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Unraveling the cause of white striping in broilers using metabolomics
White striping (WS) is a major problem affecting the broiler industry. Fillets affected by this myopathy present pathologies that compromise the quality of the meat, and most importantly, make the fillets more prone to rejection by the consumer. The exact etiology is still unknown, which is why a me...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Poultry Science Association, Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6162359/ https://www.ncbi.nlm.nih.gov/pubmed/29931266 http://dx.doi.org/10.3382/ps/pey266 |