Effects Of Dietary Fats And Astaxanthin On The Fatty Acid Composition And Lipid Stability In Ducks

This paper was conducted to investigate the effects of dietarysupplementation of different sources of oil and astaxanthin on growthperformance， slaughter performance and muscle composition， sensoryquality，fatty acid composition，astaxanthin deposition and fat stability ofmuscles in meat-type ducks．This study was divided into three parts asfollowing：Part1Effects of different dietary oils on meat quality and fatty acidcomposition in ducksThis42-day trial was carried out to evaluate the functions inregulating the fatty acid composition and the effects on the quality ofproducts，by supplementation of fish oil instead of soybean oil in the dietsof ducks．The results indicated that: dietary supplementation of fish oilincreased the drip loss of the breast and leg muscle，reduced the cookingloss of breast muscle (P<0.05)．Using fish oil to replace soybean oil，changed the composition of fatty acids in muscle， significantly increasedthe content of long-chain polyunsaturated fatty acids (EPA， DHA)(P<0.05)， and significantly reduced the proportion between twounsaturated fatty acids (n-6/n-3) of breast and leg muscle (P<0.05)，whichmet the satisfactory dietary level of people．Dietary supplementation offish oil， decreased the FCR (P<0.05)， but there were no significantdifferences in shank color ice loss，pH on the chest and leg muscle of theduck，respectively (P>0.05)．Part2Effects of astaxanthin supplementation in soybean oil-basal diet onmeat quality in ducksThe wheat-soybean meal-soybean oil basal diet were respectively added0，10mg/kg astaxanthin to evaluate the effects of astaxanthin on thegrowth performance and meat quality，and the depositions of astaxanthinin the products of ducks．The results indicated that：the supplementation of astaxanthin at10mg/kg improved the growth performance of duck (P<0.05)， and had nosignificantly effects on the composition of fatty acids (P>0.05)．Thelightness (L*) and redness(a*)(P<0.05) of the duck breast muscle weresignificantly improved，and the pH24hof leg muscle(P<0.05) was reducedwhen added10mg/kg astaxanthin．The RCF value of tibial palm andmouth in astaxanthin added group was higher than the control group，andastaxanthin could be effectively deposited in muscle and liver．Part3Interactional effects of dietary astaxanthin and oil on thequality of the products of ducksThis experiment was designed as a2×2factorial arrangement withtwo kinds of oil and two levels of astaxanthin．This experiment wasconducted to determine the effects of dietary oil and astaxanthin onslaughter performance，the components of muscle，duck oxidation productof malondialdehyde content index in42-day old duck． We also wanted todiscuss the interaction of dietary astaxanthin and oil addition in thequality of the duck products and astaxanthin oxidation protection formore unsaturated fatty acid content in duck products．The results indicated that: replacement of soybean oil by fish oil ina traditional meat duck diet，can improve leg muscle rate and the MDAcontent and its increment speed significantly in breast muscle at differentstorage conditions， cold stored， frozen and cooked after stored，respectively (P<0.05)；while decrease the percentage of abdominal fat andcrude fat in breast muscle (P<0.05)． The supplement of10mg/kgastaxanthin into the basal diet can improve breast muscle rate and whole net carcass rate in meat duck；while，significantly decrease the cookingloss of breast muscle and leg muscle after45min cooking；which can alsodecrease the MDA content and its increment speed significantly in breastmuscle at different storage conditions，cold stored，frozen and cookedafter stored， respectively(P<0.05)． Oil and astaxanthin have nointeraction effect on slaughter performance and muscle composition inmeat duck (P>0.05)；while they showed significant interaction effect insome specific muscle indexes and breast muscle MDA content at differentstorage conditions， cold stored， frozen and cooked after stored，respectively (P<0.05)．In conclusion， the supplementation of fish oil instead of soybean oilin the diets of ducks could change the fatty acid compositions ofproducts，and result in the lower fat stability of muscles in ducks…...Thedietary astaxanthin could effectively deposit in the products and let thema popular sensory trait….The dietary astaxanthin could have the functionsto improve the fat stability of muscle products，and have the interactionaleffects on it with dietary oils．...