Browse > Article
http://dx.doi.org/10.5536/KJPS.2010.37.4.389

A Comparative Study on Performances and Carcass Traits in Three Major Meat-Type Duck Strains in Korea  

Bang, Han-Tae (National Institute of Animal Science, RDA)
Na, Jae-Cheon (National Institute of Animal Science, RDA)
Choi, Hee-Chul (National Institute of Animal Science, RDA)
Chae, Hyun-Seok (National Institute of Animal Science, RDA)
Kang, Hwan-Ku (National Institute of Animal Science, RDA)
Kim, Dong-Wook (National Institute of Animal Science, RDA)
Kim, Min-Ji (National Institute of Animal Science, RDA)
Suh, Ok-Suk (National Institute of Animal Science, RDA)
Park, Sung-Bok (National Institute of Animal Science, RDA)
Choi, Yang-Ho (Department of Animal Science, Division of Applied Life Science, and Institute of Agriculture & Life Sciences, Gyengsang National University)
Publication Information
Korean Journal of Poultry Science / v.37, no.4, 2010 , pp. 389-398 More about this Journal
Abstract
The present experiment was carried out to compare performance, carcass characteristics and meat quality among three major meat-type duck strains in Korea. Two commercial duck (CD) strains, produced from parent stocks (PS) (Cherry Valley and Grimaud), and $F_1$ strains, self-produced by farmers, were used in an 8-week feeding experiment. Both feed conversion ratio and production index were significantly higher in Cherry Valley strain compared with the other two at the ends of 6 and 8 weeks (p<0.05). However, no differences were found in carcass characteristics and meat quality, with the exception of abdominal fat weight where Grimaud were higher than the others. Overall, the results of the current study show that Cherry Valley CD strain had higher performance among three strains tested.
Keywords
meat-type duck; performance; carcass trait;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kang GH, Jeong, JY, Shawkat A, Kim SH, Jang BG, Kang HS, Lee DS, Lee SJ, Park GB, Joo ST 2006 Effect of storage temperature on meat quality of duck breast. Korean J Food Sci Ani Resour 26(1):43-48.
2 Kim DP, Nam HG 1977 Studies on the duck meat. J Korean Soc Food Nutr 6(1):61-65.   과학기술학회마을
3 Kim HJ, Liang CY, Ju MK, Lee KH, Cho SH, Lee, SK 2003 Effects of dietary germanium supplementation on the meat quality of duck. Korean J Food Sci Ani Resour 23(3):200- 208.   과학기술학회마을
4 Kim JJ 2007 Duck meat production by integration. Korean Journal of Agricultural Management and Policy 34(3):511- 565.
5 Kook K, Kim EJ, Jung KH, Kim JP, Koh HB, Lee JI, Kim CR, Kim KH 2002 Effect of supplemental bamboo vinegar on production and meat quality of meat type ducks. Korean J Poult Sci 29:293-300.   과학기술학회마을
6 Laakkonen E, Wellington GH, Skerbon JW 1970 Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of water soluble component. J Food Sci 35:175-177.   DOI
7 Lee MH, Park SJ 1997 Distribution of the trace minerals in the wild duck egg. Korean J Sanitation 12(1):9-13.   과학기술학회마을
8 Livingston DJ, Brown WD 1981 The chemistry of myoglobin and its reaction. Food Technol 35:224-229.
9 Park BY, Cho SH, Yoo YM, Ko JJ, Kim JH, Chae HS, Ahn JN, Lee JM, Kim YK, Yoon SK 2001 Animal products and processing: Effect of carcass temperature at 3hr post-mortem on pork quality. Korean J Ani Sci Technol 43:949-954.
10 Pike MM, Ringkob TP, Beekman DD, Koh YO, Gerthoffer WT 1993 Quadratic relationship between early postmortem glycolytic rate and beef tenderness. Meat Sci 34:13-26.   DOI   ScienceOn
11 Ahn BJ, Jang K, Kim SO, Cho NC, Kook G, Choi BH, Sun SS 2001 Effect of dietary supplements of processed onion on the growth performance and carcass characteristics in duck. Korean J Poult Sci 28:207-213.
12 Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST 2008 Effect of chilling temperature of carcass on breast meat quality of duck. Poult Sci 87(9):1860-1867.   DOI   ScienceOn
13 AOAC 2000 Official Methods of Analysis 17th ed., Association of Official Analytical Chemists, Washington, DC, Chapter 39:1-8.
14 Grimaud Commercial Duck Management Manual 2005 Grimaud Co.
15 Chae HS, Yoo YM, Ahn CN, Ham JS, Jeong SG, Lee JM, Singh NK 2006 Effect of singeing time on physico-chemical characteristics of duck meat. Korean J Poult Sci 33(4):273- 281.   과학기술학회마을
16 Chae HS, Yoo YM, Ahn CN, Kim DH, Ham JS, Jeong SG, Lee JM, Choi YI 2005 Effect of rearing period on yeild rate, physical properties and fatty acid composition of duck meats. Korean J Food Sci Ani Resour 25(3):304-309.
17 Fujimaki JD, Okitani A, Arakawa N 1965 The changes of myosin B during storage of rabbit muscle. I. Physicochemical studies on myosin B. Agr Biol Chem 29:581-588.   DOI
18 Song YM, Jin SK, Kim IS, Cho YC, Kim HY, Hah KH, Nam KY 2004 Effects of dietary onion supplementation of on the physicochemical properties of duck meat. Korean J Food Sci Ani Resour 24:66-72.   과학기술학회마을
19 SAS Institute 2001 SAS/STAT User's Guide Release 9.12 Edition SAS Institute Inc., Cary, NC.
20 SM3 Commercial Duck Management Manual 2004 Cherry Valley Co.