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Chika E. Oyeagu, Victor Mlambo & Francis B. Lewu. (2023) Histomorphometric traits, microbiota, nutrient digestibility, growth performance, carcass traits and meat quality parameters of chickens fed diets supplemented with different levels of Bacillus protease. Journal of Applied Animal Research 51:1, pages 137-155.
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Articles from other publishers (22)
Maike Drevin, Madeleine Plötz & Carsten Krischek. (2023) Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species. Foods 12:22, pages 4138.
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Barbara Lemke, Lisa Siekmann, Nils Th. Grabowski, Madeleine Plötz & Carsten Krischek. (2023) Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products. Insects 14:5, pages 487.
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N. Azarova, N. Shlapak & K. Harbazhiy. (2021) Quality investigation of meat-and-vegetable chopped semi-products based on turkey meat and champignon mushrooms. Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva:2(166), pages 116-122.
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Ina-Karina Kluth, Vivien Teuteberg, Madeleine Ploetz & Carsten Krischek. (2021) Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products. Poultry Science 100:9, pages 101305.
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Amparo Baviera-Puig, Luis Montero-Vicente, Carmen Escribá-Pérez & Juan Buitrago-Vera. (2021) Analysis of chicken and turkey meat consumption by segmentation of Spanish consumers using food-related lifestyle. Spanish Journal of Agricultural Research 19:1, pages e0101.
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Eunice A. Akuru, Chika E. Oyeagu, Thando C. Mpendulo, Fanie Rautenbach & Oluwafemi O. Oguntibeju. (2020) Effect of pomegranate (Punica granatum L) peel powder meal dietary supplementation on antioxidant status and quality of breast meat in broilers. Heliyon 6:12, pages e05709.
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Pascal Chartrin, Thierry Bordeau, Estelle Godet, Karine Méteau, Jean-Christian Gicquel, Estelle Drosnet, Sylvain Brière, Marie Bourin & Elisabeth Baéza. (2018) Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?. Foods 8:1, pages 8.
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Hongqiang Chen, HuHu Wang, Jun Qi, Mengyao Wang, Xinglian Xu & Guanghong Zhou. (2018) Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters. International Journal of Food Science & Technology 53:3, pages 654-664.
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Abdelrahim Abubakr Mohammed, Abdelbasit Basheer Habib, Ahmed Mukhtar. Eltrefi, Egbal Sulaiman Abu Shuluk & Abubaker Ahmed Abubaker. (2017) Effect of Different Levels of Multi-Enzymes (Natuzyme Plus®) on Growth Performance, Carcass Traits and Meat Quality of Broiler Chicken. Asian Journal of Animal and Veterinary Advances 13:1, pages 61-66.
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Henrike Luhmann & Ludwig Theuvsen. (2017) Eine Untersuchung der Verbraucherpräferenzen für CSR-Aktivitäten deutscher Geflügelproduzenten mittels Adaptiver Conjoint-AnalyseAnalyzing consumer preferences for CSR-activities by German poultry producers with adaptive conjoint analysis. Journal of Consumer Protection and Food Safety 12:4, pages 349-359.
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Hakimeh Emamgholi Begli, Rasoul Vaez Torshizi, Ali Akbar Masoudi, Alireza Ehsani & Just Jensen. (2017) Relationship between residual feed intake and carcass composition, meat quality and size of small intestine in a population of F 2 chickens. Livestock Science 205, pages 10-15.
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Henrike LuhmannLudwig Theuvsen. (2017) CSR activities in the German poultry sector: differencing preference groups. International Food and Agribusiness Management Review 20:3, pages 321-334.
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Felipe Santos DALÓLIO, Joerley MOREIRA, Diego Pereira VAZ, Luiz Fernando Teixeira ALBINO, Leonora Ribeiro VALADARES, Aldrin Vieira PIRES & Sandra Regina Freitas PINHEIRO. (2016) Exogenous enzymes in diets for broilers. Revista Brasileira de Saúde e Produção Animal 17:2, pages 149-161.
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Vito Laudadio, Marcello Introna, Nunzia M.B. Lastella & Vincenzo Tufarelli. (2014) Feeding of Low-Fibre Sunflower (<i>Helianthus annus </i>L.) Meal as Substitute of Soybean Meal in Turkey Rations: Effects on Growth Performance and Meat Quality. The Journal of Poultry Science 51:2, pages 185-190.
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J. Popp, C. Krischek, S. Janisch, M. Wicke & G. Klein. (2013) Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat. Poultry Science 92:5, pages 1366-1375.
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S. Janisch, C. Krischek & M. Wicke. (2011) Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages. Poultry Science 90:8, pages 1774-1781.
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Peter Hofbauer, Frans J. M. Smulders, Miroslav Vodnansky, Peter Paulsen & Waleed R. El-Ghareeb. (2010) A note on meat quality traits of pheasants (Phasianus colchicus). European Journal of Wildlife Research 56:5, pages 809-813.
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C. Werner, C. Wecke, F. Liebert & M. Wicke. (2010) Increasing the incubation temperature between embryonic day 7 and 10 has no influence on the growth and slaughter characteristics as well as meat quality of broilers. Animal 4:5, pages 810-816.
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