16 citations as recorded by crossref.

1. Improving Performance, Meat Quality and Muscle Fiber Microstructure of Native Indonesian Muscovy Duck Through Feed Protein and Metabolizable Energy E. Tugiyanti et al. https://doi.org/10.3923/ijps.2013.653.659
2. GROWTH PERFORMANCE, CARCASS TRAITS AND ECONOMIC VALUES OF PEKIN, MUSCOVY, AND MULARD DUCKS F. Hassan et al. https://doi.org/10.26873/SVR-663-2018
3. The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles R. Juodka et al. https://doi.org/10.5194/aab-61-293-2018
4. Integrated multi-omics analysis reveals breed-specific molecular and metabolic architectures of breast muscle in Cherry Valley, Muscovy, and mule ducks L. Kinkpe et al. https://doi.org/10.1016/j.psj.2026.107719
5. Carcass Production and Single Nucleotide Polymorphism Adipocyte Fatty Acid Binding Protein (A-Fabp) Gene on Cairina moschata . Ismoyowati et al. https://doi.org/10.1088/1755-1315/372/1/012067
6. Black soldier fly larva in Muscovy duck diets: effects on duck growth, carcass property, and meat quality M. Gariglio et al. https://doi.org/10.1016/j.psj.2021.101303
7. Effect of management and probiotic supplementation on growth performance of Muscovy ducks L. Arias-Sosa et al. https://doi.org/10.17533/udea.rccp.v36n3a2
8. Indigenous Muscovy Ducks in Congo Brazzaville. 2. Preliminary observations on indigenous Muscovy ducks reared under moderate inputs in Congolese conditions H. Banga-Mboko et al. https://doi.org/10.1007/s11250-007-4235-0
9. Carcass Composition, Meat Quality, and Digestive and Skeletal Traits of Muscovy and Pekin Broiler Ducks M. Wegner et al. https://doi.org/10.3390/ani16121918
10. Molecular characterisation, temporal expression and involvement of ANGPTL4 in fat deposition in Muscovy ducks J. Zhu et al. https://doi.org/10.1080/00071668.2022.2102888
11. Foie Gras Production: A Literature Review on the Welfare Implications of Force-Feeding of Ducks B. Driessen et al. https://doi.org/10.3390/ani16182838
12. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters V. Große-Peclum et al. https://doi.org/10.3390/foods12051113
13. Nutritional aspects and commercial challenges of Muscovy duck meat ( Cairina moschata ) J. da Silva Costa et al. https://doi.org/10.1080/00439339.2023.2234347
14. Technological investigation into duck meat and its products - a potential alternative to chicken S. Biswas et al. https://doi.org/10.1017/S004393391900062X
15. A review on the productive potential of the Muscovy Duck L. Arias-Sosa & A. Rojas https://doi.org/10.1080/00439339.2021.1921668
16. Comparative studies on performance and meat texture traits in Pekin duck genetic resources and commercial hybrids L. Lewko & E. Gornowicz https://doi.org/10.22358/jafs/220486/2026