• 한국축산식품학회지
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• 제37권2호
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• pp.228-241
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• 2017

Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p<0.05). Unlike porcine blood, chicken blood showed a well balance in some essential amino acids, specifically for a higher isoleucine content (p<0.05). Furthermore, it possessed the highest contents of carbohydrate, Zn and non-heme iron (p<0.05). The most rapid response to form a strong gel, especially at $70^{\circ}C$ and $80^{\circ}C$, was found in chicken blood, followed by duck and porcine blood, respectively. The result of emulsion activity index (EAI) and emulsion stability index (ESI) at the low protein concentration indicated that chicken blood had the most superior emulsion properties (p<0.05). Regarding duck blood, it exhibited the highest content of Mg and Mn (p<0.05). Moreover, duck blood had similar foaming properties to porcine blood in which they showed higher values than chicken blood (p<0.05). Specific characteristics of blood were therefore diminished by animal species in which this information could be used as food supplementation or product development based on their potential applications.

• Asian-Australasian Journal of Animal Sciences
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• 제9권2호
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• pp.195-197
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• 1996

Peking duck embryos incubated for 82 hrs after oviposition, stage 18 to 20(Hamberger and Hamilton, 1951) were transferred into the recipient eggshells and further incubated at $38.0^{\circ}C$ RH(relative humidity) 60 to 70%, with rotation at an angle of $30^{\circ}$ and the frequency of 4 times an hour. The survival rate was 100, 98, 82, 82, 70, 46, 21 and 16%, after the incubation period of 4, 8, 12, 16, 20, 24, 28 and 29 days, respectively. The present result clearly shows that the ex ova culture is possible for the Peking duck just as in the cases of the chicken or the quail. This culture technique could be useful for experimental manipulation of the embryos.

• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.624-627
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• 2008

An enrichment library of GATA-repeats from genomic DNA was constructed in this study to isolate and characterize microsatellite loci in Tsaiya duck (Anas platyrhynchos). Thirty-three microsatellite markers were developed and used to detect polymorphisms in 30 Tsaiya ducks. A total of 177 alleles were observed and all loci except APT022 were polymorphic. The number of alleles ranged from 2 to 9 with an average of 5.5 per microsatellite locus. The observed and expected heterozygosity of these polymorphic markers ranged from 0.07 to 0.93 with an average number of 0.60 and 0.10 to 0.86 with an average number of 0.61, respectively. Among the polymorphic markers, the observed heterozygosities of 23 loci were higher than 0.50 (69.70%). The polymorphism information content (PIC) in the 32 loci ranged from 0.09 to 0.83 with an average of 0.57. Seven of the 33 duck microsatellite loci had orthologs in the chicken genome, but only APT004 had a similar core repeat to chickens. These microsatellite markers will be useful in constructing a genetic linkage map for the duck and a comparative mapping with the chicken can also provide a valuable tool for studies related to biodiversity and population genetics in this duck species.

• Animal Bioscience
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• 제35권6호
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Asian-Australasian Journal of Animal Sciences
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• 제32권7호
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• pp.1052-1061
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• 2019

Objective: This study was conducted to identify duck liver-expressed antimicrobial peptide 2 (LEAP-2) and demonstrate its antimicrobial activity against various pathogens. Methods: Tissue samples were collected from 6 to 8-week-old Pekin ducks (Anas platyrhynchos domesticus), total RNA was extracted, and cDNA was synthesized. To confirm the duck LEAP-2 transcript expression levels, quantitative real-time polymerase chain reaction was conducted. Two kinds of peptides (a linear peptide and a disulfide-type peptide) were synthesized to compare the antimicrobial activity. Then, antimicrobial activity assay and fluorescence microscopic analysis were conducted to demonstrate duck LEAP-2 bactericidal activity. Results: The duck LEAP-2 peptide sequence showed high identity with those of other avian species (>85%), as well as more than 55% of identity with mammalian sequences. LEAP-2 mRNA was highly expressed in the liver with duodenum next, and then followed by lung, spleen, bursa and jejunum and was the lowest in the muscle. Both of LEAP-2 peptides efficiently killed bacteria, although the disulfide-type LEAP-2 showed more powerful bactericidal activity. Also, gram-positive bacteria was more susceptible to duck LEAP-2 than gram-negative bacteria. Using microscopy, we confirmed that LEAP-2 peptides could kill bacteria by disrupting the bacterial cell envelope. Conclusion: Duck LEAP-2 showed its antimicrobial activity against both gram-positive and gram-negative bacteria. Disulfide bonds were important for the powerful killing effect by disrupting the bacterial cell envelope. Therefore, duck LEAP-2 can be used for effective antibiotics alternatives.

