Comparison of the Muscle Quality between China Prairie White Plumage Duck and Cherry Valley Duck
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Abstract:
China prairie white plumage duck (hereinafter referred to as “prairie duck”) is a new variety of meat duck, cultivated independently in China. In order to clarify the muscle quality and nutritional advantages of prairie duck, 36-day-old prairie ducks and cherry valley ducks were selected and raised under the same feeding conditions for the analyses of the nutritional components in ducks’ muscles. The moisture, protein and fat contents of prairie duck (76.60%, 19.30% and 1.55%) were lower than those of the cherry valley ducks, but the differences were insignificant (p>0.05). The contents of inosinic acid (0.72 g/kg), carnosine (1.93 g/kg) and homocarnosine (1.68 g/kg) of prairie duck were 20.00%, 8.43% and 11.26% higher than those of cherry valley duck (p<0.05), with the anserine content (0.53 g/kg) being 10.17% significant lower than that of cherry valley duck (p<0.05). The saturated fatty acids (31.52%), monounsaturated fatty acids (40.61%) and polyunsaturated fatty acids (27.42%) of prairie duck were significantly lower, higher and lower, respectively, than those in cherry valley duck. The total amounts of essential amino acids (3.34 g/kg) and umami amino acids (3.46 g/kg) in prairie duck were significantly higher than those in cherry valley duck, with the taurine content (1.41 g/kg) in prairie duck being 16.53% higher than that in the cherry valley duck. In summary, the prairie duck was rich in umami substances such as inosinic acid, carnosine and homocarnosine, and had higher contents of unsaturated fatty acids and umami amino acids, thereby being superior to cherry valley duck. In this study, the quality characteristics of prairie duck meat in terms of delicious taste and rich nutrients were explained based on the differences in the contents of nutrient components.
