The aim of the study was to determine the influence of different genotypes on the meat colour of ducks from conservative and breeding strains. Seventy male duck carcasses from seven flocks (Pekin population - type A3, Miniduck - K2, Polish Pekin - P33, Orpinghton fauve - O1, synthetic strain SB, the meat type breeding: P66 - maternal strain, the meat type breeding: A55 - sire strain) were used for comparison (10 ducks from each flock). Birds were slaughtered at the 8th week of age. The investigation of breast muscles included the following aspects: the determination of the colour parameters L* (lightness), a* (redness), b* (yellowness), and ΔE (colour difference); total haem pigment content (THP), including myoglobin (Mb), oxymyoglobin (MbO₂) and metmyoglobin (MMb); sensory evaluation (SE) of the colour intensity of raw muscles on a 10-point scale. The duck muscles from the P66 and P33 flocks were significantly higher in L* (P ≤ 0.01) and lower in a* (P ≤ 0.01) than the others. The lowest value of L* was observed in the muscles from the K2 flock. A significant diversity of colour parameters between breast muscles from different flocks was observed. The pairs of duck muscles from the SB, A55 (ΔE = 0.22) and the P66, P33 (ΔE = 0.61) flocks were the most similar in terms of colour parameters. As regards the total haem pigment content (THP), the examined breast muscles can be divided into two groups. The muscles from the P66, P33 and O1 flocks belong to the group with a lower THP content (3.77, 3.82, and 3.95 mg/g respectively), whereas the muscles from the A55, A3, SB, and K2 flocks had a higher THP content (4.46, 4.63, 4.65 and 4.97 mg/g respectively). The muscles from the A3 and K2 flocks showed a significantly higher Mb content than P66, P33 and O1. The muscles from the P33, P66 and SB flocks had a significantly lower MbO₂ content than the rest (P ≤ 0.01). MbO₂ was predominant in duck muscles. The MMb content was highly diversified and depended on the genotype, ranging from 0.38 mg/g to 1.09 mg/g. The highest MMb content was observed in the muscles from the K2 (P ≤ 0.01) flock but this value did not exceed the level that would render the colour undesirable. The sensory panel defined the colour of breast muscles as pink-red and the surface colour intensity scores ranged from 5.90 to 6.99 CU. The breast muscles from the K2 flock were characterized by the highest intensity of red-pink (6.99 CU). Generally, the duck muscles from the K2, A55, A3 and SB flocks were evaluated as darker (6.99, 6.83, 6.71, 6.51 CU respectively) than the duck muscles from the P66, P33 and O1 flocks (5.90, 5.93, 6.08 CU respectively). The results obtained in our research indicate a large total colour variation of samples within breeds. Colour differences (ΔE) between flocks were within the range of 0.22-5.77. With only a few exceptions, flocks with the ΔE value higher than 2, differed significantly in heam pigment content, L* a*, b* parameters, and sensory panel scores. The conducted research suggests that the genotype has a significant effect on the duck meat colour.
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