常规鸭、有机鸭和野鸭赤霉素的定量和定性研究

IF 0.6 4区农林科学 Q3 VETERINARY SCIENCES

Acta Veterinaria Brno Pub Date : 2022-01-01 DOI:10.2754/avb202291010107

F. Abdullah, H. Buchtová

{"title":"常规鸭、有机鸭和野鸭赤霉素的定量和定性研究","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":"{\"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}","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

摘要

本研究的目的是评价常规鸭(C)、有机鸭(O)和野生鸭(W)的内脏(肝脏、心脏和砂囊)的某些特性。每组共采集24个脏器，每个脏器各24个。比较了产品性能、颜色指标、血红素色素含量和化学成分。产量最高的最重器官为C、W鸭的肝脏和O鸭的砂囊(P < 0.05)。W鸭和O鸭的肝脏和砂囊颜色较C鸭深(P < 0.05)。0组鸭心脏红度高于C组和W组(P < 0.05)，各器官血红素含量均高于W组(P < 0.05)。饲养鸭(C、O)肝脏蛋白质含量高于W (P < 0.05)。与其余两组鸭相比，C组鸭肝脏脂肪含量约为3 ~ 4倍(P < 0.05)。野鸭心脏蛋白质含量最高，脂肪含量最低，C养殖系统的心脏蛋白质含量最低，而有机养殖的鸭子心脏脂肪含量最高。0系肉鸭的砂囊脂肪含量高于其他肉鸭(P < 0.05)。蛋白质含量最高的是W鸭的砂囊，最低的是C鸭的砂囊。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

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.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Acta Veterinaria Brno 农林科学-兽医学

CiteScore

1.00

自引率

33.30%

发文量

审稿时长

18-36 weeks

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.