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Main Lecture

Advances in research on poultry and rabbit meat quality

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Pages 741-750 | Published online: 07 Mar 2016
 

Abstract

– Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presented in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

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