Effects of production systems on the carcass and meat quality characteristics of spent laying hens-Reference-Cited by-同舟云学术

Effects of production systems on the carcass and meat quality characteristics of spent laying hens

Published:2018-06 Issue:6 Volume:97 Page:1990-1997
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Semwogerere F.,Neethling J.,Muchenje V.,Hoffman L.C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/97/6/1990/24809234/pey074.pdf

Reference51 articles.

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2. Meat Color Measurement Guidelines;AMSA,2012

3. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Meat;AMSA,2015

4. AOAC. 2002a. Loss on drying (moisture) at 95–100°C for feed. AOAC Official Method 934.01. In Official Method of Analysis, 17th ed. AOAC Inc, Arlington, Virginia, USA.

5. Ash of animal feed. AOAC Official Method 942.05;AOAC,2002

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