Abstract

Karl-Marx-Univer s i t at Leipzig, Sektion Tierproduktion und V eteri- narmedizin, Lehrstuh.1 Geflugel- und Pelztierzu cht, 7010 Leipzig, StephanstraBe 12, GDR
The popularity of waterfowl in many countries is based on the taste and texture of its meat, which is considered superior to that of other poultry. It has to be taken into account, that fa t in the carcass of waterfowl is predominantly subcutaneous fa t which is characterised by a high content in essential fa tty acids and which gives after respective preparation the delicous taste. We have also to bear in mind the distinct demand for smoked breasts and thighs and for liv e r pie of waterfowl. In addition to this it should be mentioned that in south east Asia the consumption o f duck eggs amounts to 25 per cent of the to ta l egg consumption. 

H. Pingel

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume X. Breeding programs for swine, poultry, and fish., , 347–359, 1986
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