Influence of genotype on duck meat colour

• Autorzy: Woloszyn J. , Haraf G. , Ksiazkiewicz J. , Okruszek A.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine the influence of different genotypes on the meat colour of ducks from conservative and breeding strains. Seventy male duck carcasses from seven flocks (Pekin population - type A3, Miniduck - K2, Polish Pekin - P33, Orpinghton fauve - O1, synthetic strain SB, the meat type breeding: P66 - maternal strain, the meat type breeding: A55 - sire strain) were used for comparison (10 ducks from each flock). Birds were slaughtered at the 8th week of age. The investigation of breast muscles included the following aspects: the determination of the colour parameters L* (lightness), a* (redness), b* (yellowness), and ΔE (colour difference); total haem pigment content (THP), including myoglobin (Mb), oxymyoglobin (MbO₂) and metmyoglobin (MMb); sensory evaluation (SE) of the colour intensity of raw muscles on a 10-point scale. The duck muscles from the P66 and P33 flocks were significantly higher in L* (P ≤ 0.01) and lower in a* (P ≤ 0.01) than the others. The lowest value of L* was observed in the muscles from the K2 flock. A significant diversity of colour parameters between breast muscles from different flocks was observed. The pairs of duck muscles from the SB, A55 (ΔE = 0.22) and the P66, P33 (ΔE = 0.61) flocks were the most similar in terms of colour parameters. As regards the total haem pigment content (THP), the examined breast muscles can be divided into two groups. The muscles from the P66, P33 and O1 flocks belong to the group with a lower THP content (3.77, 3.82, and 3.95 mg/g respectively), whereas the muscles from the A55, A3, SB, and K2 flocks had a higher THP content (4.46, 4.63, 4.65 and 4.97 mg/g respectively). The muscles from the A3 and K2 flocks showed a significantly higher Mb content than P66, P33 and O1. The muscles from the P33, P66 and SB flocks had a significantly lower MbO₂ content than the rest (P ≤ 0.01). MbO₂ was predominant in duck muscles. The MMb content was highly diversified and depended on the genotype, ranging from 0.38 mg/g to 1.09 mg/g. The highest MMb content was observed in the muscles from the K2 (P ≤ 0.01) flock but this value did not exceed the level that would render the colour undesirable. The sensory panel defined the colour of breast muscles as pink-red and the surface colour intensity scores ranged from 5.90 to 6.99 CU. The breast muscles from the K2 flock were characterized by the highest intensity of red-pink (6.99 CU). Generally, the duck muscles from the K2, A55, A3 and SB flocks were evaluated as darker (6.99, 6.83, 6.71, 6.51 CU respectively) than the duck muscles from the P66, P33 and O1 flocks (5.90, 5.93, 6.08 CU respectively). The results obtained in our research indicate a large total colour variation of samples within breeds. Colour differences (ΔE) between flocks were within the range of 0.22-5.77. With only a few exceptions, flocks with the ΔE value higher than 2, differed significantly in heam pigment content, L* a*, b* parameters, and sensory panel scores. The conducted research suggests that the genotype has a significant effect on the duck meat colour.

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2009
• Tom: 65
• Numer: 12
• Opis fizyczny: p.836-839,ref.

Twórcy

autor

Woloszyn J.

• Department of Animal Food Technology, Faculty of Engineering and Economics, University of Economics, Komandorska 118/120, 53-345 Wroclaw, Poland

autor

Haraf G.

autor

Ksiazkiewicz J.

autor

Okruszek A.

