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Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition
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 Title & Authors
Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition
Muhlisin, Muhlisin; Kim, Dong Soo; Song, Yeong Rae; Kim, Hong Rae; Kwon, Hyung Joo; An, Byoung Ki; Kang, Chang Won; Kim, Hak Kyu; Lee, Sung Ki;
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 Abstract
This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE and lower CIE (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid () and arachidonic acid () (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.
 Keywords
Korean native duck;imported commercial duck;meat characteristics;fatty acid composition;
 Language
English
 Cited by
1.
사료의 조단백질 및 아미노산 함량이 토종오리의 성장과 도체 특성에 미치는 영향,권형주;추연경;오성택;김학규;강창원;안병기;

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2.
Growth Performance and Carcass Characteristics of Korean Native Ducks Fed Diets with Varying Levels of Limiting Amino Acids,;;;;;;;;;

Asian-Australasian Journal of Animal Sciences, 2014. vol.27. 4, pp.518-523 crossref(new window)
3.
Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions,;;;;;;;;;;;;

Asian-Australasian Journal of Animal Sciences, 2014. vol.27. 11, pp.1638-1643 crossref(new window)
4.
토종 실용오리 생산을 위한 토종 종오리의 산란 능력,홍의철;추효준;김상호;김종대;김학규;최희철;허강녕;

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5.
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