Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants ( Phasianus colchicus )
Author:
Affiliation:
1. College of Animal Science Jilin University Changchun China
2. New Hope Liuhe Co., Ltd./Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province Chengdu China
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13735
Reference66 articles.
1. Chronic Heat Exposure Enhances Fat Deposition and Modifies Muscle and Fat Partition in Broiler Carcasses
2. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat
3. Assessment of Fatty Acid Desaturase (Fads2) Structure-Function Properties in Fish in the Context of Environmental Adaptations and as a Target for Genetic Engineering
4. Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
5. Trace Elements in Home-Processed Food Obtained from Unconventional Animals
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