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WETLAND CLASSIFICATION FOR BLACK DUCK HABITAT MANAGEMENT USING COMBINED POLARIMETRIC RADARSAT 2 AND SPOT IMAGERY
Wetlands Synthetic Aperture Radar Polarimetric data Decomposition Classification
2018/5/16
The black duck population has decreased significantly due to loss of its breeding habitat. Wetlands are an important feature that relates to habitat management and requires monitoring. Synthetic Apert...
应中科院地球内部物质高温高压重点实验室和地化所青促会的邀请，北京高压科学中心（HPSTAR）研究员Duck Young Kim博士于11月7日访问了地化所并于当天下午作了题为《Computational prediction of novel materials under pressure and experimental synthesis》的学术报告（暨地化所青促会论坛17期）。论坛由地化所...
Genetic parameters for residual feed intake in a random population of Pekin duck
Genetic Parameters Residual Feed Intake Pekin Duck
2017/3/8
The feed intake (FI) and feed efficiency are economically important traits in ducks. To obtain insight into this economically important trait, we designed an experiment based on the residual feed inta...
Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
Aging Marination Duck Breast Protein Solubility
2016/11/10
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
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...
Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky
Honey Rice Syrup Sorbitol Restructured Duck Jerky
2016/5/19
The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%,...
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...
Differential expression profiling of estrogen receptor in the ovaries of two egg duck (Anas platyrhynchos) breeds
egg duck ovary laying stage
2015/7/3
In the present study, quantitative real-time PCR was employed to investigate expression profiling and expression difference of ESR1 and ESR2 in ovaries of Shaoxing duck and Jingjiang duck during three...
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...
In vitro susceptibility of duck, chicken, and pig erythrocyte lipids to peroxidation
duck chicken pig erythrocytes thiobarbituric acid-reactive substances glutathione
2015/1/26
The susceptibility of erythrocyte lipid to in vitro peroxidation as measured by TBARS (thiobarbituric acid-reactive substances) and concentration of reduced glutathione (GSH) in whole blood and erythr...
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...
Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature
Spent Duck Meat Pickle Storage Studies
2016/6/1
Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. T...
Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment
Chinese Nanjing cooked ducks heat treatments taste compounds
2012/8/14
Taste-active compounds, including free amino acids, succinic acid and 5_-nucleotides, and chemical components including moisture, pH, protein, crude fat, and sodium chloride were evaluated in cooked a...
Dynamic Emission of CH4 from a Rice-Duck Farming Ecosystem
Methane Emission Global Warming Potential Rice-Duck Farming
2013/3/12
Global climatic change induced by emissions of greenhouse gases from human activities is an issue of increasing in-ternational environmental concerns, and agricultural practices and managements are th...
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...