• Animal Bioscience
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• 제36권10호
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• Asian-Australasian Journal of Animal Sciences
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• 제16권3호
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• pp.445-454
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• 2003

Concept and establishment of essential amino acids in animals and human beings rendered immeasurable contributions to animal production and human health. In ruminant animals, however, essential amino acids have never been completely established. The present review proposes a hypothesis that histidine may not be an essential amino acid for normal growing cattle (Japanese black) at least at the growing stage after about 450 kg of body weight on the basis of the experimental results of histidinol dehydrogenase activities in some tissues of the cattle together with hints from which the hypothesis was derived. At the same time, histidinol dehydrogenase activities in liver, kidney and muscle of swine, mouse, fowl and wild duck will be shown and the essentiality of histidine in these animals will be discussed. Finally, the essentiality of histidine for adult human will briefly be discussed.

• Journal of Veterinary Science
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• 제23권6호
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• pp.82.1-82.6
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• 2022

Domestic poultry are among the non-target species of exposure to fipronil, but limited information is available on the metabolic effects of fipronil exposure in avian. We investigated the comparative capacity of in vitro biotransformation of fipronil among chicken, duck, quail, goose, and rat. Interspecies differences in kinetic parameters were observed; the clearance rate calculations (Vmax/Km) indicated that chicken and duck are more efficient in the cytochrome P450-mediated metabolism of fipronil to sulfone than quail, goose and rat. The lower hepatic clearance of fipronil in quail, goose and rat, suggested that fipronil sulfone may serve as a biomarker to indicate fipronil exposure in these species.

• Asian-Australasian Journal of Animal Sciences
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• 제14권9호
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• pp.1316-1320
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• 2001

The objectives of this study were to investigate the quality characteristics of restructured pressed smoked duck steak from the breast meat of Cherry Valley ducks. Different levels of isolated soybean protein (ISP) (0, 15 and $30g{\cdot}kg^{-1}$) or carrageenan (5, 10 and $15g{\cdot}kg^{-1}$) were added to manufacture the restructured pressed smoked duck steak. The results were as follows: No significant differences were observed for moisture, crude fat, crude protein, cooking loss and water holding capacity of products from all treatments. The panel test scores showed that color, flavor and binding ability of products were considered acceptable. The drip loss in control sliced-products was significantly higher than products containing ISP or carrageenan (p<0.05) during storage at $-18^{\circ}C$ for 12 weeks. The pH value, volatile basic nitrogen (VBN) value and thiobarbituric acid (TBA) value of vacuum-packaged products did not change significantly during storage at $-18^{\circ}C$ for 6 weeks. However, TBA values increased with storage time. The viable bacterial counts were about $10^{3}-10^{4}CFU/g$ during storage at $-18^{\circ}C$ for 12 weeks. The products remained good quality during the storage period.

• Asian-Australasian Journal of Animal Sciences
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• 제29권4호
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• pp.471-478
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• 2016

Native duck populations have lower productivity, and have not been developed as much as commercials duck breeds. However, native ducks have more importance in terms of genetic diversity and potentially valuable economic traits. For this reason, population discriminable genetic markers are needed for conservation and development of native ducks. In this study, 24 highly polymorphic microsatellite (MS) markers were investigated using commercial ducks and native East and South Asian ducks. The average polymorphic information content (PIC) value for all MS markers was 0.584, indicating high discrimination power. All populations were discriminated using 14 highly polymorphic MS markers by genetic distance and phylogenetic analysis. The results indicated that there were close genetic relationships among populations. In the structure analysis, East Asian ducks shared more haplotypes with commercial ducks than South Asian ducks, and they had more independent haplotypes than others did. These results will provide useful information for genetic diversity studies in ducks and for the development of duck traceability systems in the market.