Meat Quality Determination and Correlation Analysis of Xingyi Duck

To provide the fundamental references for selecting and further studying about Xingyi duck,50ducks(♂:25,♀:25)which were 10 weeks old,healthy,similar body condition,were randomly selected as experimental samples,the meat qualities were analyzed and correlation of the meat qualities were studied.The results showed that Xingyi duck had good physicochemical property and water retention,moderate intramuscular fat content and tenderness;The content of palmitic acid,stearic acid,oleic acid,linoleic acid was very high,which occupied about 95.230%;unsaturated fatty acid(57.075%)was much more than saturated fatty acid(42.944%);component of polyunsaturated fatty acids was abundant,analysis showed that fatty acid composition between female and male had no significant difference(P 0.05);pH value had significant positive correlation with meat color(P 0.05)and had significant negative correlation with water loss rate(P 0.05);The unsaturated fatty acids had highy significant correlation with SFA,EFA,UFA.C17:0 and pH value reached a significant negative correlation(P 0.05);C14:0,C16:1,C18:0,C18:1,C18:2,C20:3,C20:4,EFA and tenderness reached a significant level(P 0.05 or P 0.01).Comprehensive analysis showed Xingyi duck had good meat qualities.It may be a potential local breed.