Background： Previous studies with broiler have shown dietary supplementation with multi-enzyme complex containing non-starch polysaccharides （NSP） degrading enzymes and phytase is efficient in releasing phosphorus ...Background： Previous studies with broiler have shown dietary supplementation with multi-enzyme complex containing non-starch polysaccharides （NSP） degrading enzymes and phytase is efficient in releasing phosphorus （P）, calcium （Ca）, energy and amino acids from corn-soybean meal diets or corn-sorghum diets, hence compensating considerable levels of nutrients in formulation. Notwithstanding, such potentials have not been well defined in duck nutrition. Giving China being the largest duck producing country, we conducted this study to establish adequate specifications of major nutrients along with multi-enzyme complex to meat duck from day-old to slaughter, focusing on performance, utilization of nutrients and bone mineralization. Five dietary treatments were： Positive control （PC,T1）： the nutrients concentration of diet for 1 to 14 d of age were apparent metabolizable energy（AME） 2,800 kcal/kg, crude protein （CP）1 9.39%, Ca 0.85%, available phosphorus （avP） 0.42%; for 15 to 35 d of age these parameters were AME 2,900 kcal/kg, CP 16.47%,Ca 0.76%,avP 0.38%; Negative control 1（NC1,7-2）, the AME and digestible amino acids （DAA） were reduced by 70 kcal/kg and 2.0%, avP and Ca by 1.0 g/kg from PC diet; Negative control 2（NC2,T4）, the down- spec from PC diet was AME 100 kcal/kg, DAA 2.5%, avP 1.5 g/kg and Ca 1.2 g/kg; The enzyme complex was added at the same dosage （200 mL/1,000 kg） on NC1 （T3） and NC2 （T5） diets. Results： Comparing with the ducks fed on T1, T3 and T5 diets, the birds fed on NC2 diet showed the lowest （P 〈 0.05） body weight （ d 14 and 35）, feed intake （d 35）, tibia ash, Ca and P contents （d 14 and 35）, and the utilization of nutrients （P 〈 0.05）. The supplementation with the enzyme complex to the NC diets restored growth rate, utilization of nutrients and bone mineralization to the level of the PC diet, and increased AME by 60 kcal/kg and 117 kcal/kg, respectively for the NC1 and NC2 diets. Conclusion： These results suggest that down-spec AME by 100 kcal/kg, DAA by 2.5%, avP by 1.5 g/kg and Ca by 1.2 g/kg caused detrimental effects on duck performance compared with those fed on the PC diet, and these performance losses can be compensated by the addition of the multiple-enzyme complex.展开更多
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, a...Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.展开更多
Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each process...Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each processing stage to the umami taste in duck breast meat.Therefore,effects of those meat-processing methods on umami taste related chemical compounds were determined in this study.Dry-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P<0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually declined.Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine monophosphate.Therefore,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the muscle.Meanwhile,in the stewing stage,the umami taste profile of duck breast meat was gradually established.We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.展开更多
This study was carried out to investigate the growth performance, carcass yield and meat quality of large-type Korean native ducks （KND）. A total of 420 day-old ducklings were divided into four treatments （seven re...This study was carried out to investigate the growth performance, carcass yield and meat quality of large-type Korean native ducks （KND）. A total of 420 day-old ducklings were divided into four treatments （seven replicates/treatment, 15 birds/replicate） by strains （A and B） and gender （male and female） in a 2 × 2 factorial arrangement under complete randomized design. The body weight （BW） of female KND was higher at week 2 and for male it was higher in week 8 （P 〈 0.05）. BW gain, feed intake and feed conversion ratio of male KND were higher than those of female KND （P 〈 0.05） during week 0 to week 8. The carcass yield of both strains increased from 6 weeks to 8 weeks （P 〈 0.05）. The breast meat ratio was the highest at week 8 whereas the leg meat ratio was the highest at 6 weeks of age in both strains （P 〈 0.01）. Lightness （L＊）, yellowness （b＊） and juiciness of meat were the highest at 6 weeks （P 〈 0.05）. Moisture, ash and fat contents of meat were the highest at 7 weeks （P 〈 0.05） and protein content was the highest at 8 weeks （P 〈 0.01）. These results may provide the basic data on growth performance and meat quality of large-type KND, which can be used for genetic improvements and rearing at commercial scale.展开更多
