Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed s...

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Detalles Bibliográficos
Autores principales: Kwon, H. J., Choo, Y. K., Choi, Y. I., Kim, E. J., Kim, H. K., Heo, K. N., Choi, H. C., Lee, S. K., Kim, C. J., Kim, B. G., Kang, C. W., An, B. K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4213710/
https://www.ncbi.nlm.nih.gov/pubmed/25358325
http://dx.doi.org/10.5713/ajas.2014.14191

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4213710/
https://www.ncbi.nlm.nih.gov/pubmed/25358325
http://dx.doi.org/10.5713/ajas.2014.14191

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