title: Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks.
abstract: The fatty liver of mule ducks (i.e., French "foie gras") is the most valuable product in duck production systems. Its quality is measured by the technological yield, which is the opposite of the fat loss during cooking. The purpose of this study was to determine whether biochemical measures of fatty liver could be used to accurately predict the technological yield (TY). Ninety-one male mule ducks were bred, overfed, and slaughtered under commercial conditions. Fatty liver weight (FLW) and biochemical variables, such as DM, lipid (LIP), and protein content (PROT), were collected. To evaluate evidence for nonlinear fat loss during cooking, we compared regression models describing linear and nonlinear relations between biochemical measures and TY. We detected significantly greater (P = 0.02) linear relation between DM and TY. Our results indicate that LIP and PROT follow a different pattern (linear) than DM and showed that LIP and PROT are nonexclusive contributing factors to TY. Other components, such as carbohydrates, other than those measured in this study, could contribute to DM. Stepwise regression for TY was performed. The traditional model with FLW was tested. The results showed that the weight of the liver is of limited value in the determination of fat loss during cooking (R(2) = 0.14). The most accurate TY prediction equation included DM (in linear and quadratic terms), FLW, and PROT (R(2) = 0.43). Biochemical measures in the fatty liver were more accurate predictors of TY than FLW. The model is useful in commercial conditions because DM, PROT, and FLW are noninvasive measures.
authors.affiliation: INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31326 Castanet-Tolosan, France.
authors.forename: L
authors.initials: L
authors.lastname: Theron
authors.forename: M
authors.initials: M
authors.lastname: Cullere
authors.forename: M
authors.initials: M
authors.lastname: Bouillier-Oudot
authors.forename: H
authors.initials: H
authors.lastname: Manse
authors.forename: A
authors.initials: A
authors.lastname: Dalle Zotte
authors.forename: C
authors.initials: C
authors.lastname: Molette
authors.forename: X
authors.initials: X
authors.lastname: Fernandez
authors.forename: Z G
authors.initials: ZG
authors.lastname: Vitezica
mesh_terms: D000818:Animals; D003296:Cooking; D004372:Ducks; D005234:Fatty Liver; D008099:Liver / Q000737:chemistry; D008297:Male; D008954:Models, Biological; D011202:Poultry Products / Q000032:analysis*