The Effect of a Balanced Diet Containing Yellow Lupin (Lupinus Luteus L.) on Carcass and Meat Quality of Broiler Ducks

• Autor(a) principal: Biesek,J
• Data de Publicação: 2020
• Outros Autores: Kuźniacka,J
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Poultry Science (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000200304
• topic: Duck; body weight; carcass; colour; quality; water-holding capacity; yellow lupin

ABSTRACT The aim of this study was to compare the final productivity parameters, carcass and meat quality in ducks fed with yellow lupin (Lupinus luteus) as a protein source instead of soybean meal. 200 Cherry Valley ducks were divided into two equal groups. Control (1) was fed with soybean meal, experimental (2) was fed with yellow lupin. Productivity parameters were calculated. After 8 weeks of rearing, 10 ducks from each group were slaughtered. The pH of breast muscles was measured 15 minutes and 24 hours post-mortem. Carcasses were dissected and each carcass part was weighed. After dissection, breast and leg muscles were analysed for selected parameters of meat quality (water holding capacity, and colour). Additionally, drip loss in breasts was analysed. The body weight of ducks, as well as FI and FCR between groups was compared (p<0.05). There were no differences (p>0.05) between groups in post-slaughter parameters, but the weight of offal was higher (p<0.05) in group 1 than in group 2. There were no differences in the weight of carcass muscles and fatness between the two groups (p>0.05). Lightness (L*) and yellowness (b*) of breast muscles were higher (p<0.05) in group 2 than in group 1. The water-holding capacity of leg muscles was higher (p<0.05) in group 1 than in group 2. Yellow lupin in duck feed as a high-protein component did not deteriorate most meat traits, or the physicochemical parameters of their muscles. It can be proposed as a partial alternative to soybean meal.