title: Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions.
abstract: This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: H J
authors.initials: HJ
authors.lastname: Kwon
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: Y K
authors.initials: YK
authors.lastname: Choo
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: Y I
authors.initials: YI
authors.lastname: Choi
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: E J
authors.initials: EJ
authors.lastname: Kim
authors.affiliation: Poultry Science Division, National Institute of Animal Science, RDA, Seonghwan 330-801, Korea .
authors.forename: H K
authors.initials: HK
authors.lastname: Kim
authors.affiliation: Poultry Science Division, National Institute of Animal Science, RDA, Seonghwan 330-801, Korea .
authors.forename: K N
authors.initials: KN
authors.lastname: Heo
authors.affiliation: Poultry Science Division, National Institute of Animal Science, RDA, Seonghwan 330-801, Korea .
authors.forename: H C
authors.initials: HC
authors.lastname: Choi
authors.affiliation: Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea .
authors.forename: S K
authors.initials: SK
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea .
authors.forename: C J
authors.initials: CJ
authors.lastname: Kim
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: B G
authors.initials: BG
authors.lastname: Kim
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: C W
authors.initials: CW
authors.lastname: Kang
authors.affiliation: Division of Animal Husbandry, Cheonan Yonam College, Cheonan 330-709, Korea .
authors.forename: B K
authors.initials: BK
authors.lastname: An
keywords: Carcass Characteristic; Commercial Meat-type Duck; Identical Feeding Condition; Korean Native Duck; Meat Quality