Meat Fatty Acid and Cholesterol Content of Native Indonesian Muscovy Duck Fed with Rice Bran in Traditional Farm

Dwi Margi Suci,Rita Mutia,Zurrahmi Fitria

doi:10.20884/1.jap.2017.19.1.586

Abstract

Fat, cholesterol and fatty acid profile of breast and thigh meat of 12 Muscovy ducks (6 drakes) aged 8 weeks from the local farm in Bogor, West Java were analyzed in thus study. In general, Muscovy ducks were fed with rice bran twice a day and free-ranged in the backyard. The nutrition of rice bran is varied in crude protein, crude fiber, fat, and ash content. Muscovy ducks were slaughtered and the percentage of carcass weight, fat, cholesterol and fatty acid profile of the breast and thigh meat were measured and analyzed. The result showed that the breast meat had higher (P<0.05) ω3 total fatty acid EPA (C20:5ω3) but DHA (C22:6ω3) and linolenic acid (C18:3ω3) were not significant compared to that of thigh meat. Concentration of linolenic acid in breast meat ranged from 0.26 to 0.51% of fat and 0.35 to 0.39% of fat in thigh meat. Linoleic acid (C18:2ω6) in breast and thigh meat was 7.64 - 10.73% and 5.17 - 13.93 % fat, respectively. DHA concentration ranged from 0.13-1.31% fat in breast meat and EPA in thigh meat was approximately 0.08-0.32 % fat. EPA was significantly higher (P<0.05) in breast meat (0.03-0.28 %) than thigh meat (0.05-0.08 %) The study produced ω 6:3 ratio ranged 6.50-24.14 and 8.94-31.64 in breast and thigh meat, respectively.

Highlights

Muscovy duck is one of common poultry that are commonly few in the rural communities together with other poultry such as chicken and duck
One reason Muscovy duck meat demand is very slow to increase is the opinion that Muscovy duck meat has high content of fat and cholesterol which can lead to increased risk of coronary heart disease (Hu et al, 2001; Krauss et al, 2000)
The Muscovy duck meat obtained from 12 ducks consisted of six males and six females were from six local farm located in Taman Sari Sub-district, Nanggung Sub-district, Cijeruk Subdistrict, Cigombong Sub-district, Tenjolaya Subdistrict,and Pamijahan Sub-district, Bogor City, West Java, Indonesia

Summary

Introduction

Muscovy duck is one of common poultry that are commonly few in the rural communities together with other poultry such as chicken and duck. The purposes of raising Muscovy duck by the rural communities are to become an alternative food source and as a parent for incubating duck eggs. The consumers have more attention to the nutritional composition of meat, such as fat, cholesterol and fatty acid profile. One reason Muscovy duck meat demand is very slow to increase is the opinion that Muscovy duck meat has high content of fat and cholesterol which can lead to increased risk of coronary heart disease (Hu et al, 2001; Krauss et al, 2000). The objective of the study is to obtain information on the quality of Muscovy duck meat that was traditionally maintained

Objectives

Methods

Results