Comparison of chemical and Sensory Characteristics of meat betties produced from three types of ducks: Muscovy, Pekin and Molar

Abstract

This study was conducted in the Animal Production department of the Agriculture College University of Karbala to compare three types of duck meat bred in the animal fields of the College (Muscovy - Mollar - Pekini). The slaughter was carried out in the fields of the college, and only the breasts were taken for each sample of the three species. They were minced in a home mincing machine and kept in polyethylene bags until physical and sensory tests were performed on duck meat and compared between them. The moisture content of Molar, Muscovy, and Pekin ducks was 74%, 73% and 56%, respectively. Results showed a higher fat content in Pekin meat, 36%, than the other two kinds of duck meat, Muscovy and molar meat, 23% and 24%, respectively, While Pekin meat had a low protein content of 14.8%. Muscovy and mular were 18% and 17% respectively. There was a positive direct correlation between the properties of protein and fat, which indicates that both the content of protein and fat are present at a very close level for Muscovy and molar meat. This indicates the superiority of these two types and the possibility of using them to manufacture meat and meat products. Despite the few differences between the studied samples, the burger manufacturing results of the three models showed the possibility of using these meats in the manufacture of meat and meat products. Keywords: Sensory and chemical composition; Muscovy duck 1; Molar 2; Pekin duck.