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British Poultry Science Volume 30, 1989 - Issue 4
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Embrylogy, morphology and anatomy

Morphometry of pectoral development in Turkey breeding stock

H. J. Swatland Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
Pages 785-795 | Received 28 Mar 1989, Published online: 08 Nov 2007

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Read on this site (2)

L.A. Case, S.P. Miller & B.J. Wood. (2010) Factors affecting breast meat yield in turkeys. World's Poultry Science Journal 66:2, pages 189-202.
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V.K. Saxena, A.K. Sachdev, R. Gopal & A.B. Pramod. (2009) Roles of important candidate genes on broiler meat quality. World's Poultry Science Journal 65:1, pages 37-50.
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Articles from other publishers (8)

Zhengda Li, Jumei Zheng, Bingxing An, Xiaochun Ma, Fan Ying, Fuli Kong, Jie Wen & Guiping Zhao. (2023) Several models combined with ultrasound techniques to predict breast muscle weight in broilers. Poultry Science 102:10, pages 102911.
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Stefano Paolo Marelli, Luisa Zaniboni, Maria Giuseppina Strillacci, Manuela Madeddu & Silvia Cerolini. (2022) Morphological Characterization of Two Light Italian Turkey Breeds. Animals 12:5, pages 571.
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L. A. Case, B. J. Wood & S. P. Miller. (2012) The investigation of ultrasound technology to measure breast muscle depth as a correlated trait to breast meat yield in turkey (Meleagris gallopavo). Journal of Animal Science 90:10, pages 3410-3417.
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V.K. SAXENA, A.K. SACHDEV, R. GOPAL & A.B. PRAMOD. (2009) Roles of important candidate genes on broiler meat quality. World's Poultry Science Journal 65:01, pages 37.
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JANET L. VIERCK, DERI L. ICENOGGLE, LUKE BUCCI & MICHAEL V. DODSON. (2003) The Effects of Ergogenic Compounds on Myogenic Satellite Cells. Medicine & Science in Sports & Exercise 35:5, pages 769-776.
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JK Yost, PB Kenney, SD Slider, RW Russell & J Killefer. (2002) Influence of selection for breast muscle mass on myosin isoform composition and metabolism of deep pectoralis muscles of male and female turkeys. Poultry Science 81:6, pages 911-917.
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H.J. Swatland & S. Barbut. (1995) Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence. Food Research International 28:4, pages 325-330.
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H.J. Swatland & S. Barbut. (1995) Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence. Food Research International 28:3, pages 227-232.
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