Erschienen in:
Archives Animal Breeding, 63 (2020) 1, Seite 137-144
Sprache:
Englisch
DOI:
10.5194/aab-63-137-2020
ISSN:
2363-9822
Entstehung:
Anmerkungen:
Beschreibung:
Abstract. The aim of the study was to compare Muscovy ducks and mule ducksfor proximate analysis, colour attributes, sensory properties of the meat,and concentration of some minerals in the meat and liver, with considerationof the effect of sex on the analysed traits. The study used 46 Muscovy and44 mule ducks. At the end of the rearing period, 40 birds (10 males and 10 females of each genotype) were selected for slaughter. Meat and liversamples were collected from the slaughtered birds to determine qualitytraits. The analysed ducks of different genotypes differed significantly inthe water content, sodium content, and redness of breast muscles; in thewater, fat, and zinc content of leg muscles; and in the sodium, iron, andcopper content of liver. Regardless of genotype, males had a higher sodiumcontent in breast muscles; contained more protein, sodium, phosphorus, andmagnesium and less potassium and copper in leg muscles; and had asignificantly higher content of sodium, potassium, phosphorus, magnesium,zinc, iron, and copper in liver compared to females. The genotype–sex interaction was significant for the sodium and potassium content ofbreast muscles, for the water, protein, sodium, potassium, phosphorus, magnesium, andcopper content of leg muscles, and for the copper content of liver. Ourstudy provided information about differences in the quality of meat andliver in Muscovy and mule ducks.