ANALYSIS OF MORPHOMETRIC PARAMETERS DUCK EGGS OF LOCAL BREED SHAOXING

The efficiency of industrial poultry farming within the optimization of poultry technology, depends on the level of genetic potential of the flock. Selection features of Shaoxing ducks make this kind optimal for its breeding in the People's Republic of China. The study aims to evaluate the morphometric characteristics of Shaoxing duck eggs, which are bred on the breeding farm of Zhejiang Generation Biological Science and Technology Co., Ltd in Zhuji, Zhejiang Province, China. The weight, length, width of the eggs and the index of the egg shape have been determined. An individual method of counting the number of eggs laid by ducks of the Shaoxing breed for 4 adjacent months has been implemented. The average weight of the egg is 67.45 ± 0.22 g with limit values lim max = 89 g lim min = 45 g. The average value of egg length is 6.02 ± 0.01 cm, width – 4.45 ± 0.01 cm. The duck egg shape index is 74.01 ± 0.12. Thereby systematic individual studies of morphometric parameters of eggs will increase the effect of selection by expanding the indicators of lifelong assessment of the uterine population of ducks. Selection of queens for the breeding core of the breed according to the indicators of manufacturability of morphometric parameters of eggs will increase the incubation yield of ducklings and, accordingly, will be one of the effective mechanisms to ensure economic profitability of breeding Shaoxing ducks.</jats:p

The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage

This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A&ndash;F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A&ndash;C included Psychrobacter, Flavobacterium, and Pseudomonas, while Lactobacillus and Staphylococcus dominated during stages D&ndash;F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p &lt; 0.05) decreased from stage A to stage F. The sensory quality of sauced duck improved. The potential reactions were determined, and correlation analysis of sauced duck samples across different stages was performed. 3-Methy-1-butanol could be a crucial indicator of sauced duck&rsquo;s overall quality. This research could support the treatment optimization of sauced duck products