In the present study, Pleurotus eryngii residue was added into conventional feed of Chai chicks and meat-type ducks at different ratios to measure its effects on the production performance of chicks and ducks. The res...In the present study, Pleurotus eryngii residue was added into conventional feed of Chai chicks and meat-type ducks at different ratios to measure its effects on the production performance of chicks and ducks. The results revealed that the growth performance of chicks and ducks was the best when 20% Pleurotus eryngii residue was added into the feed. Under such condition, the daily weight gain of 8 - 11 and 12 - 15-week-old Chai chicks was increased by 6.8% and 13.5%, and that of 8 - 11 and 12 - 15-week-old ducks was increased by 11.5% and 19.3%, respectively.展开更多
[Objective] The paper was to study the effects of diet formulation with different nutrition levels on growth and slaughter performance ofblack muscovy duck at the age of 43-91 days. [Method] Totally 288 individuals of...[Objective] The paper was to study the effects of diet formulation with different nutrition levels on growth and slaughter performance ofblack muscovy duck at the age of 43-91 days. [Method] Totally 288 individuals of 43dayold black muscovy duck were randomly divided intonine treatments, four repeats each treatment and eight ducks each repeat. UsingL9 （34） orthogonal experiment design （four factors and three levels）,three metabolic energy levels （12.32, 12.72, 13.12 MJ/kg）, three crude protein levels （14%, 16%, 18%）, three calcium levels （0.6%, 0.8%, 1.0%）and three available phosphorus levels （0.30%, 0.45%, 0.6%） were designed, and a total of nine feeding groups （C1C9） were designed according todifferent nutritional levels. Through combination of feeding test （49 d） and metabolic test （pretest 4 d and formal test 3 d）, the growth performance,meat performance and apparent nutrient digestibility of ducks were determined. [Result] The ducks in experimental group C2 had the highest average daily gain, the lowest feed gain ratio, the largest body oblique length, chest width, chest depth and tibia length, which had significant or extremely significant differences with other groups （P〈0.05 or P〈0.01）. The slaughter rate, semieviscerated rate, eviscerated rate and meat quality ofducks in C2 group were higher （P〈0.05）. The apparent digestibility of crude protein and dietary metabolic energy in C2 group were 88.68% and63.07%, respectively, both were significantly or extremely significantly higher than the other groups（P〈0.05 or P〈0.01）, while the interaction effectof calcium and phosphorus level on apparent digestibility was not obvious. [Conclusion] Under the experimental conditions, the suitable metabolicenergy, crude protein, calcium, available phosphorus and total phosphorus levels of 43 -91 days old black muscovy ducks were 12.32 MJ/kg,16.10%, 0.92%, 0.45% and 0.68%, respectively.展开更多
为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,...为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。展开更多
基金supported by the National Scientific and Technical Supporting Program(2014BAD13B02)the Meat Duck Industry Chain in Sichuan province(2014NZ0030)+1 种基金Sichuan Agricultural University 211 Foundation of ChinaAdisseo Asia Pacific Pte Ltd,Singapore
文摘Background： Previous studies with broiler have shown dietary supplementation with multi-enzyme complex containing non-starch polysaccharides （NSP） degrading enzymes and phytase is efficient in releasing phosphorus （P）, calcium （Ca）, energy and amino acids from corn-soybean meal diets or corn-sorghum diets, hence compensating considerable levels of nutrients in formulation. Notwithstanding, such potentials have not been well defined in duck nutrition. Giving China being the largest duck producing country, we conducted this study to establish adequate specifications of major nutrients along with multi-enzyme complex to meat duck from day-old to slaughter, focusing on performance, utilization of nutrients and bone mineralization. Five dietary treatments were： Positive control （PC,T1）： the nutrients concentration of diet for 1 to 14 d of age were apparent metabolizable energy（AME） 2,800 kcal/kg, crude protein （CP）1 9.39%, Ca 0.85%, available phosphorus （avP） 0.42%; for 15 to 35 d of age these parameters were AME 2,900 kcal/kg, CP 16.47%,Ca 0.76%,avP 0.38%; Negative control 1（NC1,7-2）, the AME and digestible amino acids （DAA） were reduced by 70 kcal/kg and 2.0%, avP and Ca by 1.0 g/kg from PC diet; Negative control 2（NC2,T4）, the down- spec from PC diet was AME 100 kcal/kg, DAA 2.5%, avP 1.5 g/kg and Ca 1.2 g/kg; The enzyme complex was added at the same dosage （200 mL/1,000 kg） on NC1 （T3） and NC2 （T5） diets. Results： Comparing with the ducks fed on T1, T3 and T5 diets, the birds fed on NC2 diet showed the lowest （P 〈 0.05） body weight （ d 14 and 35）, feed intake （d 35）, tibia ash, Ca and P contents （d 14 and 35）, and the utilization of nutrients （P 〈 0.05）. The supplementation with the enzyme complex to the NC diets restored growth rate, utilization of nutrients and bone mineralization to the level of the PC diet, and increased AME by 60 kcal/kg and 117 kcal/kg, respectively for the NC1 and NC2 diets. Conclusion： These results suggest that down-spec AME by 100 kcal/kg, DAA by 2.5%, avP by 1.5 g/kg and Ca by 1.2 g/kg caused detrimental effects on duck performance compared with those fed on the PC diet, and these performance losses can be compensated by the addition of the multiple-enzyme complex.
