Peking Duck Research Articles

Addition of Rodent Tuber Leaf Flour (Typhonium Flagelliforme) In Growth Period Peking Duck

Utilization of local resources to support livestock production in the research location includes rodent tuber leaves found in many areas palm plantations, which have good nutritional content, but have high crude fiber. This study aims to find out the effect of Rodent Tuber Leaf Flour on rations during peking duck growth. The research method used an experimental method with completely randomized design (CRD) consist of 4 treatments and 5 replications, where treatment P1 = control ration feed, P2 = treatment feed with 5% rodent tuber leaves, P3 = treatment feed with 10% leaves rodent tuber and P4 = treated feed with 15% rodent tuber leaves, parameters count was feed consumption, body weight gain and feed conversion. The results showed significant effect results on ration consumption, the results of body weight gain showed significant effect results and in feed conversion showed significant effect results. The conclusion is the addition of rodent tuber leaf flour to the rations of Peking ducks at the level of 10% in the ration increases ration consumption and body weight gain, and increases the efficiency of ration conversion.

Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy

Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat.

Pengaruh Tepung Kiambang (Salvinia molesta) Terfermentasi dalam Ransum terhadap Karkas Itik Peking (Anas platyrhynchos domesticus)

This study aims to analyze the use of fermented kiambang flour (Salvinia molesta) on rations against the quantity of peking duck carcasses. This research was conducted in the livestock cage of Lampung State Polytechnic. The research method carried out is a descriptive method. Data collection is done by taking samples from controls and treatment with a total of 15 ducks each at the end of maintenance. The result the treatment given in addition to 15% fermented kiambang flour in rations produces carcass weight (714.26 g), carcass percentage (52.49%), chest percentage (29.08%), thigh percentage (26.37 %), winged percentage (16.92 %) and abdominal fat percentage (0.77 %). Addition 15% fermented kiambang flour not affect to carcass weight, carcass percentage, chest percentage, winged percentage, and abdominal fat percentage.

Physicochemical Properties of Peking Duck Skin Gelatin Extracted Using Acid Pretreatment (ADS) or Mixed Alkaline-Acid Pretreatment (ALDS)

Duck skin is the by-product of duck meat production, and it is a readily available source of gelatin that may serve as an alternative to gelatin made from pigs and cows. In this study, the physicochemical properties of Peking duck skin gelatin were assessed. Duck skin gelatin was extracted using acid pretreatment (ADS) or mixed alkaline-acid pretreatment (ALDS). The extraction yield of ALDS (1.95%) was significantly higher than that of ADS (1.33%), and the recovery of protein of ALDS was 46.47% compared to 43.77% for ADS. The bloom value of ADS (364.10 g) was significantly higher than that of ALDS (205.13 g) and commercial type B bovine gelatin (BG, 224.20 g). The high bloom value of ADS and medium bloom value of ALDS mean that they can be used in many food applications. The hydroxyproline content of ADS (13.84 g/100 g) also was significantly higher than that of ALDS (10.25 g/100 g) and BG (12.87 g/100 g). The pH of ADS and BG (5.31 and 4.90, respectively) did not differ significantly, whereas the pH of ALDS was 8.34. Viscosity values of ADS and ADLS were 13.51 and 12.35 mPas, respectively, which were significantly higher than that of BG (3.62 mPas). Overall, these results show that duck skin is a potential raw material for gelatin production, as it has a high bloom value and is readily available in Malaysia.

Study of composition and properties of duck meat

The work is devoted to the essential task of scientific justification of the use of waterfowl meat in the meat products technology. The objects of the study were the white Peking ducks, the muscovy ducks and the mulard hybrid ducks. In the comparative aspect, the gravimetric parameters of the main dressing parts of the duck carcasses, their tissue composition, total chemical composition (moisture, protein, fat, mineral substances), the fractional composition of meat proteins, the content of macroelements (potassium, calcium, magnesium, phosphorus) and microelements (Ferrum, zinc) were studied. The energy value of the duck meat, its functional and technological properties was determined, and the microstructure of the muscle tissue of the breast and thigh parts of the carcass was studied. The comparative analysis showed that the meat of the Peking duck is inferior to the meat of the muscovy duck and the mulard duck in protein content, but exceeds it in fat content. The most significant portion of the muscle tissue is concentrated in the breast and leg quarter. The meat of the Peking duck has a higher caloric content compared to that of the muscovy and the mulard duck. Duck meat is rich in potassium, calcium, magnesium, as well as Ferrum and zinc. Duck meat can be used as a functional raw material because these mineral substances are often scarce in the diet of a modern human. High functional and technological properties of duck meat provide high-quality indicators of the finished product.

