Effects of broiler genetic strain and dietary amino acid reduction on meat yield and quality (part II)

Genetic selection and advances in nutrition have improved broiler growth performance. However, meat quality issues have gained preference over increased growth rate. These meat quality issues may be reduced by lowering dietary amino acid (AA) content. In the present study, 5 common commercial broile...

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Detalles Bibliográficos
Autores principales: Zhang, Bo, Zhang, Xue, Schilling, M. Wes, Li, Xiaofei, Tabler, George T., Peebles, E. David, Zhai, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
METABOLISM AND NUTRITION
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7938232/
https://www.ncbi.nlm.nih.gov/pubmed/33684650
http://dx.doi.org/10.1016/j.psj.2021.101033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7938232/
https://www.ncbi.nlm.nih.gov/pubmed/33684650
http://dx.doi.org/10.1016/j.psj.2021.101033

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