Carcass composition and quality of meat from Pekin ducks finished on diets with varying levels of whole wheat grain
D. Kokoszynski A D , M. Kotowicz B , A. Brudnicki C , Z. Bernacki A , P. D. Wasilewski A and R. Wasilewski A
+ Author Affiliations
- Author Affiliations
A Department of Poultry Breeding and Animal Products Evaluation, UTP University of Science and Technology, 85084 Bydgoszcz, Poland.
B Department of Meat Science, West Pomeranian University of Technology, 71550 Szczecin, Poland.
C Biochemical Laboratory, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, 85084 Bydgoszcz, Poland.
D Corresponding author. Email: kokoszynski@utp.edu.pl
Animal Production Science 57(10) 2117-2124 https://doi.org/10.1071/AN15810
Submitted: 15 November 2015 Accepted: 18 May 2016 Published: 29 July 2016
Abstract
The aim of the research was to determine the effect of replacing part of a commercial feed mixture with whole wheat grain on the bodyweight, carcass composition and meat quality of Pekin ducks. A total of 160 1-day-old sexed SM3 Heavy hybrid ducks were used in the study. Two diets were given during the rearing period (36–49 days): (1) a complete commercial diet ad libitum, and (2) restricted amounts of a commercial diet (85%) and whole wheat grain (15%). Each treatment consisted of four replications of 20 birds each. Adding whole wheat grain to the ration resulted in no significant (P > 0.05) changes in bodyweight (3475.8 g), feed conversion ratio (0–49 days, 2.50 kg DM intake/kg liveweight gain) dressing percentage (70.1%) and carcass tissue composition in ducks at 49 days of age. Breast muscle (superficial pectoral muscle) from ducks fed the commercial diet and whole wheat grain was significantly (P < 0.05) lighter in colour (L* = 39.9 vs 38.0) and a deeper yellow colour (b* = 1.7 vs 0.8), as compared with that from birds receiving the complete commercial diet alone. Breast muscle (superficial pectoral muscle and profound pectoral muscle) also had significantly (P < 0.05) higher threonine (3.9 vs 5.1 g/100 g DM) and valine content (4.0 vs 5.0 g/100 g DM). However, leg muscle (thigh and drumstick muscles) from experimental ducks had a significantly (P < 0.05) lower content of crude fat (5.1% vs 4.2%) and collagen (1.5% vs. 1.1%), as well as less glutamic acid (14.2 vs 12.5), proline (3.5 vs 3.2), alanine (3.0 vs 2.5) and arginine (6.5 vs 5.6 g/100 g DM), as compared with the control birds.
Additional keywords: amino acid profile, carcass traits, minerals.
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