{"title":"Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks","authors":"F. Abdullah, H. Buchtová","doi":"10.2754/avb202291010107","DOIUrl":null,"url":null,"abstract":"The aim of the study was to evaluate selected properties of giblets (liver, heart, and gizzard) from conventional (C), organic (O), and wild (W) ducks. A total of 24 giblets (24 of each organ) were analysed in each bird group. Production properties, colour indicators, haem pigment content and chemical composition were compared. The heaviest organ with the highest yield was the liver in C and W ducks and the gizzard in O ducks (P < 0.05). The liver and gizzard of W and O ducks were darker (P < 0.05) compared to the same organs in C ducks. The redness of the heart of O ducks was higher (P < 0.05) than that of the heart of both other groups of ducks (C and W). All W duck organs contained (P < 0.05) more haem pigment. The livers of reared ducks (C and O) contained more protein (P < 0.05) than the livers of W birds. The liver of C reared poultry was about 3–4 × fattier (P < 0.05) compared to the liver of the remaining two groups of ducks. The heart of wild ducks had the highest protein and lowest fat content, the heart of ducks from the C breeding system had the least protein, whereas ducks bred organically had the highest amount of fat in the heart. Ducks from the O system had a fattier gizzard compared to other birds (P < 0.05). The highest protein percentages were found in the gizzards of W ducks, the smallest in the gizzards of C poultry.","PeriodicalId":7192,"journal":{"name":"Acta Veterinaria Brno","volume":"1 1","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Veterinaria Brno","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.2754/avb202291010107","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"VETERINARY SCIENCES","Score":null,"Total":0}
引用次数: 1
Abstract
The aim of the study was to evaluate selected properties of giblets (liver, heart, and gizzard) from conventional (C), organic (O), and wild (W) ducks. A total of 24 giblets (24 of each organ) were analysed in each bird group. Production properties, colour indicators, haem pigment content and chemical composition were compared. The heaviest organ with the highest yield was the liver in C and W ducks and the gizzard in O ducks (P < 0.05). The liver and gizzard of W and O ducks were darker (P < 0.05) compared to the same organs in C ducks. The redness of the heart of O ducks was higher (P < 0.05) than that of the heart of both other groups of ducks (C and W). All W duck organs contained (P < 0.05) more haem pigment. The livers of reared ducks (C and O) contained more protein (P < 0.05) than the livers of W birds. The liver of C reared poultry was about 3–4 × fattier (P < 0.05) compared to the liver of the remaining two groups of ducks. The heart of wild ducks had the highest protein and lowest fat content, the heart of ducks from the C breeding system had the least protein, whereas ducks bred organically had the highest amount of fat in the heart. Ducks from the O system had a fattier gizzard compared to other birds (P < 0.05). The highest protein percentages were found in the gizzards of W ducks, the smallest in the gizzards of C poultry.
期刊介绍:
ACTA VETERINARIA BRNO is a scientific journal of the University of Veterinary and Pharmaceutical Sciences in Brno, Czech Republic.
The scientific journal Acta Veterinaria Brno is dedicated to the publication of original research findings and clinical observations in veterinary and biomedical sciences. Original scientific research articles reporting new and substantial contribution to veterinary science and original methods that have not been submitted for publication elsewhere are considered for publication. A written statement to this effect should accompany the manuscript, along with approval for publication by the author´s head of department. The authors bear full responsibility for the contents of their contribution. Book reviews are published, too.