ArticleFood chemistry: X2025
Comparative analysis of duck meat quality in different breeds and age.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Integrated multi-omics analysis reveals breed-specific molecular and metabolic architectures of breast muscle in Cherry Valley, Muscovy, and mule ducks.Poultry science · 2026Article
- Comparative analysis of meat quality, nutritional composition and gut microbiota in different breeds of meat-type quails.Poultry science · 2026Article
- Unraveling the differences in meat flavor of duck and its regulatory mechanisms based on microbiomics, metabolomics, and flavoromics sequencing.Current research in food science · 2026Article
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- Multi-Omics Insights into the Relationship Between Intestinal Microbiota and Abdominal Fat Deposition in Meat Ducks.Animals : an open access journal from MDPI · 2025Article
- The Effect of Duck Breeds on Carcass Composition and Meat Quality at Different Slaughter Ages.Animals : an open access journal from MDPI · 2025Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat quality of ducks is influenced by factors such as breed, age, genotype and growing conditions. This study investigated growth performance, slaughter performance, meat quality, amino acid, nucleotide and fatty acid composition in ducks of different breeds and ages. Cherry Valley ducks showed superior feed efficiency, body weight, and meat yield. Fat and collagen content were higher in leg muscles and increased with age. Cherry Valley ducks had higher breast muscle fat, while Liancheng White ducks had the highest IMP levels. Cherry Valley ducks also had higher levels of several amino acids in breast muscle, while Runzhou Crested White ducks had higher amino acid levels in leg muscle. Amino acid and fatty acid concentrations rose with age but declined after day 63. Liancheng and Runzhou ducks had higher levels of C20:4n6 and C22:6n3, though these peaked earlier in Cherry Valley ducks. Overall, breed and age significantly affected duck meat quality.
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Registered trials
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