Duck Meat Research Articles

Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage

Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage

Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment.

The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings showed that, at a mass ratio of 1:50,000 (g/g) between shikimic acid and MP, the carbonyl content of MP was reduced by 74.20%, while the sulfhydryl content was increased by 73.56%. MP demonstrated the highest denaturation temperature, whereas its thermal absorption was the lowest. The percentage of α-helixes and β-sheets increased by 16.72% and 24.74%, respectively, while the percentage of irregular structures decreased by 56.23%. In addition, the surface hydrophobicity index of MP exhibited a significant decrease (p < 0.05), while there was a significant increase in its free radical-scavenging ability (p < 0.05). Molecular fluorescence spectrum analysis showed that shikimic acid could bind to MP, altering the internal environment of MP and enhancing its thermal stability. FTIR analysis showed that shikimic acid could enhance the distribution of protein particle sizes by reducing irregular structures, the proportion of β-rotation, and the degree of protein aggregation. It is hoped that this research can offer scientific support for improving meat processing technology.

Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

LC-MS/MS-based quantitative method and metrological traceability technology for measuring components of animal origin in beef and lamb and their products

Establishing a quantitative detection method for adulterated meat products is crucial for ensuring food safety. However, due to the lack of metrological traceability in current quantitative methods, poor reliability and comparability always occur when measuring adulterated meat. Therefore, this study established an accurate quantitative method with metrological traceability for the quantitative analysis of pork and duck meat added to beef, lamb, and their products. We took the amino acid certified reference materials (CRMs) as the source of traceability, and traced the quantitative peptide concentrations of adulterated beef, lamb and their products to SI. Finally, the quantitative method has high accuracy and high repeatability and we utilized it to achieve accurate quantification of adulterated meat products, with an uncertainty range of 10.7 %–18.5 %, k = 2.

Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks.

The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p<0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p<0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p<0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p<0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.

Involvement of the AMPK Pathways in Muscle Development Disparities across Genders in Muscovy Ducks.

The differences in muscle development potential between male and female ducks lead to variations in body weight, significantly affecting the growth of the Muscovy duck meat industry. The aim of this study is to explore the regulatory mechanisms for the muscle development differences between genders. Muscovy ducks of both sexes were selected for measurements of body weight, growth traits, hormone levels, and muscle gene expression. The results show that male ducks compared to females had greater weight and growth traits (p < 0.05). Compared to male ducks, the level of serum testosterone in female ducks was decreased, and the estradiol levels were increased (p < 0.05). The RNA-seq analysis identified 102 upregulated and 49 downregulated differentially expressed genes. KEGG analysis revealed that among the top 10 differentially enriched pathways, the AMPK signaling pathway is closely related to muscle growth and development. Additionally, the mRNA and protein levels of CD36, CPT1A, LPL, and SREBP1 were increased and the P-AMPK protein level decreased in the female ducks compared to the male ducks (p < 0.05). In conclusion, muscle development potential difference between male and female ducks is regulated by sex hormones. This process is likely mediated through the activation of the AMPK pathway.

How policy advocacy promotes regulated antibiotic use: Evidence from meat duck farmers of China

Antibiotic residues resulting from the misuse of veterinary antibiotics pose a serious threat to global food safety and the ecological environment. Regulating the use of antibiotics is currently a major concern; however, existing literature on this issue remains insufficient. Therefore, to advance research in this area, this study utilizes data from 988 questionnaires collected across 9 provinces in China and employs the 3SLS systematic estimation method. It constructs an analytical framework to explore the mechanisms through which policy advocacy (PA) influences regulating antibiotics use (RAU) among meat duck farmers. Specifically, the study examines two pathways: “ PA - public opinion pressure perception (POPP) - RAU” and “ PA - moral responsibility (MR) - RAU.” Additionally, it explores the potential mechanisms through which PA impacts RAU among farmers. The results show that PA (Coef = 0.070, SE = 0.014) can promote RAU by increasing the level of POPP (Coef = 0.173, SE = 0.091). PA (Coef = 0.351, SE = 0.028) can also promote RAU by enhancing MR (Coef = 0.239, SE = 0.035). Meanwhile, this study introduces Internet use (IU) and reputational incentives (RI) as moderating variables to analyze their role in moderating the impact of PA on RAU. It was demonstrated that IU (Coef = 0.088, SE = 0.016) significantly enhances farmers' awareness of the value of RAU and amplifies the impact of PA on MR. However, IU (Coef = −0.017, SE = 0.008) was found to inhibit the effect of PA on POPP. RI fully satisfies farmers' need for “ honor “ and enhances the effectiveness of PA in promoting both POPP (Coef = 0.009, SE = 0.002) and MR (Coef = 0.058, SE = 0.004). Finally, the study proposes that the government expand PA channels, innovate methods, and combine online outreach with demonstrations to improve farmers' awareness of antibiotic use and address their reputational needs.

