학술논문
Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Muhlisin Dong Soo Kim Yeong Rae Song Hong Rae Kim Hyung Joo Kwon Byoung Ki An Chang Won Kang Hak Kyu
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 89~95쪽, 전체 7쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2013.02.28
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국문 초록
영문 초록
This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p
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