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Meat and egg science

Effect of environmental temperature, dietary energy, age and sex on broiler carcase portions and palatability

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Pages 121-128 | Received 29 Jun 1989, Published online: 08 Nov 2007

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C. Castellini, C. Berri, E. Le Bihan-Duval & G. Martino. (2008) Qualitative attributes and consumer perception of organic and free-range poultry meat. World's Poultry Science Journal 64:4, pages 500-512.
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R. Gonzalez-Esquerra & S. Leeson. (2006) Physiological and metabolic responses of broilers to heat stress - implications for protein and amino acid nutrition. World's Poultry Science Journal 62:2, pages 282-295.
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Céile Berri. (2000) Variability of sensory and processing qualities of poultry meat. World's Poultry Science Journal 56:3, pages 209-224.
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Alžbeta Jarošová, M. Lichovníková & P. Straka. (2014) The effect of age of sensory meat quality of males of laying hybrids. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56:5, pages 105-110.
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Klaus Horsted, Bodil H Allesen-Holm, John E Hermansen & Anne G Kongsted. (2012) Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers. Journal of the Science of Food and Agriculture 92:2, pages 258-265.
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R. R. Jiang, G. P. Zhao, J. L. Chen, M. Q. Zheng, J. P. Zhao, P. Li, J. Hu & J. Wen. (2011) Effect of dietary supplemental nicotinic acid on growth performance, carcass characteristics and meat quality in three genotypes of chicken. Journal of Animal Physiology and Animal Nutrition 95:2, pages 137-145.
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Vandana Sohlia & Amarinder S. Bawa. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 307 324 .
H.H. Musa .G.H. Chen .K.H. Wang .B.C. Li .D.M. Mekki .J.T. Shu .H.P. Ju .. (2006) Relation Between Serum Cholesterol Level, Lipoprotein Concentration and Carcass Characteristics in Genetically Lean and Fat Chicken Breeds. Journal of Biological Sciences 6:3, pages 616-620.
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A.C. Fanatico, P.B. Pillai, L.C. Cavitt, J.L. Emmert, J.F. Meullenet & C.M. Owens. (2006) Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes. Poultry Science 85:2, pages 337-343.
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C. Berri. 2004. Poultry Meat Processing and Quality. Poultry Meat Processing and Quality 21 37 .
C Castellini, C Mugnai & A Dal Bosco. (2002) Effect of organic production system on broiler carcass and meat quality. Meat Science 60:3, pages 219-225.
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D.A. Sandercock, R.R. Hunter, G.R. Nute, M.A. Mitchell & P.M. Hocking. (2001) Acute Heat Stress-Induced Alterations in Blood Acid-Base Status and Skeletal Muscle Membrane Integrity in Broiler Chickens at Two Ages: Implications for Meat Quality. Poultry Science 80:4, pages 418-425.
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L.J. Farmer, G.C. Perry, P.D. Lewis, G.R. Nute, J.R. Piggott & R.L.S. Patterson. (1997) Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes. Meat Science 47:1-2, pages 77-93.
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T. BELAY & R.G. TEETER. (1996) Virginiamycin and Caloric Density Effects on Live Performance, Blood Serum Metabolite Concentration, and Carcass Composition of Broilers Reared in Thermoneutral and Cycling Ambient Temperatures. Poultry Science 75:11, pages 1383-1392.
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HACINA AIN BAZIZ, P.A. GERAERT, J.C.F. PADILHA & SOLANGE GUILLAUMIN. (1996) Chronic Heat Exposure Enhances Fat Deposition and Modifies Muscle and Fat Partition in Broiler Carcasses. Poultry Science 75:4, pages 505-513.
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