Effects of dietary soy sauce residue on growth performance, organ development, plasma biochemical parameters, and meat quality of Pekin ducks
Zhanyue Wu, Yanhong Guo, Qimeng Wang, Junting Cao, Sen Wu, Yongbao Wu, Zhiguo Wen · 2026
Read Effects of dietary soy sauce residue on growth performance, organ development, plasma biochemical parameters, and meat quality of Pekin ducks by Zhanyue Wu, Yanhong Guo, Qimeng Wang, Junting Cao, Sen Wu, Yongbao Wu, Zhiguo Wen (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13193594.txt.
Description
Zhanyue Wu and co-authors fed soy sauce residue to Pekin ducks and measured the effects in a 2026 study. The residue is a protein-rich by-product of soy sauce making that usually goes to waste. Turning it into feed could cut costs and landfill load at once, if ducks thrive on it.
A total of two hundred eighty young male ducks were split into five diet groups for the trial. The team tracked growth, organ development, blood chemistry, and meat quality, plus the chemistry of breast muscle. Results show how much residue a ration can carry before gains fade. Duck producers get practical inclusion limits, and the study models circular use of food industry waste.
Catalog record
| CREATOR | Zhanyue Wu, Yanhong Guo, Qimeng Wang, Junting Cao, Sen Wu, Yongbao Wu, Zhiguo Wen |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 39 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |