Amino Acid and Fatty Acid Profiles of Peking and Muscovy Duck Meat
DOI:
https://doi.org/10.3923/ijps.2012.229.236Keywords:
Breast, duck, fatty acid, protein quality, thighAbstract
The amino acid and fatty acid profiles of the breasts and thighs of Peking and Muscovy ducks were analyzed in this study. Amino acid profiles were performed in duplicate and fatty acid profiles were performed in triplicate. The chemical score, amino acid score and essential amino acid index were calculated from the amino acid profiles, whereas the SFA, MUFA, PUFA, ω3, ω6 and ω6:ω3 ratio were calculated from the fatty acid profiles. In general lysine and methionine were the highest EAA found in Pecking and Muscovy ducks, whereas their methionine contents were relatively higher than in other poultry meat. Muscovy meat possesses a higher (p<0.05) chemical and amino acid score compared to Peking duck meat. No significant difference (p>0.05) in the EAA index was observed between different body parts and different species. The concentration of the fatty acid C18:1ω9 was the highest observed in both Peking and Muscovy duck species. The SFA of Muscovy breast was significantly higher (p<0.05) than that of Peking breast. The MUFA of Muscovy was significantly higher (p<0.05) than that of Peking duck, both in breast and thigh cuts; moreover, the MUFA of Muscovy thigh was significantly higher (p<0.05) compared to that of Muscovy breast. The PUFA of Muscovy breast was significantly lower than that of Peking breast. Both Peking and Muscovy ducks meats show high protein quality and are good sources of fatty acids for human consumption.
References
Acton, J.C. and C.L. Rudd, 1987. Protein Quality Method for Seafood. In: Seafood Quality Determination, Kramer, D.E. and J. Liston (Eds.). Elsevier, Amsterdam, pp: 453-473.
Ahn, D.U., F.H. Wolfe and J.S. Sim, 1995. Dietary α-linolenic acid and mixed tocopherols and packaging influences on lipid stability in broiler chicken breast and leg muscle. J. Food Sci., 60: 1013-1018.
Beckerbauer, L.M., R. Thiel-Cooper, D.U. Ahn, J.L. Sell, F.C. Parrish Jr. and D.C. Beitz, 2001. Influence of two dietary fats on the composition of emu oil and meat. Poult. Sci., 80: 187-194.
Boni, I., H. Nurul and I. Noryati, 2010. Comparison of meat quality characteristics between young and spent quails. Int. Food Res. J., 17: 661-666.
Cobos, A., A. Veiga and O. Diaz, 2000. Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos). Food Chem., 68: 77-79.
Dawood, A. and M.A. Alhankal, 1995. Nutrient composition of Najdi camel meat. Meat Sci., 39: 71-78.
FAO, 1970. Amino-acid content of foods and biological data on proteins. FAO Nutritional Studies No. 24. Food Policy and Food Science Service, Nutritional Division, FAO, Rome.
FAO/WHO/UNU, 1985. Energy and protein requirements: Report of a joint FAO/WHO/UNU expert consultation. WHO Technical Report Series No. 724, World Health Organization, Geneva, Switzerland.
Hamm, D., 1981. Amino acid composition of breast and thigh meat from broilers produced in four locations of the United States. J. Food Sci., 46: 1122-1124.
Indarti, E., M.I.A. Majid, R. Hasyim and A. Chong, 2005. Direct FAME synthesis for rapid total lipid analysis from fish oil and cod liver oil. J. Food Composition Anal., 18: 161-170.
Jakobsen, K., 1999. Dietary modifications of animal fats: Status and future perspectives. Lipid/Fett, 101: 475-483.
Jansen, G.R., 1984. Background paper 1: Assessment of the need for regulating the protein quality of meat and poultry products. Am. J. Clin. Nutr., 40: 685-703.
Kim, B.H., H.S. Lee, Y.A. Jang, J.Y. Lee, Y.J. Cho and C.I. Kim, 2009. Development of amino acid composition database for Korean foods. J. Food Compos. Anal., 22: 44-52.
Krauss, R.M., R.H. Eckel, B. Howard, L.J. Appel and S.R. Daniels et al., 2000. AHA dietary guidelines: Revision 2000: A statement for healthcare professionals from the nutrition committee of the American heart association. Circulation, 2: 2284-2299.
Leonel, F.R., A. Oba, E.R.L. Pelicano, N.M.B.L. Zeola and M.M. Boiago et al., 2007. Performance, carcass yield and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages. Braz. J. Poult. Sci., 9: 91-97.
Liu, Y., X.L. Xu and G.H. Zhou, 2007. Changes in taste compounds of duck during processing. Food Chem., 102: 22-26.
Sales, J. and J.P. Hayes, 1996. Proximate, amino acid and mineral composition of ostrich meat. Food Chem., 56: 167-170.
Salma, U., A.G. Miah, M. Nishimura and H. Tsujii, 2007. Effect of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in broiler meat. Poult. Sci., 86: 1920-1926.
Sawar, G. and F.E. Mcdonough, 1990. Review of protein quality evaluation methods. J. Assoc. Official Anal. Chem., 73: 347-356.
Schaafsma, G., 2000. The protein digestibility-corrected amino acid score. J. Nutr., 130: 1865S-1867S.
Simopoulos, A.P., 1991. Omega-3 fatty acids in health and disease and in growth and development. Am. J. Clin. Nutr., 54: 438-463.
Simopoulos, A.P., 2000. Human requirement for N-3 polyunsaturated fatty acids. Poult. Sci., 79: 961-970.
Soares, A.L., D.F. Marchi, M. Matsushita, P.D. Guarnieri, A.A. Droval, E.I. Ida and M. Shimokomaki, 2009. Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities. Braz. Arch. Biol. Technol., 52: 1513-1518.
Suksombat, W., T. Boonmee and P. Lounglawan, 2007. Effects of various levels of conjugated linoleic acid supplementation on fatty acid content and carcass composition of broilers. Poult. Sci., 86: 318-324.
Tuan, Y.H., R.D. Phillips and C.R. Dove, 1999. Predicting integrated protein nutritional quality part 2: Integrated protein nutritional quality predicted from amino acid availability corrected amino acid score (AACAAS). Nutr. Res., 19: 1807-1816.
Wattanachant, S., S. Benjakul and D.A. Ledward, 2004. Composition, color and texture of Thai indigenous and broiler chicken muscles. Poult. Sci., 83: 123-128.
WHO., 2007. Protein and amino acid requirements in human nutrition. WHO Technical Report Series No. 935, Report of a Joint WHO/FAO/UNU Expert Consultation, Geneva, Switzerland.
Wood, J.D., R.I. Richardson, G.R. Nute, A.V. Fisher and M.M. Campo et al., 2004. Effects of fatty acids on meat quality: A review. Meat Sci., 66: 21-32.
Ziauddin, K.S., N.S. Mahendrakar, D.N. Rao, B.S. Ramesh and B.L. Amila, 1994. Observations on some chemical and physical characteristics of buffalo meat. Meat Sci., 37: 103-113.
Downloads
Published
Issue
Section
License
Copyright (c) 2012 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
