Comparative Study On Slaughter Performance And Meat Quality Of Small High-quality Meat Duck And Cherry Valley Duck

China is the world's largest duck meat producing and trading country,and it is dominated by fast-growing cherry valley ducks,which account for about 70%of China's slaughter volume.With the improvement of living standards of residents in our country,the large size meat ducks with short growing period and poor meat quality have been unable to meet the diversified consumer demand,while the small size meat ducks with delicious meat have been widely favored by consumers in recent years.In the production process,the research group found that the muscle of small high-quality meat ducks(H2 strain)had no fishy smell,while the cherry valley ducks had a heavy fishy smell.To explore the cause of the unique meat quality of small premium ducks,the influence of genetic factors on slaughter performance and meat quality of ducks.In this study,80 small high-quality meat ducks(H2 strain)(63-day-old))and 80 cherry valley ducks(42 days old)were used as the research objects to determine their slaughter performance,conventional meat qualities,meat conventional nutrients,meat amino acids,meat fatty acids and meat volatile substances.Test results are as follows:In order to investigate the effect of breed and sex on the slaughter performance and meat qualities of Cherry Valley ducks and H2 strain meat ducks,the slaughter performance,conventional meat qualities,meat conventional nutritional contents,meat amino acids,meat fatty acids and meat volatile substances of experimental ducks were tested.Slaughter performance:The slaughter rate of experimental ducks are greater than 80%and the percentage of eviscerated yield is above 65%.Slaughter weight,dressed weight,percentage of eviscerated yield,percentage of half-eviscerated yield and percentage of breast muscle in Cherry valley ducks were larger than that of H2 strain meat ducks(P<0.05),but gizzard percentage in Cherry valley ducks were lower than H2 strain meat ducks(P<0.01),and male ducks' slaughter weight and dressed weight were higher than the female ducks(P<0.05).Meat quality:The results of conventional meat quality showed that pH1,pH24 and shearing force of Cherry Valley ducks' breast muscle were higher than that of H2 strain meat ducks'breast muscle and their L*value were lower than that of H2 strain meat ducks' breast muscle(P<0.01),L*value of Cherry Valley ducks' leg muscle were higher than that of H2 strain meat ducks' leg muscle(P<0.05).The results of meat conventional nutritional contents showed that the moisture content and fat content of the breast muscle of H2 strain meat ducks were higher than that of Cherry Valley duck's chest muscle.Breed and sex had a very significant interaction effect on the collagen content of the experimental ducks' breast muscle(P<0.01).The results of meat amino acids showed that essential amino acids and total amino acids of H2 strain meat ducks' breast muscle and leg muscle were higher than that of the breast muscle and leg muscle of Cherry Valley ducks.Isoleucine of the breast muscles of male ducks was higher than that of female ducks' breast muscle,and threonine,serine and glutamic acid were higher of male ducks' leg muscles(P<0.05).Umami amino acids,sweet amino acids and bitter amino acids of H2 strain meat ducks'breast muscle and leg muscle were higher than that of the breast muscle and leg muscle of Cherry Valley ducks(P<0.05)and the leg muscles of female ducks had more umami amino acid than the leg muscles of male ducks(P<0.05).The results of protein nutritional value showed that the mass fraction of essential amino acids accounted for the total amino acids of the breast and leg muscles of the experimental ducks were higher than the WHO/FAO recommended amino acid pattern spectrum but lower than the whole egg protein pattern.Excepted for the Cherry Valley ducks'leg muscle,the E/T and E/N of the experimental ducks' breast muscle and leg muscle met the ideal protein standard.The amino acid score indicated that the first limiting amino acid of the experimental ducks was valine,and the second limiting amino acid of the experimental ducks was isoleucine.The EAAI value of the experimental ducks' chest muscle and leg muscle were between 95.77 and 100.31,so the amino acids in the experimental ducks' breast muscle and leg muscle were high-quality amino acids.By analyzing the flavor activity value,it was found that glutamate was the main flavor amino acid in the experimental ducks.The results of fatty acid showed that the saturated fatty acid content of the breast muscle of the experimental ducks was less than 30%,and the unsaturated fatty acid content was higher than 60%,and among unsaturated fatty acids,they were mainly essential fatty acids.Among all fatty acids,the content of linoleic acid,palmitic acid,oleic acid and arachidonic acid were higher.The monounsaturated fatty acids of the chest muscle and leg muscle of the Cherry Valley ducks were higher than those of the H2 strain meat ducks' breast muscle and leg muscle(P<0.05),polyunsaturated fatty acids and essential fatty acids of the leg muscle of Cherry Valley ducks were lower than those of the H2 strain meat ducks' breast muscle and leg muscle(P<0.01).Breed and sex had a significant interaction effect on behenic acid,wood taric acid and DHA content of the breast muscle of the experimental ducks(P<0.05).The results of volatile compounds showed that 21 kinds of volatile compounds were detected in the breast muscles of H2 strain meat ducks,15 kinds of volatile compounds were detected in the cherry valley ducks pectoral muscles,and a total of 25 kinds of volatile compounds were detected.The main types of these volatile compounds are aldehydes,alcohols and esters.The main flavor substances shared by the experimental ducks are 3-methylbutyraldehyde,2-methylbutyraldehyde,valeraldehyde,hexanal,heptanal,and the main flavor substances unique to the H2 strain meat duck are 2-pentylfuran and ethyl 2-methylbutyrate.Therefore,it is believed that the slaughter performance and meat quality of the experimental ducks are mainly affected by the breed.The slaughter performance of the Cherry Valley ducks is better than that of the H2 strain meat ducks,and the meat quality of the H2 strain meat ducks is better than the Cherry valley ducks.In summary,the slaughter performance of Cherry Valley ducks are better than that of H2 strain meat ducks and the meat quality of H2 strain meat ducks are better than Cherry Valley ducks.