UTILITY OF TRIMMING METHOD AND ROASTIN G DURATION FOR INCREASING MEAT QUALITY OF POST-LAYING DUCK

Abstract

The research was conducted to investigate chemical qualities of post-laying
duck meat by using trimming method and roasting duration. 18 local post-laying ducks were used in this investigation. The Islamic method, dzakah, was used to slaughter the ducks was used to cut part of the carcasses. Trimming factors were breast meat with skin (A1), breast meat without skin (A1) and breast meat without skin and subcutaneous fat that was trimmed as thick as 1 cm longitudinal myofibril (A3). The meats were roasted at temperature 90°C in 0 minute (B1), 45 minutes (B2) and 90 minutes (B3). The samples analyzed were crude protein, crude fat, cholesterol, and dissolved protein content with breast meat. The crude protein (CP), crude lipid (CL), cholesterol (Chol), and dissolved protein content were analyzed by using Kjeldahl method, Soxhlet extraction, Nollet method, and Lowry method, respectively. The statistical analysis used was variance of Completely Randomized Design (CRD) with Factorial Pattern 3x3. Factors were the trimmed meat (A) and roasting duration (B) followed by Duncan’s Test. The samples were 18 breast meats with two replications. The data were statically analyzed by using Minitab 2000 computer program. The results indicated that there were significant differences (P<0.01) on CP, CL and Chol content in trimmed meat. However, there was not significant difference (P>0.05) on DP. The results indicated that the roasting duration significantly affected (P<0.01) on CP, Chol and DP. However it did significantly affect (P>0.05) on CL. There were interaction between the trimming method and roasting duration on CP, CL and Chol (P<0.0l), but it was not significant (P>0.05) on DP. The meat roasted for 90 minutes has highest CP and Chol. The meat without skin and subcutaneous fat has high CP and Chol, but it has low CL. The trimmed meat without skin and subcutaneous fat roasted for 45 minutes has the best chemical quality.