13 citations as recorded by crossref.

1. Camelina (Camelina sativa (L.) Crantz) as Feedstuffs in Meat Type Poultry Diet: A Source of Protein and n-3 Fatty Acids R. Juodka et al. 10.3390/ani12030295
2. Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes M. Quaresma et al. 10.1016/j.psj.2023.103290
3. Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market P. Ungkusonmongkol & S. Wattanachant 10.1016/j.japr.2024.100450
4. The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles R. Juodka et al. 10.5194/aab-61-293-2018
5. The amino and fatty acid profile of Japanese quail meat after dietary administration of bee bread P. Haščík et al. 10.1007/s11756-021-00754-5
6. Long-term dietary glutamine supplementation modulates fatty acid profile and health indices in quail meat E. Tomaszewska et al. 10.1016/j.psj.2025.105290
7. Lauric acid content in intramuscular fat is a reliable indicator of black soldier fly larvae meal consumption in Muscovy ducks A. Martínez Marín et al. 10.1016/j.heliyon.2024.e31064
8. The Impact of Different Relative Humidity Levels on the Production Performance, Slaughter Performance, and Meat Quality of White Pekin Ducks Aged 4 to 42 Days D. Sun et al. 10.3390/ani13233711
9. Study the difference in a carcass and the relative weight of the Molar, White Pekin and Brown Iraqi local duck carcass parts. S. Gatea et al. 10.21931/RB/2023.08.04.73
10. Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems M. Inayat et al. 10.1590/1806-9061-2022-1724
11. The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks M. Quaresma et al. 10.1016/j.psj.2024.104659
12. Determination of mycotoxin and veterinary drug residues in packaged and ready-to-eat duck products Y. Zheng et al. 10.1007/s11694-025-03395-3
13. The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment E. Gornowicz et al. 10.2478/aoas-2022-0035