Effect of muscle fiber characteristics on meat quality in fast- and slow-growing ducks-Reference-Cited by-同舟云学术

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Effect of muscle fiber characteristics on meat quality in fast- and slow-growing ducks

Published:2021-08 Issue:8 Volume:100 Page:101264
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Huo Weiran,Weng Kaiqi,Gu Tiantian,Zhang Yu,Zhang Yang,Chen Guohong,Xu Qi

Funder

Earmarked Fund for Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference32 articles.

1. Research Note: Effects of the rearing method and stocking density on carcass traits and proximate composition of meat in small-sized meat ducks;Bai;Poult. Sci.,2020

2. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics;Baublits;Meat Sci,2005

3. Evaluation of selected meat traits in seven-week-old duck broilers;Bernacki;Anim. Sci. Pap. Rep.,2008

4. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens;Berri;J. Anim. Sci.,2007

5. Manual hematoxylin and eosin staining of mouse tissue sections;Cardiff;Cold Spring Harb. Protoc.,2014

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