基金The Major Technological Innovation Projects of Hubei Province(2017ABA136).
文摘Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
文摘Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each processing stage to the umami taste in duck breast meat.Therefore,effects of those meat-processing methods on umami taste related chemical compounds were determined in this study.Dry-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P<0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually declined.Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine monophosphate.Therefore,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the muscle.Meanwhile,in the stewing stage,the umami taste profile of duck breast meat was gradually established.We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.
文摘This study was carried out to investigate the growth performance, carcass yield and meat quality of large-type Korean native ducks （KND）. A total of 420 day-old ducklings were divided into four treatments （seven replicates/treatment, 15 birds/replicate） by strains （A and B） and gender （male and female） in a 2 × 2 factorial arrangement under complete randomized design. The body weight （BW） of female KND was higher at week 2 and for male it was higher in week 8 （P 〈 0.05）. BW gain, feed intake and feed conversion ratio of male KND were higher than those of female KND （P 〈 0.05） during week 0 to week 8. The carcass yield of both strains increased from 6 weeks to 8 weeks （P 〈 0.05）. The breast meat ratio was the highest at week 8 whereas the leg meat ratio was the highest at 6 weeks of age in both strains （P 〈 0.01）. Lightness （L＊）, yellowness （b＊） and juiciness of meat were the highest at 6 weeks （P 〈 0.05）. Moisture, ash and fat contents of meat were the highest at 7 weeks （P 〈 0.05） and protein content was the highest at 8 weeks （P 〈 0.01）. These results may provide the basic data on growth performance and meat quality of large-type KND, which can be used for genetic improvements and rearing at commercial scale.
基金Supported by National Key Technology Research and Development Program of China during the Twelfth Five-Year Plan Period(2012BAD14B07-02)
文摘In the present study, Pleurotus eryngii residue was added into conventional feed of Chai chicks and meat-type ducks at different ratios to measure its effects on the production performance of chicks and ducks. The results revealed that the growth performance of chicks and ducks was the best when 20% Pleurotus eryngii residue was added into the feed. Under such condition, the daily weight gain of 8 - 11 and 12 - 15-week-old Chai chicks was increased by 6.8% and 13.5%, and that of 8 - 11 and 12 - 15-week-old ducks was increased by 11.5% and 19.3%, respectively.
基金Supported by Science and Technology Support Plan(Agriculture)Project of Taizhou City(TN201503)
文摘[Objective] The paper was to study the effects of diet formulation with different nutrition levels on growth and slaughter performance ofblack muscovy duck at the age of 43-91 days. [Method] Totally 288 individuals of 43dayold black muscovy duck were randomly divided intonine treatments, four repeats each treatment and eight ducks each repeat. UsingL9 （34） orthogonal experiment design （four factors and three levels）,three metabolic energy levels （12.32, 12.72, 13.12 MJ/kg）, three crude protein levels （14%, 16%, 18%）, three calcium levels （0.6%, 0.8%, 1.0%）and three available phosphorus levels （0.30%, 0.45%, 0.6%） were designed, and a total of nine feeding groups （C1C9） were designed according todifferent nutritional levels. Through combination of feeding test （49 d） and metabolic test （pretest 4 d and formal test 3 d）, the growth performance,meat performance and apparent nutrient digestibility of ducks were determined. [Result] The ducks in experimental group C2 had the highest average daily gain, the lowest feed gain ratio, the largest body oblique length, chest width, chest depth and tibia length, which had significant or extremely significant differences with other groups （P〈0.05 or P〈0.01）. The slaughter rate, semieviscerated rate, eviscerated rate and meat quality ofducks in C2 group were higher （P〈0.05）. The apparent digestibility of crude protein and dietary metabolic energy in C2 group were 88.68% and63.07%, respectively, both were significantly or extremely significantly higher than the other groups（P〈0.05 or P〈0.01）, while the interaction effectof calcium and phosphorus level on apparent digestibility was not obvious. [Conclusion] Under the experimental conditions, the suitable metabolicenergy, crude protein, calcium, available phosphorus and total phosphorus levels of 43 -91 days old black muscovy ducks were 12.32 MJ/kg,16.10%, 0.92%, 0.45% and 0.68%, respectively.
文摘为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。
