Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of <i>Houttuynia cordata</i> with fermented red koji

Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of <i>Houttuynia cordata</i> with fermented red koji

We evaluated meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata (HC) with fermented red koji (FRK). In total, 240 one-day-old Pekin ducks (160 males and 80 females) were allocated to four diet treatments (control, 1% HC powder mi...

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Bibliographic Details
Main Authors: Young Ho Joo, Sam Churl Kim, Hyuk Jun Lee, Woo Whan Jang, In Hag Choi
Format: Article
Language:English
Published: Editora da Universidade Estadual de Maringá (Eduem) 2019-02-01
Series:Acta Scientiarum: Animal Sciences
Subjects:
duck breast meat
fermented red koji
Houttuynia cordata
meat color
meat quality.
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44066

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http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44066

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