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Article

Effects of intramuscular fat levels on sensory characteristics of duck breast meat.

Poultry science - 1 May 2006

Chartrin P, Méteau K, Juin H, Bernadet M D, Guy G, Larzul C, Rémignon H, Mourot J, Duclos M J, Baéza E

Abstract excerpt

We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.55 and 6.40 g per...

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Identifiers

PMID: 16673772
DOI: 10.1093/ps/85.5.914

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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