Nutritional Value of Duck Meats of Local Breeds

LIU Chenlong; JI Huayuan; LIU Linxiu; HUANG Jiangnan; CHEN Xiaolian; LI Haiqin; WEI Qipeng; YANG Qun

doi:10.19303/j.issn.1008-0384.2022.009.003

Volume 37 Issue 9

Sep. 2022

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Article Navigation > Fujian Journal of Agricultural Sciences > 2022 > 37(9): 1126-1134

LIU C L, JI H Y, LIU L X, et al. Nutritional Value of Duck Meats of Local Breeds [J]. Fujian Journal of Agricultural Sciences，2022，37（9）：1126−1134 doi: 10.19303/j.issn.1008-0384.2022.009.003

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LIU C L, JI H Y, LIU L X, et al. Nutritional Value of Duck Meats of Local Breeds [J]. Fujian Journal of Agricultural Sciences，2022，37（9）：1126−1134 doi: 10.19303/j.issn.1008-0384.2022.009.003

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Nutritional Value of Duck Meats of Local Breeds

doi: 10.19303/j.issn.1008-0384.2022.009.003

Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi　330200, China

Received Date: 2022-03-10
Rev Recd Date: 2022-06-07

Available Online: 2022-10-05

Publish Date: 2022-09-30

Abstract

Abstract

Objective Nutritional values of breast and leg meats of Peking duck Z9 line (PD), Jingxi hemp duck (JH), and Ji’an red feather duck (JR) were analyzed and compared. Method Sixty newly hatched ducklings of the 3 breeds/lines were purchased on a same day and raised with same forage under identical conditions for 300 d. Five male and female adult ducks from each flock of a same breed were randomly selected and slaughtered to collect breast and leg meats for analyses on chemical composition, amino acids, and fatty acids. The measured datas were preprocessed by Excel and subjected to a one-way ANOVA analysis using the SPSS 25 software. Result Of all nutrients, crude protein was highest in the breast and leg meats of JR; intramuscular fat and cholesterol contents were highest in the breast and leg meats of PD; and total, essential, and flavor amino acids were highest in the JR breast meat. In leg meat, JH had the highest contents of total and flavor amino acids, while JR the essential amino acids. Among the 3 breeds, JR had the most unsaturated fatty acids but the least saturated fatty acids in its breast and leg meats; in breast meat, PD and JR had significantly higher polyunsaturated fatty acids than JH; and in leg meat, JR was extremely significantly higher on monounsaturated fatty acids than JH and significantly higher than PD. Conclusion The meat nutritional quality of the 3 breeds of 300-d-old local ducks varied. Overall, JR appeared to be higher in that regard than PD or JH.
- Peking duck Z9 line,
- Jingxi hemp duck,
- Ji’an red feather duck,
- meat,
- nutritional value

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References(31)

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