Fatty acid signatures of duck breast meat from three varieties
M.A.G. Quaresma, M.L. Nunes, G. Pereira, R. Batarda, F. Abade dos Santos, D. Rodrigues, C Roseiro, M.L. Galante, S.L. Morais, C. Delerue-Matos, V.F. Domingues · 2026
Read Fatty acid signatures of duck breast meat from three varieties by M.A.G. Quaresma, M.L. Nunes, G. Pereira, R. Batarda, F. Abade dos Santos, D. Rodrigues, C Roseiro, M.L. Galante, S.L. Morais, C. Delerue-Matos, V.F. Domingues (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/PMC13315188.txt.
Description
M.A.G. Quaresma and co-authors compare the fat makeup of duck breast meat in a 2026 study of three groups of ducks. The groups were farmed Pekin ducks raised indoors, mallards raised semi-extensively for hunting, and wild mallards, with breast muscle taken from the major and minor pectoral muscles.
Wild mallards had the best fat profile, with more polyunsaturated fats and more long-chain omega-3 fats, plus better quality scores. Semi-extensive mallards had more saturated and monounsaturated fats, while Pekin ducks fell in between. The authors link the gaps to diet and body fat handling, and note that helpful fats such as EPA and DHA were still low overall.
Catalog record
| CREATOR | M.A.G. Quaresma, M.L. Nunes, G. Pereira, R. Batarda, F. Abade dos Santos, D. Rodrigues, C Roseiro, M.L. Galante, S.L. Morais, C. Delerue-Matos, V.F. Domingues |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 48028 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |