E. Baéza, Structural, chemical and technological characteristics of Muscovy, Pekin and mule duck meat, Proceedings of the Symposium on Scientific cooperation in Agriculture between INRA and COA, pp.105-116, 1999.

E. Baéza, C. Dessay, N. Wacrenier, G. Marche, and A. Listrat, Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck, Brit. Poultry Sci, vol.43, pp.560-568, 2002.

E. Baéza, N. Rideau, P. Chartrin, S. Davail, R. Hoo-paris et al., Canards de Barbarie, Pékin et leurs croisements : aptitude à l'engraissement, INRA Prod, Anim, vol.18, pp.131-141, 2005.

P. Chartrin, J. Mourot, M. D. Bernadet, G. Guy, M. J. Duclos et al., Effect of genotype and force-feeding on the intramuscular fat deposition in duck, Proceedings of the XVIth European Symposium on the quality of poultry meat, pp.224-230, 2003.

S. Davail, N. Rideau, G. Guy, J. M. André, D. Hermier et al., Hormonal and metabolic responses to overfeeding in three genotypes of ducks, Comp. Biochem. Phys. A, vol.134, pp.707-715, 2003.
URL : https://hal.archives-ouvertes.fr/hal-01702605

G. Dickerson, Experimental approaches in utilizing breed resources, Anim. Breed. Abstr, vol.37, pp.191-202, 1969.

X. Fernandez, A. Auvergne, M. Renerre, P. Gatellier, H. Manse et al., Preliminary observations on the colour variability of breast meat ('magrets') in force-fed ducks, Anim. Res, vol.52, pp.567-574, 2003.
URL : https://hal.archives-ouvertes.fr/hal-00889991

J. Folch, M. Lees, and G. H. Stanley, A simple method for the isolation and purification of total lipids from animal tissues, J. Biol. Chem, vol.226, pp.497-509, 1957.

G. Guy, D. Rousselot-pailley, and D. Gourichon, Comparaison des performances de l'oie, du canard mulard et du canard de Barbarie soumis au gavage, Ann. Zootech, vol.44, pp.297-305, 1995.
URL : https://hal.archives-ouvertes.fr/hal-00889185

G. Guy, D. Hermier, S. Davail, M. Bely, J. M. André et al., Meat production and force-feeding ability of different types of ducks, Proceedings of the 1st World Waterfowl Conference, 1999.
URL : https://hal.archives-ouvertes.fr/hal-02768451

D. Hermier, G. Guy, S. Guillaumin, S. Davail, J. M. André et al., Differential channelling of liver lipids in relation to susceptibility to hepatic steatosis in two species of ducks, Comp. Biochem. Phys. B, vol.135, pp.663-675, 2003.
URL : https://hal.archives-ouvertes.fr/hal-01702602

, Meat quality in force-fed ducks 229

F. Hill, The solubility of intramuscular collagen in meat animals of various ages, J. Food Sci, vol.31, pp.161-166, 1966.

K. O. Honikel, Reference methods for the assessment of physical characteristics of meat, Meat Sci, vol.49, pp.447-457, 1998.

J. O. , Dosage de l'humidité, J. O. Comm. Eur, 1971.

J. O. , Dosage des cendres brutes, J. O. Comm. Eur, 1971.

R. Jeacoke, Continuous measurements of the pH of beef muscle in intact beef carcasses, J. Food Techn, vol.12, pp.375-386, 1977.

J. F. Meullenet, J. A. Carpenter, B. G. Lyon, and C. E. Lyon, Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture, J. Texture Stud, vol.28, pp.101-118, 1997.

M. D. Olver, D. Perez, J. J. Kuyper, A. Mould, and D. , The carcass composition and growth of the mule duckling compared to purebred ducklings, Agroanimalia, vol.9, pp.7-12, 1977.

. Sas, . Sas-institute-inc, and . Sas-onlinedoc, , vol.8, 1999.

C. Tai and R. Rouvier, Crossbreeding effect on sexual dimorphism of body weight in intergeneric hybrids obtained between muscovy and Pekin duck, Genet. Sel. Evol, vol.30, pp.163-170, 1998.
URL : https://hal.archives-ouvertes.fr/hal-00894202

J. F. Woessner, The determination of hydroxyproline in tissue and protein samples containing small proportions of this amino acid, Arch. Biochem. Biophys, vol.93, pp.440-447, 1961.