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Effects of genetic selection and threonine on meat quality in Pekin ducks

Yong Jiang1, Ming Xie2, Jing Tang2

  • 1Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.

Poultry Science
|May 4, 2020
PubMed

Keywords:
duckfatty acids profilemeat qualitythreonine

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