BIBLIOGRAPHY PADUYAO, EDIMER L. APRIL...
BIBLIOGRAPHY
PADUYAO, EDIMER L. APRIL 2012. Yield and Sensory Properties of Carcass
from Mallard Ducks (Anas platyrhynchos) Fed with Banana Peelings. Benguet State
University, La Trinidad, Benguet.
Adviser: Madeline S. Kingan, MSC.
ABSTRACT
This study was conducted to determine the effect of banana peelings on the yield
and sensory properties of carcass from Mallard ducks. Specifically, it aim to find out the
effect of banana peelings on the dressing percentage of Mallard ducks, as well as to
compare the weights of meat cuts such as legs, breast, back, wings, head, neck, and feet in
Mallard ducks fed with banana peelings. An Organoleptic Evaluation is also done to assess
the quality of carcasses produced, under La Trinidad, Benguet.
The results of statistical analysis showed no significant differences in terms of meat
cuts while significant differences were revealed through Organoleptic Test of the different
birds in each treatment. The weight of the birds used in the study varies so that it produced
highly significant result in terms of slaughter weight. However, no significant differences
were observed in the dressed weight of Mallard ducks meat.
It is therefore concluded that the sensory properties of carcass from Mallard ducks
were affected by the incorporation of banana peelings in the feed. Meanwhile on the yield
properties, some of the minor cuts and internal organs were affected while all of the major
cuts were not.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
INTRODUCTION
Mallard duck (Anas platyrhynchos) is a popular source of meat in some areas of the
world. In the Philippines, it plays an important role in the poultry industry as a source of
egg and meat products. Typically, they are mainly raised for the production of embryonated
eggs, salted eggs, and century eggs.
According to Paris (1998), a poultry carcass such as ducks should produce high
yield of meat of good nutritional value and eating quality. As a commodity, it has to meet
the requirement of the customer in terms of attractive color and appearance of the product
offered. Also, include the nutrient value, flavor, and the smell and especially free from
chemical residues.
Nowadays, people are health conscious and that they are very particular on what
they eat. As much as possible, the food they eat should be free from any toxic substances
which are hazardous to man. Moreover, the taste preferences must be satisfactorily met.
Consumers are even willing to pay a higher price for it. It is in this connection that this
study was conducted to determine the yield and sensory properties of carcass from Mallard
ducks fed with banana peelings.
This study is about the yield and sensory properties of carcass from Mallard ducks
fed with banana peelings. Studying ducks generally is a very important aspect not only for
veterinarians or animal science but also for people who are already engaged in duck raising.
This study will give pertinent information to the farmers for more improved and
efficient Mallard duck raising. The results to be obtained from the study could be the pool
knowledge of Mallard duck raisers.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Generally, this study was conducted to determine the yield and sensory properties
of carcass from Mallard ducks fed with banana peelings.
Specifically, it aims to determine the carcass weight of Mallard ducks fed with
banana peelings and determine the dressing percentage of Mallard ducks fed with banana
peelings.
The experiment used a total of 12 Mallard ducks, which were subjected to 90 days
feeding trial. The carcass evaluation and Organoleptic Test was done at the Department of
Animal Science Room on March 4, 2012 from 1-6pm.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
REVIEW OF LITERATURE
Duck Production
According to Perez (1991), domesticated ducks (Anas platyrhynchos) are
distributed throughout the world, although nearly 75 % are found in the South and East
Asia. It is generally believed that domestic ducks originated from Mallard. Most of the
domestic ducks in the Philippines today are descendants of stocks introduce into the
country from China many years ago. Through the process of natural selection, they have
evolved themselves into adaptable strains which are able to produce and reproduce under
local environment conditions.
Groiler (2002) specified that one of the ducks being raised here in the Philippines
is Mallard. It is a unique duck like species of tropical American countries which belongs
to a small group of waterfowls. Mallard ducks are also able to forage for much of their
keep. They are inherently hardy, vigorous, and robust. They have also fleshed breast and
are highly prized for their meat which are more flavorful and less fatty than that of common
ducks.
Hoffman (1992) added that Mallard duck is a dual purpose breed of ducks. It grows
fast and also lays a good number of eggs. It achieves an average live weight of 1.05 kg.
When fed a well-balanced diet, it can produce valuable quantities of dietary protein.
Ensminger (1980) noted that ducks are among the most versatile animals. They will live
happily under a wide range of climatic conditions, and they are free from such common
poultry ailments as leucosis, marek’s disease, infectious bronchitis, and the other
respiratory troubles. Ducklings are popular gourmet cooks and connoisseurs of good food.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Virtually, everything from the feather to the feet, including the liver and tongue, can be
turned to profit; the only unsalable thing about them is their quack.
Zainal (2002) mentioned that duck raising, once a small sideline occupation is
growing in importance to the meat industry. With the growing demand for the poultry meat,
the duck industry has commenced to follow the same pattern of the broiler industry. This
could be seen in the establishment of more specialized business venture with modern
poultry abattoirs, processing for better packaging and presentation to consumers.
Basilio (1986) stated that ducks provided with good management and proper
nutrition will respond by increasing production that would offset the investment in
nutrition. Feeds can be formulated in several kinds depending upon the purpose and age
for which the birds are raised.
Palomar (1980) mentioned that duck can be compared favorably with pork from
which fresh sausage are traditionally made. Duck meat is better than pork in manufacturing
of fresh sausage provided that meat is soaked after processing. Huda et. al., (2010) added
that duck meat is considered as white meat, even though its meat is considerably darker
than the other poultry meat such as chicken or turkey. The reason for that is ducks are more
active in comparison to chicken therefore they need and use more oxygen. The extra
oxygen in the body of the ducks or other types of game bird, gives their meat dark red
color.
Salda (1980) revealed that duck farming is not well studied but it offers several
advantages, one of which is that ducks maintain higher and longer productivity than
chicken. Ducks are produced, hardy, and resistant in most poultry diseases. The high
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
demand for duck eggs as fresh boiled (pinoy), embryonated (balot), and salted (itlog na
pula) are also increasing due to the country’s rapid population growth.
Bantasan (1999) reported that duck raising is commonly associated with bodies of
water, pond, lake or bays. Many raisers think that ducks will not thrive without being raised
beside bodies of water where they can freely swim, play, and get food from within.
However, ponds or lakes are not necessary for raising ducks as long as sufficient drinking
water is provided. Likewise, chickens or ducks can be raised without ponds. Ducks and
chickens are alike in preferred feedstuffs that contain nutrients needed for their
maintenance, growth, and egg production.
Pond (2000) concluded that ducks can be successfully raised in confinement on
litter floors and do not require swimming water for growth, health or reproduction. Young
ducklings are sometimes started on slatted or raised wire floors because of the wetness of
the droppings. Commercial houses often provide an indoor litter area and an outside run.
PCARRD (2006) stated that ducks can be raised in areas near bodies of water or in
areas where there are rice fields to feed on after harvest. The ideal site for a duck farm is
in areas relatively far from human settlements considering the noise ducks create and
wastes which produce unpleasant odor. These consequences are not acceptable to non-duck
raisers.
Lawas et. al., (1998) said that at present, feeds specific for grower ducks
particularly for the Philippine Mallard ducks are not yet commercially available. Some
raisers who attempt to grow ducks in confinement use feed intended for chickens and the
cost of feeding until ducks reach the ready-to-lay stage is generally high. The cost of
commercial feeds therefore is a limiting factor to the duck raisers.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Gillespie (1983) cited that the best breeds of ducks for duck meat production are
the White Pekin, Aylesbury, and Muscovy. The Muscovy produces excellent meat quality.
Adult drakes weight about 10 lbs. (4.05 kg) while adult hens weigh about 7 lbs. (3.2 kg) at
17 weeks age.