Effects of Extenders and Cryoprotectants on Cryopreservation of Duck Semen

In this study, it was aimed to determine the usability of different diluents and cry protectants in cryopreservation of Peking duck semen. Semen samples were collected from five male ducks, twice a week for four weeks, using the abdominal massage method. In the study, 40 semen samples were used. Semen samples from ducks were combined (mixed) after being evaluated individually. Mix semen volume (ml), density (×109 / mL), pH, motility (%) and vitality (%) values were determined as 1.84±0.04, 1.72±0.8, 6.88±0.29, 71.55±3.28 and 74.27±4.67 respectively. In the study, as cry protectant, Glucose I (Gâ… ) containing 6%DMF (dimethylformamide), Tris-Glucose I (TI), Lactated Ringer's-Glucose I (LGI), Lactated Ringer's I (LI) and Glucose II (Gâ… I) containing 5% DMSO, Tris-Glucose II (TII), Lactated Ringer's-Glucose II (LGII), Lactated Ringer's II (LII) were used as diluents. The mixed semen was divided into eight equal parts and 1:3 ratio diluent was added and equilibrated in straws for 90 minutes at + 4°C. The straws were first frozen to -80°C with liquid nitrogen vapour, and then stored in liquid nitrogen at -196°C. After freezing and thawing, the highest motility value was determined in diluent LGI with 41.91%. In other diluents used, the mortality values were determined as LII (33.10%), LGII (32.80%), LI (29.00%), GI (23.66%), TI (12.91%), GII (11.22%) and TII (6.90%). Vitality (%) values were determined as LGI (44.08%), LII (38.50%), LGII (35.10%), LI (33.58), GI (30.91%), GII (23.10%), TI (20.66%) and TII (14.80%) respectively. In this study, it has been determined that the lactated Ringer's-Glucose diluent containing 6% DMF is more advantageous in terms of semen vitality and mortality values when compared to other diluents and that it can be used for long-term storage of duck sperm.

Usaha Budidaya Itik Pedaging Jenis Hibrida dan Peking

Broiler ducks are ducks that are able to grow fast and can efficiently convert feed into meat with high nutritional value. Broiler ducks have good flesh structure and structure. The good meat structure of broilers is now becoming more popular among the people, because the taste of the meat is tasty and tasty. Broiler ducks known by the public include hybrid ducks and Peking ducks. The ever-increasing need for duck meat is not matched by the availability of enough duck meat in the market, to meet the needs of the community. This could be the potential to cultivate broilers as evidence that poultry business and agribusiness, especially ducks are still wide open with promising profit prospects. The method used is: to maintain broilers totaling 50, each of which consists of 25 hybrid ducks and peking 25 tails, then feeding and drinking, taking data through recording weighing weight, and analyzing the profitability of broiler duck farming. Based on maintenance for 42 days, the data obtained was the consumption of 3.645 g / tail hybrid rations and the consumption of 3.727g pork duck / tail, United Nations hybrid duck 1.168,8 g and peking duck 1.171,04 g, FCR hybrid duck 3.11 and Peking duck 3.18 and hybrid duck mortality 4% and Peking 12%. Weight gain, mortality, and conversion of Peking duck feed were higher than hybrid ducks. Keywords: hybrid duck, Peking duck, Production PerformÂ

