Comparative assessment of the quality indicators of the meat of mulards and Peking and Muscovy ducks

R.R. Gadiev¹, Ch.R. Yusupova², D.D. Khaziev³, N.N. Akhmetgareeva³, V.R. Abdrakhmanova^1
1Bashkiria Research Agricultural Institute, Ufa Federal Research Centre, Russian Academy of Sciences, ul. Rikharda Zorge, 19, Ufa, 450001, Respublika Bashkortostan, Russian Federation
²Ural Federal Agricultural Research Center, Ural Branch, Russian Academy of Sciences, ul. Belinskogo, 112a, Ekaterinburg, 620142, Russian Federation
³Bashkiria State Agricultural University, ul. 50-letiya Oktyabrya, 34, Ufa, 450001, Respublika Bashkortostan, Russian Federation

Abstract. The purpose of the studies was to analyze the chemical composition and functional and technological properties of meat of various types of ducks. The work was performed in the Republic of Bashkortostan on the lines of Peking ducks of the cross Agidel-345; Yu-1 and Yu-3 Muscovy ducks of Yubileiny cross; and mulards. Total livestock was 175 birds. The highest moisture content (71.75–71.77%) was noted in the muscle tissue of mulards with a lower fat concentration (5.35–5.38%), compared with the meat of the original lines. The mass fraction of fat in carcasses of (Yu-1 x A-345) mulards was 5.35%, which was lower by 19.8% and 12.6–12.7% than in Agidel-345 cross and Muscovy ducks, respectively. The share of protein in the muscles of (Yu-1 x A-345) mulards was 21.64%, and it exceeded the value of this indicator for Muscovy ducks and ducks of Agidel-345 cross by 4.04–4.07% and 4.06%, respectively. The highest content of essential amino acids was registered in muscle tissue samples of the (Yu-1 x A-345) mulards. In terms of the leucine isoleucine concentration, their advantage in comparison with the Yu-1(m), Yu-3(m), A-345(f), (Yu-3 x А-345) was 0.5%, 0.8%, 1.26% (p was less than 0.05), and 0.2%, respectively. The share of saturated fatty acids in the lipids of the muscular tissue of mulards was 31.84–32.07%, which was higher than that of Agidel-345 ducks by 1.8–2.0%, but lower than that of the Muscovy drakes by 1.0%. The moisture-binding capacity of mulard meat was higher than that of the paternal lines Yu-1 and Yu-3 by 1.60–2.30%; the water-holding capacity was higher by 0.90%. To improve the quality indicators of duck meat, it is advisable to grow mulards obtained by crossing Muscovy drakes of Yu-1 line with Agidel-345 ducks.

Keywords: Agidel-345 ducks; Muscovy ducks; mulards; chemical and amino acid composition of muscle tissue; fatty acids; fractional composition of proteins; functional and technological properties of meat.

Author Details: R.R. Gadiev, D. Sc. (Agr.), chief research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); Ch.R. Yusupov, D. Sc. (Biol.), senior research fellow; D.D. Khaziev, D. Sc. (Agr.), associate professor, professor; N.N. Akhmetgareeva, post graduate student; V.R. Abdrakhmanova, post graduate student.

For citation: Gadiev RR, Yusupov ChR, Khaziev DD, et al. [Comparative assessment of the quality indicators of the meat of mulards and Peking and Muscovy ducks]. Dostizheniya nauki i tekhniki APK. 2020; 34(10):97-101. Russian. doi: 10.24411/0235-2451-2020-11015.