Poljoprivreda, Vol. 20 No. 2, 2014.
Ostalo
EFFECT OF GENOTYPE AND KEEPING SYSTEM ON DUCK MEAT QUALITY
Hava Mahmutović
; Udruženje Bosper, Tuzla, BiH
Sažetak
This study examines the effects of the genotype of the ducks (Peking duck and Cherry Valley) and keeping systems (closed boxes and boxes with vents) on the quality of duck meat. A total of 240 one-day-old ducklin¬gs (120 ducklings of each genotype) are arranged in four groups with 20 animals in three replications. Groups P1 and C1 consisted of ducklings of the Peking ducks and Cherry Valley hybrids which are kept in closed boxes and P2 and C2 consisted of groups of ducklings kept in boxes with vents. The genotype of the ducks, keeping conditions and their interaction did not affect the final body weight of duck broilers and the weight of slaughter carcass (P>0.05). Participation of breasts, thighs with upper legs and the becks of the carcass of the ducklings were influenced by genotype (P=0.01), as well as the portions of the muscle tissue of the chest (P<0.01). The pH values of the muscle tissue depended on the keeping system (P=0.012). The colour of the breast meat depended on studied factors. The keeping system (P=0.043) affected the CIE L* value, the keeping system (P=0.047) and genotype (P=0.022) affected CIE a*, as well as the genotype (P=0.017) and the keeping system (P=0.036) affected CIE b* value. The genotype of the ducks affected the content of the protein and moisture of the meat of the breasts (P=0.030). Holding system has a statistically significant effect (P=0.001) in TBARS (/jg MDA/g tissue). The interaction of the genotype and keeping system was statistically significant (P=0.001) only for TBARS values of the breast meat. Oxidative processes of the frozen samples of the breasts, upper legs and livers of the duck broilers have been condu¬cted for six weeks under the influences of investigated factors (P<0.05). Keeping system of the ducklings had a statistically significant effect on the concentration of carbonyl protein in the fresh meat of the upper legs (P=0.01) and in the frozen breast meat (P=0.035). The genotype of ducks (P<0.05) affected the concen¬tration of: C20:1n-9 and CLA (c9, t11) in breast meat and C18:1n-9c, C18:1, C20:1n9 and C18:2n6 in upper leg meat. Keeping system affected the concentration of C18:1n9C in breast meat and the concentration of
C18:1, C17:0, C16:1 and C18:1 isomer C and n-3 PUFA in the upper leg meat. The interaction of the genotype and keeping system was significant for C14:1 and C18:1 isomer in the breast meat, as well as C18:1n6c in the upper leg meat (P<0.05).
Ključne riječi
Peking duck; Cherry Valley; keeping system; meat quality; TBARS; FA
Hrčak ID:
131510
URI
Datum izdavanja:
22.12.2014.
Posjeta: 1.240 *