The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

This paper reports a study of the fatty acid composition of a meat-containing semi-smoked sausage with Peking duck meat that established the biological effectiveness of the product's fat. The rosemary extract application efficiency has been investigated for the course of oxidation processes in a semi-smoked sausage with a high content of unsaturated fatty acids. The high content of the monounsaturated FA C18:1 ω-9 (oleic) has been determined experimentally, 40.37 g/100 g fat. The content of the PUFA ω-3 in a meat-containing semi-smoked sausage made from the meat of Peking duck is 1.22 g/100 g of fat, which satisfies the daily recommended need in essential FA by 27 %. The ratio between the families of the FA w-3/w-6 in the developed products is at least 1:11 at the recommended physiological norms of the perfect fat composition in a meat product of 1:10. The current study has confirmed the high antioxidant activity of rosemary extract and the effective inhibition of the process of lipid oxidation in meat-containing sausages. Introducing a rosemary extract in the amount of 0.02–0.06 % slows down the hydrolytic oxidation of minced meat lipids by 29.13–35.00 %, inhibits the peroxidation of lipids in the meat-containing semi-smoked sausage, thereby reducing the number of peroxides by almost five times. It has been confirmed that stabilizing the peroxidation of lipids in the meat-containing semi-smoked sausage made from Peking duck meat with a high concentration of unsaturated fatty acids should, as a consequence, reduce the concentration of secondary oxidation products. The number of aldehydes and ketones was least at the end of shelf-life of the finished products and was 0.38–0.80 mg MA/kg of the product, which is 2.54–3.94 times lower than that of control sample. The greatest stabilizing effect has been achieved when introducing a rosemary extract in the amount of 0.06 %, which makes it possible to reduce the indicators of oxidative spoilage of fat by more than twice.

INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

Duck TRIM32 Functions in IFN-β Signaling Against the Infection of H5N6 Highly Pathogenic Avian Influenza Virus.

In mammals, tripartite motif 32 (TRIM32) is essential for regulating host innate immune responses to viral infections. However, the antiviral effect of TRIM32 in birds has not been reported. Here, we cloned the full-length duck TRIM32 (duTRIM32) cDNA from total spleen RNA of Peking duck. DuTRIM32 consists of 682 amino acids and has 95.5% similarity in amino acid sequences with chicken TRIM32 and 84.9% similarity with human TRIM32, respectively. DuTRIM32 mRNA was found to be ubiquitously expressed in all tested tissues from healthy ducks. Overexpression of duTRIM32 significantly activated the IFN-β promoter and upregulated the mRNA levels of IFN-β, IRF7, and Mx, which indicates that duTRIM32 is involved in the type I IFN pathway. Furthermore, duTRIM32 was found to directly interact with duck STING (duSTING) and to contribute to the expression of IFN-β mediated by duSTING. The mRNA level of duTRIM32 was significantly upregulated in the lungs and spleens of H5N6 highly pathogenic avian influenza virus (HPAIV) infected ducks 3 days post-infection (DPI). Furthermore, overexpression of duTRIM32 could inhibit the replication of H5N6 HPAIV in duck embryo fibroblasts (DEFs). Therefore, these results indicate that duTRIM32 is involved in the type I IFN pathway and exhibit an antiviral effect against H5N6 HPAIV infection.

RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE

This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods.
 The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%.
 The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.

Duration of the flaxseed diet promotes deposition of n-3 fatty acids in the meat and skin of Peking ducks.

BackgroundPolyunsaturated fatty acids (PUFA), particularly n-3, have beneficial effects on human health, and for this reason foodstuffs with increased content of n-3 PUFA are now very common and widely available.DesignThis study was conducted to investigate the effect of the duration of a flaxseed diet on Peking duck’s growth performance, antioxidant status, gene expression, and fatty acid profile of the meat. A total of 792 12-day-old white Peking ducks were divided into four groups. In the control group, animals were provided with a basal diet. In the three experimental groups, animals were fed a 10% flax seed diet with vitamin E at 13, 23, and 33 days of age for 30, 20, and 10 days, respectively.ResultsThe growth performance of the ducks decreased with flaxseed diet’s duration. Both body weight and body weight gain decreased linearly while Feed conversion ratios (FCR) increased in the group of ducks fed flaxseed compared to control ducks. Serum triglycerides (TG), very low density lipoprotein (VLDL), low density lipoprotein cholesterol (LDL-C), and aspartate aminotransferase (AST) linearly decreased while high density lipoprotein cholesterol (HDL-C) and lipopolysaccharide (LPS) levels increased by feeding flaxseed up to 30 days. The expression of lipin-1 gene (LPIN-1) and fatty acid desaturase 2 (FADS2) linearly increased in ducks fed flaxseed for 30 days. Linolenic acid (n-3) and its long-chain metabolites like eicosatetraenoic acid (ETA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total n-3 fatty acids (FA) linearly increased while the ratio of n-6 to n-3 was reduced with increased duration of flaxseed supplementation.ConclusionOverall, we found that increasing the duration of flaxseed diet with vitamin E for more than 10 days had a mild adverse effect on duck’s growth performance but enrichedits meat with long-chain PUFA and decreased the n-6 to n-3 ratio, providing quality meat for health-conscious consumers. A period of 20 days is good for producing n-3 enriched Peking duck meat and skin.

