Results 121 to 130 of about 756,717 (276)
The Influence of Glycogen on the Tenderness of Broiler Meat
Poultry Science, 1958 ABSTRACT ALL of the specific factors which influence the tenderness of chicken meat have not been determined and classified. Age is known to be one of these factors. Feeding practices and other environmental factors affecting the growing bird are also known to influence tenderness.
D.B. Mellor +2 more
openaire +1 more source
Journal of Animal Breeding and Genetics, EarlyView.ABSTRACT Heat stress imposes significant challenges to welfare, health, and productivity of lactating sows due to their limited thermoregulatory capacity and increased metabolic heat load. Genetic selection for improved heat tolerance is a promising yet complex approach, given the large number of biological processes involved in heat stress response ...
Cassiane Gomes dos Santos +9 more
wiley +1 more source
Greek meat supply response and price volatility in a rational expectations framework: A multivariate GARCH approach [PDF]
This paper examines supply response models in a rational expectations framework for each one of the four major Greek meat markets, i.e. beef, broiler, lamb and pork.
Rezitis, Anthony N. +1 more
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, 2023 Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat ...
Hani H. Al-Baadani +6 more
core +1 more source
Spectral Transforms as a Tool to Optimize Digital Phenotyping in Biological Images
Journal of Animal Breeding and Genetics, EarlyView.ABSTRACT Modern livestock breeding has mastered genotyping. Genome‐wide association studies, genomic selection, and SNP arrays enable genetic merit prediction at lower cost. However, phenotyping remains the bottleneck, as manual measurement is slow, expensive, subjective, and unable to capture spatial or temporal trait organization. Digital phenotyping
Joseane Padilha +2 more
wiley +1 more source
Consumer Preference of Broiler Meat Attributes in Traditional Markets
Hasanuddin Journal of Animal Science, 2019 Meat needs (Broilers) have increased and meat consumption is influenced by consumer preferences caused by shifting consumption patterns, and is supported by low prices compared to beef. The shift is influenced by prices, substitute goods, tastes, season,
H. Mayulu, Arifa Rahman, Roosena Yusuf
semanticscholar +1 more source
Danish strategies to controlCampylobacterin broilers and broiler meat: facts and effects
Epidemiology and Infection, 2009 SUMMARYThermotolerantCampylobacterspp. have been the most common bacterial cause of human gastrointestinal disease in Denmark since 1999. In 2003, the Danish voluntary strategy to controlCampylobacterwas intensified. The focus was on biosecurity, allocation of meat fromCampylobacter-negative broilers to the production of chilled products, and consumer ...
H, Rosenquist +5 more
openaire +2 more sources
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT This study was conducted to evaluate the effects of guanidinoacetic acid (GAA) supplementation to diets with different energy levels on growth performance, carcass traits, and gut health status in broiler chickens. A total of 9500 1‐day‐old Ross 308 broilers (equal numbers of males and females) were allocated to 1 of 5 dietary treatments (10 ...
Necmettin Ceylan +4 more
wiley +1 more source
Production Performance and Economic Appraisal of Broiler Farms in Anand District of Gujarat [PDF]
The production performance of different sizes of broiler farms has been studied by collecting data from 60 broiler producers of Anand district during 2005.
Shaikh, A.S., Zala, Y.C.
core
Brief of requirements of the broiler = Programma van eisen van het vleeskuiken [PDF]
, 2011 This report lists the brief of requirements of the broiler, based on her needs (also listed). The BoR indicates the actor’s needs with regards to the animal husbandry system.
Hoeks, C. +6 more
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