Babe and Blakely (1994) showed that the normal system for breeding ducks is flock
mating. Incubation of duck eggs is 28 days, the same time as turkeys. The only exception
is the Muscovy duck which requires 33 to 35 days. Duck eggs hatched in an incubator and
are handled in the same way as chicken except that more moisture is required at hatching
time. If eggs are being hatched by broody ducks, it is important that the ducks be allowed
free access to water during this period. Nature endowed the broody duck with the desire to
ruffle their feather and immerse their total body at this time giving them the extra moisture
necessary for proper hatching.
Moore and Singh (1972) indicated that ducks prefer quietness and must be handled
gently. Young ducklings need not have water until they are six to eight weeks old. They
are quiet safe at five weeks to go into grass run and range house. The duck should be
provided suitable house with run, preferably on the banks of tanks or any water place. Any
suitable shed or a part of the poultry house may be utilized for the purpose. The roof of the
house may be made of any kind, but the floor should be pucca, preferably cemented.
Chickens and ducks should not be kept together. A house with a length of 36 meters,
breadth 2.3 meters and height 1.8 meter will be enough to accommodate 24 ducks.
Singh and Moore (1978) confirmed that after the ducks are feathered, they are ready
to range for themselves on tanks and lakes, where grass snails, and other insects make up
a considerable portion of their food. Ducks are voracious feeders and will eat anything they
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
can find. For 1 kilogram of live weight gained by the birds, about 4 kilograms of feed is
consumed. The growing and laying birds should be fed with a good ration. Care should be
taken that the breeding birds do not get fat.
Kampen et. al., (1998) stated that hatchability was affected by the length of the
reproduction cycle (laying period and incubation period), behavior aspect related with
dump nesting, and the presence of nonterm eggs. However, the rearing system, which
allows free access to swimming water, was found to have no significant effect on
hatchability. It is concluded that the nesting behavior of the domesticated Muscovy duck
is similar to that of its wild ancestor which is the Mallard duck. Domestication did not alter
the natural breeding behavior of the Muscovy duck.
PCARRD (1991) mentioned that ducks through their eggs and meat produce, offer
an opportunity for rural families to improve their nutrition that is generally deficient in
protein. Duck raising also offers an opportunity to rural farmers to augment their farm
income producing highly priced protein products out of locally available feed resource.
Philippine Mallard Duck (Pateros)
According to Bondoc (1998), the Philippine Mallard, known locally as itik or
Pateros duck, is mainly raised for the production of balot and pinoy (embryonated eggs),
itlog na pula (salted eggs), and century eggs.
Palad (1994) characterized that the Philippine Mallard’s feet are orange and the bill
of the male is bright green, while that of female is less brightly colored. The head feathers
of the drake are indecent green color, and glitters in the sun. The drake has a raspy low
voice similar to that of the wild duck and is very attentive to the females.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
PCARRD (1991) revealed that the male Pateros has a coarser head than the female.
The average weight of an adult drake is 1.75 kg, while the adult female is 1.50 kg. One
male Pateros can serve 15 to 20 females, normally registering a high fertility of 80 to 85
%. Under traditional management practices, a duck can lay 200 eggs in 365 days of laying,
with eggs relatively large in size. However, these ducks are non-sitters. As experienced by
local raisers, their adaptability to local environmental conditions and management
practices is far better than other stocks. Moreover, their products have unique attributes
that consumers generally prefer.
Afable (1997) added that the plumage color and patterns of the Philippine Mallard
ducks are dominantly of the wild mallard pattern (54 %); followed by the ducky pattern
(20 %), runner pattern (12 %), magpie pattern (9 %) and the restricted pattern (5 %). The
average breast depth, breast width, keel length, and shank length in the Philippine mallard
is 6.80 centimeters, 7.30 centimeters, 10.30 centimeters, and 4.90 centimeters respectively.
Drakes generally are also found to be heavier and have longer anatomical body than the
female ducks.
Banana
According to Adriano (1983), banana fruit contains ash, fat, protein, crude fiber,
carbohydrates, and vitamins (A, B, C, D) which are essential elements needed by the body.
Kafker (1994) stated that it also contains minerals such as potassium (K), and phosphorus
(P). Potassium (K) is a mineral that is good for the heart. Banana fruit also have useful
levels of riboflavin. Pavlova (2000) added that a medium size banana fruit supplies about
a third of an adult’s recommended daily intake of pyridoxine.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Salming (1985) stated that banana fruit can be use as poultry feedstuffs when
chopped, dried and ground. It is composed of carbohydrates, which are about 22 % and 1.5
% proteins. He added that banana meal increased the feed intake, gain in weight and
improves feed efficiency of the birds.
Bahatan (1984) found that 0.5 % milled banana peelings mixed with commercial
feeds improved the performance of broilers. Likewise, Concepcion (1984) mentioned that
broilers given 15 % banana fruit peeling meal in the ration of birds had the highest feed
consumed, final weight, and total gain weight.
Salting (1979) mentioned that steers fed with banana peelings rejects and
concentrate gave the highest average daily gain. In terms of feed efficiency, the animal fed
with banana meal plus concentrate required the least amount of feed per kilogram gain.
Sison (1982) revealed that the dried banana peelings are good feed supplement for
finisher hogs. Result showed that dried banana peelings could be incorporated in the hog
finisher diet without adverse effect on weight gain and feed conversion ratio.
Silverio (1981) reported that banana fruits are rich of energy and protein source for
animal production. On the other hand, Castillo and Gerpacio (1976) showed that banana as
raw material contains dry matter, crude protein, ether extract, crude fiber, ash, and nitrogen
free extract.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
MATERIALS AND METHOD
Materials
The materials used in the study are as follows: 12 heads of 90 days old Mallard
ducks fed with pure commercial feeds and banana peelings as feed supplement,
slaughtering materials such as stove, butchering knife, water, basins, containers, weighing
scale. Also, digital camera, pens, labeled bond papers, and record notebook were used for
entering and documenting the data.
Methodology
Experimental animals. The carcasses evaluated in the study were taken from a previous
growth study which utilized the following treatments:
T0 - 100 % Commercial feeds (Control)
T1 - 90 % Commercial Feeds + 10 % Banana Peelings
T2 - 80 % Commercial Feeds + 20 % Banana Peelings
After a period of 90 days on the different diets, 4 birds, one bird per replicate were
taken from each of the three treatments for carcass evaluation.
Slaughtering of the birds. Prior to dressing, the birds were confined in a pen and fasted for
8 hours but water was provided ad libitum. The slaughter weights of the birds were taken
individually before dressing. At the time of slaughtering, the birds were secured by holding
both shanks with one hand and both wings to prevent struggling. Each bird was immersed
in hot water about a minute for easy plucking of the feathers. After plucking, the birds were
washed thoroughly and made ready for evisceration. Evisceration was done by laying the
bird in dorsal recumbence. The esophagus and wind pipe were then pulled out from the
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
base of mandible. For easy insertion of the hand, a slit was made around the vent then down
to the keel. Then the hand was inserted into the slit in the abdominal cavity and the
abdominal attachment of the entrails. After the entrails were pulled out, the liver, heart,
and gizzard with the proventriculus were separated. The head was detached from the
atlanto-occipital joint, which was accomplished by severing the skin, muscle and ligaments
at the joint with a sharp knife.
Carcass yield evisceration. After evisceration, the birds were placed on the weighing scale
and the dressed weights were recorded in grams. The carcasses were then chopped into
major and minor cuts then weighed accordingly. The gizzard and GIT were likewise
weighed after they were allowed to drip to remove the remaining fluid or blood.