PENGARUH PEMBERIAN Indigofera zollingeriana DALAM RANSUM TERHADAP PERFORMA ITIK PEKING

This study aimed to determine the effect of Indigofera zollingeriana in the ration on performance of Peking ducks. This study used Completely Randomized Design (CRD) with five treatments and four replications, each replication consisted of one duck with a number of ducks of 20 (unsex) with a diversity coefficient of 8.6%. The treatment given in this study was the diference of the level of Indigofera zollingeriana in the ration, those were R0: 0%, R1: 4%, R2: 8%, R3: 12% and R4: 16%. The study was conducted for seven weeks in February - April 2018 in the Integrated Field Laboratory, Faculty of Agriculture, University of Lampung. The variables observed were feed consumption, body weight gain, and feed conversion. The results showed that Indigofera zollingeriana in the ration given to Peking ducks from 2--7 weeks with R0 0%, R1 4%, R2 8%, R3 12%, and R4 16% did not significantly affected (P> 0 05) on feed consumption, body weight gain, and feed conversion. The effect of Indigofera zollingeriana up to 16% in Peking duck rations had good protein quality and could be used as a feed ingredient for protein sources to increase body weight gain with the same protein content of rations of 18%.
 Keywords: Indigofera zollingeriana, Performance, Peking duck

Giving thanks in China.

Golden autumn. The best time of year in Beijing. I'd just flown in from the United States to start a position teaching scientific writing in English. I hadn't been to China before, much less taught there, so I didn't know what to expect. “Will I be able to establish rapport with my students?” I wondered. “Will we communicate adequately?” At the start of my first class, I looked around at my students: 17 scientists. The year was 1983, and some wore jackets that resembled the type popularized by the late Chinese leader Mao Zedong. The students gave me hesitant but welcoming smiles, and I proceeded to tell them that my main goal was to help them publish internationally. I hoped this venture would work out for them—and me. ![][1] ILLUSTRATION: ROBERT NEUBECKER > “I hope younger colleagues will take chances on unexpected opportunities.” My path to China began the previous autumn. I was an assistant professor at the time, teaching science writing in the United States. One evening, I returned to my apartment and saw the light flashing on my answering machine. The message was from the head of a U.S. institute devoted to furthering academic exchange with China. He suggested that I apply for a position teaching scientific writing at a medical college in Beijing. I had dreamed of international work ever since I'd received my medical and public health degrees and embarked on a science communication career 4 years earlier. Yet I hesitated about applying for the opportunity in Beijing. I felt unsure about spending a school year in then-isolated China and putting my tenure-track position at risk. I also worried about venturing so far from my parents, one of whom had been seriously ill. My parents, however, encouraged me to explore the opportunity. My program director offered me a leave of absence. And there was a good omen: Months before I ever thought of moving to China, my New Year's resolution—one of the few I've kept—had been to master chopsticks. So I found myself in Beijing. Most of my students were female faculty members approaching my parents' age. They made a point of taking care of me outside the classroom—inviting me to make dumplings, showing me where to shop, and taking me to Chinese operas—and I immersed myself in my host culture. In return, I enjoyed sharing bits of U.S. culture with my students. In November, I told them about U.S. Thanksgiving and the traditional dishes, such as sweet potatoes and turkey. Within a week, the students proposed having a potluck Thanksgiving dinner. They would provide the main courses; I would bring dessert. When I reached the potluck, sweet potatoes and Chinese favorites awaited. But the main dish had not arrived. Eventually, one student brought a package—and an apology. Turkeys were hard to get, he said, so he hoped we wouldn't mind Peking duck. We went on to eat a delicious meal, complete with the best Thanksgiving bird I've tasted yet. The potluck gave us a chance to meld cultures and build bonds—some of which endure to this day—and in that moment I knew I had much to be thankful for. My first year in China proved so rewarding that I gave up my U.S. faculty position to work there for one more year. Fortunately, I was able to land a faculty job after I returned to the United States, and I've now been tenured for more than 25 years. I look back fondly on my time in Beijing. I've been proud to see class members publish internationally and to see one elected to the Chinese Academy of Sciences. Some have shared what I taught them with their own students. The experience showed me that I greatly enjoy exploring other cultures and helping nonnative speakers communicate science in English. I've pursued those interests ever since. I've given workshops in many countries, and each year I welcome international researchers to my university to take an intensive writing course, treasuring the chance to establish bonds with scientists from other countries. I hope younger colleagues will take chances on unexpected opportunities. The bird that appears might exceed all expectations. [1]: /embed/graphic-1.gif

