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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
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Elsevier
2020-05-01
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| Cyfres: | Poultry Science |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S0032579119528231 |
| Tagiau: |
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