Influence of genotype and feeding on chemical composition of organic chicken meat
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, Università di Bologna, Italy
2. Dipartimento di Biologia Applicata, Università di Perugia, Italy
3. Dipartimento di Scienze Veterinarie, Università di Camerino, Italy
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.4081/ijas.2009.s2.766
Reference11 articles.
1. A.O.A.C.1990. Official Methods of Analysis, 15thEd., Association of Official Analytical Chemists, Arlington, VA, USA.
2. Council Regulation (EC),1999. No. 1804/99 of July 1999 supplementing Regulation (EEC) No 2092/91 on organic production of agricultural products. Official Journal, L222, 1–28.
3. Berri, C., Le Bihan-Duval, E., Baeza, E., Chartrin, P., Picgirard, L., Jehal, N., Quentin, M., Picard, M., Duclos, M.J., 2005. Further processing characteristics of breast and leg meat from fast- medium- and slow-growing commercial chickens. Anim. Res.54:123–134.
4. Castellini, C., Mugnai, C., Dal Bosco, A., 2002. Effect of organic production system on broiler carcass and meat quality. Meat Sci. 60:219–225.
5. Christopherson, S.W., Glass, R.L., 1969. Preparation of milk methyl esters by alcoholysis in an essentially non-alcoholic solution. J. Dairy Sci. 52:1289–1290.
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