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. 2023 Jun 22;13(13):2066.
doi: 10.3390/ani13132066.

Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins

Rafał Wasilewski  1 , Dariusz Kokoszyński  1 , Karol Włodarczyk  1
Affiliations

Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins

Rafał Wasilewski et al. Animals (Basel). .

Abstract

Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.

Keywords: Pekin; duck; fatty acid profile; genetic resource; meat; sensory trait.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Male and female ducks from the P33 strain.
Figure 2
Figure 2
Male and female ducks from the P8 strain.
Figure 3
Figure 3
Male and female ducks from the P9 strain.
Figure 4
Figure 4
Carcass parts extracted during dissection. Explanation: 1—carcass remainders; 2—neck without skin; 3—leg muscles; 4—breast muscles; 5—wings; 6—abdominal fat; 7—skin with subcutaneous fat.
See this image and copyright information in PMC

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