A total of Muscovy duck and of 178 common duck were reared for 28 days in pens inside a windowless poultry house, after half birds of each species were transferred in open air pens. From 7th to 11th week old, 10 ducks of each species, randomly chosen either in the indoor and in outdoor pens, were slaughtered. Slaughtering traits and some chemical (dry matter, crude protein, ether extracts, ashes and total collagen) and physical (shear force) characteristics of breast muscle were evaluated. Results showed no statistical differences in performance and meat quality of ducks reared under the two techniques; species and age affected slaughtering traits and physical-chemical characteristics of breast muscle.
Qualità delle carni di maschi di anatra comune e muschiata in rapporto all'età ed alla diversa tecnica di allevamento
MARZONI FECIA DI COSSATO, MARGHERITA;PACI, GISELLA;BERNI, PAOLO;BAGLIACCA, MARCO
1992-01-01
Abstract
A total of Muscovy duck and of 178 common duck were reared for 28 days in pens inside a windowless poultry house, after half birds of each species were transferred in open air pens. From 7th to 11th week old, 10 ducks of each species, randomly chosen either in the indoor and in outdoor pens, were slaughtered. Slaughtering traits and some chemical (dry matter, crude protein, ether extracts, ashes and total collagen) and physical (shear force) characteristics of breast muscle were evaluated. Results showed no statistical differences in performance and meat quality of ducks reared under the two techniques; species and age affected slaughtering traits and physical-chemical characteristics of breast muscle.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.