Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age

Abstract

Composition of carcasses and meat quality were investigated in ducks from A44 strain from the 7 th to 9 th week of life. Drakes and ducks in the 8 th and 9 th week of age were characterized by significantly higher dressing percentage and better musculature than in the 7 th week. Fatness of drakes and ducks carcasses significantly increased in the 8 th and 9 th week of rearing and the meat : Fat ratios were similar to the results obtained in ducks of the 7 th week of age. Basing on pH values, faulty meat of PSE and DFD was not found. Protein and fat contents in breast and leg muscles of ducks in the tested periods of rearing indicated significantly higher nutrition value of A44 ducks' meat in the 9 th than in the 7 th and 8 th week of age. The fatty acid profile analysis for ducks' muscles and fat showed that the tissues had a relatively good nutritive and processing value as regard higher unsaturated than saturated fatty acid content and high content of oleic and linoleic fatty acids. Better PUFA n-6/n-3 ratios in breast muscles and skin with subcutaneous fat than in leg muscles and abdominal fat were found.