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http://dx.doi.org/10.5536/KJPS.2010.37.4.423

Effect of Crossbred Korean Native Ducks on the Retail Cut Yield, Meat Quality, and Sensory Evaluation of Duck Meats  

Kim, Hak-Kyu (National Institute of Animal Science, RDA)
Hong, Eui-Chul (National Institute of Animal Science, RDA)
Kang, Bo-Seok (National Institute of Animal Science, RDA)
Park, Mi-Na (National Institute of Animal Science, RDA)
Chae, Hyun-Seok (National Institute of Animal Science, RDA)
Bang, Han-Tae (National Institute of Animal Science, RDA)
Seo, Bo-Young (National Institute of Animal Science, RDA)
Choo, Hyo-Jun (National Institute of Animal Science, RDA)
Na, Seung-Hwan (National Institute of Animal Science, RDA)
Seo, Ok-Suk (National Institute of Animal Science, RDA)
HwangBo, Jong (National Institute of Animal Science, RDA)
Publication Information
Korean Journal of Poultry Science / v.37, no.4, 2010 , pp. 423-431 More about this Journal
Abstract
This work was carried out to investigate on the retail cut yield and the meat quality of crossbred ducks. A total of 360 pullets that were produced from 4 mating methods used in this work. Four mating method were A) native ducks (female) $\times$ native ducks (male), B) meat-type ducks (female) $\times$ native ducks (male), C) native ducks (female) $\times$ meat-type ducks (male), and D) meat-type ducks (female) $\times$ meat-type ducks (male). Ducks were bred at the flat house, and selected nine ducks with similar weights from each treatment at the certain weeks (A, B, C 8 weeks; D 6 weeks). Selected ducks were slaughtered, calculated the retail cut yield(wing, back, neck, breast, leg), analyzed the physico-chemical compositions, and tested the sensory evaluation. Wing and neck meat ratios of D treatment were lowest (P<0.05), and breast meat ratio of B treatment was high (P<0.05) compared to other treatments. pH of duck meat was no difference among treatments, fat and protein contents of B treatment was highest, and collagen contents of D treatment was highest among all treatments. Meat color and physical compositions was no difference among treatments. Juiciness of D treatment meats was highest, and there was no difference between B and D treatments. Finally, mating method of native duck and meat-type duck affected on the retail cut yield, but did not improve on the physico-chemical compositions and sensory evaluation.
Keywords
native duck; meat-type duck; crossbred; physico-chemical compositions; sensory evaluation;
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Times Cited By KSCI : 7  (Citation Analysis)
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