C. R. Ashmore, Phenotypic expressions of muscle fiber types and some implications to meat quality, J. Anim. Sci, vol.38, pp.1159-1164, 1974.

C. R. Ashmore and L. Doerr, Postnatal development of fiber types in normal and dystrophic skeletal muscle of the chick, Exp. Neurol, vol.30, pp.331-446, 1971.

A. Auvergne, Facteurs de variation de la composition corporelle et tissulaire des canards avant et après gavage, vol.252, 1992.

E. A. Barnard, J. M. Lyles, and J. A. Pizzey, Fiber types in chicken skeletal muscles and their changes in muscular distrophy, J. Physiol, vol.331, pp.333-354, 1982.

M. H. Brooke and K. K. Kaiser, Muscle fiber types : How many and what kind ?, Arch. Neurol, vol.23, pp.369-379, 1970.

R. R. Campell, Observations on the fiber architecture of the Pectoralis major muscle of the Mallard and Rouen ducks, vol.26, pp.1-16, 1988.

J. Champagne, Le canard : une spécialité française qui s'affirme. L'Aviculteur, vol.533, pp.39-43, 1992.

M. T. Chen and S. S. Lin,

L. C. Lin, Effect of stresses before slaughter on changes to the physiological, biochemical and physical characteristics of duck muscle, Brit. Poult. Sci, vol.32, pp.997-1004, 1991.

D. Delmas and J. Ouhayoun, Technologie de l'abattage du lapin. Etude descriptive de la musculature. Viandes et Produits Carnés, vol.11, pp.1-2, 1990.
URL : https://hal.archives-ouvertes.fr/hal-02713387

F. 0. Tavanti, M. Marchetti, and G. L. , Histological, histochemical and ultrastructural investigations on Muscovy duck Latissimus dorsi and Pectoralis major muscles, Proc. of the 9th Int. Symp. on Waterfowl, pp.52-54, 1992.

G. Gandemer and E. K. Kim, Quelques éléments objectifs de comparaison de la qualité de la viande des poulets label et standard. C.R. WPSA 11 ' Symp, 1993.

J. P. Girard, J. Culioli, C. Denoyer, J. L. Berdagué, and C. Touraille, Discrimination de deux populations chez deux espèces de volaille sur la base de leur composition en lipides, Arch. Geflügelk, vol.57, pp.9-15, 1993.

E. Koci and J. Baumgartner, Illes V Palanska 0., 1982. Carcass and nutritive value of the small white broiler duck and its crosses, Arch. Geflügelk, vol.46, pp.157-161

D. C. Liu and M. T. Chen, Effects of fasting time before slaughtering and storage temperature on the biochemical and histological characteristics of duck muscle, Proc. of the 35th Int, pp.1250-1256, 1989.

G. Monin, Facteurs biologiques des qualités de la viande bovine, INRA Prod. Anim, vol.4, pp.151-160, 1991.

D. S. Mottram and R. A. Edwards, The role of triglycerides and phospholipids in the aroma of cooked beef, J. Sci. Food Agric, vol.34, pp.517-522, 1983.

G. Paci, M. Bagliacca, M. Marzoni, and C. F. Avanzi, Quality of Italian strains of Muscovy, Common and Muscovy x Common ducks bred under two different technologies. C.R. WPSA ll e Symp. Eur. sur la Qualité de la Viande de Volaille, pp.66-73, 1993.

J. Paquin, Valeur nutritionnelle des viandes de volailles. L'Aviculture Française, Informations Techniques des Services Vétérinaires, Ed. R. Rosset, pp.743-748, 1988.

H. Pingel and U. Knust, Review on duck meat quality. C.R. WPSA ll ' Symp. Eur. sur la Qualité de la Viande de Volaille, pp.26-43, 1993.

K. P. Reddy, Effect of age, sex and source of muscle on qualitative characteristics of stored duck carcasses, Cheiron, vol.19, pp.20-28, 1990.

F. H. Ricard, Composition anatomique de la carcasse du canard Mulard comparée aux deux types parentaux. C.R. de la Conf, Avicole WPSA-SIMAVIP, cahier n&dquo, vol.3, pp.47-64, 1986.

F. H. Ricard, Caractérisation anatomique de la carcasse de la canette de Barbarie (Cairina rrcoschata), Ann. Zootech, vol.36, pp.109-120, 1987.

F. H. Ricard, G. Marché, and H. Rémignon, Caractéristiques de carcasse de poulets sélectionnés en lignées divergentes sur la vitesse de croissance, Ann. Zootech, vol.42, pp.379-385, 1993.

B. W. Rosser and J. C. George, The avian Pectoralis histochemical characterization and distribution of muscle fiber types, Can. J. Zool, vol.64, pp.1174-1185, 1986.

M. R. Salichon, B. Leclercq, H. Rémignon, G. Marché, and J. C. Blum, Composition biochimique des filets de canard de Barbarie. C.R. WPSA 11&dquo, 1993.

L. Setiawan, A. Auvergne, R. Babilé, M. Bouillier-gudot, and R. Baberian, Incidence de facteurs zootechniques sur la qualité du magret séché et la composition du muscle pectoral de canards mulards gavés. C.R. WPSA 11 ' Symp. Eur. sur la Qualité de la Viande de Volaille, pp.272-279, 1993.

D. P. Smith, R. J. Buhr, and D. L. Fletcher, Muscle fiber type ratios and area in Pekin duckling and broiler chicken Pectoralis muscle, Poult. Sci, vol.69, p.126, 1990.

D. P. Smith, D. L. Fletcher, and C. M. Papa, Postmortem biochemistry of Pekin duckling and broiler chicken Pectoralis muscle, Poult. Sci, vol.71, pp.1768-1772, 1992.

D. P. Smith, D. L. Fletcher, and C. M. Papa, Duckling and chicken processing yields and breast meat tenderness, Poult. Sci, vol.71, pp.197-202, 1992.

D. P. Smith, D. L. Fletcher, R. J. Buhr, and R. S. Beyer, Pekin duckling and broiler chicken Pectoralis muscle structure and composition, Poult. Sci, vol.72, pp.202-208, 1993.

H. J. Swatland, Analysis of growth in a complex muscle (M. Supracoracoideus, vol.44, pp.139-146, 1980.

H. J. Swatland, Volumetric growth of muscle fibers in ducks, Growth, vol.44, pp.355-362, 1980.

H. J. Swatland, Allometric growth of histochemical types of muscles fibers in ducks, Growth, vol.45, pp.58-65, 1981.

, Abstract The meat of duck : production and main chachicken meat, duck meat is lean (breast meat contains only 2 % lipid), and rich in polyunsaturated fatty acids. However, unlike chicken meat, duck meat is red. Duck muscles contain mainly red muscles fibers (between 70 and 90 % in the breast)

. Baeza-e, La viande de canard : production et principales caract6ristiques, INRA Prod. Anim, vol.8, issue.2, pp.117-125, 1995.