사육밀도에 따른 토종오리 고기의 육질 특성

Abstract

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/m². The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (<i>P</i>&lt;0.05) as stocking density increased. Ash content also decreased linearly (<i>P</i>&lt;0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (<i>P</i>&lt;0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (<i>P</i>&lt;0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (<i>P</i>&lt;0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (<i>P</i>&lt;0.05) as stocking density increased, but a decrease (<i>P</i>&lt;0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (<i>P</i>&lt;0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (<i>P</i>&lt;0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.