Correlations between some blood chemical indices and meat quality in ducks
2006
Wilkiewicz-Wawro, E. | Wawro, K.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Commodity Science and Animal Improvement
In the majority of cases no significant correlations were found between the serum levels of the above chemical indices and meat quality parameters. A significant correlation was observed between total lipids and the content of fat and dry matter in breast muscles of both males and females (r from 0.487 to 0.745). Calcium content was highly correlated with meat pH, and glucose content - with the aroma, tenderness and taste of meat in males ( r from 0.664 to 0.902). The activity of cholonoesterase was closely correlated ( r from 0.455 to 0.940) with the levels of fat, dry matter and ash in breast muscles of both males and females
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