[go: up one dir, main page]

Baéza et al., 2022 - Google Patents

Nutritive value of duck meat and eggs

Baéza et al., 2022

Document ID
13283018129581840829
Author
Baéza E
Huang J
Publication year
Publication venue
Duck Production and Management Strategies

External Links

Snippet

Duck egg and meat production and consumption are mainly concentrated in Asia. Different species or breeds and different production systems are used all over the world. This will affect the growth rate, body weight and slaughter age of ducks and thus, the muscle …
Continue reading at link.springer.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

Similar Documents

Publication Publication Date Title
Chen et al. Differences in physicochemical and nutritional properties of breast and thigh meat from crossbred chickens, commercial broilers, and spent hens
Kouba et al. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids
CA2409194C (en) Eggs with balanced lipid composition
Al-Marzooqi et al. The effect of feeding different levels of sardine fish silage on broiler performance, meat quality and sensory characteristics under closed and open-sided housing systems
Chambers et al. Chicken eggs
Vasilopoulos et al. Growth performance, welfare traits and meat characteristics of broilers fed diets partly replaced with whole Tenebrio molitor larvae
Ljubojević et al. Evaluation of nutritive quality of common carp, Cyprinus carpio L.
Abril et al. Production of docosahexaenoic acid-enriched poultry eggs and meat using an algae-based feed ingredient
Pacetti et al. Bioactive fish fatty acids: Health effects and their use as functional food ingredients
Michiels et al. Oxidative status, meat quality and fatty acid profile of broiler chickens reared under free-range and severely feed-restricted conditions compared with conventional indoor rearing
Permatahati et al. Effect of cricket meal (Gryllus bimaculatus) on production and physical quality of Japanese quail egg
López-Pedrouso et al. Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl
Baéza et al. Nutritive value of duck meat and eggs
Shaviklo The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review
Zeidler Shell eggs and their nutritional value
Enser Nutritional effects on meat flavour and stability
Jorge et al. Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia
Vranić et al. Rainbow trout (Oncorhynchus Mykiss) from aquaculture–meat quality and importance in the diet
Hajiazizi et al. Camelina sativa (L. Crantz) products; an alternative feed ingredient for poultry diets with its nutritional and physiological consequences
Baighi et al. The Effects of Different Levels of Saturated and Unsaturated Fats and Their Composition in Growing and Finishing Periods on Productive Performance and Blood Lipids of Broilers.
Cherian Omega-3 fatty acids: Studies in avians
IRMAK et al. Supplementing Broiler Quail Diets with Dried Egg Yolk under Heat Stress Conditions
Matur et al. Flaxseed and sunflower oil affect egg production and quality in hens exposed to stress
Suresh et al. Carcass characteristics of broilers fed sugarcane press residue with biotechnological agents
Tóth et al. The Effects of Mineral Supplementation in Rapeseed Cake Diet on Thyroid Function and Meat Quality in Broiler Chickens