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"Experientia docet" - Experience is the best teacher

Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

  • 2020
  • Issue: 1
  • Volume: 50
D. Kokoszyński, Z. Bernacki, M. Biegniewska, M. Saleh, K. Stęczny, R. Zwierzyński, M. Kotowicz, M. Sobczak, J. Żochowska-Kujawska, P.D. Wasilewski, T. Bucek & M. Kmiecik Page: 55 - 68

The aim of  the  study  was  to  compare  carcass  composition  and  meat  quality  of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve…

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