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- W766203828 abstract "This study was performed to investigate the effect of rearing period(45 and 70 days) on the changes of the yield, physical trait and the composition of fatty acids. The average weight of 100 duck meat at 45 days post hatch was 2.2kg. The yield of meats from prime cuts of 2.1kg, which are the most consumed today, was composed to whole legs(), wings() and breast(). The ratio of whole legs and breast was similar, In the secondary cuts, the meats was consisted in drumstick(), thigh(), breast(), tender lion(), drum matte() and wing(). Especially, the drumstick was twice higher than the wing. The content of oleic acid was 50.87 to and 49.84 to in the breasts and leg, respectively. In the breast, meat at 75 days the oleic acid was slightly increased DHA was not detected in the breast meat, However, it was in the leg. The value in meat color, ranged was 16.67 to 17.92 in the breast and 15.81 to 17.15 in the leg. Statistically, there was no significantly difference between the breast and leg. The cooking loss of the breast and leg was , respectively. The shear force value was at 45 and at 75 days post hatchet respectively. Therefore, the raring period was effect on the shear force value, but not on the cooking loss and meat color," @default.
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- W766203828 date "2005-01-01" @default.
- W766203828 modified "2023-10-07" @default.
- W766203828 title "Effect of Rearing Period on Yield Rate, Physical Properties and Fatty Acid Composition of Duck Meats" @default.
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