Novel insights into biofilm formation and the key differentially expressed genes in Yersinia enterocolitica from meat: Implications for food safety and disease prevention

Yersinia enterocolitica is an important foodborne pathogen that can cause a zoonotic disease known as yersiniosis, which causes symptoms such as acute diarrhea, mesenteric adenitis, terminal ileum inflammation, pseudo appendicitis, sepsis, and other complications. The mechanism of biofilm formation in Y. enterocolitica remains poorly understood, with limited research available on this topic. This study systematically examined the distribution characteristics and biofilm formation ability of Y. enterocolitica isolated from poultry and livestock related samples. Analysis of food samples collected indicated significant presence of Y. enterocolitica (207/670, 30.9 %), particularly in frozen duck meat (7/11, 63.6 %). Majority of the isolated strains did not demonstrate biofilm-forming ability (52.7 %), while a notable percentage exhibited moderate (6.8 %) to strong (11.6 %) biofilm-forming ability. Additionally, a significant percentage of strains (16/207, 7.7 %) displayed extremely high optical density/cut-off OD (OD/ODC) ratios (the average OD value of each sample divided by the average OD value of the negative controls of each 96-well plate plus 3 standard deviations) (exceeding 10). Time-course analysis of biofilm formation in 10 isolates revealed three distinct patterns: (i) rapid increase from 6 h to 12 h, with gradual peak between 48 and 72 h followed by a slight decline and stabilization; (ii) little biofilm formation at 24 h with a gradual increase up to 96 h, maintaining this level until 120 h; and (iii) complete absence of biofilm formation throughout the experiment. Subsequent examination of differentially expressed genes (DEGs) in planktonic cells and biofilms of two strains with distinct biofilm formation capabilities identified seven metabolic pathways, including ribosome, photosynthesis, fatty acid degradation, valine, leucine, and isoleucine degradation, as well as pinene, camphor, and geraniol degradation. Significantly elevated expression levels of genes associated with flagellar assembly, bacterial chemotaxis, and quorum sensing (partially) were observed exclusively in planktonic cells of the selected strain with stronger biofilm-forming ability, implying that the heightened expression of flagellar assembly and bacterial chemotaxis-related genes is an important but not sole determinant of biofilm formation. The study contributes to the elucidation of the underlying mechanisms governing biofilm formation in Y. enterocolitica and may offer valuable insights for the advancement of novel food safety strategies.

Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat

Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market.

Molecular genotyping and subgenotyping of duck circovirus at duck farms in Thailand

Background and Aim: Ducks worldwide are infected with duck circovirus (DuCV), which causes feather abnormality, emaciation, and poor growth performance. DuCV is similar to other circoviruses that induce immunosuppression due to the occurrence of the bursae of Fabricius (BF) and spleen atrophies. In Thailand, retarded ducks with feather losses were submitted for disease investigation. The ducks presented low body weight gain, had small BF and spleens, and were consistent with duck-infected DuCV. Our study investigated the possibility of DuCV infection in duck flocks in Thailand. We also analyzed the genetic characteristics of the virus. Materials and Methods: BF and spleen samples were collected from affected meat and layer ducks from six farms thought to have been infected with DuCV. These tissues were then subjected to histopathological examination and molecular identification using conventional polymerase chain reaction and nucleotide sequencing. To identify DuCV, phylogenetic trees were generated using MEGA version X software. Samples of tissues or swabs were collected to determine whether coinfections with bacteria and viruses existed. Results: Phylogenetic analysis using the entire genome (1995–1996 bp) and cap gene (762 bp) revealed that the DuCV isolates circulating in Thailand belonged to DuCV genotype I, which was further subdivided into two sub-genotypes: sub-genotype I b and an unclassified sub-genotype based on reference sub-genotypes. Thai isolates have variations in 10 amino acid residues in the capsid protein. Ducks infected with Thai DuCV were also coinfected with Riemerella anatipestifer, Escherichia coli, Pasteurella multocida, duck viral enteritis, and duck Tembusu virus, which is consistent with previous DuCV infection studies. Conclusion: Six DuCVs from ducks who were previously found to have feather loss, were underweight, had growth retardation, and had poor body condition were identified in this study as belonging to genotype Ⅰ and constituting at least two sub-genotypes. Due to the immunosuppressive effects of DuCV, coinfection of bacterial and viral pathogens was typically observed in Thai DuCV-infected ducks. Keywords: duck, duck circovirus, genetic characterization, immunosuppression, phylogenetic tree.