The dressed bird were then chopped into standard cuts then weighed. The legs,
breast, back, wings, feet, neck, and heads were weighed individually for each bird. The
intestinal organs such as heart, gizzard, and GIT were likewise weighed after they were
allowed to drip to remove the remaining blood.
Carcass quality evaluation. The meat samples for taste test were taken from the breast and
leg portion of the carcass. These were cooked in five cups of water for 45 minutes. A panel
of tasters composed of 10 students and 10 professionals were invited randomly to taste the
cooked meat samples. Score sheets were provided for the panels to mark their evaluation.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Data Gathered
The following parameters were gathered from the study:
1. Slaughter weight (g). This was the weight of the Mallard ducks before slaughter
time.
2. Dressed weight (g). This was the actual weight of the slaughtered bird after
plucking the feathers, head, feet, and entrails off.
3. Weight of the head (%). This was obtained by weighing the head after its
detachment from the neck at the atlanto-occipital joint divided by the slaughter weight
multiplied by 100 %.
4. Percent neck. This was obtained by taking the weight of the neck from each
carcass divided by the slaughter weight multiplied by 100 %.
5. Percent breast. This was obtained by taking the weight of the breast from each
carcass divided by the slaughter weight multiplied by 100 %.
6. Percent wings. This was obtained by taking the weight of the wings from each
carcass divided by the slaughter weight multiplied by 100 %.
7. Percent back. This was obtained by taking the weight of the back from each
carcass divided by the slaughter weight multiplied by 100 %.
8. Percent heart. This was obtained by taking the weight of the heart from each
carcass divided by the slaughter weight multiplied by 100 %.
9. Percent liver. This was obtained by taking the weight of the liver from each
carcass divided by the slaughter weight multiplied by 100 %.
10. Percent gizzard. This was obtained by taking the weight of the gizzard from
each carcass divided by the slaughter weight multiplied by 100 %.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
11. Percent full GIT. This was obtained by taking the weight of the GIT with
content divided by the slaughter weight multiplied by 100 %.
12. Percent empty GIT. This was obtained by taking the weight of GIT after
removing its content divided by the slaughter weight multiplied by 100 %.
13. Percent legs. This was obtained by taking the weight of the legs from each
carcass divided by the slaughter weight multiplied by 100 %.
14. Percent feet. This was obtained by taking the weight of the feet from each
carcass divided by the slaughter weight multiplied by 100 %.
15. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight multiplied by 100 %.
16. Meat appearance, flavor, juiciness, tenderness, and acceptability. This was
obtained through Organoleptic testing from the panels.
Data Analysis
Data was analyzed using Analysis of Variance (ANOVA) appropriate for
Completely Randomized Design (CRD) and treatment means were compared using
Duncan’s Multiple Range Test (DMRT).
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
RESULTS AND DISCUSSION
Slaughter Weight, Dressed Weight,
and Dressing Percentage
Table 1 presents the slaughter weights, dressed weights, and dressing percentages
of the birds used in the study. Statistical analysis found that the highest level of the banana
peelings produced the heaviest birds as compared to the birds given the lowest level. This
could be correlated to the essential nutrient content of banana peelings such as phosphorus
carbon and carbohydrates which further enhanced growth when added to commercial
feeds. Meanwhile, the slaughter weights of the birds fed with pure commercial feeds
produced the lightest weights.
In the same table, dressed weights and dressing percentages of the birds from the
different treatments are presented. The heaviest dressed weight was taken from the birds
fed with 20 % of banana peelings. This may be attributed to slaughter weight whereby the
heavier the bird during slaughter, the heavier would be when it is dressed. To compare, the
dressed weights of the birds fed with pure commercial feeds and those fed with 10 %
banana peelings were not significantly different from each other.
Statistical analysis shows that there are no significant differences among the
dressing percentages from the birds. This could be because the number of birds and
replication were not enough to produce significant results. This implies that using banana
peelings as feed supplement did not affect the dressing percentages of the birds.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Table1. Slaughter weights, dressed weights, and dressing percentages of the sample birds
TREATMENT
SLAUGHTER DRESSED DRESSING
WEIGHT (g)
WEIGHT (g) PERCENTAGE
Pure commercial feeds
775.00 c
675.00 b 87.09 a
10 % banana peelings +
831.25 b
718.75 b 86.47 a
90 % commercial feeds
20 % banana peelings +
893.75 a
781.25 a 87.37 a
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Table 2. Weights of back, breast, wings, and legs of the sample birds
TREATMENT
BACK (%) BREAST (%) WINGS (%) LEGS (%)
Pure commercial feeds
13.71 a 13.06 a
7.10 a 13.06 a
10 % banana peelings +
12.03 b 12.48 a
6.77 a 12.18 b
90 % commercial feeds
20 % banana peelings +
11.61 b 11.89 a
6.01 a 11.33 c
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Weight of Major Cuts
Weight of Wings
There were no significant differences seen in terms of wing weight which implies
that banana peelings supplemented to the Mallard ducks diet did not make any changes on
the weight of wings.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Weight of Back
The results shows that the banana peelings added into the birds’ rations affect the
weight of back of the dressed Mallard ducks under the different treatments. This reveals
that the addition of the banana peelings induced effect on the weight of back presented in
Table 1.
Weight of Breast
Weight of the breast is recorded in Table 2. Statistical analysis shows no significant
differences on the weight of breast from the different treatments. This reveals that the
inclusion of banana peelings on the birds’ ration had minimal effect on the breast yield.
Weight of Legs
Table 2 presents the weight of legs. The three treatments summed up with an
average weight of 12.19 %. Statistical analysis shows significant differences among the
different treatment means which signifies that the birds yielded different amount of meat
particularly in the legs with regards to the diet.
Weight of Minor Cuts
Weight of Head
The weight of heads exhibited in Table 3 reveals no significant differences across
the different levels of banana peelings in the diet of the Mallard ducks. Head sizes of the
replicates from the different treatments were seen to be independent from the diets of the
Mallard ducks.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Weight of Neck
In the same table, statistical analysis shows that there were significant differences
found among the weights of neck which means that the neck yields of the Mallard ducks
fed with or without banana peelings were more or less not alike.
Weight of Feet
Significant differences were noted on the weight of feet based on statistical
analysis. It indicates that the birds had more or less different feet yield recorded in Table
3.
Table 3. Weights of head, neck, and feet of the sample birds
TREATMENT
HEAD (%)
NECK (%)
FEET (%)
Pure commercial feeds
6.61 a
12.74 a
2.26 a
10 % banana peelings +
6.62 a
11.13 b
1.35 b
90 % commercial feeds
20 % banana peelings +
5.87 a
9.51 c
1.11 b
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Table 4. Full GIT, empty GIT, gizzard, heart, and liver expressed as percentage of the
sample birds
TREATMENT
FULLGIT EMPTYGIT GIZZARD HEART LIVER
Pure commercial feeds 8.87 a 7.10 a
6.45 a 2.10 a
6.29 a
10 % banana peelings + 8.72 a 6.77 a 6.02 a 0.90 b 5.41 a
90 % commercial feeds
20 % banana peelings + 7.69 a 6.15 a 5.59 a 0.56 b 4.76 a
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Weight of Internal Organs
Weight of Full and Empty GIT
Table 4 presents the full and empty weights of GIT. They were found comparable
across the different dietary levels of banana peelings. It indicates that the banana peelings
did not induce any change in the gastrointestinal tract weights of the Mallard ducks.
Statistical analysis shows that the birds did not have significant differences on the different
treatments.
Weight of Gizzard
The gizzard weights displayed in Table 4 were found comparable across levels of
banana peelings in the diet. This signifies that banana peelings in the diet of the birds did
not produced any adverse effects on this internal organ.
