Preliminary communication

The chemical composition of the meat of muscovy ducks (Cairina Moschata) from extensine type of rearing - preliminary results

Dean Konjević orcid.org/0000-0002-8584-9825 ; Sveučilište u Zagrebu Veterinarski fakultet, Zavod za biologiju,patologiju i uzgoj divljači, Heinzelova 55, 10 000 Zagreb
Željka Cvrtila ; Sveučilište u Zagrebu Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, 10 000 Zagreb
Nevijo Zdolec ; Sveučilište u Zagrebu Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, 10 000 Zagreb
Lidija Kozačinski ; Sveučilište u Zagrebu Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, 10 000 Zagreb
Mirza Hadžiosmanović ; Sveučilište u Zagrebu Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, 10 000 Zagreb

Abstract

Samples of leg and breast muscles from four Muscovy ducks, representing two females and two males originating from extensive type of rearing, were presented for chemical analyses. In average, analyzed samples contained 2.37 % of fat, 20.47 % of proteins and 72.39 % of water. Obtained results pointed out the similar chemical composition of leg and breast muscles, with particularly low level of fat. With respect to all mentioned above, Muscovy duck meat can be regarded as dietary food characterized with low level of fat and relatively high level of proteins. Despite that and the fact that muscovies are large ducks with high fertility and disease resistance, breeding of this species in Croatia is based mainly on extensive type for personal consumption.

Keywords

Muscovy duck (Cairina moschata); chemical composition of the meat; dietary food; extensive type of rearing

Hrčak ID:

21265

URI

https://hrcak.srce.hr/21265

Publication date:

15.12.2007.

Article data in other languages: croatian

Visits: 4.197 *