Effects of genetic selection and threonine on meat quality in Pekin ducks

The present study was conducted to investigate the effects of genetic selection and threonine levels on meat quality in Pekin ducks. At 15 D of age, 192 lean ducks and 192 fatty ducks were selected and allotted to one of three treatments with 8 replicates with similar BW (8 ducks/cage), respectively...

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Detalles Bibliográficos
Autores principales: Jiang, Yong., Xie, Ming., Tang, Jing., Zhou, Zhengkui, Zhang, Yunshen, Chen, Guohong., Hou, ShuiSheng.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Metabolism and Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597388/
https://www.ncbi.nlm.nih.gov/pubmed/32359587
http://dx.doi.org/10.1016/j.psj.2019.10.059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597388/
https://www.ncbi.nlm.nih.gov/pubmed/32359587
http://dx.doi.org/10.1016/j.psj.2019.10.059

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