A comparative study of intramuscular fat content and sensory attributes of meat of broiler and Kuttanad ducks

Autor:	J. Alphine, S. Maya, N. Ashok, K. M. Lucy, Indu V. Raj, K. Karthiayini, V. N. Vasudevan, J. Tony
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	broiler ducks intramuscular fat kuttanad ducks meat quality traits sensory evaluation Animal biochemistry QP501-801 Science (General) Q1-390
Zdroj:	Journal of Veterinary and Animal Sciences, Vol 54, Iss 3, Pp 744-754 (2023)
Druh dokumentu:	article
ISSN:	0971-0701 2582-0605 95982558
DOI:	10.51966/jvas.2023.54.3.744-754
Popis:	Meat samples from six regions viz., neck, wing, breast, back, thigh and drumstick were collected from a total of 72 ducks comprising of six males and females of each of Vigova broilers, Kuttanad ducklings and spent Kuttanad ducks. The samples were assessed by a trained panel of seven assessors for flavour, juiciness, ease of fragmentation, mouth coating, overall tenderness and overall acceptability on eight-point Hedonic scale. Intramuscular fat of meat from the six regions was also estimated using Soxhlet apparatus. The highest mean intramuscular fat was obtained in the neck muscle by the spent Kuttanad ducks females (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/95982558b5ef47a3bc6816277d8eed21 Zobrazit plný text záznamu View record in DOAJ