Effects of Dietary Energy and Protein Levels on Free Force-Feed Peking Ducks

SUMMARY This study aimed to determine the dietary energy and protein levels for optimal growth performance and carcass characters of free force-feeding Peking ducks from 21 to 38 days of age. A total of 1,440 21-d-old Peking ducks were randomly assigned to 4 dietary metabolic energy (ME) and crude protein (CP) treatments: low nutrient (ME 11.93 MJ/kg, CP 16.0%), normal nutrient (ME 12.35 MJ/kg, CP 16.6%), moderate nutrient (ME 12.77 MJ/kg, CP 17.1%), and high nutrient (ME 13.19 MJ/kg, CP 17.7%), respectively, each containing 6 replicates with 30 males and 30 females per pen. At 38 d of age, performances, the carcass characteristics, serum biochemical indices, and hepatic and intestinal mRNA gene expression of ducks were measured. Body weight gain (BWG) and feed conversion rate (FCR) were improved linearly with increasing dietary nutrient. Skin percentage showed a quadratic trend and relative liver weight had a quadratic relationship with dietary nutrient. Serum lipase increased linearly while lipoprotein lipase (LPL) decreased linearly as dietary nutrient increased. Liver microsomal triglyceride transfer protein (MTTP) mRNA expression had a quadratic correlation with dietary nutrient. Besides, the intestinal neutral amino acid transporter SLC1A4 mRNA expression had a quadratic trend with dietary nutrient. Both low nutrient diet (ME = 11.93 MJ/kg, CP = 16.0%) and the high nutrient diet (ME = 13.19 MJ/kg, CP = 17.7%) are suitable for free force-feeding Peking ducks based on skin percentage, growth performance, and gain feed cost.

Flaxseed diet caused inflammation by altering the gut microbiota of Peking ducks

To study why flaxseed supplementation causes adverse effects on the performance of poultry, we investigated the gut microbiota of Peking ducks after consumption of a flaxseed diet. A total of 792, 12-day-old white Peking ducks were divided into four groups. In the control group, birds were provided with a basal diet. In the three experimental groups, the birds were fed flaxseed containing diet (10% flaxseed and 90% basal diet) for 30, 20 and 10 d, respectively. On day 42, ceca were collected to evaluate the bacterial diversity of the gut microbiota using microbial 16S rDNA gene profiling; serums were obtained to determine the levels of inflammatory mediators. The flaxseed diet decreased the alpha diversity and shifted the predominant genera of the gut microbiota. Flaxseed-fed groups had higher abundances of Escherichia/Shigella (p < 0.1) and Campylobacter (p < 0.05) than the control group. The abundance of pro-inflammatory bacteria such as Veillonellaceae increased (p < 0.05) at first and then decreased (p < 0.05) with prolonged flaxseed supplementation. The levels of prostaglandin E2 and Leukotriene B4 in serum showed the same pattern as that of the pro-inflammatory bacteria. In conclusion, flaxseed diets are associated with inflammation by altering the cecal microbiota dynamics.

Fatting parameters after duck egg exposure to γ-radiation.

In our experiment, we deal with the phenomenon of radiation hormesis and improvements based on this phenomenon to different growing characteristics of the fast-growing, very feed-efficient, and with a high-yielding carcass hybrid of the Peking duck (Cherry Valley SM3 medium). In the first phase of the project, we exposed hatching duck eggs to low and middle doses of gamma radiation 60Co (0.06-2.00Gy) before placing them into a setter in the hatchery. We then followed the standards of artificial incubation. The treatment of our chosen doses of gamma radiation has no significant influence on the history and results of hatching (from 85.5% to 92.6%); it was influenced only by the basic management and husbandry of the parent stock. From our observations we confirm that the Peking duck, despite genetic progress, retained its vitality and robustness. Its embryos are not damaged even with a dose of 2Gy, which is over the deterministic effect of ionizing radiation for vertebrates. At the end of the fatting period a significant drop in plasma phosphorus levels was measured in the ducks; however, it was dependent on the radiation dose to which the hatching eggs were exposed (r = -0.965). A positive effect of radiation hormesis may be expected in the case of 1Gy dose where the highest values of mean corpuscular hemoglobin, mean corpuscular hemoglobin, combined hemoglobin, and drake weight were measured. Lower and higher doses of ionizing radiation used did not display these effects.

