Muscovy ducks (Cairina moschata) are one of the most exploited species in the duck-
farming industry due to their large size, meat quality, and considerable economic value for …

When geese or ducks are overfed with a high-energy diet rich in carbohydrates, their liver
increases in size by 5-to 10-fold in 2 weeks, which is accompanied by the occurrence of …

Background Fat deposits in chickens contribute significantly to meat quality attributes such
as juiciness, flavor, taste and other organoleptic properties. The quantity of fat deposited …

Background Fat deposits in chickens contribute significantly to meat quality attributes such
as juiciness, flavor, taste and other organoleptic properties. The quantity of fat deposited …

1. Unlike mammals, uricotelic species, such as the duck, cannot synthesise endogenous
arginine (Arg). This study was conducted to test the hypothesis that dietary l-Arg …

Intramuscular fat (IMF) can improve meat product quality through its impact on flavour and
juiciness. High marbling cuts can command premium prices in some countries and grading …

Abstract The Muscovy duck (Cairina moschata) is an economically important poultry
species, which is susceptible to fatty liver. Thus, the Muscovy duck may serve as an …

Cr (chromium, with common valence states of III and VI) is one of the common broiler feed
additives. Liver injury and metabolic disorders could be caused by Cr (VI)(hexavalent …

Reducing excess fat accretion is important for both human health and animal production.
The present study was conducted to investigate the effects of arginine (Arg) on the …

The differences in muscle development potential between male and female ducks lead to
variations in body weight, significantly affecting the growth of the Muscovy duck meat …