Weight of Heart
Table 4 shows that the banana peelings in the rations of the slaughter birds produced
significant effects on the weight of hearts as revealed by the statistical analysis.
Weight of Liver
Liver weights recorded in Table 4 reveals that the banana peelings in the diets of
the slaughter birds did not produce significant effects on the weight of the organs. It could
be explained that the liver remained on their normal sizes whether the birds were fed with
pure commercial feed or with the banana peelings.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Sensory Quality Attributes
Appearance
The appearance of the meat samples displayed in Table 5 ranges from 1.50 to 2.49
for the numerical and moderately desirable for the verbal rating. Based on the statistical
analysis, there were significant differences between the numerical means of the birds fed
with pure commercial feed compared to the birds fed with banana peelings in the
appearance of the meat but all of them fall to one verbal rating. To add, the appearance of
meat samples taken from the birds fed with banana peelings are darker in color than those
fed with commercial feeds.
It can be assumed that the appearance of the meat produced by Mallard ducks is
affected by the diet or the supplementation of the different levels of banana peelings.
Aroma
Table 6 revealed that the banana peelings have an effect on the aroma of the meat
produced by the birds based on the result of the evaluation through Organoleptic Test. They
all got a verbal rating of like moderately. Statistical analysis showed that there were
significant differences between the treatment means in terms of aroma but all of them lie
to one verbal rating.
Flavor
In terms of flavor, the meat samples produced significant differences among the
treatments that were revealed by the statistical analysis but all of them fall to one verbal
rating.The numerical means obtained from the different treatments ranges from 1.50 to
2.49 with a verbal rating of good is presented in Table 7. These results showed that the
addition of banana peelings at the levels of 10 to 20 % affect the flavor of the meat.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Table 5. Appearance of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Moderately Desirable
10 % banana peelings +
Moderately Desirable
90 % commercial feeds
20 % banana peelings +
Moderately Desirable
80 % commercial feeds
Table 6. Aroma of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Like Moderately
10 % banana peelings +
Like Moderately
90 % commercial feeds
20 % banana peelings +
Like Moderately
80 % commercial feeds
Table 7. Flavor of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Good
10 % banana peelings +
Good
90 % commercial feeds
20 % banana peelings +
Good
80 % commercial feeds
Tenderness
Tenderness of the meat samples ranges from 1.50 to 2.49 for the numerical rating
and moderately tender for the verbal rating is exhibited in Table 8.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Based on the statistical analysis, there were significant differences between the
birds fed with commercial feeds compared to the birds fed with 10 to 20 % banana peelings
but all of them lie to one verbal rating.
Juiciness
Table 9 displays the juiciness of the meat samples. Statistical results showed that
there were no significant differences among the different treatments. The numerical means
obtained from the different treatments ranges from 1.50 to 2.49 with a verbal rating of
moderately juicy. This signifies that the juiciness of the meat samples derived from the
birds in the different treatments was more or less the same. It also shows that the addition
of banana peelings did not affect the juiciness of the meat samples produced by the birds.
Acceptability
Table 10 shows that the meat samples taken from the Mallard ducks fed with the
different rations were moderately liked by the taste panels.
Table 8. Tenderness of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Moderately Tender
10 % banana peelings +
Moderately Tender
90 % commercial feeds
20 % banana peelings +
Moderately Tender
80 % commercial feeds
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Table 9. Juiciness of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Moderately Juicy
10 % banana peelings +
Moderately Juicy
90 % commercial feeds
20 % banana peelings +
Moderately juicy
80 % commercial feeds
Table 10. Acceptability of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Like Moderately
10 % banana peelings +
Like Moderately
90 % commercial feeds
20 % banana peelings +
Like Moderately
80 % commercial feeds
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted to determine the yield and sensory properties of carcass
produced from Mallard ducks fed with banana peelings.
Specifically, the study aimed to determine the effect of banana peelings on the
carcass weight, dressing percentage of Mallard ducks, and to determine the quality of
carcass produced from Mallard ducks fed with banana peelings through Organoleptic Test.
The birds used in the study were 12 heads of Mallard ducks subjected to the
following treatments for 90 days: T0 - pure commercial feeds; T1 - 10 % banana peelings
+ 90 % commercial feeds; and T2 - 20 % banana peelings + 80 % commercial feeds. After
the feeding trial, the sample birds were selected for carcass evaluation.
The result of statistical analysis showed significant differences in terms of
Organoleptic Test while no significant differences in terms of the different meat cuts of the
different treatment.
Conclusion
It is therefore concluded that the sensory properties of carcass from Mallard ducks
were affected by the incorporation of banana peelings in the feed. Meanwhile on the yield
properties, some of the minor cuts and internal organs were affected while all of the major
cuts were not.
Recommendation
Based on the result of the study, it is therefore recommended that banana peelings
feed is a good supplement to Mallard ducks.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
LITERATURE CITED
ADRIANO, F. T. 1983. The Banana, its Cultivation, Distribution and Uses. 2nd ed.
London,
Burkworth and C.O.
AFABLE, F. A. 1997. Morphological Variabilities and Blood Protein and Isozyme
Polymorphisms in Philippine Mallard (Anas platyrhynchos Linn.) and in Muscovy
Ducks (Cairina moschata Linn.) of the Philippines and Thailand. Ph. D. Thesis,
UPLB, College, Laguna.
BABE, H. D. and J. BLAKELY. 1994, the Science of Animal Husbandry, Prentice Hall
Career and Technology, New Jersey.
BAHATAN, E. B. 1984. Utilization of milled banana peelings in broiler production. BS
Thesis. Mountain State Agricultural College, La Trinidad, Benguet.
BANTASAN, M. T. 1999. A Comparative Study on the Growth Performance of Ducks
Fed
with Dry Feeds and Those with Wet Feeds. BS Thesis. Benguet State
University, La Trinidad, Benguet.
BASILIO, B. 1986. Backyard Duck Raising Extension Bulletin No. 9. U.S.M. Kabacan,
Cotabato.
BONDOC, O. L. 1998. Biodiversity of Livestock and Poultry Genetic Resources in the
Philippines, Los Baños, Laguna.
CASTILLO, B. S. and GERPACIO. 1976. Nutrient Composition of Some Philippine
Feedstuffs. U.P. Los Baños, Laguna.
CONCEPCION, A. G. 1984. Effect of banana fruit peeling as feed supplement in the
growth performance of broilers. BS Thesis. Mountain State Agricultural College,
La
Trinidad, Benguet.
ENSMINGER, M. E. 1980. Poultry Science. 2nd ed. The Interstate Printers and Publishers
Inc. Danville, Illinois, United States of America.
GILLESPIE, J. R. 1983. Modern Livestock and Poultry production. 2nd ed. Delmar
Publisher
Inc. Albany, New York.
GROILER, J. P. 2002. Duck Production. McMillan Publishing Company. United States
of
America.
HOFFMAN, E. 1992. A Natural History of the South American Pato, Cairina moschata
Pisa. South America.
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with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
HUDA, N. R. AHMAD and K. RAMADHAN. 2010. Agriculture and Food Science
Conference. Indianapolis. United States of America.
KAFKER, F. A. 1994. Lexicon Universal Encyclopedia. McMillan Publishing Company.
United States of America.
KAMPEN, V. M., M. S. HARUN M. MABASO and R. J. VEENEKLAS. 1998.
Breeding
Biology of Muscovy Duck (Cairina moschata) in Natural
Incubation: The Effect of
Nesting Behavior on Hatchability. Poultry Sciences,
77: 1280 1286.
LAWAS, M. V. P., B. D. ROXAS and I. A. LAMBIO. 1998. Laying Performance of
Philippine Mallard Ducks Fed with Diets Substituted with Fresh Azolla. Animal
Production
Technology II.
