In vivo prediction of the carcass fatness using live body measurements in Pekin ducks

Author:

Lin Fang-Bin,Zhu Feng,Hao Jin-Ping,Yang Fang-Xi,Hou Zhuo-Cheng

Funder

National Scientific Supporting Projects

National Waterfowl-industry Technology Research System

Innovative Research Team in University

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference30 articles.

1. Use of multiple regression equations for evaluation of muscle and fat weight of duck;Bochno;Acta Acad. Agricult. Techn. Olst. Zoot.,1988

2. The use of modified skin slice with subcutaneous fat and carcass weight without this slice for prediction of meatiness and fatness in broiler chickens;Bochno;Arch. Geflugelk,2004

3. Methods for predicting carcass lean content in live birds;Bochno;Pol. J. Natur. Sci.,2015

4. Regression equations for in vivo estimation of the meat content of Pekin duck carcases;Bochno;Br. Poult. Sci.,2000

5. Prediction of meatiness and fatness in ducks by using a skin slice with subcutaneous fat and carcass weight without skin;Bochno;Poult. Sci.,2007

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