A formative study of the sociocultural influences on dietary behaviours during pregnancy in rural Bangladesh.

Balanced energy protein supplementation (BEP) is recommended for contexts of high maternal undernutrition by the World Health Organization. Despite recent improvements in undernutrition, Bangladesh remains a context where BEP could help accelerate progress towards nutrition goals. In preparation for an effective trial testing a fortified BEP, a qualitative study was undertaken to better understand sociocultural factors influencing dietary behaviours in pregnancy. Married women of reproductive age (n = 23), their husbands (n = 6) and mothers-in-law (n = 6) were interviewed, and focus group discussions were conducted with women (n = 4). Women had a clear understanding of which nutritious foods are important to consume during pregnancy, including green leafy vegetables, dairy and other animal-source foods. Many explained affordability as a barrier to consuming those foods with the desired frequency. Women acquired information about diet and nutrition in pregnancy from community health workers as well as other women in the community. Most preferred to seek information from their own networks before formal health care providers. Women and husbands generally had positive views about micronutrient supplements, although some mothers-in-law were more hesitant. Some food taboos relating to the consumption of certain foods like duck and pigeon meat persist, mainly stemming from concerns for the unborn child. Opportunities exist to build on existing perceptions of healthy diets, potentially framing food or nutrient supplements as a beneficial 'add-on' to promote a healthy pregnancy. There is a scope to strengthen nutrition counselling, especially for the family members, to dispel myths and misconceptions and promote dietary and other support for pregnant women.

Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat

The present study investigated the impact of various roasting methods (OV: Oven, AF: Air Fryer, CO: Combined steaming and roasting oven) on the color, water-holding capacity (WHC), texture characteristics, moisture distribution and volatile flavor profile of ultrasound-assisted pickled roast duck. In comparison to the OV and AF roasting methods, the CO roasting method resulted in roasted duck with excellent color, higher WHC, and improved tenderness, as evidenced by the significant increase in myofibrillar fragmentation index value (P < 0.05), the transformation of β-sheet structure into random coil and the reduction in moisture migration. Several characteristic flavor compounds such as benzaldehyde, pentanal, and hexanal were enriched in the CO treatment. The composition of fatty acids corroborated this result. On the other hand, compared to static pickling, duck meat subjected to ultrasound-assisted pickling showed greater improvements in texture and WHC while significantly increasing fatty acid content, playing a crucial role in the formation of roast duck flavor. In addition, ultrasound-assisted pickling increased malondialdehyde formation but did not cause intense lipid oxidation. In conclusion, ultrasound-assisted pickling and the CO roasting method effectively improved the color, WHC and promoted the release of volatile flavor compounds in roasted duck. This finding offered new avenues and theoretical references for the development of the roasted duck industry.

Genetic parameters for egg quality traits in Pekin ducks

Pekin duck (Anas platyrhynchos domesticus) is the most widely consumed duck protein with nearly 35 million animals produced annually in the United States and exported worldwide. Pekin ducks are primarily utilized in meat production, so very little information is available about their heritability estimates and genetic correlations for traits related to egg quality. Genetically improving duck populations together with the implementation of more efficient nutritional and management strategies is paramount for the long-term sustainability of the US duck industry. There is a potential opportunity to increase meat duck productivity by improving hatching egg quality. The main objectives of this study were to estimate heritability and genetic correlations for various egg quality traits in a commercial population of Pekin ducks. Egg quality traits for 612 Pekin duck females were measured through 3 time points over 2 generations (GEN) [30, 32, and 35 wk of age (WOA)]. GEN 2 had an additional sampling occurring at 40 WOA. Genetic correlations and heritability estimates were calculated for all the traits using the BLUPF90 software, the Restricted Maximum Likelihood (REML) method, and a pedigree containing 9,418 individuals. All egg quality traits evaluated are moderately to highly heritable ranging from 0.20 for Haugh Unit (HU) and Vitelline Membrane Strength (VMS) to 0.71 for shell ratio (SR). Heritability estimates were calculated for each age of collection and in general heritability increased up to 35 WOA. Genetic correlations between egg quality traits showed a wide range of positive and negative relationships with correlation strengths ranging of -0.80 [yolk ratio (YR) and albumin ratio (AR)] to 0.99 [egg volume (EV) and egg weight (EW)]. The results of this study highlight the potential to improve hatching egg quality within Pekin ducks using a multi-trait selection scheme through direct genetic selection.

