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Genetic Diversity Analysis of South and East Asian Duck Populations Using Highly Polymorphic Microsatellite Markers
Discrimination Duck Genetic Diversity Microsatellite Marker
2016/5/19
Native duck populations have lower productivity, and have not been developed as much as commercials duck breeds. However, native ducks have more importance in terms of genetic diversity and potentiall...
Genetic Diversity and Phylogenetic Analysis of South-East Asian Duck Populations Based on the mtDNA D-loop Sequences
Duck Populations D-loop Region Haplotype Mitochondrial DNA Phylogeny
2016/12/28
The maternally inherited mitochondrial DNA (mtDNA) D–loop region is widely used for exploring genetic relationships and for investigating the origin of various animal species. Currently, domestic duck...
Selection for Duration of Fertility and Mule Duck White Plumage Colour in a Synthetic Strain of Ducks (Anas platyrhynchos)
Duck Duration of Fertilization Fertility Selection Plumage Colour
2016/5/18
A synthetic strain of ducks (Anas platyrhynchos) was developed by introducing genes for long duration of fertility to be used as mother of mule ducklings and a seven-generation selection experiment wa...
Selection and Crossbreeding in Relation to Plumage Color Inheritance in Three Chinese Egg Type Duck Breeds (Anas Platyrhynchos)
Egg-type Ducks Plumage Color Inheritance Crossbreeding Selection
2016/5/17
In China and South East Asia, the duck (common duck) is important in egg production for human consumption. Plumage color is a breed characteristic and of economic importance, together with egg product...
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
Meat Type, Low-fat Sausage Rice Flour Texture and Acceptability
2016/5/6
Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not dif...
Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Sensory pH Total Volatile Basic Nitrogen Spoilage Bacteria
2016/5/5
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...
Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
Duck Egg White Hydrolysis Antioxidant Activities
2016/5/3
Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed w...
Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
Duck Meat Products Phospholipids Molecular Species
2016/5/3
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identif...
Study on Genetic Diversity of Six Duck Populations with Microsatellite DNA
Domestic Duck (Anas platyrhynchos) Microsatellite Genetic Diversity Population China
2016/4/27
In this study, we investigated the genetic diversity and phylogenetic relationship of six duck populations by employing the genetic polymorphisms of 20 microsatellites. The parameters used in this stu...
Population Structure and Biodiversity of Chinese Indigenous Duck Breeds Revealed by 15 Microsatellite Markers
Duck Population Structure Biodiversity Microsatellites
2016/4/27
Duck (Anas platyrhynchos) is one of the most important domestic avian species in the world. In the present research, fifteen polymorphic microsatellite markers were used to evaluate the diversity and ...
Studies on Genetic Variation of Different Chinese Duck Populations with Random Amplified Polymorphic DNA Analysis
Muscovy Crossbred RAPD Genetic Diversity Genetic Relationships
2016/4/21
The genetic polymorphism and relationships of Muscovy, Cherry Valley Meat ducks, Partridge ducks and their crossbreds F1 and F2, respectively, were studied using a random amplified polymorphic DNA (RA...
Incorporation of n-3 Long-chain Polyunsaturated Fatty Acids into Duck Egg Yolks
Tsaiya Duck Eicosapentaenoic Acid Docosahexaenoic Acid Fishy Flavor Duck Egg
2016/4/13
The objective of this experiment was to determine the effects of different levels of refined cod liver oil (RCLO) on laying performance, n-3 polyunsaturated fatty acids composition (n-3 PUFAs) and the...
Induction of Changes in Morphology, Reactive Nitrogen/Oxygen Intermediates and Apoptosis of Duck Macrophages by Aflatoxin B1
Aflatoxin B1 Apoptosis Reactive Nitrogen/Oxygen Intermediates Macrophages
2016/4/12
The purpose of this study was to investigate the effects of aflatoxin B1 (AFB1) on the ultracellular morphology alteration, apoptosis induction and reactive nitrogen and oxygen intermediates productio...
Effect of Aflatoxin B1 on the Function of Peritoneal Macrophage from Mule Duck
Aflatoxin B1 Macrophage Immune Function Mule Duck
2016/4/8
This study was conducted to investigate the effect of aflatoxin B1 (AFB1) alone or mixed function oxidase (MFO)-activated AFB1 on various functions of mule duck peritoneal macrophages. Duck peritoneal...
Arsenic Toxicity on Duck Spermatozoa and the Ameliorating Effect of L-Ascorbic Acid
Drake Sperm Quality Antioxidant Ascorbic Acid Fertilization Rate LD50
2016/4/8
The objectives of this study were to understand the possible mechanism of duck sperm toxicity induced by arsenic exposure in vivo, and to investigate the roles of the antioxidant L-ascorbic acid in am...