|Title||Evolution of liver fattening and foie gras technological yield during the overfeeding period in mule duck.|
|Publication Type||Journal Article|
|Year of Publication||2019|
|Authors||Bonnefont, CMD, Molette, C, Lavigne, F, Manse, H, Bravo, C, Lo, B, Rémignon, H, Arroyo, J, Bouillier-Oudot, M|
|Date Published||2019 Nov 01|
In foie gras production the technological yield after the cooking process is one of the main issues of processors as it is closely linked to the cooking melting rate. This rate is subjected to strict laws and regulations since it directly affects the organoleptic and technological qualities of this gourmet product. The objective of the study was to better understand the liver fattening and the technological yield decrease during the overfeeding kinetics. A flock of 210 mule ducks was reared and then overfed during 12 D with 2 overfeeding programs; in the test group the amounts of corn in the first meals were higher than in the control group (+430 g during the whole period). Ducks were slaughtered at the end of the rearing period (D0, n = 15) and every other day (D2 to D12, n = 15 by group). Duck performances, anatomical dissections and physical and biochemical liver characteristics were registered. The performances were equivalent in the groups (P > 0.1). The evolution of the liver weight was then analyzed in detail in relation with the evolution of its biochemical composition. A two-step evolution occurred in the liver metabolism, first a main glycogen storage and then a strong lipid storage. A model to predict the liver weight was established with only BWs and feed intakes (R² = 0.83). The technological yield was determined on foie gras weighing more than 300 g (D6 to D12). The melting process was high during the last 2 D. The technological yield reached 72% at D12, for 758 g foie gras, and a strong negative correlation was observed with liver weight (-0.83; P < 0.001). A model to predict the technological yield was established with the liver weight and the liver color parameters (R² = 0.71). This study highlights the compromise between foie gras weight and its quality.
|Alternate Journal||Poult. Sci.|
|PubMed Central ID||PMC6771768|