Genome-Wide Association Analysis Identifies Important Haplotypes and Candidate Gene XKR4 for Body Size Traits in Pekin Ducks.

Body size is an important growth indicator in ducks and is a primary selection criterion for physical improvement. An excessively rapid growth rate in meat ducks can result in excessive body size, which may hinder subsequent processing and slaughter operations. However, only a few molecular markers related to body size have been studied in meat ducks. In this study, we performed a genome-wide association study (GWAS) to identify candidate genes and QTLs affecting body length (BL), keel bone length (KBL), neck length (NL), and breast width (BrW) in Pekin ducks (Anas platyrhynchos domestica). Our results indicate the significant SNP for NL is located within a pseudogene, whereas the significant SNP for BrW is located in an intergenic region. More importantly, our analysis identified a haplotype that was significantly associated with both BL and KBL. This haplotype, containing 48 single-nucleotide polymorphisms (SNPs), is localized within the XKR4 gene. The identification of this haplotype suggests that XKR4 may be a key candidate gene influencing BL and KBL in Pekin ducks. These findings have important implications for the breeding and genetic improvement of Pekin ducks, and provide valuable insights into the genetic architecture of body size traits in this species.

Beneficial effects of duck-derived lactic acid bacteria on growth performance and meat quality through modulation of gut histomorphology and intestinal microflora in Muscovy ducks

Duck-derived lactic acid bacteria (DDL) are a crucial beneficial bacterium in the intestines, contributing significantly to the health of ducks. However, the mechanism by which these DDL improves the growth performance and meat quality of Muscovy duck is not clear. In this study, A total of 800 male Muscovy ducks, initially weighing 50.15 ± 5.37 g, were randomly allocated into 4 groups, each with 4 replicates, consisting of 50 ducks per replicate. The control group consumed deep well water, while the experimental groups were given water supplemented with 1%, 3%, and 5% DDL (1.59×108 CFU/mL). The study duration was 70 d. The results revealed that Muscovy ducks drinks with the DDL significant reduced the feed conversion ratio (FCR) (P < 0.05) and increased the sweetness and richness of duck meat, among which the 5% drinking group has the most significant difference. Further study finding, the DDL significantly increased the height of villi, the ratio of villi height/crypt depth (V/C) on jejunum and colon, and the ratio of acidic mucus, neutral mucus, and glycogen to tissue area in both the duodenum and ileum of Muscovy ducks, and significantly decreased the tunel positive cells. Moreover, DDL significantly enhanced the abundance of genus beneficial bacterium (Bacillus, lentilactobacillus, Bacterodies, Lactobacillus) on duodenum and ileum. Additionally, drink with the DDL elevated the level of IgG in blood and the immune indices of the thymus and the fabricius bursa (P<0.05). Meanwhile, the meat composition analysis demonstrated that Muscovy duck drinks with the DDL raised the level of the saturated fatty acid rate(C12:0), and polyunsaturated fatty acid (C18:2 n-6 and C20:5 n-3,), and the monounsaturated (C18:1 n-7, and C18:1 n-9). Furthermore, correlation analysis finding that the growth performance of Muscovy ducks was positively correlated with the height of villi, the ratio of villi height/crypt depth (V/C), the abundance of genus beneficial bacterium. And the meat quality of Muscovy ducks has positively correlated with genus beneficial bacterium in intestinal, glutamic acid, saturated fatty acid rate and polyunsaturated fatty acid. This finding suggest DDL is an effective strategy to improve the growth performance and meat quality of Muscovy ducks by gut histomorphology and intestinal microflora.