MOORE, E. N. and H. SINGH. 1972. Livestock and Poultry Production. Prentice-Hall of
India Private Limited, New Delhi, India.
PALAD, M. dP. 1994. Cytogenetics of Pekin (Anas platyrhynchos L.), Philippine
Mallard
(Anas platyrhynchos L.), Muscovy (Cairina moschata L.) duck and
their crosses. MS
Thesis. UPLB, College, Los Baños, Laguna.
PALOMAR, L. S. 1980. Correlation analysis between live weight and some related
dressed carcass and turkey. BS Thesis. Benguet State University, La Trinidad,
Benguet.
PAVLOVA, A. 2000. Fruit Nutrition and Evolution. Prentice-Hall Inc. United States of
America.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES RESEARCH AND DEVELOPMENT (PCARRD). 1991. State of
the
Art and Abstract Bibliography: Goat Researches. Livestock Series No. 7.
UPLB.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES RESEARCH AND DEVELOPMENT (PCARRD). 2006. The
Philippine Recommends for Duck Egg Production. UPLB. Los Baños, Laguna.
PEREZ, C. B. 1991. The Philippine Recommends for Duck Raising. Philippine Council
for
Agriculture, Forestry and Natural Resources Research and Development,
Los Baños,
Laguna.
POND, J. L. 2000. Duck Production. McMillan Publishing Company. New York City,
United States of America.
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with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
SALDA, M. R. 1980. Performance of Pekin Ducks under Mountain State Agricultural
College, BS Thesis. MSAC, La Trinidad, Benguet.
SALMING, R. E. 1985. The Effect of Ground Dried Banana Fruits as a Supplement to
Broilers. BS Thesis. Mountain State Agricultural College, La Trinidad, Benguet.
SALTING, P. S. 1979. Feeding of Banana Rejects for Beef Cattle. Animal Husbandry
and
Agriculture. Journal 12.
SILVERO, V. G. 1981. The Utilizing of Banana Meat in Hog Ration. Bureau of Animal
Industry and National Science Development Board.
SINGH, H. AND E. N. MOORE. 1978. Livestock and Poultry Production. 2nd ed.
Prentice -
Hall of India Private Limited, New Delhi, India.
SISON, J. A. 1982. Animal Feed Service Bulletin, Animal Feed Control Division, Bureau
of
Animal Husbandry, Visayas Avenue, Diliman, Quezon City.
TANGPEP, J. 2011. Yield and Sensory Properties of Carcass from Broilers Fed with
Silkworm Pupa Meal. BS Thesis. Benguet State University, La Trinidad, Benguet.
ZAINAI, M. A. 2002. Duck Meat Production. McMillan Publishing Company. USA.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
PADUYAO, EDIMER L. APRIL 2012. Yield and Sensory Properties of Carcass
from Mallard Ducks (Anas platyrhynchos) Fed with Banana Peelings. Benguet State
University, La Trinidad, Benguet.
Adviser: Madeline S. Kingan, MSC.
ABSTRACT
This study was conducted to determine the effect of banana peelings on the yield
and sensory properties of carcass from Mallard ducks. Specifically, it aim to find out the
effect of banana peelings on the dressing percentage of Mallard ducks, as well as to
compare the weights of meat cuts such as legs, breast, back, wings, head, neck, and feet in
Mallard ducks fed with banana peelings. An Organoleptic Evaluation is also done to assess
the quality of carcasses produced, under La Trinidad, Benguet.
The results of statistical analysis showed no significant differences in terms of meat
cuts while significant differences were revealed through Organoleptic Test of the different
birds in each treatment. The weight of the birds used in the study varies so that it produced
highly significant result in terms of slaughter weight. However, no significant differences
were observed in the dressed weight of Mallard ducks meat.
It is therefore concluded that the sensory properties of carcass from Mallard ducks
were affected by the incorporation of banana peelings in the feed. Meanwhile on the yield
properties, some of the minor cuts and internal organs were affected while all of the major
cuts were not.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
INTRODUCTION
Mallard duck (Anas platyrhynchos) is a popular source of meat in some areas of the
world. In the Philippines, it plays an important role in the poultry industry as a source of
egg and meat products. Typically, they are mainly raised for the production of embryonated
eggs, salted eggs, and century eggs.
According to Paris (1998), a poultry carcass such as ducks should produce high
yield of meat of good nutritional value and eating quality. As a commodity, it has to meet
the requirement of the customer in terms of attractive color and appearance of the product
offered. Also, include the nutrient value, flavor, and the smell and especially free from
chemical residues.
Nowadays, people are health conscious and that they are very particular on what
they eat. As much as possible, the food they eat should be free from any toxic substances
which are hazardous to man. Moreover, the taste preferences must be satisfactorily met.
Consumers are even willing to pay a higher price for it. It is in this connection that this
study was conducted to determine the yield and sensory properties of carcass from Mallard
ducks fed with banana peelings.
This study is about the yield and sensory properties of carcass from Mallard ducks
fed with banana peelings. Studying ducks generally is a very important aspect not only for
veterinarians or animal science but also for people who are already engaged in duck raising.
This study will give pertinent information to the farmers for more improved and
efficient Mallard duck raising. The results to be obtained from the study could be the pool
knowledge of Mallard duck raisers.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Generally, this study was conducted to determine the yield and sensory properties
of carcass from Mallard ducks fed with banana peelings.
Specifically, it aims to determine the carcass weight of Mallard ducks fed with
banana peelings and determine the dressing percentage of Mallard ducks fed with banana
peelings.
The experiment used a total of 12 Mallard ducks, which were subjected to 90 days
feeding trial. The carcass evaluation and Organoleptic Test was done at the Department of
Animal Science Room on March 4, 2012 from 1-6pm.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
REVIEW OF LITERATURE
Duck Production
According to Perez (1991), domesticated ducks (Anas platyrhynchos) are
distributed throughout the world, although nearly 75 % are found in the South and East
Asia. It is generally believed that domestic ducks originated from Mallard. Most of the
domestic ducks in the Philippines today are descendants of stocks introduce into the
country from China many years ago. Through the process of natural selection, they have
evolved themselves into adaptable strains which are able to produce and reproduce under
local environment conditions.
Groiler (2002) specified that one of the ducks being raised here in the Philippines
is Mallard. It is a unique duck like species of tropical American countries which belongs
to a small group of waterfowls. Mallard ducks are also able to forage for much of their
keep. They are inherently hardy, vigorous, and robust. They have also fleshed breast and
are highly prized for their meat which are more flavorful and less fatty than that of common
ducks.
Hoffman (1992) added that Mallard duck is a dual purpose breed of ducks. It grows
fast and also lays a good number of eggs. It achieves an average live weight of 1.05 kg.
When fed a well-balanced diet, it can produce valuable quantities of dietary protein.
Ensminger (1980) noted that ducks are among the most versatile animals. They will live
happily under a wide range of climatic conditions, and they are free from such common
poultry ailments as leucosis, marek’s disease, infectious bronchitis, and the other
respiratory troubles. Ducklings are popular gourmet cooks and connoisseurs of good food.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Virtually, everything from the feather to the feet, including the liver and tongue, can be
turned to profit; the only unsalable thing about them is their quack.
Zainal (2002) mentioned that duck raising, once a small sideline occupation is
growing in importance to the meat industry. With the growing demand for the poultry meat,
the duck industry has commenced to follow the same pattern of the broiler industry. This
could be seen in the establishment of more specialized business venture with modern
poultry abattoirs, processing for better packaging and presentation to consumers.
Basilio (1986) stated that ducks provided with good management and proper
nutrition will respond by increasing production that would offset the investment in
nutrition. Feeds can be formulated in several kinds depending upon the purpose and age
for which the birds are raised.
