• 한국축산식품학회지
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• 제32권4호
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• pp.428-433
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• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• 한국축산식품학회지
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• 제32권5호
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• pp.578-583
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• 2012

The purpose of this study was to evaluate the ultrastructural and shear force changes of duck breast and leg meat during aging at $0^{\circ}C$. Pekin ducks (45 d old) purchased from Greemud Co. were used for this experiment, and were stored at $0^{\circ}C$ for 7 d in order to determine the changes of the meat structure using transmission electron microscopy (TEM) and shear force. At day 0, A-band, I-band, M-line and Z-line of sarcomeres were seen clearly, but sarcomeres started to lose structure and become extended in length from day 2. With extended aging periods, myofibrils were destroyed and symptoms of aging became more obvious. In the duck breast meat, some myofibrils were also destroyed at the Z-line, but were mainly destroyed at the M-line. The change in structure of duck leg meat over time was similar to that of breast meat. After five days and seven days of aging, mitochondria size and quantity were determined to be increased between the myofibrils. Shear force was decreased over time. From this study, aging at $0^{\circ}C$ was found to negatively influence the ultrastructure and shear force of duck meat.

• 한국환경과학회지
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• 제25권5호
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• pp.745-748
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• 2016

Ninety ducks (one-day-old Pekins, 45 males and 45 females) were used to evaluate the effects of supplementing diets with Houttuynia cordata powder on the fatty acid profiles of duck breast meat. The ducks were allotted to one of the three treatment diets using a completely randomized design, each treatment-group containing three replicate pens with ten birds each (five of each gender). The experimental diets were: 1) Control (basal diet), 2) T1 (Control+ 1% Houttuynia cordata) and 3) T2 (Control+2% Houttuynia cordata). In spite of significant difference, the addition of Houttuynia cordata resulted in higher unsaturated fatty acid and lower saturated fatty acid contents than in the Control group. However, no remarkable difference was observed between 1% and 2 % Houttuynia cordata groups for fatty acid profiles.

• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1575-1580
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• 2018

Objective: This study was conducted to estimate the genetic parameters and breeding values of breast meat related traits of Pekin ducks. Selection response was also determined by using ultrasound breast muscle thickness (BMT) measurements in combination with bosom breadth (BB) and keel length (KL) values. Methods: The traits analyzed were breast meat weight (BMW), body weight (BW), breast meat percentage (BMP) and the three parameters of breast meat (BB, KL, and BMT). These measurements were derived from studying 15,781 Pekin ducks selected from 10 generations based on breast meat weight. Genetic parameters and breeding value were estimated for the analysis of the breeding process. Results: Estimated heritability of BMW and BMP were moderate (0.23 and 0.16, respectively), and heritability of BW was high (0.48). Other traits such as BB, KL, and BMT indicated moderate heritability ranging between 0.11 and 0.28. Significant phenotypic correlations of BMW with BW and BMP were discovered (p<0.05), and genetic correlations of BMW with BW and BMP were positive and high (0.83 and 0.66, respectively). It was noted that BMW had positive correlations with all the other traits. Generational average estimated breeding values of all traits increased substantially over the course of selection, which demonstrated that the ducks responded efficiently to increased breast meat yield after 10 generations of breeding. Conclusion: The results indicated that duck BMW had the potential to be increased through genetic selection with positive effects on BW and BMP. The ultrasound BMT, in combination with the measurement of BB and KL, is shown to be essential and effective in the process of high breast meat yield duck breeding.

• 한국환경과학회지
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• 제29권3호
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• Animal Bioscience
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• 제34권7호
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• pp.1193-1201
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• 2021

Objective: According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods: A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) were slaughtered at the age of 42 days. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results: The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (p<0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (p<0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (p<0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (p<0.01). The IMF of LPDs in the breast muscle was significantly higher than that in the FPDs (p<0.01). There was no significant difference between the 2 strains in IMP content (p>0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (p<0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (p<0.05). Conclusion: Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.231-235
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• 2006

The objectives of this study were to investigate the effects of dietary fish oil inclusion on the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents and organoleptic characteristics of breast meat in mule ducks. Three hundred mule ducks at four weeks of age were randomly assigned to three dietary treatments with five replicate pens in each. One replicate pen had ten males and females each with a total of 100 ducks in each treatment. The diet in the three treatments contained 0, 1.5, and 3.0% fish oil, respectively. Body weights at 4, 6, 8, and 10 weeks of age, and feed efficiency at 4 to 6, 6 to 8, and 8 to 10 weeks of age were recorded. At 10 weeks of age, one male and one female from each replicate were sacrificed for oxidative stability of breast meat and the sacrificed males were employed for the analysis of fatty acids in breast meat and skin. Sensory evaluation of breast meat was also performed. A level of 3.0% fish oil in the diet significantly deteriorated feed efficiency and body weight gain. Dietary fish oil inclusion had a trend of increasing abdominal fat deposition and decreasing the flavor of breast meat. The EPA and DHA contents in the breast meat were higher than those in the breast skin irrespective of oil sources. The EPA and DHA contents in breast meat and breast skin was significantly increased in the 3.0% fish oil group. Although EPA and DHA were not efficiently deposited in the duck meat through dietary fish oil inclusion, this method can still provide a partial supplementation of EPA and DHA.

• 한국축산식품학회지
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• 제35권1호
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• pp.114-120
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• 2015

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.

• 한국축산식품학회지
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• 제35권6호
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• pp.721-730
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• 2015

The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.

• 한국축산식품학회지
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• 제27권2호
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• pp.203-208
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• 2007

유기오리의 도체중은 일반오리보다 품종 및 사양방법의 차이에 기인하여 낮게 나타났으나 도체율에서는 큰 차이가 없었다. 가슴부위의 정육율에서는 일반오리(11.95%)보다 높게 나타났으며, 다리부위(13.07%)에서는 일반오리(14.2%)보다 다소 낮게 나타났으나 유의적인 차이는 보이지 않았다(p<0.05). 도축 직후 측정된 유기오리의 pH는 가슴 및 다리부위에서 각각 6.48 및 6.73으로 일반오리보다 높게 나타났는데 일반적으로 다리부위의 pH값이 가슴육보다 유의적으로 나타났다(p<0.05). 유기오리육에서 다리근육이 가슴근육 보다 낮은 가열감량을 나타내었다. 따라서 유기오리에 대한 일반 이화학적 검사 결과 일반오리육보다 높은 pH, 높은 전단력, 낮은 가열감량 등이 우수하였다. 관능검사 결과 육질 및 냄새, 연도, 맛에 있어서 일반오리보다 좋은 기호도를 보였으며 이와 같은 결과 전체적으로 우수한 식육 자원으로서 육제품 개발에도 충분한 가치가 있는 것으로 사료된다.