Estimation of the Genetic Parameters of Meat Characteristics and of Their Genetic Correlations with Growth and Body Composition in an Experimental Broiler Line
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/80/7/839/4498712/poultrysci80-0839.pdf
Reference22 articles.
1. The relationship of broiler breast meat color and pH to shelf-life and odor development;Allen;Poultry Sci.,1997
2. Effect of selection, over three or four generations, on meat yield and fatness in Muscovy ducks;Baéza;Br. Poult. Sci.,1997
3. Microstructure of white and dark turkey meat batters as affected by pH;Barbut;Br. Poult. Sci.,1997
4. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997
5. Post mortem changes in muscle. Page 243 in: Structure and Function of Muscle;Bendall,1973
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