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Examines growth performance and dry-cured product quality of broiler ducks with dietary CLA, suggesting beneficial implications for meat products.
reduced with the supplementation of CLA. Processing broiler ducks into dry-cured products resulted in no significant change in the CLA content. Additionally, CLA had no notable influence on the lipid oxidation or shelf life of dry-cured ducks. These findings indicate that dietary CLA does not impair dry-cured duck quality, supporting the development of functional CLA-enriched meat products.
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Feng et al. (2026) studied this question.
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