Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems

Inayat, M; Abbas, F; Rehman, MH; Mahmud, A

doi:10.1590/1806-9061-2022-1724

Acessibilidade / Reportar erro

Brasil

Brazilian Journal of Poultry Science

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Braz. J. Poult. Sci. 25 (1) • 2023 • https://doi.org/10.1590/1806-9061-2022-1724 copy

Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Rearing of American Pekin ducks in different production systems plays a vital role in the determination of the internal climatic conditions of the house for optimum health and meat quality parameters. The experiment was designed to evaluate the influence of different rearing systems fed on kitchen waste on meat quality parameters of American Pekin ducks. A total of 180 ducklings (10 days old) were distributed randomly into three experimental groups; intensive production system (IPS), free-range production system (FRPS), and pool with yard production system (PYPS). We investigate the physicochemical parameters, meat coloration, oxidative stress, and fatty acid (FA) profile of Pekin ducks. Ducks reared in PYPS showed better physico-chemical parameters and meat coloration than those of ducks reared in IPS and FRPS. Drip loss % and cooking loss % are significantly low in FPRS while (L*) l-lightness, (a*) redness, and (b*) yellowness are significantly higher in IPS (p≤0.05). The oxidative stress was reduced in PYPS due to the natural behavior of ducks. Moreover, the fatty acid profile was improved in PYPS fed with 100% kitchen waste. In conclusion, this experiment confirmed that ducks reared in PYPS improve their meat quality parameters, fatty acid, and oxidative stress.

Keywords:
Rearing system; Pekin ducks; fatty acid; meat coloration; oxidative stress

Rearing System	Feed Offered	No. of Birds
IPS	100% Commercial Feed	3x3x20=180
FRPS	50 % Commercial feed + 50 % kitchen Waste
PYPS	Kitchen Waste 100%

Proximate Kitchen Waste
Dry Matter %	36.7
Crude Protein %	15.9
Moisture %	43.88
Ether Extract %	19.01
Ash %	7.01
Feed Ingredient (%) Grower
Methionine	0.12
NaCl	0.30
Soybean Meal (30 CP%)	32.01
Soybean Oil	3.02
Corn (8.5 %)	62.01
DCP	1.70
Total	100
Nutrient composition
Dry Matter	89.5
Calcium	0.92
Crude Protein	20.09
Methionine	0.45
Metabolizable Energy (Kcal/Kg)	3020
Phosphorus	0.39
Lysine	1.10

Parameters		IPS	FRPS	PYPS	p-Value
pH	BM	5.29±0.05^b	5.54±0.11^ba	5.77±0.01^a	0.0344
pH	LM	5.21±0.02^b	5.83±0.04^a	6.20±0.20^a	0.0219
Drip loss %	BM	3.35±0.05^a	3.10±0.10^a	2.45±0.05^b	0.0062
Drip loss %	LM	2.80±0.10^a	2.35±0.05^b	1.25±0.05^c	0.0013
Cooking loss %	BM	20.01±0.10^a	15.66±0.01^b	15.05±0.55^b	0.0031
Cooking loss %	LM	20.30±0.60^a	18.40±0.20^b	17.99±0.01^b	0.0397

Parameters		IPS	FRPS	PYPS	p-Value
L-lightness	BM	45.65±0.05^a	45.20±0.70^a	42.75±0.25^b	0.0322
L-lightness	LM	50.85±0.05^a	50.15±0.35^a	48.80±0.10^b	0.0142
a-redness	BM	17.60±0.20^b	18.99±0.01^a	19.35±0.45^a	0.0439
a-redness	LM	14.63±0.07^b	15.62±0.2^a	14.59±0.08^b	0.0024
b-yellowness	BM	6.35±0.05^a	5.52±0.28^b	5.20±0.10^b	0.0401
b-yellowness	LM	6.75±0.05^a	5.35±0.05^b	5.50±0.20^b	0.0070

Parameter	IPS	FRPS	PYPS	p-Value
Myristoleic acid (C14:1)	19.61±0.29^b	21.88±0.43^a	22.93±0.05^ba	0.0287
Stearic acid (C18:0)	16.38±0.18^c	18.35±0.35^b	20.35±0.05^a	0.0027
Oleic acid (C18:1)	19.84±0.04^a	23.75±1.45^a	24.31±1.01^a	0.1276
Myristic acid (C14:0)	0.78±0.02^b	0.81±0.01^b	0.88±0.01^a	0.0182
Linoleic acid (C18:2)	17.08±0.52^a	17.65±0.25^a	19.35±0.05^a	0.1586
Palmitic acid (C16:0)	0.25±0.01^a	0.34±0.03^a	0.29±0.06^a	0.3540
α-linolenic acid (C18:3n-3)	0.33±0.02^a	0.31±0.01^a	0.39±0.02^a	0.4847
Palmitoleic acid (C16:1)	0.11±0.01^b	0.14±0.01^b	0.83±0.04^a	0.0005
Eicosatrienoic acid (C20:3n-6)	1.50±0.05^a	1.66±0.01^a	1.80±0.07^a	0.1320
Eicosenoic acid (C20:1)	0.41±0.01^c	0.48±0.01^b	0.58±0.02^a	0.0164
Adrenic acid (C22:4)	1.45±0.02^a	1.33±0.01^a	1.44±0.02^a	0.0219
Arachidonic acid (C20:4)	0.21±0.00^a	0.16±0.01^ba	0.19±0.02^b	0.0808
Docosapentaenoic acid (C22:5n-3, DPA)	0.02±0.01^a	0.03±0.01^a	0.08±0.00^a	0.2895
Docosadienoic acid (C22:2)	0.14±0.02^a	0.16±0.03^a	0.18±0.00^a	0.7343
Getoleic acid (C22:1)	13.31±0.11^a	13.96±0.56^a	13.66±0.54^a	0.6426
Docosahexaenoic(C22:6n-3, DHA)	0.08±0.01^a	0.08±0.01^a	0.11±0.01^a	0.8394
Behenic acid (C22:0)	1.34±0.02^a	1.35±0.04^a	1.28±0.05^a	0.4059
Eicosapentaenoic (C20:5n-3, EPA)	0.04±0.01^a	0.03±0.01^a	0.08±0.00^a	0.4072
Lignoceric (C24:0)	2.89±0.01^a	1.88±0.01^c	2.44±0.01^b	<.0001
Saturated fatty acid (SFA)	22.61±0.84^a	22.40±0.05^a	20.61±0.29^a	0.4525
Mono unsaturated fatty acid (MUFA)	54.75±0.45^a	53.45±1.05^a	54.52±0.09^a	0.2304
Poly unsaturated fatty acid (PUFA)	22.55±0.24^a	12.65±9.78^a	23.75±0.35^a	0.4524

Fundação de Apoio à Ciência e Tecnologia Avicolas Rua Barão de Paranapanema, 146 - Sala 72, Bloco A, Bosque, Campinas, SP - 13026-010. Tel.: 19 3255-8500 - Campinas - SP - Brazil
E-mail: revista@facta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] Corresponding author e-mail address Muhammad Inayat Department of Fisheries and Aquaculture, University of Veterinary and Animal Sciences, Lahore-Punjab, Pakistan | Zip code: 55300. Phone: (+92) 3006513026 Email:muhammad.inayat@uvas.edu.pk