2013
DOI: 10.20870/productions-animales.2013.26.5.3171
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Qualité des carcasses et de la viande des palmipèdes gavés

Abstract: La viande de palmipèdes gavés se distingue de la viande de palmipèdes non gavés surtout par son enrichissement en lipides (teneur multipliée par deux) qui modifie la qualité nutritionnelle et sensorielle des produits et leur aptitude à la conservation. Toutefois, ces caractéristiques peuvent fortement varier selon l’itinéraire technique mis en oeuvre pendant les phases d’élevage et de gavage et en particulier en fonction de la composition et des modalités de distribution de l’alimen… Show more

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Cited by 4 publications
(2 citation statements)
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“…This higher thigh-drumstick muscle pH in males and females is due to the low glycogen reserve levels in this muscle. The same observations were reported by Chartrin et al (2006) and Baeza et al (2013) in Muscovy ducks in France and by Tougan et al (2013) in local chickens in Benin.…”
Section: Effect Of Sex On Ph Temperature and Water Holding Capacitysupporting
confidence: 87%
See 1 more Smart Citation
“…This higher thigh-drumstick muscle pH in males and females is due to the low glycogen reserve levels in this muscle. The same observations were reported by Chartrin et al (2006) and Baeza et al (2013) in Muscovy ducks in France and by Tougan et al (2013) in local chickens in Benin.…”
Section: Effect Of Sex On Ph Temperature and Water Holding Capacitysupporting
confidence: 87%
“…This age effect on pH was also observed by Baeza et al (2000) in France in Mullet ducks and by Onk et al (2018) in the Pekin ducks in Turkey. Usually, duck meat ultimate pH value is between 5.6 and 5.9 (Baeza et al, 2013). The lowest breast pH value (5.91) is obtained with 4 to 6 months old ducks.…”
Section: Effect Of Age On Ph Temperature and Water Holding Capacitymentioning
confidence: 99%