番鸭肉的营养方面和商业挑战

IF 3.9 3区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

World's Poultry Science Journal Pub Date : 2023-07-03 DOI:10.1080/00439339.2023.2234347

J. Costa, W. Mendonca, Dos Santos, Igor Mathias, Trindade Lemos, Brenda Stefany, Santos Braga, Marcos Antônio Souza, E. Diva, Anelie de, A. Guimaraes

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引用次数: 0

摘要

对鸭肉的特性和营养质量有了更深入的了解，就有可能实施旨在提高人均消费量的举措。本综述的目的是收集有关水禽在人类食品中使用的现有信息，重点是番鸭(Cairina moschata)。番鸭的胴体产率可达74%，胸肉产率可达26%;其肉的蛋白质含量高(18.6 ~ 20.8%)，多不饱和脂肪酸含量高(占总脂肪酸的20 ~ 40%)，肌内脂肪含量低(2.7 ~ 8.2%)，具有优良的营养价值。由于传统消费市场对以鸭肉为基础的加工产品的接受程度很高，全球鸭肉市场的产量和人均消费量呈上升趋势。

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Nutritional aspects and commercial challenges of Muscovy duck meat (Cairina moschata)

SUMMARY Greater knowledge about the characteristics and nutritional quality of duck meat makes it possible to implement initiatives aimed at promoting higher per capita consumption. The objective of this review was to gather available information on the use of aquatic birds, with a focus on the Muscovy duck (Cairina moschata), in human food. The Muscovy duck can have a carcass yield of up to 74% and breast of up to 26%; its meat has excellent nutritional value due to its high protein content (18.6 to 20.8%), high polyunsaturated fatty acid content (20 to 40% of the total fatty acids) and low intramuscular fat content (2.7 to 8.2%). The global market for duck meat shows an upward trend in production and per capita consumption on the rise due to the great acceptance of the traditional consumer market for processed products based on duck meat.

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来源期刊

World's Poultry Science Journal 农林科学-奶制品与动物科学

CiteScore

6.10

自引率

7.40%

发文量

审稿时长

12-24 weeks

期刊介绍： World''s Poultry Science Journal is the official publication of the World’s Poultry Science Association. The journal provides authoritative reviews in poultry science and an international forum for the exchange and dissemination of information including research, education and industry organisation. Each issue includes poultry industry-related news, regional reports on global developments in poultry, reports from specialist scientific working groups, book reviews, association news and a calendar of forthcoming events. Coverage includes breeding, nutrition, welfare, husbandry, production systems, processing, product development, physiology, egg and meat quality, industry structure, economics and education. The journal is of interest to academics, researchers, students, extension workers and commercial poultry producers.