Palomar (1980) mentioned that duck can be compared favorably with pork from
which fresh sausage are traditionally made. Duck meat is better than pork in manufacturing
of fresh sausage provided that meat is soaked after processing. Huda et. al., (2010) added
that duck meat is considered as white meat, even though its meat is considerably darker
than the other poultry meat such as chicken or turkey. The reason for that is ducks are more
active in comparison to chicken therefore they need and use more oxygen. The extra
oxygen in the body of the ducks or other types of game bird, gives their meat dark red
color.
Salda (1980) revealed that duck farming is not well studied but it offers several
advantages, one of which is that ducks maintain higher and longer productivity than
chicken. Ducks are produced, hardy, and resistant in most poultry diseases. The high
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
demand for duck eggs as fresh boiled (pinoy), embryonated (balot), and salted (itlog na
pula) are also increasing due to the country’s rapid population growth.
Bantasan (1999) reported that duck raising is commonly associated with bodies of
water, pond, lake or bays. Many raisers think that ducks will not thrive without being raised
beside bodies of water where they can freely swim, play, and get food from within.
However, ponds or lakes are not necessary for raising ducks as long as sufficient drinking
water is provided. Likewise, chickens or ducks can be raised without ponds. Ducks and
chickens are alike in preferred feedstuffs that contain nutrients needed for their
maintenance, growth, and egg production.
Pond (2000) concluded that ducks can be successfully raised in confinement on
litter floors and do not require swimming water for growth, health or reproduction. Young
ducklings are sometimes started on slatted or raised wire floors because of the wetness of
the droppings. Commercial houses often provide an indoor litter area and an outside run.
PCARRD (2006) stated that ducks can be raised in areas near bodies of water or in
areas where there are rice fields to feed on after harvest. The ideal site for a duck farm is
in areas relatively far from human settlements considering the noise ducks create and
wastes which produce unpleasant odor. These consequences are not acceptable to non-duck
raisers.
Lawas et. al., (1998) said that at present, feeds specific for grower ducks
particularly for the Philippine Mallard ducks are not yet commercially available. Some
raisers who attempt to grow ducks in confinement use feed intended for chickens and the
cost of feeding until ducks reach the ready-to-lay stage is generally high. The cost of
commercial feeds therefore is a limiting factor to the duck raisers.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Gillespie (1983) cited that the best breeds of ducks for duck meat production are
the White Pekin, Aylesbury, and Muscovy. The Muscovy produces excellent meat quality.
Adult drakes weight about 10 lbs. (4.05 kg) while adult hens weigh about 7 lbs. (3.2 kg) at
17 weeks age.
Babe and Blakely (1994) showed that the normal system for breeding ducks is flock
mating. Incubation of duck eggs is 28 days, the same time as turkeys. The only exception
is the Muscovy duck which requires 33 to 35 days. Duck eggs hatched in an incubator and
are handled in the same way as chicken except that more moisture is required at hatching
time. If eggs are being hatched by broody ducks, it is important that the ducks be allowed
free access to water during this period. Nature endowed the broody duck with the desire to
ruffle their feather and immerse their total body at this time giving them the extra moisture
necessary for proper hatching.
Moore and Singh (1972) indicated that ducks prefer quietness and must be handled
gently. Young ducklings need not have water until they are six to eight weeks old. They
are quiet safe at five weeks to go into grass run and range house. The duck should be
provided suitable house with run, preferably on the banks of tanks or any water place. Any
suitable shed or a part of the poultry house may be utilized for the purpose. The roof of the
house may be made of any kind, but the floor should be pucca, preferably cemented.
Chickens and ducks should not be kept together. A house with a length of 36 meters,
breadth 2.3 meters and height 1.8 meter will be enough to accommodate 24 ducks.
Singh and Moore (1978) confirmed that after the ducks are feathered, they are ready
to range for themselves on tanks and lakes, where grass snails, and other insects make up
a considerable portion of their food. Ducks are voracious feeders and will eat anything they
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
can find. For 1 kilogram of live weight gained by the birds, about 4 kilograms of feed is
consumed. The growing and laying birds should be fed with a good ration. Care should be
taken that the breeding birds do not get fat.
Kampen et. al., (1998) stated that hatchability was affected by the length of the
reproduction cycle (laying period and incubation period), behavior aspect related with
dump nesting, and the presence of nonterm eggs. However, the rearing system, which
allows free access to swimming water, was found to have no significant effect on
hatchability. It is concluded that the nesting behavior of the domesticated Muscovy duck
is similar to that of its wild ancestor which is the Mallard duck. Domestication did not alter
the natural breeding behavior of the Muscovy duck.
PCARRD (1991) mentioned that ducks through their eggs and meat produce, offer
an opportunity for rural families to improve their nutrition that is generally deficient in
protein. Duck raising also offers an opportunity to rural farmers to augment their farm
income producing highly priced protein products out of locally available feed resource.
Philippine Mallard Duck (Pateros)
According to Bondoc (1998), the Philippine Mallard, known locally as itik or
Pateros duck, is mainly raised for the production of balot and pinoy (embryonated eggs),
itlog na pula (salted eggs), and century eggs.
Palad (1994) characterized that the Philippine Mallard’s feet are orange and the bill
of the male is bright green, while that of female is less brightly colored. The head feathers
of the drake are indecent green color, and glitters in the sun. The drake has a raspy low
voice similar to that of the wild duck and is very attentive to the females.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
PCARRD (1991) revealed that the male Pateros has a coarser head than the female.
The average weight of an adult drake is 1.75 kg, while the adult female is 1.50 kg. One
male Pateros can serve 15 to 20 females, normally registering a high fertility of 80 to 85
%. Under traditional management practices, a duck can lay 200 eggs in 365 days of laying,
with eggs relatively large in size. However, these ducks are non-sitters. As experienced by
local raisers, their adaptability to local environmental conditions and management
practices is far better than other stocks. Moreover, their products have unique attributes
that consumers generally prefer.
Afable (1997) added that the plumage color and patterns of the Philippine Mallard
ducks are dominantly of the wild mallard pattern (54 %); followed by the ducky pattern
(20 %), runner pattern (12 %), magpie pattern (9 %) and the restricted pattern (5 %). The
average breast depth, breast width, keel length, and shank length in the Philippine mallard
is 6.80 centimeters, 7.30 centimeters, 10.30 centimeters, and 4.90 centimeters respectively.
Drakes generally are also found to be heavier and have longer anatomical body than the
female ducks.
Banana
According to Adriano (1983), banana fruit contains ash, fat, protein, crude fiber,
carbohydrates, and vitamins (A, B, C, D) which are essential elements needed by the body.
Kafker (1994) stated that it also contains minerals such as potassium (K), and phosphorus
(P). Potassium (K) is a mineral that is good for the heart. Banana fruit also have useful
levels of riboflavin. Pavlova (2000) added that a medium size banana fruit supplies about
a third of an adult’s recommended daily intake of pyridoxine.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Salming (1985) stated that banana fruit can be use as poultry feedstuffs when
chopped, dried and ground. It is composed of carbohydrates, which are about 22 % and 1.5
% proteins. He added that banana meal increased the feed intake, gain in weight and
improves feed efficiency of the birds.
Bahatan (1984) found that 0.5 % milled banana peelings mixed with commercial
feeds improved the performance of broilers. Likewise, Concepcion (1984) mentioned that
broilers given 15 % banana fruit peeling meal in the ration of birds had the highest feed
consumed, final weight, and total gain weight.
Salting (1979) mentioned that steers fed with banana peelings rejects and
concentrate gave the highest average daily gain. In terms of feed efficiency, the animal fed
with banana meal plus concentrate required the least amount of feed per kilogram gain.
