Unveiling Consumers’ Perception Towards Duck Egg and Its Culinary Preparations in Odisha State


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Authors

  • M K PADHI Regional Station, ICAR-Directorate of Poultry Research, Bhubaneswar - 751 003, Odisha, India

https://doi.org/10.54894/JISCAR.41.2.2023.140713

Keywords:

Consumer, Duck egg, Egg dishes, Perception

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References

Bose, S. and Mahadevan, T.D. (1956). Studies on the preservation of duck eggs. The Indian Poultry Gazette 39:25-31.

Colomer, R., Moreno-Nogueira, Garcia-Luna, P.P., Garcia-Peris, P., Garcia-de-lorenzo, A., Zoraga, A., Quecedo, L., del JLiano, J, Usan, L. and Casimaro, C. (2007). N-3 fatty acids, cancer and cachexia: A systematic review of the literature. British Journal of Nutrition 97(5): 823-831. https://doi.org/10.1017/S000711450765795X.

Jalaludeen, A. and Churchil, R.R. (2006). Ducks eggs and their nutritive value. Poultry Line 6: 35-39.

Li, X., Huang, M., Song, J., Shi, X., Chen, X., Yang, F., Pi, J., Zhang, H., Xu, G. and Zheng, J. (2019). Analysis of fishy taint in ducks eggs reveals the causative constituent of the fishy odor and the factors affecting the perception ability of this odor. Poultry Science 98: 5198-5207. https://doi.org/10.3382/ps/pez260.

Padhi, M.K., Giri, S.C. and Sahoo, S.K. (2021). Production performance and egg quality in Kuzi ducks of Odisha. Indian Journal of Poultry Science 56(1): 15-18.

Padhi, M.K., Giri, S.C. and Sahoo, S.K. (2023). Comparative production performance and egg quality of Kuzi ducks (Anas platyrhynchos) and its crosses with Khaki Campbell. Indian Journal of Animal Sciences 93(6): 640-645. https://doi.org/10.56093/ijans.v93i6.129295.

Padhi, M.K., Giri, S.C. and Sahoo, S.K. (2022). Genetic characterization for growth traits and production performance of Kuzi ducks being selected for higher eight week body weight. Indian Journal of Poultry Science 57(3): 215-223.

Rhodes, M.B., Adams, J.L., Bennett, N. and Feeney, R.E. (1960). Properties and food uses of duck eggs. Poultry Science 39: 1473-1778.

Sinanoglou, V.J., Strati, I.F. and Miniadis-Memaroglou, S. (2011). Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study. Food Chemistry 124(3): 971-977. https://doi.org/10.1016/j.foodchem.2010.07.037.

Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods, Eighth edition, Affiliated East-West Press, New Delhi, India and Iowa State University Press, Ames, USA.

Tai, C. and Tai, J.J.L. (2001). Future prospects of duck production in Asia. Journal of Poultry Science 38: 99-112.

Zhao, Y., Tu, Y., Xu, M., Li, J. and Du, H. (2014). Physicochemical and nutritional characteristics of preserved duck egg white. Poultry Science 93: 3130-3137.

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Submitted

2023-08-11

Published

2024-01-09

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Section

Short Communication

How to Cite

PADHI, M. K. (2024). Unveiling Consumers’ Perception Towards Duck Egg and Its Culinary Preparations in Odisha State. Journal of the Indian Society of Coastal Agricultural Research, 41(2), 148-153. https://doi.org/10.54894/JISCAR.41.2.2023.140713
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