Journal of Engineering and Applied Sciences

Year: 2018
Volume: 13
Issue: 8 SI
Page No. 6413 - 6418

Abstract: Breeding ducks, both in our country and abroad is mainly focused on the use of peking ducks but the excess fat content in their carcass leads to a decrease in demand for this meat with an alternative source-broiler meat. But with the deficit of meat from other animals, it is to be expected that the demand for meat will require a revision of production to produce a qualitatively different meat product. One of the ways is to use for this purpose Muskovy ducks including obtaining interspecific hybrids with peking ducks. It is important to determine the economic suitability of domestic ducks genes for interspecific crossings with Muskovy ducks, their productivity and meat quality. The study presents the results of researches on the analysis of the chemical composition and functional-technological properties of meat of cross lines Agidel-345, Muskovy ducks and mulards. The optimal combination of Muskovy lines with cross-breed ducks Agidel-345 for obtaining mulards was revealed. The mulard carcasses were low in fat compared to the ducks of the Peking breed. The content of polyunsaturated fatty acids in mulards was slightly higher in comparison with the lines of musk ducks. With respect to essential amino acids, the best indicators were the samples of the meat of mulards obtained by crossing the ducks of the Muskovy ducks of the IO-1 line with the Agidel cross. We revealed the optimum variant of mulards at which qualitative parameters of duck meat are improved.

How to cite this article:

Danis D. Khaziev, Rinat R. Gadiev, Irina Yu. Dolmatova, Albert R. Farrakhov, Galina R. Chulpan, Nailya N. Akhmetgareeva, Marina A. Kazanina and Alfiya F. Sharipova, 2018. Chemical Composition and Functional-Technological Properties of Mulard Meat. Journal of Engineering and Applied Sciences, 13: 6413-6418.

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