Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines-Reference-Cited by-同舟云学术

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Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines

Published:2024-07 Issue:7 Volume:103 Page:103791
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Li Fan,Lu Yinglin,He Zongliang,Yu Debing^ORCID,Zhou Jing,Cao Heng,Zhang Xingyu,Ji Hongjie,Lv Kunpeng,Yu Minli^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Flavour formation by amino acid catabolism;Ardö;Biotechnol. Adv.,2006

2. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes;Benet;Food Chem.,2016

3. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks;Cao;Poult. Sci.,2021

4. Effects of dietary supplementation of chinese yam polysaccharide on carcass composition, meat quality, and antioxidant capacity in broilers;Chang;Animals (Basel),2023

5. Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100 crossbred chickens and Beijing fatty chickens;Chen;Meat Sci,2007

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