Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress-Reference-Cited by-同舟云学术

Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress

Published:2012-08 Issue:4 Volume:53 Page:471-481
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Dai S.F.¹²,Gao F.¹,Xu X.L.¹,Zhang W.H.¹,Song S.X.¹,Zhou G.H.¹

Affiliation:

1. a Key Laboratory of Meat Processing and Quality Control of Ministry of Education , College of Animal Science and Technology, Nanjing Agricultural University , Nanjing 210095 , PR China

2. b College of Animal Science, Anhui Science and Technology University , Fengyang 233100 , PR China

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2012.719148

Reference65 articles.

1. Effects of Temperature During Rearing and Crating on Stress Parameters and Meat Quality of Broilers

2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat

3. The Effect of Supplemental Glutamine on Growth Performance, Development of the Gastrointestinal Tract, and Humoral Immune Response of Broilers

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