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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 &lt; 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 &gt; 0.05). Raw fat of conventional duck contained significantly lower (P &lt; 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 &lt; 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 &gt; 0.05). Raw fat of conventional duck contained significantly lower (P &lt; 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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

4

Strana od-do

141-144

Název nakladatele

Vysoká škola chemicko-technologická v Praze

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

18. 5. 2025

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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