Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle

BACKGROUND: White striping (WS) is an emerging quality defect with adverse consequences for the sensorial, technological, and nutritional qualities of breast meat in broiler chickens. The genetic determinism of this defect is little understood and thus the aim of the study presented here was to esti...

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Detalles Bibliográficos
Autores principales: Alnahhas, Nabeel, Berri, Cécile, Chabault, Marie, Chartrin, Pascal, Boulay, Maryse, Bourin, Marie Christine, Le Bihan-Duval, Elisabeth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4837622/
https://www.ncbi.nlm.nih.gov/pubmed/27094623
http://dx.doi.org/10.1186/s12863-016-0369-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4837622/
https://www.ncbi.nlm.nih.gov/pubmed/27094623
http://dx.doi.org/10.1186/s12863-016-0369-2

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