Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age

摘要

Composition of carcasses and meat quality were investigated in ducks from A44 strain from the 7th to 9th week oflife. Drakes and ducks in the 8th and 9th week of age were characterized by significantly higher dressingpercentage and better musculature than in the 7th week. Fatness of drakes and ducks carcasses significantlyincreased in the 8th and 9th week of rearing and the meat : fat ratios were similar to the results obtained in ducks ofthe 7th week of age. Basing on pH values, faulty meat of PSE and DFD was not found. Protein and fat contents inbreast and leg muscles of ducks in the tested periods of rearing indicated significantly higher nutrition value ofA44 ducks’ meat in the 9th than in the 7th and 8th week of age. The fatty acid profile analysis for ducks’ musclesand fat showed that the tissues had a relatively good nutritive and processing value as regard higher unsaturatedthan saturated fatty acid content and high content of oleic and linoleic fatty acids. Better PUFA n-6/n-3 ratios inbreast muscles and skin with subcutaneous fat than in leg muscles and abdominal fat were found.