Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market-Reference-Cited by-同舟云学术

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Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market

Published:2024-09 Issue:3 Volume:33 Page:100450
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Ungkusonmongkol Pitchaporn^ORCID,Wattanachant Saowakon^ORCID

Funder

Prince of Songkla University

Publisher

Elsevier BV

Reference82 articles.

1. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat;Aktaş;Meat Sci.,2006

2. A comparison of meat characteristics between duck and chicken breast;Ali;Asian-Australas. J. Anim. Sci.,2007

3. Official method of analysis;J. Assoc. Off. Chem.,1989

4. Official Method of Analysis,2010

5. Comparative effects of breed and sex on carcass and organ profiles of duck (Anas plantrynychos) and guinea fowl (Numidia meleagris) in Abeokuta, Ogun State, Nigeria;Apata;Sustain. Agric. Res.,2014

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