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Research Note: Effects of the rearing method and stocking density on carcass traits and proximate composition of meat in small-sized meat ducks

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Effects of Dietary Protein Levels and Protease Supplementation on Growth Performance, Carcass Traits, Meat Quality, and Standardized Ileal Digestibility of Amino Acid in Pekin Ducks Fed a Complex Diet

(2020) Q.D. Wang et al.   POULTRY SCIENCE

Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

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Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

(2020) Tatiana Pintado et al.   Foods

Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep

(2020) Xiu Li et al.   Food Science of Animal Resources

Dietary resveratrol supplement improves carcass traits and meat quality of Pekin ducks

(2020) Qifang Yu et al.   POULTRY SCIENCE

Carcass composition and selected meat quality traits of Pekin ducks from genetic resources flocks

(2019) D Kokoszyński et al.   POULTRY SCIENCE

Effect of amino acids and their derivatives on meat quality of finishing pigs

(2019) Xianyong Ma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cross-talk between mineral metabolism and meat quality: a systems biology overview

(2019) Wellison Jarles da Silva Diniz et al.   PHYSIOLOGICAL GENOMICS

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

(2019) Dariusz Kokoszyński et al.   POULTRY SCIENCE

Effect of Divergent Selection for Intramuscular Fat Content on Muscle Lipid Metabolism in Chickens

(2019) Lu Liu et al.   Animals

Effects of age on slaughter performance and meat quality of Binlangjang male buffalo

(2018) Qing Li et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

A study on the sternum growth and mineralization kinetic of meat duck from 35 to 63 days of age

(2017) H. Y Zhang et al.   POULTRY SCIENCE

Estimation of the optimum digestible lysine level for Cherry Valley ducks

(2016) Y. F. Zhou et al.   POULTRY SCIENCE

Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets

(2015) Muhammad Sohaib et al.   Lipids in Health and Disease

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat

(2013) Chunli Liu et al.   FOOD CHEMISTRY

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

(2012) Hoa Van Ba et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

(2011) Thu T. N. Dinh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation for Meat Quality Performance of Broiler Chicken

(2011) Chaowu Yang et al.   Journal of Animal and Veterinary Advances

Effect of diet, sex and age on fatty acid metabolism in broiler chickens: n-3 and n-6 PUFA

(2010) R. Poureslami et al.   BRITISH JOURNAL OF NUTRITION

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH