Effect of age and sex on the content of meat, fat and bone in particular parts of carcass of the duck
1986
Wawro, K. | Bochno, R. | Janiszewska, M. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Genetyki i Metod Doskonalenia Zwierzat)
The tissues composition in carcasses of ducks from hatching till 13 week of age was estimated. An increase in the relative muscle content in the breast with a simultaneous decrease of leg muscle weight was observed. The relative amount of the skin and fat increased mostly in the legs and pelvic-dorsal part of carcasses during the period between hatching and the 13 weeks of life
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