Effect of feeding muscovy ducklings different protein sources: Performance, ω-3 fatty acid contents, and acceptability of their tissues

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 8, 1997, Pages 999-1009

  El Deek, Ahmed A ^a   Barakat, Mona O ^a   Attia, Youssef A ^b   El Sebeay, Ashraf S ^a  

^a Alexandria University   (Egypt)

^b DAMANHOUR UNIVERSITY   (Egypt)

Author keywords

Carcass parameters; Cholesterol; Ducks; Protein source; Sensory evaluation; 3 fatty acid

Indexed keywords

CADAVERIC EXPERIMENTS; CHOLESTEROL; FATTY ACIDS; LIPIDS; PROTEINS; SENSORY PERCEPTION; TISSUE; UNSATURATED COMPOUNDS;

CARCASS PARAMETERS;

NUTRITION;

EID: 0031211701     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0017-0     Document Type: Article

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