High prevalence and transmission of blaNDM-positive Escherichia coli between farmed ducks and slaughtered meats: An increasing threat to food safety

The emergence of carbapenem-resistant bacteria especially carbapenem-resistant Escherichia coli (CREC) in food animals poses a serious threat to food safety and public health. Reports about the dissemination of carbapenem-resistant bacteria along the food animal production chain are scattered and mainly focus on swine and chicken. Abuse of antibiotics in duck farms is common especially in China which has the largest duck production industry, however, the CREC transmission between farmed ducks and slaughtered meats remains unclear and the role of slaughterhouse in disseminating CREC among duck meats remains largely unknown. Herein, we collected 251 fecal samples from five typical duck farms along with 125 slaughtered meat samples (25 from each farm) in the corresponding slaughterhouse in Anhui Province, China, in December 2018. All samples were screened for CREC isolates which were analyzed for the presence of carbapenemase genes and colistin resistance gene mcr. The resistance profiles, transferability, pulsed-field gel electrophoresis (PFGE), whole-genome sequencing and phylogenetic analysis of the CREC isolates from both ducks and meats were further characterized. This is the first report presenting the high prevalence of blaNDM-positive CREC isolates in ducks from duck farms (57.8 %) and slaughtered meats (33.6 %) in the corresponding slaughterhouse. Among the 203 blaNDM-positive CREC isolates obtained in this study, 19.2 % harbored mcr-1 and all CREC isolates showed resistance to nearly all currently available antibiotics (except tigecycline). Of note, mcr-1 was found in 17.8 % of the meat-derived CREC carrying blaNDM. Based on the PFGE analysis, clonal spread of blaNDM-positive CREC including some also carrying mcr-1 was found between farmed ducks and slaughtered duck meats even from different farms. Special attention should be paid to the clonal dissemination of meat-derived CREC within the slaughterhouse, which contributed to the high prevalence of blaNDM in slaughtered meats. Additionally, horizontal transmission mainly mediated by transferable blaNDM-5-bearing IncX3 plasmids, untypable blaNDM-1-bearing plasmids and mcr-1-bearing IncHI2 plasmids further facilitated the rapid spread of such multidrug-resistant strains. Notably, the blaNDM-bearing plasmids and mcr-1-bearing plasmids in CREC from meats were highly similar to those from animals and humans. More worryingly, the phylogenomic analysis showed that CREC isolates from both ducks and corresponding meats clustered with previously reported human CREC isolates carrying mcr-1 in different geographical areas including China. These findings further prove that the CREC and resistance plasmids in farmed ducks could transmit to meats even from different farms via the slaughterhouse and then trigger infections in humans. The high prevalence and clonal transmission of CREC isolates including those also carrying mcr-1 between ducks and meats are alarming, and urgent control measures are required to reduce the dissemination of such organisms.

Study on the antibacterial activity of Litsea essential oil nanoemulsion and its effect on the storage quality of duck meat

The purpose of the study was to solve the volatility, thermal sensitivity, and poor water solubility of Litsea essential oil (LEO). This study investigated the emulsification effects of Litsea essential oil nanoemulsion (LEON) from surfactants, cosurfactants, HLB levels, etc. by the Shah method. The storage stability of LEON was evaluated by particle size, Zeta potential, centrifugal transmittance, and aroma components. The antibacterial effects were investigated by bacteriostatic circle, minimum inhibitory concentration (MIC), etc. Finally, the LEON was applied to duck meat. The study showed that the Zeta potential, centrifugal transmittance and particle size of LEON had low volatility. The LEO critical compositions were d-limonene and citral before and after encapsulation. LEON had a good antibacterial effect on Staphylococcus aureus, and the bacteria’s action mechanism destroyed the cell wall. LEON could improve the storage quality of duck meat. It is significant for expanding the application of Litsea essential oil.

Dietary Crude Protein Reduction with Addition of Crystalline Amino Acids in Growing Pekin Ducks Housed in Cascading Cages: Influence on Growth Performance, Carcass Traits, and Apparent Nutrient Digestibility

