Protein and lipids of Peking duck's meat in relation to different diet treatments

ABSTRACT

Pekin ducks of four weeks age were fed on five differently treated diets, namely, standard diet [18% cereal protein], replaced diet [8% cereal protein + 5% ruman + 5% manure], replaced diet treated by boiling or 1% HCl or 1% NaOH. Feeding was undertaken for four weeks. Gross chemical composition, protein fractions by IEF, lipid classes and fatty acid composition were investigated for duck's meat. Data did not reveal significant differences regarding gross chemical composition, with ash content being the only exception. Electrophoretic patterns explored bands of higher density for diets treated with acid or alkali indicating more hydrolysis of protein and, thereby, elevation of the digestibility of diet. No clear cut trend was traced for lipid classes belonging to legs and breasts. However, all treatments applied in the present study exhibited higher triglyceride fraction as compared to control. It was obvious that treatment of diets by boiling or acid elevated the unsaturated fatty acids in ducks lipid, the effect which is in favor of producing better nutritional quality