Increasing the temperature at a certain period during the incubation of broiler eggs improves the carcass and breast yields without a negative impact on the meat quality

Archiv fur Tierzucht

Volumn 51, Issue SPEC. ISS. 1, 2008, Pages 11-16

  Werner, Carsten ^a   Wicke, Michael ^a  

^a UNIVERSITY OF GÖTTINGEN   (Germany)

Author keywords

Broiler; Embryonic myogenesis; Incubation temperature; Meat quality

Indexed keywords

ANIMALIA;

EID: 53649098451     PISSN: 00039438     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

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