Influence of housing system on selected quality characteristics of duck meat. Chapter 2. Muscovy duck

• Autorzy: Michalczuk M. , Damaziak K. , Pietrzak D. , Marzec A. , Chmiel M. , Adamczak L. , Florowski T.

Warianty tytułu

PL

Wpływ system utrzymania na wybrane cechy jakościowe mięsa kaczek. Część 2. Kaczki Piżmowe

• Języki publikacji: EN

Abstrakty

EN

Influence of Housing System on Selected Quality Characteristics of Duck Meat. Chapter 2. Muscovy duck. The objective of this study was to determine the effect of housing system on the selected quality characteristic of breast muscles of Muscovy (MR71) ducks. The ducks were divided into four experimental groups according to their sex and housing system: intensive system (IS) and outdoor system (OS). Analysis was performed for a total of 48 breast muscle (12 in each experimental group: 2 x gender; 2 x rearing system). For test samples of meat there were determined: chemical composition, physicochemical properties and the sensory attributes of the breast muscles.There was no effect of housing system on the proximate composition of breast muscles of both MR71 ducks. Rearing system of ducks MR71 had significant (P<0.05) effect on cooking loss. The principal component analysis (PCA) showed, that meat of MR71 ducks from free range system is better perceived by the consumers than the meat of MR71 ducks from the intensive system, mainly for its greater tenderness and flavor.

PL

Wpływ system utrzymania na wybrane cechy jakościowe mięsa kaczek. Część 2. Kaczki Piżmowe. Celem niniejszych badań było określenie wpływu systemu utrzymania na wybrane cechy jakościowych mięśni piersiowych kaczek Piżmowych (MR71). Kaczki podzielono na cztery grupy doświadczalne w zależności od płci i systemu utrzymania: system intensywny (IS) i system z dostępem do wybiegu (OS). Analizy przeprowadzono łącznie dla 48 mięśni piersiowych (po 12 dla każdej grupy doświadczalnej: 2 × płeć; 2 × systemu trzymania). Dla badanych prób mięsa oznaczono: skład chemiczny, właściwości fizykochemiczne oraz parametry oceny sensorycznej mięśni piersiowych. Nie stwierdzono wpływu systemu utrzymania na skład chemiczny mięśni piersiowych kaczek MR71. System chowu kaczek MR71 miał znaczący (P <0,05) wpływ na straty podczas obróbki cieplnej. Statystyczna wielowymiarowa analiza składowych głównych (PCA) wykazała, że mięso kaczek piżmowych utrzymywanych w systemie wolno wybiegowym było lepiej postrzegane przez konsumentów w porównaniu z mięsem kaczek MR71 utrzymywanych w systemie intensywnym, głównie ze względu na czułość i zapach.

Słowa kluczowe

EN

animal farming; duck; Muscovy duck; poultry meat; breast muscle; qualitative characteristics; multivariate analysis; meat composition; chemical composition; rearing system; housing system; free-range system; intensive system; agricultural experimentation; meat production; meat quality; qualitative study; consumer preference

• Wydawca: -
• Czasopismo: Annals of Warsaw University of Life Sciences - SGGW. Animal Science
• Rocznik: 2017
• Tom: 56[2]
• Opis fizyczny: p.277–285,fig.,ref.

Twórcy

autor

Michalczuk M.

• Department of Animal Breeding and Production, Warsaw University of Life Sciences – SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Damaziak K.

• Department of Animal Breeding and Production, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Pietrzak D.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Marzec A.

• Department of Food Engineering and Process Management, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Chmiel M.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Adamczak L.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Florowski T.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

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Identyfikatory

DOI

10.22630/AAS.2017.56.2.29