Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines

Poultry Science

Volumn 80, Issue 7, 2001, Pages 833-838

  Berri, C ^a   Wacrenier, N ^a   Millet, N ^a   Le Bihan Duval, E ^a  

^a STATION DE RECHERCHES AVICOLES   (France)

Author keywords

Broiler; Meat quality; pH color; Selection

Indexed keywords

HEME; IRON; MUSCLE PROTEIN;

ANIMAL; ARTICLE; BODY COMPOSITION; BODY WATER; BREEDING; CHEMISTRY; CHICKEN; COLOR; FOOD HANDLING; GENETIC SELECTION; GENETICS; PH; POULTRY; SKELETAL MUSCLE;

ANIMALS; BODY COMPOSITION; BODY WATER; BREEDING; CHICKENS; COLOR; FOOD TECHNOLOGY; HEME; HYDROGEN-ION CONCENTRATION; IRON; MUSCLE PROTEINS; MUSCLE, SKELETAL; POULTRY; SELECTION (GENETICS);

EID: 0035408658     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.7.833     Document Type: Article

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