Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

  title={Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks},
  author={H. J. Lee and D. D. Jayasena and S. Kim and H. Kim and K. N. Heo and J. E. Song and C. Jo},
  journal={Korean Journal for Food Science of Animal Resources},
  pages={114 - 120}
  • H. J. Lee, D. D. Jayasena, +4 authors C. Jo
  • Published 2015
  • Biology, Medicine
  • Korean Journal for Food Science of Animal Resources
  • The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such… CONTINUE READING
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