Sison (1982) revealed that the dried banana peelings are good feed supplement for
finisher hogs. Result showed that dried banana peelings could be incorporated in the hog
finisher diet without adverse effect on weight gain and feed conversion ratio.
Silverio (1981) reported that banana fruits are rich of energy and protein source for
animal production. On the other hand, Castillo and Gerpacio (1976) showed that banana as
raw material contains dry matter, crude protein, ether extract, crude fiber, ash, and nitrogen
free extract.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
MATERIALS AND METHOD
Materials
The materials used in the study are as follows: 12 heads of 90 days old Mallard
ducks fed with pure commercial feeds and banana peelings as feed supplement,
slaughtering materials such as stove, butchering knife, water, basins, containers, weighing
scale. Also, digital camera, pens, labeled bond papers, and record notebook were used for
entering and documenting the data.
Methodology
Experimental animals. The carcasses evaluated in the study were taken from a previous
growth study which utilized the following treatments:
T0 - 100 % Commercial feeds (Control)
T1 - 90 % Commercial Feeds + 10 % Banana Peelings
T2 - 80 % Commercial Feeds + 20 % Banana Peelings
After a period of 90 days on the different diets, 4 birds, one bird per replicate were
taken from each of the three treatments for carcass evaluation.
Slaughtering of the birds. Prior to dressing, the birds were confined in a pen and fasted for
8 hours but water was provided ad libitum. The slaughter weights of the birds were taken
individually before dressing. At the time of slaughtering, the birds were secured by holding
both shanks with one hand and both wings to prevent struggling. Each bird was immersed
in hot water about a minute for easy plucking of the feathers. After plucking, the birds were
washed thoroughly and made ready for evisceration. Evisceration was done by laying the
bird in dorsal recumbence. The esophagus and wind pipe were then pulled out from the
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
base of mandible. For easy insertion of the hand, a slit was made around the vent then down
to the keel. Then the hand was inserted into the slit in the abdominal cavity and the
abdominal attachment of the entrails. After the entrails were pulled out, the liver, heart,
and gizzard with the proventriculus were separated. The head was detached from the
atlanto-occipital joint, which was accomplished by severing the skin, muscle and ligaments
at the joint with a sharp knife.
Carcass yield evisceration. After evisceration, the birds were placed on the weighing scale
and the dressed weights were recorded in grams. The carcasses were then chopped into
major and minor cuts then weighed accordingly. The gizzard and GIT were likewise
weighed after they were allowed to drip to remove the remaining fluid or blood.
The dressed bird were then chopped into standard cuts then weighed. The legs,
breast, back, wings, feet, neck, and heads were weighed individually for each bird. The
intestinal organs such as heart, gizzard, and GIT were likewise weighed after they were
allowed to drip to remove the remaining blood.
Carcass quality evaluation. The meat samples for taste test were taken from the breast and
leg portion of the carcass. These were cooked in five cups of water for 45 minutes. A panel
of tasters composed of 10 students and 10 professionals were invited randomly to taste the
cooked meat samples. Score sheets were provided for the panels to mark their evaluation.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Data Gathered
The following parameters were gathered from the study:
1. Slaughter weight (g). This was the weight of the Mallard ducks before slaughter
time.
2. Dressed weight (g). This was the actual weight of the slaughtered bird after
plucking the feathers, head, feet, and entrails off.
3. Weight of the head (%). This was obtained by weighing the head after its
detachment from the neck at the atlanto-occipital joint divided by the slaughter weight
multiplied by 100 %.
4. Percent neck. This was obtained by taking the weight of the neck from each
carcass divided by the slaughter weight multiplied by 100 %.
5. Percent breast. This was obtained by taking the weight of the breast from each
carcass divided by the slaughter weight multiplied by 100 %.
6. Percent wings. This was obtained by taking the weight of the wings from each
carcass divided by the slaughter weight multiplied by 100 %.
7. Percent back. This was obtained by taking the weight of the back from each
carcass divided by the slaughter weight multiplied by 100 %.
8. Percent heart. This was obtained by taking the weight of the heart from each
carcass divided by the slaughter weight multiplied by 100 %.
9. Percent liver. This was obtained by taking the weight of the liver from each
carcass divided by the slaughter weight multiplied by 100 %.
10. Percent gizzard. This was obtained by taking the weight of the gizzard from
each carcass divided by the slaughter weight multiplied by 100 %.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
11. Percent full GIT. This was obtained by taking the weight of the GIT with
content divided by the slaughter weight multiplied by 100 %.
12. Percent empty GIT. This was obtained by taking the weight of GIT after
removing its content divided by the slaughter weight multiplied by 100 %.
13. Percent legs. This was obtained by taking the weight of the legs from each
carcass divided by the slaughter weight multiplied by 100 %.
14. Percent feet. This was obtained by taking the weight of the feet from each
carcass divided by the slaughter weight multiplied by 100 %.
15. Dressing percentage (%). This was obtained by dividing the carcass weight by
the slaughter weight multiplied by 100 %.
16. Meat appearance, flavor, juiciness, tenderness, and acceptability. This was
obtained through Organoleptic testing from the panels.
Data Analysis
Data was analyzed using Analysis of Variance (ANOVA) appropriate for
Completely Randomized Design (CRD) and treatment means were compared using
Duncan’s Multiple Range Test (DMRT).
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
RESULTS AND DISCUSSION
Slaughter Weight, Dressed Weight,
and Dressing Percentage
Table 1 presents the slaughter weights, dressed weights, and dressing percentages
of the birds used in the study. Statistical analysis found that the highest level of the banana
peelings produced the heaviest birds as compared to the birds given the lowest level. This
could be correlated to the essential nutrient content of banana peelings such as phosphorus
carbon and carbohydrates which further enhanced growth when added to commercial
feeds. Meanwhile, the slaughter weights of the birds fed with pure commercial feeds
produced the lightest weights.
In the same table, dressed weights and dressing percentages of the birds from the
different treatments are presented. The heaviest dressed weight was taken from the birds
fed with 20 % of banana peelings. This may be attributed to slaughter weight whereby the
heavier the bird during slaughter, the heavier would be when it is dressed. To compare, the
dressed weights of the birds fed with pure commercial feeds and those fed with 10 %
banana peelings were not significantly different from each other.
Statistical analysis shows that there are no significant differences among the
dressing percentages from the birds. This could be because the number of birds and
replication were not enough to produce significant results. This implies that using banana
peelings as feed supplement did not affect the dressing percentages of the birds.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Table1. Slaughter weights, dressed weights, and dressing percentages of the sample birds
TREATMENT
SLAUGHTER DRESSED DRESSING
WEIGHT (g)
WEIGHT (g) PERCENTAGE
Pure commercial feeds
775.00 c
675.00 b 87.09 a
10 % banana peelings +
831.25 b
718.75 b 86.47 a
90 % commercial feeds
20 % banana peelings +
893.75 a
781.25 a 87.37 a
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Table 2. Weights of back, breast, wings, and legs of the sample birds
TREATMENT
BACK (%) BREAST (%) WINGS (%) LEGS (%)
Pure commercial feeds
13.71 a 13.06 a
7.10 a 13.06 a
10 % banana peelings +
12.03 b 12.48 a
6.77 a 12.18 b
90 % commercial feeds
20 % banana peelings +
11.61 b 11.89 a
6.01 a 11.33 c
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Weight of Major Cuts
Weight of Wings
There were no significant differences seen in terms of wing weight which implies
that banana peelings supplemented to the Mallard ducks diet did not make any changes on
the weight of wings.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Weight of Back
The results shows that the banana peelings added into the birds’ rations affect the
weight of back of the dressed Mallard ducks under the different treatments. This reveals
that the addition of the banana peelings induced effect on the weight of back presented in
Table 1.
