摘要
We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.55 and 6.40 g per 100 g of muscle. Breast muscle from overfed ducks showed higher lipid and lower water levels than breast muscle from ducks fed ad libitum. Muscle from the overfed ducks was also paler in color and exhibited greater yellowness and cooking loss values. Juiciness was judged lower and flavor more pronounced in overfed ducks. Muscovy ducks exhibited higher breast weight and lower lipid levels than the other genotypes. At the other extreme, Pekin ducks exhibited the highest lipid levels and the lowest breast weights; values for these criteria were intermediate in hinny and mule ducks. Breast muscle of Muscovy ducks was paler, less red, and more yellow than that of other genotypes. Breast muscle of Pekin ducks exhibited the lowest values for lightness, yellowness, and energy necessary to shear meat, as well as the highest cooking loss values, and was judged more tender, juicy and less stringy than that of other genotypes. In contrast, scores for breast muscle of Muscovy ducks were the lowest for tenderness, juiciness, and flavor, and the highest for stringiness. Breast muscle of hinny and mule ducks scored the highest values for redness. Hinny ducks also scored the highest values for flavor. Genotype exerted a higher effect on the sensory quality of breast muscle than did feeding levels. Finally, increasing lipid levels in breast muscle increased lightness, yellowness, cooking loss, tenderness, and flavor, with correlation coefficients of 0.49, 0.47, 0.54, 0.43, and 0.28, respectively. However, breast meat color and tenderness were mainly influenced by genotype.
摘要译文
我们进行了一项研究，以评估肌内脂肪水平对鸭胸肉的感官特性的影响。结合鸭基因型（番鸭，北京，和他们的杂交hin and和骡鸭）和喂食水平（超喂12至14周龄与随意喂养）使我们能够获得广泛的胸肌脂肪水平。平均值在每100克肌肉2.55至6.40克之间。过量喂养鸭的乳腺肌肉比自由喂养的鸭显示出更高的脂质和更低的水含量。过度喂鸭的肌肉颜色也较淡，表现出较大的黄色和烹饪损失值。在过度喂养的鸭子中，多汁性被判断为更低，味道更明显。与其他基因型相比，番鸭显示更高的乳重和更低的脂质水平。在另一个极端，北京鸭表现出最高的血脂水平和最低的乳房重量;这些标准的数值在hin鱼和骡鸭中是中等的。番鸭的胸肌比其他基因型的苍白肌浅，红色少，黄色多。北京鸭的胸肌肌肉的亮度，黄度和能量最低，烹饪损失值最高，被判断为比较嫩，多汁，比其他基因型少丝丝。相比之下，番鸭的胸肌评分是嫩度，多汁性和风味性最低，而拉丝性最高。hin鱼和骡鸭的乳房肌肉得分最高。轩尼克鸭也取得了最高的风味值。基因型对胸肌的感官品质影响较饲喂水平高。最后，增加胸肌中的脂质水平增加了明度，黄度，烹饪损失，压痛和味道，相关系数分别为0.49,0.47,0.54,0.43和0.28。然而，胸肉颜色和压痛主要受基因型的影响。
P. Chartrin *Station de Recherches Avicoles, INRA Tours, 37380 Nouzilly, France 1; K. Méteau †Unité Expérimentale sur l’Elevage Alternatif et la Santé des Monogastriques, INRA Le Magneraud, 17700 Surgéres, France Search for other works by this author on: Oxford Academic; H. Juin †Unité Expérimentale sur l’Elevage Alternatif et la Santé des Monogastriques, INRA Le Magneraud, 17700 Surgéres, France Search for other works by this author on: Oxford Academic; M. D. Bernadet ‡Unité Expérimentale sur les Palmipédes á Foie Gras, INRA Artiguéres, 40280 Benquet, France Search for other works by this author on: Oxford Academic; G. Guy ‡Unité Expérimentale sur les Palmipédes á Foie Gras, INRA Artiguéres, 40280 Benquet, France Search for other works by this author on: Oxford Academic; C. Larzul §Station de Génétique Quantitative et Appliquée, INRA, Domaine de Vilvert, 78352 Jouy en Josas, France Search for other works by this author on: Oxford Academic; H. Rémignon #ENSAT-INP, 31326 Castanet-Tolosan, France Search for other works by this author on: Oxford Academic; J. Mourot ||Unité Systèmes d’Elevage Nutrition Animale et Humaine, INRA, 35590 St-Gilles, France Search for other works by this author on: Oxford Academic; M. J. Duclos *Station de Recherches Avicoles, INRA Tours, 37380 Nouzilly, France Search for other works by this author on: Oxford Academic; E Baéza *Station de Recherches Avicoles, INRA Tours, 37380 Nouzilly, France Search for other works by this author on: Oxford Academic. Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat[J]. Poultry Science, 2006,85(5): 914–922