Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource
- Language
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Englisch
- Bibliographic citation
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Comparison of some meat quality and liver characteristics in Muscovy and mule ducks ; volume:63 ; number:1 ; year:2020 ; pages:137-144
Archives animal breeding ; 63, Heft 1 (2020), 137-144
- Creator
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Kokoszyński, Dariusz
Wilkanowska, Anna
Arpášová, Henrieta
Hrnčár, Cyril
- DOI
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10.5194/aab-63-137-2020
- URN
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urn:nbn:de:101:1-2020050705263319143785
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:49 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kokoszyński, Dariusz
- Wilkanowska, Anna
- Arpášová, Henrieta
- Hrnčár, Cyril
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Deciphering mechanisms underlying the genetic variation of general production and liver quality traits in the overfed mule duck by pQTL analyses
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Deciphering mechanisms underlying the genetic variation of general production and liver quality traits in the overfed mule duck by pQTL analyses
Nutritional requirements of meat-type and egg-type ducks: what do we know?
Growth, carcass traits and meat quality of different local ducks and Turkish Pekins (short communication)
Studies on the quality of duck meat sausages during refrigeration
Single-cell RNA sequencing revealed the liver heterogeneity between egg-laying duck and ceased-laying duck
Comparison of physical and qualitative traits of meat of two Polish conservative flocks of ducks
Ontogeny of hepatic metabolism in mule ducks highlights different gene expression profiles between carbohydrate and lipid metabolic pathways
Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathers
Metabolome‐Based Genome‐Wide Association Study of Duck Meat Leads to Novel Genetic and Biochemical Insights
Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy
Slaughter value and meat quality of Muscovy ducks, Pekin ducks and their crossbreeds, and evaluation of the heterosis effect
Characteristic of meat colour of different duck populations
Deciphering mechanisms underlying the genetic variation of general production and liver quality traits in the overfed mule duck by pQTL analyses
Nutritional requirements of meat-type and egg-type ducks: what do we know?
Growth, carcass traits and meat quality of different local ducks and Turkish Pekins (short communication)
Studies on the quality of duck meat sausages during refrigeration
Single-cell RNA sequencing revealed the liver heterogeneity between egg-laying duck and ceased-laying duck
Comparison of physical and qualitative traits of meat of two Polish conservative flocks of ducks
Ontogeny of hepatic metabolism in mule ducks highlights different gene expression profiles between carbohydrate and lipid metabolic pathways
Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathers