Method for determining optimal marketing day age of meat ducks

Abstract

The invention discloses a method for determining an optimal marketing day age of meat ducks by virtue of a duck muscle quality comprehensive evaluation system. According to the method, an effective technical support is provided for breeding high-quality meat ducks and selectively purchasing duck meat by consumers. According to the method, conventional quality indexes (chest muscle proteins and chest muscle fat) of the duck meat in multiple marketing day ages and duck nutrient indexes (Fe, Zn, Ca, Mg, delicious amino acid, essential amino acid, cholesterol and polyunsaturated fatty acid) are determined by virtue of the system, the ten character indexes are subjected to multi-index comprehensive evaluation and weight coefficient determination by virtue of a main component analysis method, and a main component comprehensive evaluation model Y=0.3178zx1-0.2532zx2-0.0277zx3-0.2250zx4-0.2402zx5+0.3192zx6+0.3112zx7+0.3079zx8-0.2489zx9+0.2953zx10 is established, is capable of furthest reflecting the comprehensive level of the quality of the duck meat and can be used for effectively determining the optimal slaughtering day age of the meat duck.

Description

technical field [0001] The invention relates to a method for determining the optimal market age of meat ducks, belonging to the technical field of poultry breeding. Background technique [0002] Duck meat is rich in nutrients such as amino acids and minerals. It has a unique flavor and delicious meat quality. It is a healthy meat that is deeply loved by consumers. The quality of duck meat is not only affected by factors such as breed, feeding environment and method, and feed nutrition level, but also the age at market is also one of the important factors affecting the quality of duck meat. Studies have shown that the biochemical reactions in the body of ducks of the same species will change with the extension of the breeding date, which will lead to changes in the types and contents of taste substances and nutrients in the muscles, and finally result in the meat quality of ducks slaughtered at different ages. There are differences. [0003] In poultry research, Liu Chunli ...

AI Technical Summary

Problems solved by technology

[0005] Purpose of the invention: In view of the current low accuracy of judging the optimal slaughtering age of meat ducks by evaluating a certain unit trait in muscle quality, it is difficult to find the optimal slaughtering age of meat quality, and often contradictory results occur, However, it is difficult to determine the weight of each trait by using multiple unit traits to evaluate one...

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