Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks

Poultry Science

Guohong Chen¹  Wen Gao²  Qi Xu²  Zhengfeng Cao²  Bichun Li²  Yang Zhang²  Yu Zhang²  Kaiqi Weng²  Weiran Huo² 

[1] Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China;Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China;

关键词: marketable ages;    meat quality;    principal component analysis;    amino acid;    fatty acid;   

DOI  :  

来源: DOAJ

【 摘 要 】

ABSTRACT: Marketable age is an important determinant of meat quality. Cherry Valley duck (SM3 medium) is the most efficient Pekin-type duck and is the most widely farmed breed globally. However, whether marketable age determines the meat quality of Cherry Valley ducks is not well documented. The objective of this study was to investigate the effect of marketable age on the proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Ducks at 28, 38, 42, and 45 days old were selected and slaughtered, and their proximate composition, cholesterol and essential mineral compositions, and amino acids and fatty acid profile of breast meat lipid were determined. The results showed higher protein content and lower intramuscular fat content were observed in the 38-day-old ducks than in the 28-day-old birds (P < 0.05). Additionally, 38-day-old ducks contained higher Fe and Mg contents (P < 0.05), whereas 28-day-old birds had higher Zn and Ca contents (P < 0.05). The essential amino acid content in 38-day-old was about 95.29 g/kg, higher than that in 28-day-old birds (P < 0.05). The contents of C20:5 n-3, omega-6 polyunsaturated fatty acids, and polyunsaturated fatty acids were the highest in 38-day-old birds (P < 0.05), whereas the content of C20:4 n-6, DHA (C22:6 n-3), and saturated fatty acids in 28-day-old birds was the lowest (P < 0.05). Finally, a comprehensive evaluation model of multiple traits was developed by applying principal component analysis, and the meat nutrition of 38-day-old ducks was identified as the optimal. Taken together, the meat of 38-day-old ducks had an advantage in proximate composition, minerals content, essential amino acids, and fatty acids, and 38 d might be recommended as an appropriate marketable age to provide duck meat of high nutrition value.

【 授权许可】

Unknown