The intensive raising model for meat duck production has widely adopted cascading cages. However, investigations on low-protein diets for Pekin ducks under this model are scarce. Thus, a 3 × 6 factorial experiment was conducted using six dietary crude protein (CP) levels (17.61%, 16.25%, 15.34%, 14.55%, 13.38%, and 12.64%, analyzed) and three cage layers (lower, middle, and upper). The study aimed to examine the effects of dietary CP reduction with crystalline amino acid supplementation on growth performance, carcass traits, and apparent nutrient digestibility in growing Pekin ducks from 21 to 42 days of age housed at different cage layers. A total of 1620 21-day-old Pekin ducks were randomly divided into 18 groups, each with six replicates of 15 ducks per replicate. Ducks were distributed across different cage layers and were fed one of six experimental diets, respectively, each varying in dietary CP levels but maintaining similar dietary energy and amino acid profiles. The results showed that the reduction in dietary CP levels affected growth performance (p &lt; 0.05), while weight gain, feed intake, and feed/gain of Pekin ducks had no difference among 17.61%, 16.25%, and 15.34% CP groups (p &gt; 0.05). As dietary CP decreased, abdominal fat yield increased (p &lt; 0.05), but breast and leg meat yields were unaffected (p &gt; 0.05). CP intake, nitrogen intake, and nitrogen excretion decreased linearly (p &lt; 0.05) with decreasing dietary CP levels, while apparent nutrient digestibility in Pekin ducks increased proportionally (p &lt; 0.05). Additionally, body weight, weight gain, feed intake, CP intake, nitrogen intake, and nitrogen excretion of Pekin ducks decreased (p &lt; 0.05) due to different cage layers, while carcass characteristics remained unaffected by cage layer (p &gt; 0.05). In summary, it is feasible to reduce the dietary CP level with crystalline amino acid supplementation in growing Pekin ducks from 21 to 42 days of age housed in cascading cages, while the cage layers affected growth performance of ducks. Based on broken-line models, it was determined that the optimal dietary CP requirement for achieving maximum weight gain and feed efficiency in growing Pekin ducks is approximately 15%.

Shelf-Life Prediction of Shredded Duck “Cahyo” by Accelerated Shelf-Life Testing (ASLT) technique Based on The Arrhenius Model

Shredded Duck "Cahyo" PT Deltasari Indah Restaurant is a shredded product made from duck meat. The shelf life of Shredded Duck "Cahyo" can be used as an indication in determining the time and expiration date. Expiration information is one of the important information that must be included in each food packaging. examinations made from the repository to changes in quality decline are carried out to decide the shelf life of Shredded Duck "Cahyo". Therefore, a study was conducted to forecast the shelf life of Shredded Duck "Cahyo" PT Deltasari Indah Restaurant. This study's objectives are to decide the critical criteria for determining the shelf life of Shredded Duck "Cahyo" and to forecast the shelf life of Shredded Duck "Cahyo" products stored at different thermal state conditions. In this study, Accelerated Shelf Life Testing utilizing the Arrhenius model was employed. Shredded Duck "Cahyo" packaged in PET jars underwent repository at thermal states of 30˚C, 40˚C, and 50˚C for 28 days, by examinations conducted every 7 days. Key criteria analyzed encompassed water content, Free Fatty Acid (FFA) levels, and total microbial presence. The critical criterion selected was the Free Fatty Acid (FFA) criterion, given its low activation energy (Ea) and high R2 value. outcomes indicated that utilizing the Arrhenius model ASLT approach, the shelf lives of Shredded Duck "Cahyo" at 30˚C, 40˚C, and 50˚C were 58 days, 51 days, and 44 days, respectively. Considering actual repository conditions (20˚C and 25˚C), the average shelf life of Shredded Duck "Cahyo" was decided to be 65.5 days.

Haplotype-resolved assembly of the mule duck genome using high-fidelity sequencing technology.

Mule duck is vitally important to the production of global duck meat. Here, we present two high-quality haplotypes of a female mule duck (haplotype 1 (H1):1.28 Gb, haplotype 2 (H2): 1.40 Gb). The continuity (H1: contig N50 = 14.90 Mb, H2: contig N50 = 15.70 Mb) and completeness (BUSCO: H1 = 96.9%, H2 = 97.3%) are substantially better than those of other duck genomes. We detected the structural variations (SVs) in H1 and H2. We observed a positive correlation between autosome length and the number of SVs. Z chromosome was some deficient in deletions and insertions, but W chromosome was some excessive. A total of 1,451 genes were haplotype specific expression (HSEs). Among them, 737 specifically expressed in H1, and 714 specifically expressed in H2. We found that H1 and H2 HSEs tended to be involved in similar biological processes, such as myometrial relaxation and contraction pathways, muscle structure development and phosphorylation. Our haplotype-resolved genome assembly provides a powerful platform for future functional genomics, molecular breeding, and genome editing in mule duck.