Breeding and Feeding Pracitces Yields Leaner Duckling Products

Abstract

LEARNING OUTCOME: To use new analytical nutrient data for White Peking duckling for all food composition applications.Nutrient data for duck available from the USDA National Nutrient Data Bank, as well as other nutrient data bases, is outdated and limited. The currently available nutrient data does not reflect most common cuts of duck, most frequently used cooking methods, or the true nutrient composition. Duckling products available to the consumer through food service outlets and retail sales have a very different fat profile than that depicted by the nutrient data bases. Over the last ten to fifteen years, ducklings have had fat bred off through changes in feeding, breeding, and genetic selection. To provide a composite nutritional value of nationally available duckling, samples of duckling were collected from the five major White Peking duckling producers and nutrient analysis was completed at Corning Hazleton Laboratories, Madison, Wisconsin. Each producer provided 12 samples of fresh duckling for batch analysis including: breast meat with and without skin, and leg meat with and without skin. Central standardized methods of cutting, cooking, and documenting were strictly adhered to. Analysis was completed for 40 nutrients, ash, moisture, and included a complete fatty acid profile with total trails fatty acids. A remarkable difference in total fat and saturated fat was observed. The new 100 gram data for skinless breast meat is 2.1 grams for total fat and 0.5 grams for saturated fat compared with 11.2 grams total fat and 4.2 grams for saturated fat cited in the USDA data bank information. Calories for the skinless duck breast is 132 compared with 201 form the USDA data, and iron is 4.5mg, for the new composite value compared with 2.7mg.The full nutrient profile for all cuts of cooked duckling analyzed will be shared at the presentation.