Carcass characteristics and meat quality of duck from conventional and organic rearing systems

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882389" target="_blank" >RIV/62157124:16270/25:43882389 - isvavai.cz</a>
Result on the web
<a href="http://www.czechfoodchem.cz/Sbornik_2025.pdf" target="_blank" >http://www.czechfoodchem.cz/Sbornik_2025.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Carcass characteristics and meat quality of duck from conventional and organic rearing systems
Original language description
The aim of study was comparison of quantity and quality properties of duck meat from conventional and organic production systems. 24 carcasses of ducks from each rearing system were used for determination of carcass characteristics (weight and yield of carcasses portions) and meat quality (chemical composition and fatty acids profile). Breast, thigh and wing of conventional duck were weighted and yielded higher than organic duck, whereas skeleton of organic duck was heavier and more yielded. Significant differences (P < 0.05) of chemical composition was observed for dry matter in breast muscle (higher in organic duck) and for dry matter, protein, fat and ash in wings (higher in organic duck). Chemical composition of thigh from both rearing system was not different significantly (P > 0.05). Raw fat of conventional duck contained significantly lower (P < 0.05) MUFA, SFA and higher PUFA than organic duck. According to the study, the carcass characteristics and fatty acid profile of conventional duck were superior in comparison with duck meat from organic system.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
53. Symposium o nových směrech výroby a hodnocení potravin CzechFoodChem 2025: sborník příspěvků
ISBN
978-80-7592-318-9
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
141-144
Publisher name
Vysoká škola chemicko-technologická v Praze
Place of publication
Praha
Event location
Praha
Event date
May 18, 2025
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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