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Effect of Rearing Period on Chemical Composition of Duck Meats  

Chae Hyun-Seok (National Livestock Research Institute, RDA)
Yoo Young-Mo (National Livestock Research Institute, RDA)
Ahn Chong-Nam (National Livestock Research Institute, RDA)
Kim Dong-Hun (National Livestock Research Institute, RDA)
Ham Jun-Sang (National Livestock Research Institute, RDA)
Jeong Seok-Keun (National Livestock Research Institute, RDA)
Lee Jong-Moon (National Livestock Research Institute, RDA)
Choi Yang-Il (Dept. of Animal Science, Chungbuk National University)
Publication Information
Food Science of Animal Resources / v.26, no.1, 2006 , pp. 9-14 More about this Journal
Abstract
The aim of this study was to determine the chemical traits of duck meats with different rearing periods(45 70 days). The content of protein was 21.3 and 19.61% in the breast and leg at 70 days post hatched, respectively. Group at 70 days showed high protein composition than those of 45 days group. The content of fat was slightly increased with the rearing periods. The composition of Ca, mineral compound, was not showed the difference between leg and breast meat. However, it was increased with the rearing periods. The composition of Fe was not significantly different in the breast meat. However, there was a significant increase in the leg (p<0.05). It was compared 14.6 ppm at 45 days group to 27.5 ppm at 70 days group. The content of methionine was significantly increased in the breasts due to the increasing rearing periods (p<0.05), but not in leg meat. There was no significant difference between parts, but glutamic acid content was significantly decreased along with the increasing rearing periods (p<0.05). The content of collagen at 70 days(0.77 g/100 g) was higher than those of 45 days(0.65 g/100 g). It was affected by the rearing periods In the wing-removed skit, it was 0.15 g increases at 70 rearing period group. The cholesterol content was significantly increased in the leg but not in the breast. With the rearing periods, it was significantly increased in the leg (p<0.05).
Keywords
duck meat; mineral; amino acid; collagen; cholesterol;
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