11 citations as recorded by crossref.

1. The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks D. Kokoszyński et al. 10.3390/ani12131714
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. 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
9. 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
10. The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment E. Gornowicz et al. 10.2478/aoas-2022-0035
11. 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