The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Carcass Collection and Evaluation of Carcass Traits
2.2. Basic Chemical Composition
2.3. Physicochemical Characteristics
2.4. Texture Measurement
2.5. Measurements of Structure Elements
2.6. Statistical Analysis
3. Results
3.1. Carcass Weight and Composition
3.2. The Chemical Composition of Meat
3.3. Physicochemical Characteristics of Meat
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Trait | Genotype (G)–Sex (S) | p-Values | ||||||
---|---|---|---|---|---|---|---|---|
Dworka (Strain D11) | Pekin (Strain P9) | G | S | G × S | ||||
Male | Female | Male | Female | |||||
carcass weight (g) | × sd | 2167.2 a 179.8 | 2058.0 a* 216.0 | 1937.0 a 184.0 | 1724.6 b* 181.1 | 0.001 | 0.005 | 0.354 |
breast muscle (%) | × sd | 16.8 4.4 | 15.6 2.3 | 16.4 1.4 | 15.2 2.4 | 0.519 | 0.053 | 0.954 |
leg muscle (%) | × sd | 11.0 1.8 | 11.4 1.6 | 10.5 2.0 | 11.5 2.1 | 0.660 | 0.237 | 0.618 |
skin with fat (%) | × sd | 22.3 3.9 | 22.6 4.0 | 23.5 3.5 | 23.0 4.4 | 0.511 | 0.971 | 0.736 |
abdominal fat (%) | × sd | 0.7 0.3 | 0.5 0.3 | 0.5 0.3 | 0.6 0.3 | 0.665 | 0.863 | 0.374 |
neck (%) | × sd | 7.5 0.9 | 7.4 1.1 | 7.8 1.0 | 7.5 1.0 | 0.476 | 0.439 | 0.713 |
wings (%) | × sd | 13.1 1.1 | 13.6 1.1 | 14.0 1.1 | 13.6 1.2 | 0.164 | 0.876 | 0.185 |
remainders (%) | × sd | 28.8 4.4 | 28.7 2.3 | 27.3 4.0 | 29.0 3.2 | 0.537 | 0.440 | 0.384 |
Trait | Genotype (G)–Sex (S) | p-Values | |||||||
---|---|---|---|---|---|---|---|---|---|
Dworka (Strain D11) | Pekin (Strain P9) | G | S | G × S | |||||
Male | Female | Male | Female | ||||||
moisture (%) | breast | × sd | 71.0 a 0.1 | 70.4 a 0.1 | 71.1 a 0.1 | 71.8 b 0.1 | <0.001 | 0.646 | 0.001 |
leg | × sd | 69.9 0.1 | 68.2 0.1 | 68.2 0.1 | 69.9 0.1 | 0.881 | 0.905 | <0.001 | |
protein (%) | breast | × sd | 24.6 a 0.2 | 24.2 a 0.1 | 23.6 b 0.2 | 23.4 b 0.2 | <0.001 | 0.082 | <0.001 |
leg | × sd | 19.5 a 1.6 | 19.4 a 0.6 | 19.9 b 1.4 | 18.7 b* 0.4 | 0.019 | <0.001 | <0.001 | |
fat (%) | breast | × sd | 2.2 0.6 | 2.5 0.2 | 2.6 0.6 | 2.0 0.8 | 0.776 | 0.368 | 0.004 |
leg | × sd | 5.8 1.0 | 7.2 * 0.7 | 6.2 0.6 | 6.8 * 0.8 | 0.892 | 0.001 | 0.153 | |
collagen (%) | breast | × sd | 1.4 0.1 | 1.4 0.1 | 1.4 0.1 | 1.5 0.1 | 0.148 | 0.809 | 0.111 |
leg | × sd | 2.1 0.3 | 1.8 a* 0.2 | 2.0 0.3 | 1.5 b* 0.1 | 0.026 | <0.001 | 0.348 | |
salt (%) | breast | × sd | 0.3 a 0.1 | 0.2 a* 0.1 | 0.2 b 0.1 | 0.1 b* 0.1 | 0.015 | 0.001 | 0.952 |
leg | × sd | 1.3 a 0.2 | 1.1 a* 0.3 | 0.9 b 0.4 | 0.9 b 0.2 | <0.001 | 0.029 | 0.086 |
Trait | Genotype (G)–Sex (S) | p-Values | |||||||
---|---|---|---|---|---|---|---|---|---|
Dworka (Strain D11) | Pekin (Strain P9) | G | S | G × S | |||||
Male | Female | Male | Female | ||||||
pH24 | breast | × sd | 6.64 0.2 | 6.65 0.2 | 6.64 0.2 | 6.72 0.2 | 0.508 | 0.422 | 0.478 |
leg | × sd | 6.67 0.2 | 6.76 0.2 | 6.65 0.2 | 6.79 0.2 | 0.955 | 0.038 | 0.697 | |
conductivity -EC24 (mS/cm) | breast | × sd | 6.7 1.3 | 7.0 1.4 | 6.1 1.7 | 6.5 1.7 | 0.234 | 0.409 | 0.977 |
leg | × sd | 5.3 a 2.0 | 6.3 a* 0.9 | 4.3 b 1.4 | 5.1 b* 1.4 | 0.015 | 0.042 | 0.748 | |
thermal drip (%) | breast | × sd | 31.4 a 2.2 | 30.5 a 4.0 | 26.5 b 4.2 | 28.6 b 3.7 | 0.014 | 0.468 | 0.179 |
leg | × sd | 30.7 1.2 | 31.9 3.2 | 33.9 1.7 | 31.9 2.1 | 0.118 | 0.689 | 0.101 |
Trait | Genotype (G)–Sex (S) | p-Values | |||||||
---|---|---|---|---|---|---|---|---|---|
Dworka (Strain D11) | Pekin (Strain P9) | G | S | G × S | |||||
