Table 5.
Physicochemical parameters (means, SEM) of breast and leg muscles from ducks (n = 8)
Items1 | Group2 | SEM | P-values | |
---|---|---|---|---|
1 | 2 | |||
Breast muscles | ||||
pH15 | 5.96 | 5.95 | 0.07 | 0.954 |
pH24 | 5.94 | 5.89 | 0.04 | 0.503 |
Colour | ||||
L* | 40.67b | 43.44a | 0.69 | 0.041 |
a* | 10.99 | 11.57 | 0.50 | 0.572 |
b* | 1.13b | 2.92a | 0.35 | 0.005 |
Water-holding capacity (%) | 34.73 | 36.19 | 1.06 | 0.512 |
Drip loss (%) | 1.06 | 1.28 | 0.17 | 0.537 |
Cholesterol (mg/100 g) | 82.72 | 81.13 | 2.72 | 0.917 |
Collagen (ug/mg) | 22.13b | 29.98a | 1.33 | 0.019 |
Leg muscles | ||||
Colour | ||||
L* | 38.05 | 39.64 | 0.81 | 0.341 |
a* | 10.07 | 10.41 | 0.81 | 0.843 |
b* | 1.19 | 1.19 | 0.46 | 0.995 |
Water-holding capacity (%) | 37.04b | 48.50a | 2.56 | 0.019 |
n = number of ducks used in quality analysis; pH15 = 15 min post-mortem; pH24 = 24 h post-mortem; L* = lightness; a* = redness; b* = yellowness.
Each value represents the mean of four replicates (two ducks per pen).
1 = feed based on soybean meal, 2 = feed based on yellow lupin; values are means.
a,bColumns marked with different letters differ significantly between groups, P-value <0.05.