Product Quality and Consumer’s Acceptability of Cooked Breast Muscle of Nigerian Indigenous Ducks Raised in Different Zones in Ekiti State

Main Article Content

Oluwatoyin Alamuoye
Johnson Ibigbami


The rate and extent of consumer’s demand for safe and quality meat products depend on the processing methods that will not alter the nutritional and eating qualities of the finished products.  The study evaluated physicochemical properties and consumer’s acceptability of cooked breast muscle of indigenous ducks raised in different zones in Ekiti State, Nigeria. The study was conducted at the Laboratory of Department Animal Science, Faculty Agricultural Science, of Ekiti State University, Ado-Ekiti, Nigeria. Twenty four matured indigenous ducks aged 24 months comprising 12 drakes and 12 ducks raised under extensive system were randomly selected from three different geo-graphical locations in Ekiti State, Nigeria. Animals  were  weighed, stunned and  exsaguinated, defeathered, eviscerated, breast muscles separated, wrapped in a polythene bags and chilled  at 4°C for 24 hours. The breast muscles were divided into two portions, labeled according to sex and locations. The thaw loss and   pH were evaluated after 24 hours. The meat samples were cooked by two methods (pan and deep fry). The cook loss, water holding capacity, shear force, lipid stability and yield of cooked breast meat were evaluated. A six- member taste panelist rated the organoleptic characteristics of cooked samples using nine-point hedonic scale.  The results showed that water holding capacity, % cook loss, % cook yield, shear force, Thiobarbituric Acid Reacting Substance (Tbars) values and sensory properties were significantly (p<0.05) influenced by cooking methods. Both sexes of location B recorded similar shear force values (8.0 kg/cm2) cooked by pan fry. The overall acceptability of cooked breast meat by deep fry method was recorded from location A ducks of either sex while pan fried breast muscle were observed in location B samples of the drake meat. The study showed that drake breast muscles cooked by either method had better yield, quality and shelf stability than female counterpart.

Duck, indigenous, sex, breast meat, cooking methods.

Article Details

How to Cite
Alamuoye, O., & Ibigbami, J. (2020). Product Quality and Consumer’s Acceptability of Cooked Breast Muscle of Nigerian Indigenous Ducks Raised in Different Zones in Ekiti State. Asian Journal of Research in Animal and Veterinary Sciences, 5(3), 1-7. Retrieved from
Original Research Article


Hird H, Chrisholm J, Brown J. The detection of commercial duck species in food using a single probe- multiple species-specific primer real-time PCR assay. Eur. Food Res. Technol. 2005; 221:559-563.

Oluyemi JA. Potentialities of the indeginous species of poultry for meat and egg production in Nigeria, NAPRI. 1979;163-186.

Muchenje V, Dzama K, Chimonyo M, Strydom P, Hugo A, Raats J. Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chem. 2009;112:279–289.

Omojola AB, Hammed S, Attoh-Kotoku V, Wogar GSI, Iyanda OD, Aremo JO. Physico chemical and Organoleptic Characteristics of Muscovy drake meat as influenced by cooking methods, African Journal of Food Science. 2014;8(4):184-189.

Grau R, Hamm RA. A simple method for the determination of water binding in muscles, Naturwissenschaften. 1953;40: 29-30.

Kwon HJ, Choo YK, Choi YI, Kim EJ, Kim HK, Heo KN, Choi HC, Lee SK, Kim CJ, Kim BG, Kang CW, An BK. Carcass characteristics and meat quality of korean native ducks and commercial meat-type ducks raised under same feeding and rearing conditions, Asian Australas. J. Anim. Sci. 2014;27(11):1638-1643.

Yang HS, Moon SS, Jeong JY, Choi SG, Joo ST, Park GB. Effect of sodium bicarbonate injection in pre-rigor porcine M. Longissimus lumborum on pork quality. Asia-Aust. J Anim. Sci. 2006;19:898-904.

Kembi SO, Okubanjo AO. Physicochemical and sensory properties of dehydrated beef patties containing soybean products. Trop. Anim. Prod. Invest; 2002.

Honikel JL. Reference Methods for the assessment of physical characteristics of meat. Meat Sci.1998;49:447-457.

Ali MS, Kang G-H, Yang H-S, Jeong J-Y, Hwang Y-H, Park G-B, Joo S-T. A Comparison of Meat Characteristics between Duck and Chicken Breast, Asian-Aust. J. Anim. Sci. 2007;20(6):1002–1006.

AMSA. Research Guidelines for Cookery, Sensory evaluation and Instrumental measurement of fresh meat. National Livestock and Meat Board, Chicago, IL, USA; 1995.

Minitab. Minitab version 16.1.Minitab Inc., State College, P. A., USA; 2007.

Carvalho CB, Madrona GS, Corradine Sd-S, Reche PM, M. Pozza MSd-S, do Prado IN. Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content, Food Sci. Technol, Campinas.2013;33(4):776-783.

Augusty’nska-Prejsnar A, Ormian M, Sokołowicz Z. Physicochemical and sensory properties of broiler chicken breast meat stored frozen and thawed using various methods. Journal of Food Quality. 2018;9.
[Article ID 6754070]

Cross HR, Durland PD, Seideman SC. Sensory qualities of meat. In: Muscle as food, Bechtel, P.(ed.). Academic Press, Orlando, Florida. 1986;286.

Aaslyng MDC, Berjerholm P, Ertbjerg HC, Andersen HJ. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure, Food Quality and Preference. 2003;14:277-288.