Comparison of some meat and liver quality traits in Muscovy and Pekin ducks-Reference-Cited by-同舟云学术

Comparison of some meat and liver quality traits in Muscovy and Pekin ducks

Published:2021-01-01 Issue:1 Volume:49 Page:118-124
ISSN:0971-2119
Container-title:Journal of Applied Animal Research
language:en
Short-container-title:Journal of Applied Animal Research

Author:

Kokoszyński Dariusz¹^ORCID,Wilkanowska Anna¹^ORCID,Saleh Mohamed²^ORCID,Fik Martin³^ORCID,Bigorowski Bartosz¹

Affiliation:

1. Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland

2. Department of Poultry Production, Faculty of Agriculture, Sohag University, Sohag, Egypt

3. Department of Small Animal Science, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovakia

Publisher

Informa UK Limited

Subject

General Veterinary,Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/09712119.2021.1895173

Reference40 articles.

1. AOAC International. 2007. Official methods of analysis of Association of Official Analysis Chemists International. Method 2007.04. 18th edn. AOAC, Gaithersburg, MD.

2. Canards de Barbarie, Pékin et leurs hybrides : aptitude à l’engraissement

3. Effect of sex on growth, technological and organoleptic characteristics of the Muscovy duck breast muscle

4. Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks

5. Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin

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