Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems

Author:

Inayat M1ORCID,Abbas F1ORCID,Rehman MH1ORCID,Mahmud A1ORCID

Affiliation:

1. University of Veterinary and Animal Sciences, Pakistan

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Reference34 articles.

1. The influences of various housing systems on growth, carcass traits, meat quality, immunity and oxidative stress of meat-type ducks;Abo Ghanima MM;Animals,2020

2. Recent advances in duck nutrition. Proceedings of the 24th Western Nutrition Conference; 2003;Adeola O,2003

3. A comparison of meat characteristics between duck and chicken breast;Ali M;Asian-Australasian Journal of Animal Sciences,2007

4. Amino acid and fatty acid profiles of Peking and Muscovy duck meat;Aronal A;International Journal of Poultry Science,2012

5. Antidepressant activity of vorinostat is associated with amelioration of oxidative stress and inflammation in a corticosterone-induced chronic stress model in mice;Athira K;Behavioural Brain Research,2018

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