The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks.

Abstract

Simple SummaryThe production and consumption of duck meat in the world have a centuries-old tradition. Currently, China is the largest producer of duck meat. In Europe, the top producers of duck meat are France, Hungary and Poland. The aim of this study was to compare Pekin ducks (conservative strain P9) and Dworka (breeding strain D11) in terms of weight and percentage of gutted carcass components, basic chemical composition, physicochemical properties of breast and leg meat as well as texture and microstructure of breast meat. Significant differentiation (p < 0.05) for the genotype was found in terms of carcass weight, the content of most chemical components, some physicochemical features of the pectoral muscles and legs, as well as the thickness of connective tissue, springiness and WB (Warner–Bratzler) shear force m. pectoralis major. These differences were mainly due to the different purposes of the ducks. Dworka ducks from the D11 strain are being improved in terms of their functional characteristics (breeding strain), while Pekin ducks from the P9 strain have been kept in Poland as a conservation herd (without breeding selection) for several decades.The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.