17 citations as recorded by crossref.

1. Fat composition and lipid oxidation in raw and cooked minced meat and skin of spent laying and broiler ducks P. Ungkusonmongkol & S. Wattanachant https://doi.org/10.1016/j.afres.2026.101998
2. Fatty acid composition and genetic associations in breast muscle of Kaijiang Sheldrake ducks Z. Yang et al. https://doi.org/10.1080/00071668.2026.2705333
3. 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
4. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks Z. Cao et al. https://doi.org/10.1016/j.psj.2021.101425
5. 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. https://doi.org/10.1016/j.heliyon.2024.e31064
6. 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. https://doi.org/10.1590/1806-9061-2022-1724
7. The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks M. Quaresma et al. https://doi.org/10.1016/j.psj.2024.104659
8. Fatty acid signatures of duck breast meat from three varieties M. Quaresma et al. https://doi.org/10.1016/j.psj.2026.107255
9. Effect of dehulled lupin seed meal in feed mixture on muscle fat quality of Cherry Valley ducks E. Straková et al. https://doi.org/10.17221/76/2025-CJAS
10. A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds D. Kokoszyński et al. https://doi.org/10.5713/ajas.18.0790
11. The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment E. Gornowicz et al. https://doi.org/10.2478/aoas-2022-0035
12. Production Efficiency and Utility Features of Broiler Ducks Fed with Feed Thinned with Wheat Grain J. Biesek et al. https://doi.org/10.3390/ani12233427
13. Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment M. Wereńska et al. https://doi.org/10.1016/j.psj.2021.101237
14. Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus) Y. Zhang et al. https://doi.org/10.3390/foods14101685
15. Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology D. Wang et al. https://doi.org/10.2141/jpsa.0160155
16. Heritability of some meat quality traits in ducks M. Graczyk et al. https://doi.org/10.5604/01.3001.0013.5342
17. 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