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      저자 : ( Maduki D. Umagiliya ) (검색결과 1 건)
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      • Comparison of meat quality traits in muscovy ducks reared under two different management systems

        ( Maduki D. Umagiliya ),( Niranga Bandara ),( Dinesh D. Jayasena ),( Shemil P. Macelline ),( Shan R. Nawarathne ),( Prabuddha Manjula ) 한국축산학회 2022 축산기술과 산업 Vol.9 No.2

        This study was designed to compare the meat quality traits in Muscovy ducks raised under extensive and semi-intensive management systems. Nine female birds from each management system were randomly selected and slaughtered at 18 wk of age. Meat samples were obtained from both breast (Pectoralis major) and thigh (Biceps femoris) meats and analyzed for physicochemical traits (color, pH, water holding capacity, cooking loss, and proximate analysis) and sensory properties. Results revealed that the ducks reared under the semi-intensive system had a significantly higher live weight than extensively reared ducks (p = 0.01). In contrast, ducks from the extensive system showed significantly higher (p < 0.05) relative weights for thigh and giblet. A higher crude fat content, water holding capacity, and a lower pH in meat were reported in ducks from the semi-intensive system compared to those from the extensive system (p < 0.05). Breast meat from semi-intensively reared ducks showed higher redness, WHC, and relative fat content than the extensive system (p < 0.05). However, the rearing system had no significant effect (p > 0.05) on meat lightness. Results of the sensory analysis revealed that meat from the extensive management system had higher scores for taste, odor, flavor, juiciness, tenderness, and overall acceptability, irrespective of the meat cut (p < 0.05). In conclusion, physiochemical traits in thigh and breast meats were significantly influenced (p < 0.05) by the management systems in Muscovy ducks.

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