Preliminary observations on the colour variability of breast meat ('magrets') in force-fed ducks

Free Access

Issue		Anim. Res. Volume 52, Number 6, November-December 2003


Page(s)		567 - 574
DOI		https://doi.org/10.1051/animres:2003038

References of Anim. Res. 52 (2003) 567-574

Auvergne A., Desforges M., Fernandez X., Gestes G., Babilé R., Croissance et performances de gavage de trois croisements de canards mulards, in: Proceedings of the 5 $^{\rm es}$ Journées de la Recherche sur les Palmipèdes à Foie Gras, Pau, France, 2002, pp. 46-49.
Babilé R., Auvergne A., Dubois J.P., Leprettre S., Manse H., Comparaison de différents systèmes de production de l'oie gavée : Incidences sur la composition des muscles pectoraux et la qualité des magrets séchés, in: Proceedings of the 4 $^{\rm es}$ Journées de la Recherche sur les Palmipèdes à Foie Gras, Bordeaux, France, 2000, pp. 151-154.
Baeza E., De Carville H., Salichon M.R., Marché G., Leclercq B., Effects of selection over three and four generations on meat yield and fatness in Muscovy ducks, Brit. Poult. Sci. 38 (1997) 359-365.
Faustman C., Cassens R.G., Schaeffer D.M., Buege D.R., Scheller K.K., Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E, J. Food Sci. 54 (1989) 485-486.
Folch J., Lee M., Sloane-Stanley G.H., A simple method for the isolation and purification of total lipids from animal tissue, J. Biol. Chem. 226 (1957) 497-509 [PUBMED].
Gatellier P., Anton M., Chraiti F., Renerre M., Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw beef during storage, in: Proceedings of the 38th Int. Cong. Meat Science Technol., Clermont-Fd, France, 1992, pp. 495-498.
Krzywicki K., Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surfaces of beef, Meat Sci. 3 (1979) 1-8 [CROSSREF].
Lynch S.M., Frei B., Mechanisms of copper- and iron-dependent oxidative modification of human low density lipoprotein, J. Lipid Res. 34 (1993) 1745-1751 [PUBMED].
Mercier Y., Gatellier P., Viau M., Rémignon H., Renerre M., Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage, Meat Sci. 48 (1998) 301-318 [CROSSREF].
Monin G., Évolution post-mortem du tissu musculaire et conséquences sur les qualités de la viande de porc, J. Rech. Porcine France 20 (1988) 201-214.
Salichon M.R., Baeza E., Leclercq B., Biochemical characteristics of Muscovy duck breast, Sci. Alim. 17 (1997) 227-233.
Salichon M.R., Guy G., Rousselot-Pailley D., Wacrenier N., Blum J.C., Baeza E., Influence d'une supplémentation en vitamine E sur la qualité de la viande (Filet et Magret) et du foie gras chez le canard mulard, in: Proceedings of the 3 $^{\rm es}$ Journées de la Recherche sur les Palmipèdes à Foie Gras, Arcachon, France, 1998, pp. 127-131.
SAS Institute, SAS $^{\circledR}$ User's Guide for personal computers, Release 6.03, SAS Institute Inc., Cary, NC, 1989.
Setiawan I., Études comparatives de différents types génétiques de canards mulards, Thèse de Doctorat, Institut National Polytechnique de Toulouse, 1994, 270 p.