Modulation of glycogen and breast meat processing ability by nutrition in chickens: Effect of crude protein level in 2 chicken genotypes1
Author:
Affiliation:
1. INRA, UR83, Recherches Avicoles, F-37380 Nouzilly, France
2. ITAVI, Unité de Recherches Avicoles, F-37380 Nouzilly, France
3. INRA, UE1295, Pôle Expérimental Avicole de Tours, F-37380 Nouzilly, France
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/90/2/447/23915916/447.pdf
Reference56 articles.
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3. Moderate excess of dietary protein increases breast meat yield of broiler chicks;Bartov;Poult. Sci.,1998
4. Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles;Bee;J. Anim. Sci.,2006
5. Increasing dietary lysine increases final pH and decreases drip loss of broiler breast meat;Berri;Poult. Sci.,2008
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