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Effects of selection, over three and four generations, on meat yield and fatness in Muscovy ducks

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British Poultry Science 38 (4) 359 (1997)
DOI: 10.1080/00071669708418003
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Use of industrial amino acids to allow low protein concentrations in finishing diets for growing Muscovy ducks

British Poultry Science 39 (1) 90 (1998)
DOI: 10.1080/00071669889448
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Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck

E. Baeza, C. Dessay, N. Wacrenier, G. Marche and A. Listrat
British Poultry Science 43 (4) 560 (2002)
DOI: 10.1080/0007166022000004471
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Effect of genotype, sex and rearing temperature on carcase and meat quality of guinea fowl

E. Baeza, H. Juin, G. Rebours, et al.
British Poultry Science 42 (4) 470 (2001)
DOI: 10.1080/00071660120070640
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Influence of protein and methionine concentrations and body size on the growth and carcase of muscovy ducks in the finishing stage of production

A. Auvergne, Catherine Baudonnet and R. Babile
British Poultry Science 32 (2) 353 (1991)
DOI: 10.1080/00071669108417360
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Indigenous Muscovy Ducks in Congo Brazzaville. 2. Preliminary observations on indigenous Muscovy ducks reared under moderate inputs in Congolese conditions

H. Banga-Mboko, B. Lelou, D. Maes and P. L. Leroy
Tropical Animal Health and Production 39 (2) 123 (2007)
DOI: 10.1007/s11250-007-4235-0
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