Broiler meat quality: Effect of selection for increased carcass quality and estimates of genetic parameters

Poultry Science

Volumn 78, Issue 6, 1999, Pages 822-826

  Le Bihan Duval, E ^a   Millet, N ^a   Remignon, H ^b  

^a STATION DE RECHERCHES AVICOLES   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Broiler; Color; Genetic parameters; Meat quality; pH

Indexed keywords

AVES; GALLUS GALLUS;

ANIMAL; ARTICLE; CHICKEN; COLOR; GENETIC SELECTION; GENETICS; MEAT; PH; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD;

ANIMALS; CHICKENS; COLOR; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; SELECTION (GENETICS);

EID: 0033141852     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.6.822     Document Type: Article

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