Animal Husbandry

The aim of this study was to compare the technological indicators of quality of the breast muscle of broiler chickens and ducklings fattened in intensive way by using standard compound feed. From the technological properties in the paper are present pH1 and pH2, colour chest muscles, drip loss (%), loss of water boiling (%) and texture (N). In the study were used 10 chickens of Cobb 500, ie 10 Cherry Velly ducklings. Significantly higher pH2 value is measured in chicken breast meat in compared to the ducks meat (5,85 or 5,74). The intensity of the breast red muscle is shown as a* value and it was significantly higher in duck breast (16.77) compared to chicken breast (1.44), while the L * and b * values were higher in chicken meat compared with ducks meat (L = 55.27 and 43.06 respectively b * = 7.25 and 5.88). Significantly higher cooking loss was found in duck meat (27.44%) while in the chickens it was 21.63%. In accordance with the values of cooking loss ranged were values of the texture of meat, or in the case of duck meat where the cooking loss was higher, it was required greater cutting force of muscle tissue (chicken = 30.22 N and duck = 57.27 N). A statistically significant difference between chicken and duck meat has not been established for pH1 value and loss of meat juices (%).

[1]  M. Grčević,et al.  Pokazatelji tehnoloških svojstava prsnog mišićnog tkiva različitih genotipova pilića , 2013 .

[2]  Valentino Držaić,et al.  Klaonički pokazatelji i odlike trupa bračke janjadi , 2013 .

[3]  Zvonimir Prpić,et al.  UTJECAJ SPOLA NA KLAONIČKE POKAZATELJE PAŠKE JANJADI , 2012 .

[4]  Gordana Kralik,et al.  PERADARSTVO, BIOLOŠKI I ZOOTEHNIČKI PRINCIPI , 2010 .

[5]  M. Ristic,et al.  The meaning of pH-value for the meat quality of broilers - influence of breed lines. , 2010 .

[6]  S. Joo,et al.  A Comparison of Meat Characteristics between Duck and Chicken Breast , 2007 .

[7]  J. Martosa,et al.  Influence of sex , slaughter weight and carcass weight on “ non-carcass ” and carcass quality in segureña lambs , 2005 .

[8]  J. Książkiewicz,et al.  Comparison of physical and qualitative traits of meat of two Polish conservative flocks of ducks , 2004 .

[9]  W. R. Windham,et al.  Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem. , 2004, Poultry science.

[10]  P. Gatellier,et al.  Preliminary observations on the colour variability of breast meat ('magrets') in force-fed ducks , 2003 .

[11]  C. Russo,et al.  EU carcass classification system: carcass and meat quality in light lambs. , 2003, Meat science.

[12]  D. P. Smith,et al.  The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. , 2001, Poultry science.

[13]  Antun Ivanković,et al.  TIPOVI I PASMINE OVACA I KOZA U REPUBLICI HRVATSKOJ , 2000 .

[14]  K. Honikel,et al.  Reference methods for the assessment of physical characteristics of meat. , 1998, Meat science.

[15]  D. P. Smith,et al.  Post-mortem biochemistry of Pekin duckling and broiler chicken Pectoralis muscle. , 1992, Poultry science.