Two experiments were carried out during one year to evaluate the carcass and meat quality parameters in Italian strains of Muscovy and Common ducks fed ad libitum with diets containing sorghum. In the 1st trial, three experimental diets were formulated using corn, corn with high tannin sorghum and high tannin sorghum, as cereal base. In the 2nd trial, three experimental diets were formulated using corn, low tannin sorghum, and low tannin sorghum with high tannin sorghum as cereal base; the diets containing sorghum were supplemented with synthetic amino acids during starter and finisher periods. In the 1st trial no statistical difference was observed in the leg yields and in the meat and bones weights of the leg. The highest value of muscles to bones ratio was observed in ducks fed high tannin sorghum. In the 2nd trial, Muscovy ducks fed low tannin sorghum with high tannin sorghum resulted in lower weights of the leg bones (not significant), and higher weights of the leg muscles (P<0.05) with consequent better muscles to bones ratio (P<0.05) than Muscovy ducks fed the other diets. In the 1st and in the 2nd trial Muscovy ducks fed sorghum based diets showed the highest thawing losses of the leg, (P<0.05 and P<0.01, respectively). The breast muscles thawing losses showed contrary but not significant trends. Only in the 1st trial the water holding capacity of the breast muscles was lower in sorghum based diets (P<0.05). In the 2nd trial Common ducks fed sorghum based diets showed the highest leg thawing losses (P<0.05). the results showed that sorghum based diets may not affect the fresh meat quality characteristics but seem to modify the quality parameters of meat submitted to physical treatments (deep freezed then thawed)
Effect of sorghum on carcass and meat quality of ducks
BAGLIACCA, MARCO;PACI, GISELLA;MARZONI FECIA DI COSSATO, MARGHERITA;
1996-01-01
Abstract
Two experiments were carried out during one year to evaluate the carcass and meat quality parameters in Italian strains of Muscovy and Common ducks fed ad libitum with diets containing sorghum. In the 1st trial, three experimental diets were formulated using corn, corn with high tannin sorghum and high tannin sorghum, as cereal base. In the 2nd trial, three experimental diets were formulated using corn, low tannin sorghum, and low tannin sorghum with high tannin sorghum as cereal base; the diets containing sorghum were supplemented with synthetic amino acids during starter and finisher periods. In the 1st trial no statistical difference was observed in the leg yields and in the meat and bones weights of the leg. The highest value of muscles to bones ratio was observed in ducks fed high tannin sorghum. In the 2nd trial, Muscovy ducks fed low tannin sorghum with high tannin sorghum resulted in lower weights of the leg bones (not significant), and higher weights of the leg muscles (P<0.05) with consequent better muscles to bones ratio (P<0.05) than Muscovy ducks fed the other diets. In the 1st and in the 2nd trial Muscovy ducks fed sorghum based diets showed the highest thawing losses of the leg, (P<0.05 and P<0.01, respectively). The breast muscles thawing losses showed contrary but not significant trends. Only in the 1st trial the water holding capacity of the breast muscles was lower in sorghum based diets (P<0.05). In the 2nd trial Common ducks fed sorghum based diets showed the highest leg thawing losses (P<0.05). the results showed that sorghum based diets may not affect the fresh meat quality characteristics but seem to modify the quality parameters of meat submitted to physical treatments (deep freezed then thawed)I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
