightness, redness, and yellowness of the skin (breast) in both breeds (P>0.05) except for the yellowness of the lean muscles of the Pekin duck breast. Pekin duck meat (1.15±0.04) had significantly higher crude fat content than Philippine White Mallard (0.47±0.58). The study clearly showed that breed is a factor and provided some pronounced effects among the parameters. However, these results are considered as preliminary information on the meat quality of Philippine White Mallard duck. Hence, further studies are needed to understand and fully utilize it for meat production and develop different meat products from this breed.

Keywords: Crude fat, meat quality, water-holding capacity.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1474589

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 269

References:


[1] Adamski, M. 2005. Tissue composition of carcass and meat quality in ducks from paternal pedigree strain.Acta Sci. Pol. Zoot. 4: 3-12
[2] Ali, MD, GH Kang, HS Yang, JY Jeong, YH Hwang, GB Park, and ST Joo. 2007. A Comparison of Meat Characteristics between Duck and Chicken Breast. Asian-Aust. J. Anim. Sci. 20(6):1002-1006
[3] Arganosa, FC and HW Ockerman.1987. The influence of curing ingredients, packaging method and storage on the biochemical and sensory qualities and acceptability of a dried beef product. J. Food Process. Preserve. 12:45-51.
[4] AOAC.1993. Proximate Analysis Procedure
[5] Bons, A, R Timler, and H Jeroch. 1998. Changes in body composition and content of fat and protein in carcass of male and female Pekin ducks during growth. Zesz.Nauk. Prz. Hod.,36: 165-175
[6] Chang, H, C. Dagaas, N De Castro, R Ranola, A. Lambio, and M Malabayuabas. 2003. An overview of the Philippine duck industry. Australian Center for International Agricultural Research.1-26 p.
[7] Chartrin, P, KH Meteau, MD Juin, G Bernadet, C Guy, H Larzul, J Remignon, MJ Duclos, and E Baeza. 2006. Effects of intramuscular fat levels on sensory characteristics of duck breast meat. Poult.. Sci., 85: 914-922.
[8] Erisir, Z, O Poyraz, EE Onbasilar, E Erdem, and GA Oksuztepe. 2009. Effects of housing system, swimming pool and slaughter age on duck performance, carcass and meat characteristics. J. Anim. Vet. Adv., 8: 1864-1869.
[9] Fernandez, X, A Auvergne, M Renerre, P Gatellier, H Manse, and R Babile. 2003. Preliminary observations on the colour variability of breast meat (‘magrets’) in force-fed ducks. Anim. Res. 52, 567-574
[10] Galal, A, WAH Ali, AHM Ahmed and KH AA Ali. 2011. Performance and carcass characteristics of Dumyati, Muscovy, Peking and Sudani duck breeds. Egyptian J. Anim. Prod. (2011) 48(2):191-202
[11] Hedrick, H.B., E.D. Aberle, J.C. Forest, M.D. Judge and R.A. Merkel. 1994. Properties of fresh meat. In; H.B.Hedrick, E.D. Aberle J.C. Forrest, M.D. Judge and R.A. Merkel (eds), Principle of meat Sci. I.A. Dubuque, Kendall/Hunt Publishing Company., pp: 123-131.
[12] Honikel, K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4), 447-457
[13] Ikani, EI. 2003. Duck production in Nigeria. National Agricultural Extension and Research Liaison Services, Ahmadu Bello University, Zaria Nigeria. Extension Bulletin Publication 133(7):1-31.
[14] Isgusar, E, C Kocak, and H Pingel. 2002. Growth, carcass traits and meat quality of different local ducks and Turkish Pekins. Arch. Tierz., Dummerstorf, 45 413-418.
[15] Ismed, HN, and N Ismail. 2013. Physicochemical Analysis and Mineral Composition of Duck Meat (Peking, Muccovy and Local Java).International Journal of Biological, Ecological and Environmental Sciences (IJBEES) Vol. 2, No. 5 ISSN 2277 – 4394
[16] Knust, U and H Pingel. 1992. The effect of initial pH-value in duck breast and thigh muscles on other meat characteristic. Proc. XIXth World’s Poultry Congress 221-224
[17] Lambio, AL. 2001. Status, problems and prospect of the duck industry in the Philippines.Unpublished manuscript, Institute of Animal Science, UPLB-CA, College, Laguna.
[18] Lee, HJ, D Jayasena, SH Kim, HJ Kim, KN Heo , JE Song, and C Jo. 2015. Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks Korean J. Food Sci. An. Vol. 35, No. 1, pp. 114~120.
[19] Lim, D. 2015. Growth Performance and Carcass Yield of Philippine White Mallard and Pekin ducks. University of the Philippines-Los Banos
[20] Mazanowski, A and J Ksiazkiewicz. 2004. Comprehensive evaluation of meat traits of ducks from two sire strains. J. Anim. Feed Sci. 13:175-184.
[21] Muhlisin, K, DS Song, YR Kim, HR Kwon, HJ An, BK Kang, CW Kim, and SK Lee. 2013. Comparison of meat characteristics between Korean native duck and imported commercial duck raised under identical rearing and feeding condition. Korean J. Food Sci. An. 33, 89-95.
[22] Omojola, AB. 2007. Carcass and Organoleptic Characteristics of Duck Meat as Influenced by Breed and Sex. International Journal of Poultry Science 6 (5): 329-334
[23] Ortizo, KA, AR Cuyacot, JJM Mahilum, HI Rivero, and OM Nuñeza. 2014. Plasma biochemistry levels and hematological parameters in Mallard ducks (Anas platyrhynchos Linn.) from selected semi-free range duck farms in Misamis Occidental and Zamboanga Del Sur, Philippines. ABAH Bioflux 6(1):50-62
[24] Saucier, L, C Gendron, and C Gariepy. 2000. Shelf life of ground poultry meat stored under modified atmosphere. Poultry Science, 79, 1851-1856.
[25] Salichon, MR, E Baeza and B Leclercq. 1997. Biochemical characteristics of Muscovy duck breast. Sciences des Aliments, 17, 227-233.
[26] Smith, DP, DL Fletcher, JR Buhr, and DS Beyer.1993.Pekin duckling and broiler Pectoralis Muscle structure and composition. Poultry Sci. 72 : 202-208
[27] Tsai, TC and HW Oeckerman. 1981. Water holding measurement of meat. Meat Sci. 46:697-701.
[28] Witak, B. 2008. Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age. Arch. Tierz., Dummerstorf 51(2008) 3, 266-275
[29] Witkiewicz, K.1998. Comparison of ducks from two breeding strains with regard to some selected live and slaughter traits (in Polish). Rocz. AR Pozań, 302 (1998), 243-251
[30] Witkiewicz, K. 2000. Zoometric measurements, slaughter value and chemical composition of the breast muscle in two strains of ducks of Pekin type (in Polish). Rocz. AR Poznań 330: 231-240
[31] Woloszyn, J. 2002. The physicochemical and technological characteristic of muscles from force fed ducks (in Polish). Wyd. AE Wrocław, 145.