Weight of Breast
Weight of the breast is recorded in Table 2. Statistical analysis shows no significant
differences on the weight of breast from the different treatments. This reveals that the
inclusion of banana peelings on the birds’ ration had minimal effect on the breast yield.
Weight of Legs
Table 2 presents the weight of legs. The three treatments summed up with an
average weight of 12.19 %. Statistical analysis shows significant differences among the
different treatment means which signifies that the birds yielded different amount of meat
particularly in the legs with regards to the diet.
Weight of Minor Cuts
Weight of Head
The weight of heads exhibited in Table 3 reveals no significant differences across
the different levels of banana peelings in the diet of the Mallard ducks. Head sizes of the
replicates from the different treatments were seen to be independent from the diets of the
Mallard ducks.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Weight of Neck
In the same table, statistical analysis shows that there were significant differences
found among the weights of neck which means that the neck yields of the Mallard ducks
fed with or without banana peelings were more or less not alike.
Weight of Feet
Significant differences were noted on the weight of feet based on statistical
analysis. It indicates that the birds had more or less different feet yield recorded in Table
3.
Table 3. Weights of head, neck, and feet of the sample birds
TREATMENT
HEAD (%)
NECK (%)
FEET (%)
Pure commercial feeds
6.61 a
12.74 a
2.26 a
10 % banana peelings +
6.62 a
11.13 b
1.35 b
90 % commercial feeds
20 % banana peelings +
5.87 a
9.51 c
1.11 b
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Table 4. Full GIT, empty GIT, gizzard, heart, and liver expressed as percentage of the
sample birds
TREATMENT
FULLGIT EMPTYGIT GIZZARD HEART LIVER
Pure commercial feeds 8.87 a 7.10 a
6.45 a 2.10 a
6.29 a
10 % banana peelings + 8.72 a 6.77 a 6.02 a 0.90 b 5.41 a
90 % commercial feeds
20 % banana peelings + 7.69 a 6.15 a 5.59 a 0.56 b 4.76 a
80 % commercial feeds
*Means with the same letter superscript are not significantly different
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Weight of Internal Organs
Weight of Full and Empty GIT
Table 4 presents the full and empty weights of GIT. They were found comparable
across the different dietary levels of banana peelings. It indicates that the banana peelings
did not induce any change in the gastrointestinal tract weights of the Mallard ducks.
Statistical analysis shows that the birds did not have significant differences on the different
treatments.
Weight of Gizzard
The gizzard weights displayed in Table 4 were found comparable across levels of
banana peelings in the diet. This signifies that banana peelings in the diet of the birds did
not produced any adverse effects on this internal organ.
Weight of Heart
Table 4 shows that the banana peelings in the rations of the slaughter birds produced
significant effects on the weight of hearts as revealed by the statistical analysis.
Weight of Liver
Liver weights recorded in Table 4 reveals that the banana peelings in the diets of
the slaughter birds did not produce significant effects on the weight of the organs. It could
be explained that the liver remained on their normal sizes whether the birds were fed with
pure commercial feed or with the banana peelings.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Sensory Quality Attributes
Appearance
The appearance of the meat samples displayed in Table 5 ranges from 1.50 to 2.49
for the numerical and moderately desirable for the verbal rating. Based on the statistical
analysis, there were significant differences between the numerical means of the birds fed
with pure commercial feed compared to the birds fed with banana peelings in the
appearance of the meat but all of them fall to one verbal rating. To add, the appearance of
meat samples taken from the birds fed with banana peelings are darker in color than those
fed with commercial feeds.
It can be assumed that the appearance of the meat produced by Mallard ducks is
affected by the diet or the supplementation of the different levels of banana peelings.
Aroma
Table 6 revealed that the banana peelings have an effect on the aroma of the meat
produced by the birds based on the result of the evaluation through Organoleptic Test. They
all got a verbal rating of like moderately. Statistical analysis showed that there were
significant differences between the treatment means in terms of aroma but all of them lie
to one verbal rating.
Flavor
In terms of flavor, the meat samples produced significant differences among the
treatments that were revealed by the statistical analysis but all of them fall to one verbal
rating.The numerical means obtained from the different treatments ranges from 1.50 to
2.49 with a verbal rating of good is presented in Table 7. These results showed that the
addition of banana peelings at the levels of 10 to 20 % affect the flavor of the meat.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Table 5. Appearance of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Moderately Desirable
10 % banana peelings +
Moderately Desirable
90 % commercial feeds
20 % banana peelings +
Moderately Desirable
80 % commercial feeds
Table 6. Aroma of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Like Moderately
10 % banana peelings +
Like Moderately
90 % commercial feeds
20 % banana peelings +
Like Moderately
80 % commercial feeds
Table 7. Flavor of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Good
10 % banana peelings +
Good
90 % commercial feeds
20 % banana peelings +
Good
80 % commercial feeds
Tenderness
Tenderness of the meat samples ranges from 1.50 to 2.49 for the numerical rating
and moderately tender for the verbal rating is exhibited in Table 8.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Based on the statistical analysis, there were significant differences between the
birds fed with commercial feeds compared to the birds fed with 10 to 20 % banana peelings
but all of them lie to one verbal rating.
Juiciness
Table 9 displays the juiciness of the meat samples. Statistical results showed that
there were no significant differences among the different treatments. The numerical means
obtained from the different treatments ranges from 1.50 to 2.49 with a verbal rating of
moderately juicy. This signifies that the juiciness of the meat samples derived from the
birds in the different treatments was more or less the same. It also shows that the addition
of banana peelings did not affect the juiciness of the meat samples produced by the birds.
Acceptability
Table 10 shows that the meat samples taken from the Mallard ducks fed with the
different rations were moderately liked by the taste panels.
Table 8. Tenderness of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Moderately Tender
10 % banana peelings +
Moderately Tender
90 % commercial feeds
20 % banana peelings +
Moderately Tender
80 % commercial feeds
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
Table 9. Juiciness of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Moderately Juicy
10 % banana peelings +
Moderately Juicy
90 % commercial feeds
20 % banana peelings +
Moderately juicy
80 % commercial feeds
Table 10. Acceptability of the cooked meat samples
TREATMENT
VERBAL DESCRIPTION
Pure commercial feeds
Like Moderately
10 % banana peelings +
Like Moderately
90 % commercial feeds
20 % banana peelings +
Like Moderately
80 % commercial feeds
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted to determine the yield and sensory properties of carcass
produced from Mallard ducks fed with banana peelings.
Specifically, the study aimed to determine the effect of banana peelings on the
carcass weight, dressing percentage of Mallard ducks, and to determine the quality of
carcass produced from Mallard ducks fed with banana peelings through Organoleptic Test.
The birds used in the study were 12 heads of Mallard ducks subjected to the
following treatments for 90 days: T0 - pure commercial feeds; T1 - 10 % banana peelings
+ 90 % commercial feeds; and T2 - 20 % banana peelings + 80 % commercial feeds. After
the feeding trial, the sample birds were selected for carcass evaluation.
The result of statistical analysis showed significant differences in terms of
Organoleptic Test while no significant differences in terms of the different meat cuts of the
different treatment.
Conclusion
It is therefore concluded that the sensory properties of carcass from Mallard ducks
were affected by the incorporation of banana peelings in the feed. Meanwhile on the yield
properties, some of the minor cuts and internal organs were affected while all of the major
cuts were not.
Recommendation
Based on the result of the study, it is therefore recommended that banana peelings
feed is a good supplement to Mallard ducks.
Yield and Sensory Properties of Carcass from Mallard Ducks (Anas platyrhynchos) Fed
with Banana Peelings | PADUYAO, EDIMER L. APRIL 2012
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