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Fatty acid signatures of duck breast meat from three varieties

2026-10Artigo científico Acesso aberto
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dc.contributor.authorQuaresma, M. A.G.
dc.contributor.authorNunes, M. L.
dc.contributor.authorPereira, G.
dc.contributor.authorBatarda, R.
dc.contributor.authorAbade dos Santos, F.
dc.contributor.authorRodrigues, D.
dc.contributor.authorRoseiro, C.
dc.contributor.authorGalante, M. L.
dc.contributor.authorMorais, S. L.
dc.contributor.authorDelerue-Matos, C.
dc.contributor.authorDomingues, V. F.
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.pblElsevier
dc.date.accessioned2026-09-02T09:12:01Z
dc.date.available2026-09-02T09:12:01Z
dc.date.issued2026-10
dc.descriptionThis study was financially supported by national funds through the Foundation for Science and Technology, I.P., within the scope of the projects UID/276/2025. Publisher Copyright: © 2026 The Authors
dc.description.abstractDuck meat is increasingly valued for its distinctive sensory and nutritional properties. Breast muscle samples (pectoralis major and minor) were collected from three duck groups differing in genetic background and rearing system: intensively reared Pekin ducks (PD; n = 47), semi-extensively reared mallards for hunting purposes (MDH; n = 14), and wild mallards (WMD; n = 20), all with balanced sex representation. This study assessed the origin effect on fatty acid (FA) composition. WMD showed the most favorable lipid profile, with higher polyunsaturated fatty acids (PUFA), especially n-3 PUFA and n-3 long-chain PUFA (LCPUFA), and superior lipid quality indices. MDH exhibited profiles dominated by saturated and monounsaturated FAs, reflecting enhanced de novo lipogenesis and lower nutritional quality, while PD displayed intermediate characteristics with generally balanced FAs but some nutritional limitations. FA variability was probably driven by dietary inputs and endogenous metabolic pathways, including differences in precursor availability and enzymatic activity in elongation and desaturation. Differences in muscle fiber composition and lipid partitioning between neutral and polar lipid fractions may also contribute to variations in FA profiles. Despite the presence of beneficial FAs such as eicosapentaenoic and docosapentaenoic acids (EPA and DHA, respectively), their absolute levels were low, indicating duck meat is not a major source of these nutrients. Nonetheless, WMD FA composition may positively contribute to dietary lipid intake within a balanced diet. Canonical discriminant analysis demonstrated that intramuscular FA profiles effectively differentiate duck meat varieties, achieving complete classification accuracy. These results highlight the utility of FA profiling as a reliable tool for authentication and differentiation in duck meat varieties.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent9
dc.format.extent829420
dc.identifier.doi10.1016/j.psj.2026.107255
dc.identifier.issn0032-5791
dc.identifier.otherPURE: 172083858
dc.identifier.otherPURE UUID: 988961ac-6c16-497b-b2e1-b1aa246fc7ce
dc.identifier.otherScopus: 105042545198
dc.identifier.urihttp://hdl.handle.net/10362/205974
dc.identifier.urlhttps://www.scopus.com/pages/publications/105042545198
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/Concurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)/LA%2FP%2F0059%2F2020/PT
dc.subjectCanonical discriminant analysis
dc.subjectFatty acid profile
dc.subjectMallard duck
dc.subjectPekin duck
dc.subjectAnimal Science and Zoology
dc.titleFatty acid signatures of duck breast meat from three varietiesen
dc.typejournal article
degois.publication.issue10
degois.publication.titlePoultry Science
degois.publication.volume105
dspace.entity.typePublication
rcaap.rightsopenAccess

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