Male | Female | Male | Female | ||||||
color brightness (L*) | breast | × sd | 36.2 3.7 | 35.7 2.0 | 35.6 4.5 | 36.9 4.4 | 0.765 | 0.742 | 0.429 |
leg | × sd | 37.1 4.8 | 38.8 4.1 | 36.5 4.8 | 35.1 4.6 | 0.107 | 0.884 | 0.236 | |
red color intensity (a*) | breast | × sd | 16.8 1.7 | 17.2 1.5 | 16.4 2.7 | 15.9 2.1 | 0.157 | 0.976 | 0.495 |
leg | × sd | 16.0 3.2 | 14.8 2.8 | 15.2 3.4 | 14.3 3.2 | 0.478 | 0.258 | 0.814 | |
yellow color intensity (b*) | breast | × sd | 4.0 a 1.8 | 3.4 a 1.3 | 2.8 b 1.3 | 2.0 b 1.0 | 0.001 | 0.102 | 0.907 |
leg | × sd | 6.1 2.2 | 6.4 2.2 | 6.1 3.3 | 6.4 2.5 | 0.162 | 0.278 | 0.164 |
Trait | Genotype (G)–Sex (S) | p-Values | ||||||
---|---|---|---|---|---|---|---|---|
Dworka (Strain D11) | Pekin (Strain P9) | G | S | G × S | ||||
Male | Female | Male | Female | |||||
muscle fiber cross-sectional area (µm2) | × sd | 267.1 33.6 | 239.2 * 42.0 | 258.9 32.5 | 219.5 * 30.8 | 0.184 | 0.002 | 0.579 |
muscle fiber perimeter (µm) | × sd | 70.3 4.9 | 66.1* 5.6 | 68.7 3.9 | 63.7 * 4.3 | 0.141 | 0.001 | 0.792 |
muscle fiber horizontal (H) diameter (µm) | × sd | 19.2 1.4 | 18.0 * 1.8 | 18.7 1.6 | 17.3 * 1.4 | 0.157 | 0.006 | 0.791 |
muscle fiber vertical (V) diameter (µm) | × sd | 18.4 1.5 | 17.8 * 1.3 | 18.2 1.0 | 16.6 * 1.3 | 0.055 | 0.006 | 0.217 |
the ratio of the V/H diameters | × sd | 0.96 0.06 | 0.99 0.11 | 0.97 0.08 | 0.96 0.07 | 0.935 | 0.996 | 0.569 |
perymisium thickness (µm) | × sd | 15.6 a 1.9 | 17.7 a 3.6 | 16.2 a 2.5 | 12.6 b 3.0 | 0.007 | 0.367 | 0.001 |
endomysium thickness (µm) | × sd | 1.00 a 0.05 | 0.96 a 0.06 | 0.95 b 0.07 | 0.90 b 0.10 | 0.016 | 0.048 | 0.740 |
Trait | Genotype (G)–Sex (S) | p-Values | ||||||
---|---|---|---|---|---|---|---|---|
Dworka (Strain D11) | Pekin (Strain P9) | G | S | G × S | ||||
Male | Female | Male | Female | |||||
hardness (N) | × sd | 50.1 5.9 | 45.5 4.8 | 50.1 3.6 | 49.8 6.0 | 0.149 | 0.105 | 0.151 |
cohesiveness (-) | × sd | 0.44 0.03 | 0.43 0.04 | 0.44 0.02 | 0.44 0.03 | 0.313 | 0.260 | 0.016 |
springiness (cm) | × sd | 1.4 b 0.1 | 1.4 b 0.1 | 1.5 a 0.1 | 1.4 b 0.1 | 0.039 | 0.918 | 0.036 |
chewiness (N × cm) | × sd | 31.5 5.4 | 28.3 4.8 | 30.1 3.0 | 32.0 5.8 | 0.383 | 0.597 | 0.094 |
WB shear force (N) | × sd | 82.4 a 14.0 | 70.3 b 11.0 | 88.3 a 7.1 | 89.2 a 18.6 | 0.002 | 0155 | 0.097 |
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Kokoszyński, D.; Żochowska-Kujawska, J.; Kotowicz, M.; Skoneczny, G.; Kostenko, S.; Włodarczyk, K.; Stęczny, K.; Saleh, M.; Wegner, M. The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks. Animals 2022, 12, 1714. https://doi.org/10.3390/ani12131714
Kokoszyński D, Żochowska-Kujawska J, Kotowicz M, Skoneczny G, Kostenko S, Włodarczyk K, Stęczny K, Saleh M, Wegner M. The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks. Animals. 2022; 12(13):1714. https://doi.org/10.3390/ani12131714
Chicago/Turabian StyleKokoszyński, Dariusz, Joanna Żochowska-Kujawska, Marek Kotowicz, Grzegorz Skoneczny, Svitlana Kostenko, Karol Włodarczyk, Kamil Stęczny, Mohamed Saleh, and Marcin Wegner. 2022. "The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks" Animals 12, no. 13: 1714. https://doi.org/10.3390/ani12131714
APA StyleKokoszyński, D., Żochowska-Kujawska, J., Kotowicz, M., Skoneczny, G., Kostenko, S., Włodarczyk, K., Stęczny, K., Saleh, M., & Wegner, M. (2022). The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks. Animals, 12(13), 1714. https://doi.org/10.3390/ani12131714