25 citations as recorded by crossref.

1. Reptile Bushmeat, an Alternative for the Supply of High Biological Value Proteins? M. Mazaratti et al. https://doi.org/10.3390/su15097448
2. The amino acid profile after addition of humic acids and phytobiotics into diet of broiler chicken P. Haščí­k et al. https://doi.org/10.5219/1237
3. Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment S. Sharma et al. https://doi.org/10.1021/acsfoodscitech.4c00052
4. THE MEAT YIELD AND PHYSICOCHEMICAL COMPOSITION OF PHASIANUS COLCHICUS P. Haščík et al. https://doi.org/10.11118/actaun.2026.005
5. Antihypertensive activity of orally consumed ACE-I inhibitory peptides N. Jogi et al. https://doi.org/10.1080/10408398.2021.1938508
6. Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions M. Quaresma et al. https://doi.org/10.1016/j.jfca.2015.11.005
7. The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics P. Haščík et al. https://doi.org/10.2478/s11756-020-00451-9
8. Levels of nitrogenous substances and amino acids in bodies of Ross 308 hybrid cocks and hens over the course of rearing E. Strakova et al. https://doi.org/10.17221/8441-VETMED
9. Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions D. Pleva et al. https://doi.org/10.3390/molecules25071547
10. Effect of drying methods on the nutrient content, protein and lipid quality of edible insects from East Africa N. Yisa et al. https://doi.org/10.3920/JIFF2021.0124
11. Amino Acid Levels in Muscle Tissue of Six Wild Feathered Species E. Straková et al. https://doi.org/10.11118/actaun201664051661
12. Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris M. Boskovic Cabrol et al. https://doi.org/10.3390/foods11091345
13. Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system D. Franco & J. Lorenzo https://doi.org/10.1080/00071668.2013.828195
14. Effects of Reduced Amino Acids and Apparent Metabolizable Energy on Meat Processing, Internal Organ Development, and Economic Returns of Cobb 700 and Ross 708 Broilers B. Zhang et al. https://doi.org/10.3390/ani15071064
15. Influence of satellite cell purity on amino acid composition and myotube characteristics of cultured chicken tissue H. Cheng et al. https://doi.org/10.5851/fl.2500027
16. Comparison of the content of crude protein and amino acids in the whole bodies of cocks and hens of Ross 308 and Cobb 500 hybrids at the end of fattening E. Straková et al. https://doi.org/10.17221/7976-CJAS
17. Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin D. Kokoszyński et al. https://doi.org/10.17221/5564-CJAS
18. Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review H. Magara et al. https://doi.org/10.3389/fnut.2020.537915
19. The effects of castration on the growth parameters, carcass yield and meat chemical composition of intensively reared Common Pheasant(Phasianus colchicus colchicus L.) K. Severin et al. https://doi.org/10.4081/ijas.2007.213
20. Differences in the amino acid composition of the breast muscle of wild and farmed pheasants A. Brudnicki et al. https://doi.org/10.17221/17/2011-CJFS
21. Performance, Carcass Yield, Muscle Amino Acid Profile, and Levels of Brain Neurotransmitters in Aged Laying Hens Fed Diets Supplemented with Guanidinoacetic Acid O. Ahmed-Farid et al. https://doi.org/10.3390/ani11113091
22. Wool keratin – A novel dietary protein source: Nutritional value and toxicological assessment G. Dias et al. https://doi.org/10.1016/j.foodchem.2022.132436
23. Amino acid profile of broiler chickens meat fed diets supplemented with bee pollen and propolis P. Haščík et al. https://doi.org/10.1080/00218839.2016.1245398
24. Dietary Supplementation with Spirulina platensis Modulates the Physiological Status and Bone Quality of Juvenile Ring-Necked Pheasants S. Nowaczewski et al. https://doi.org/10.3390/ani16081127
25. Quality of rabbit meat and phyto-additives M. Pogány Simonová et al. https://doi.org/10.17221/49/2008-CJFS