Influence of genotype on duck meat colour

摘要

Among many quality traits of meat, colour has always been considered a very important feature. Colour is regarded as an indicator of meat freshness by many consumers, and therefore can be the main factor which influences their purchasing behaviour. The impression of colour is caused by the diffusion and absorption of light falling on a surface. However, the shade of colour depends on the kind and concentration of pigments. The relative proportions of myoglobin forms, such as purple deoxymioglobin (Mb), red oxymyoglobin (MbO_2) and brown metmyoglobin (MMb), determine the colour of fresh meat. In fact, all factors affecting meat colour influence directly or indirectly the concentration and chemical state of myoglobin as well as the physical structureof meat (12, 14, 19). Colour depends on the breed, age, genotype, and sex of the animal (8, 23), as well as the type of muscle (20-feeding, pre-slaughter treatment and stress (6, 20).