Effects of genotype and sex on technological properties and fatty acid composition of duck meat

Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner-Bratzler shear force (WBSF), color variables, fatty acid composition, and sensory characteristics were examined. Ultimate pH of breast meat in Peking ducks (6.01) was higher than that of native ducks (5.82). The breast drip loss (3.40%) and cooking loss (31.23%) in native ducks were higher than those in Peking ducks (2.77 and 26.69%, respectively). The expressed juice of thigh meat in native ducks (8.23%) was higher than that of Peking ducks (6.52%). Genotype and sex had no significant influence on WBSF and meat color. Lightness (L*) values of breast and thigh skin were higher in Peking ducks than native ones. In panel evaluation, panelists evaluated the meat of Peking ducks with higher odor and flavor intensity. Breast meat of native ducks had higher Σ-polyunsaturated fatty acid (∑PUFA), ∑n-6 (omega-6) proportions, nutritive value, the ratio of ΣPUFA to Σ-saturated fatty acid (∑SFA) and lower ∑SFA, atherogenic and thrombogenic indices than Peking ducks. Instrumental and sensory characteristics of duck meat as well as fatty acid composition indicate that duck finishing can be considered as an alternative source of high-quality meat production.

Usporedba kvalitativnih svojstava jaja Pekinške patke i Cherry Valley patke iz sustava slobodnog uzgoja

The aim of this study was to compare physical, morphological and mechanical characteristics of eggs collected from two duck breeds (Pekin duck and Cherry Valley duck). A total sample of 120 eggs (60 eggs of each duck breed) was collected from one-year-old free range raised ducks. The Cherry Valley duck eggs were significantly heavier (94.23 vs. 71.91 g) than Pekin ducks (P<0.01), had larger dimensions and higher shape index (73.80 vs. 70.16). There was no statistical difference between egg specific gravity. According to egg components proportion, the Cherry Valley duck eggs had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The Pekin duck eggs had significantly higher yolk to albumen ratio and Haugh unit value (P<0.01). The average force required to rupture Cherry Valley duck eggs in all three axes (50.32 N) was significantly higher (P<0.01) than average force required to rupture Pekin duck eggs (42.64 N). The highest egg rupture force at both duck breeds tested in this study was determined in loading along the X-front axis, while the least resistance to rupture force was determined along the Z-axis.

Dietary supplementation with Clostridium butyricum modulates serum lipid metabolism, meat quality, and the amino acid and fatty acid composition of Peking ducks

The aim of this study was to investigate the effects of Clostridium butyricum (C. butyricum) on the performance, serum lipid metabolism, muscle morphology, meat quality, and fatty acid profiles of Peking ducks. A total of 1,500 Peking ducks were randomly divided into five groups with five replicates and were fed a non-antibiotic basal diet (Control) or a basal diet supplemented with either 200, 400, or 600mg/kg of C. butyricum (2.0 × 109 CFU/g) or 150mg of aureomycin/kg for 42 d. Compared with the control group, supplementation with C. butyricum increased the average daily weight gain but reduced the feed/gain ratio from 1 to 42 d of age. Similarly, dietary C. butyricum increased the activities of antioxidant enzymes but decreased the malondialdehyde (MDA) and lipid metabolites concentration. C. butyricum supplementation increased the muscle pH value at 45min postmortem, the redness of the meat, and the contents of inosine acid (IMP) and intramuscular fat (IMF) in Peking ducks. By contrast, C. butyricum supplementation lowered the lightness, drip loss, and the shear force of breast meat. Supplementation with C. butyricum increased the concentrations of essential amino acids and flavor amino acids, as well as arachidonic acid (AA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and total polyunsaturated fatty acids (PUFA) in breast muscle. Dietary C. butyricum could positively improve performance, lipid metabolism, meat quality, and the amino acid and fatty acid composition in a dose-dependent manner. Therefore, C. butyricum is proposed as a feasible alternative feed additive for the production of healthier Peking duck meat with favorable properties.