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Improvement of carcass and meat quality of ducks and geese.

Verbesserung der Schlachtkörper- und Fleischqualität von Enten und Gänsen.

Author(s) : PINGEL H.

Type of article: Article

Summary

The production of ducks and geese accounts for about 7% of the total world poultry meat production but is concentrated in China and South-East Asia. In Germany, duck and goose meat consumption per capita amounts to 0.95 and 0.35 kg, respectively, but 40% of duck meat and 86% of goose meat is imported. The carcass quality of ducks and geese will be improved by selection for higher breast muscle percentage and lower feed conversion ratio. The low energy content of the diet does not decrease the carcass fat content, because it will be compensated by higher feed intake. But nutrition can influence the fatty acid profile. Stress before slaughter often results in increased pH values, especially in the leg meat. Incorrect stunning and high scalding temperatures affect the appearance of the carcasses. Waterfowl have a prolonged rigor mortis. Pre-rigor cutting of the muscles increases meat toughness. The duration of frozen storage is limited because of oxidation of unsaturated fatty acids in the fat deposits.

Details

  • Original title: Verbesserung der Schlachtkörper- und Fleischqualität von Enten und Gänsen.
  • Record ID : 2005-1360
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 43 - n. 165
  • Publication date: 2004/09

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