Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations

Author:

Hiscock Heather M.,Leishman Emily M.ORCID,Vanderhout Ryley J.ORCID,Adams Sarah M.,Mohr Jeff,Wood Benjamin J.ORCID,Baes Christine F.,Barbut ShaiORCID

Funder

Ontario Genomics Institute

Genome Canada

Government of Canada

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference48 articles.

1. Accuracy of breeding values for production traits in turkeys (Meleagris gallopavo) using recursive models with or without genomics;Abdalla;Genet. Sel. Evol.,2021

2. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review;Adzitey;Int. Food Res. J.,2011

3. A review: influences of pre-slaughter stress on poultry meat quality;Ali;Asian-Australasian J. Anim. Sci.,2008

4. Biological, nutritional, and processing factors affecting breast meat quality of broilers (Doctoral dissertation, Virginia Polytechnic Institute and State University);Anadon,2002

5. A review of genetic practices in poultry: efforts to improve meat quality;Anthony;J. Muscle Foods,1998

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