Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure

OBJECTIVE: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. METHODS: Chickens were randomly divided into 7 groups to receive different HS treatments: i) 36°C for 1 h, ii) 36°C for 2 h, iii) 38°C for 1 h, iv) 38°C for 2 h, v) 4...

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Detalles Bibliográficos
Autores principales: Zhang, Minghao, Zhu, Lixian, Zhang, Yimin, Mao, Yanwei, Zhang, Mingyue, Dong, Pengcheng, Niu, Lebao, Luo, Xin, Liang, Rongrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6502722/
https://www.ncbi.nlm.nih.gov/pubmed/30381746
http://dx.doi.org/10.5713/ajas.18.0232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6502722/
https://www.ncbi.nlm.nih.gov/pubmed/30381746
http://dx.doi.org/10.5713/ajas.18.0232

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