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Effects of genotype and sex on technological properties and fatty acid composition of duck meat.

Poultry science - 1 Jan 2019

Onk Kadir, Yalcintan Hulya, Sari Mehmet, Adiguzel Isik Serpil, Yakan Akin, Ekiz Bulent

Abstract excerpt

Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner-Bratzler shear force (WBSF), color variables, fatty...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 30107609
DOI: 10.3382/ps/pey355

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