Abstract
The effects of dietary crude fibre (CF) levels on the chemical composition, amino acid (AA) and fatty acid (FA) profiles of breast muscle in male China Micro-ducks (21 - 56 d) were investigated in this study. The birds were randomly allocated to four treatments, of which dietary CF levels were 16.7, 42.6, 77.9 and 101.6 g/kg of dry matter (DM), respectively. No influences on the proportions of crude ash, crude protein, lysine, methionine, threonine, phenylalanine, histidine, arginine, aspartic acid, glutamic acid, glycine, alanine, serine, cysteine, tyrosine, proline, C12:0, C18:0, C18:1n9, C20:0 and C22:1n9 in muscle were observed across the treatments. Consequently, the concentrations of semi-essential AA, non-essential AA, total AA, aromatic AA and delicious AA in muscle, along with the Δ-9-desaturase (18) index, were not affected by the treatments. Significant lower concentrations of valine, leucine, isoleucine, essential AA, branched-chain AA, C16:1n7 and monounsaturated FA in muscle, along with a lower ratio of branched-chain to aromatic AA, were noted in a dietary treatment with a CF level of 16.7 g/kg DM compared to other dietary treatments. The rise of the dietary CF level significantly increased the proportions of DM, ether extract, gross energy, C18:2n6, C18:3n3, C20:4n6, unsaturated FA, total FA, polyunsaturated FA, n-3 polyunsaturated FA, n-6 polyunsaturated FA, essential FA, and the Δ-9-desaturase (16) index. Furthermore, the rise of the dietary CF level increased the ratios of unsaturated to saturated FA, polyunsaturated to saturated FA, and n-6 to n-3 polyunsaturated FA in muscle. However, it decreased the atherogenic index and the proportions of C14:0, C16:0, and saturated FA significantly. In conclusion, depending largely on dietary levels, CF profoundly and positively influenced the nutritional quality of breast muscle, especially the FA profile. Keywords: China Micro-duck, dietary fibre, fatty acid, nutritional quality of meat, fatty acid
Highlights
Protein from duck meat has played an indispensable role in satisfying the nutritional requirements of a growing world population of humans for high quality protein (Adeola, 2006)
The present study revealed the major differences resulting from dietary crude fibre (CF) levels with regard to the nutritional quality of China Micro-duck (CMD) breast muscle
Feeding the ducks a diet with a CF level of 101.6 g/kg dry matter (DM) resulted in the highest concentrations of DM, ether extract (EE) and gross energy (GE) in muscle, as well optimal fatty acid (FA) composition, indicating the superior potential of a high dietary fibre level to improve the lipid profile of meat to provide health benefits to consumers
Summary
Protein from duck meat has played an indispensable role in satisfying the nutritional requirements of a growing world population of humans for high quality protein (Adeola, 2006). There has been increased awareness of the manipulation of duck meat quality in order to obtain specific nutritional properties. China Micro-duck (CMD) is a complete set line which was developed from selective hybridisation between several specialised native and domestic sheldrakes/shelducks (Wang et al, 2013). It is known that in poultry nutrition dietary fibre may have beneficial physiological effects, as well as negative effects (Mateos et al, 2012). Dietary fibre has an impact on poultry owing to a multitude of aspects such as feed intake, digestive passage rate, gastrointestinal tract development, digestive enzyme
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