Bibliografia

• 1.Alexieva D., Genchev A., Drbohlav V.: Meat quality of intensively fattened duck broilers. Proc. 10th European Poultry Conference, Jerusalem 1998, p. 641-643.
• 2.Baeza E., Salichon M. R., Marche G., Wacrenier N., Dominguez B., Culioli J.: Age and sex effects on the technological and chemical characteristics of mule duck meat. Proc. 1th World Waterfowl Conference, Taiwan 1999, p. 531-537.
• 3.Baryłko M.: Digital systems and software. CARET - Gdańsk 2000.
• 4.Baryłko-Pikielna N.: Analiza sensoryczna w zapewnieniu jakości żywności. Przem. Spoż. 1998, 12, 25-28, 50.
• 5.Bianchi M., Petracci M., Cavani C.: Gas stunning and quality characteristics of turkey breast meat. World's Poultry J. Sci. 2006, Supplement, 62, 268.
• 6.Fletcher D. J., Schreurs F. J. G., Uijttenboogaart T. G.: Chemically induced stress and post mortem physiology in broiler chickens. Proc. 19th World's Poultry Congress, Amsterdam 1992, p. 365-368.
• 7.Haraf G., Książkiewicz J., Wołoszyn J., Okruszek A., Szukalski G.: Ducks meat colour depending on genotype. Proc. XX Int. Poultry Symp. Polish Branch of World's Poultry Science, Assoc. Sci. Poultry Practice - Poultry Practice for Science, Bydgoszcz 2008, p. 42.
• 8.Kisiel T., Książkiewicz J.: Comparison of physical and qualitative traits of meat of two Polish conservative flocks of ducks. Arch. Tierz., Dummerstorf 2004, 47, 367-375.
• 9.Książkiewicz J.: Native genetic resources of waterfowl. Proc. Int. Conf: Conservation of Animal Genetic Resources in Poland and in Europe - Achievements and Dilemmas. Kraków 2007, p. 54-74.
• 10.Książkiewicz J.: Wykorzystanie bioróżnorodności kaczek do ekologicznego odchowu gospodarskiego. Wyd. Inst. Zoot., Kraków 2002, p. 4-9.
• 11.Krzywicki K.: The determination of haem pigments in meat. Meat Sci. 1982, 7, 367-375.
• 12.Mancini R. A., Hunt M. C.: Current research in meat color. Meat Sci. 2005, 71, 100-121.
• 13.Mazanowski A.: Rody zarodowe kaczek miêsnych i ich mieszañce. Wyd. Inst. Zootechniki, Balice 2002, B-2, 3-5.
• 14.Millar S. J., Moss B. W., Stevenson M. H.: Some observation on the absorption spectra of various myoglobin derivatives found in meat. Meat Sci. 1996, 42, 277-288.
• 15.Niewiarowicz A., Pikul J., Czajka P.: Gehalt an Myoglobin und Hämoglobin in Fleisch verschiedener Geflügelarten. Fleischwirtschaft 1986, 66, 1281-1282.
• 16.Pikul J.: Ocena technologiczna surowców i produktów przemysłu drobiarskiego. Wyd. AR, Poznań 1993, 87-89.
• 17.Pikul J., Doruchowski W., Tański S., Reksiński T.: Porównanie wydajności poubojowej i dysekcyjnej, składu chemicznego oraz właściwości technologicznych mięsa kaczek Piżmowych i Pekin. Zesz. Nauk. Drob., Poznań 1987, 4, 73-92.
• 18.Pikul J., Niewiarowicz A., Pospieszna H.: Gehalt an Hämfarbstoffen in Fleisch Verschiedener Geflügelarten. Fleischwirtschaft. 1982, 62, 900-905.
• 19.Renerre M.: Biochemical basis of fresh meat colour. Proc 45th Int. Congress. Meat Science and Technology. Yokohama 1999, 344-351.
• 20.Romboli I., Russo C., Zanobini S.: Effect of dietary vitamin E on chemical composition andmeat colour in heat stressed Muscovy duck. Proc. 13th Europ. Symp. Quality of Poultry Meat, Poznań 1997, p. 205-211.
• 21.Skrabka-Błotnicka T., Orkusz A., Wołoszyn J.: The characteristic of the breast and leg muscles colour from Muscovy ducks. Proc 45th Int. Congress of Meat Science and Technology, Rome 2002, p. 538-539.
• 22.Skrabka-Błotnicka T., Przysiężna E., Wołoszyn J.: The changes in some functional and sensory attributes in vacuum packed Mullard muscles as effect of ageing in chilling temperature. Arch. Geflügelk. 2003, 67, 231-236.
• 23.Uijttenboogaart T. G.: Key influences of post mortem treatments. Proc. 11th Europ. Symp. Quality of Poultry Meat. Tours 1993, p. 21-24.
• 24.Wołoszyn J.: Charakterystyka fizykochemiczna i technologiczna mięśni kaczek tuczonych przymusowo. Praca hab., Wydział Nauk o Żywności AR, Wrocław 2002.
• 25.Wołoszyn J., Książkiewicz J., Skrabka-Błotnicka T., Haraf G., Biernat J., Kisiel T.: Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks. Arch. Tierzucht 2006, 49, 2, 194-204.

Uwagi

Rekord w opracowaniu