Results 51 to 60 of about 756,717 (276)

H2O2-induced oxidative stress impairs meat quality by inducing apoptosis and autophagy via ROS/NF-κB signaling pathway in broiler thigh muscle

Poultry Science, 2022
Oxidative stress is the downstream of various adverse stresses which impairs meat quality of broiler chickens. Yet, the specific molecular mechanisms of oxidative stress in meat quality of broiler thigh muscle remains unclear. This study investigated the
Yexiao Yan, Xiang-Xing Chen, Jun-Peng Huang, Changchao Huan, Cheng-Min Li   +4 more
semanticscholar   +1 more source

Economic impact of decreasing stocking densities in broiler rabbit production based on Belgian farm data [PDF]

, 2011
[EN] Stocking density is a prominent issue in public debates on farm animal welfare. Public perceptions and economic impact of reduced stocking density should be considered, along with effects on animal performances and welfare.
Frank Tuyttens, Tuyttens, Frank, Van Huylenbroeck, Guido, Maertens, Luc, Guido Van Huylenbroeck, Vanhonacker, Filiep, Vanhonacker, F., Verbeke, Wim, Maertens, L, Verspecht, Ann, Ann Verspecht, Luc Maertens, Wim Verbeke   +12 more
core   +1 more source

Leg disorders in broiler chickens : prevalence, risk factors and prevention [PDF]

, 2008
Broiler (meat) chickens have been subjected to intense genetic selection. In the past 50 years, broiler growth rates have increased by over 300% (from 25 g per day to 100 g per day).
Susan M. Haslam, Steven N. Brown, Green, LE, Dirk Pfeiffer, Butterworth Andrew, Knowles Toby G., Kestin, SC, Steve C Kestin, Haslam Susan M., Steve C. Kestin, Nicol, CJ, Green Laura E., Toby G. Knowles, Stuart J. Pope, Kestin Steve C., Nicol Christine J., Butterworth, Andrew, Susan M Haslam, Haslam, SM, Brown, SN, Stuart J Pope, Christine J Nicol, Steven N Brown, Pope, Stuart J., Brown, Steven N., Laura E Green, Andrew Butterworth, Butterworth, A, Haslam, Susan M., Pfeiffer Dirk, Kestin, Steven C., Knowles, Toby G., Green, Laura E.; id_orcid, Nicol, Christine J., Pfeiffer, D, Pope, SJ, Brown Steven N., Toby G Knowles, Laura E. Green, Green, Laura E., Pope Stuart J., Kestin, Steve C., Christine J. Nicol, Knowles, TG, Pfeiffer, Dirk   +44 more
core   +2 more sources

Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.

Comprehensive Reviews in Food Science and Food Safety, 2019
Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast-growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown.
M. Petracci, F. Soglia, M. Madruga, L. Carvalho, E. I. Ida, Mario Estévez   +5 more
semanticscholar   +1 more source

Antibiotic Residue in Marketed Broiler Meat of Kathmandu Metropolitan City

, 2020
Broiler meat is the most consumed poultry product in Nepal. To increase the productivity and met the demand there is high use of antibiotics for prophylactic and as growth promoter in poultry industry.
Bishal Maharjan, R. Neupane, D. Bhatta
semanticscholar   +1 more source

Poultry Response to Heat Stress: Its Physiological, Metabolic, and Genetic Implications on Meat Production and Quality Including Strategies to Improve Broiler Production in a Warming World

Frontiers in Veterinary Science, 2021
The continuous increase in poultry production over the last decades to meet the high growing demand and provide food security has attracted much concern due to the recent negative impacts of the most challenging environmental stressor, heat stress (HS ...
A. Nawaz, K. Amoah, Qi-Ying Leng, Jia H. Zheng, Wei Zhang, Li Zhang   +5 more
semanticscholar   +1 more source

Marination Performance of Pale Broiler Breast Meat

Poultry Science, 2001
Pale, soft, exudative (PSE) meat is a growing problem in the poultry industry and is characterized by rapid postmortem pH decline. The low pH condition while the body temperature has not yet chilled leads to protein denaturation, causing pale color and reduced water-holding properties.
R L, Woelfel, A R, Sams
openaire   +2 more sources

Improved texture of breast meat after a short finishing feeding period of broilers in an organic free-range system [PDF]

, 2013
In order to develop an organic broiler product with high ethical value, high meat quality and based on locally produced feed, we tested if a long period without high quality protein feed followed by a finishing period with a high quality protein ration ...
Steenfeldt, S., Therkildsen, M., Horsted, K.   +2 more
core   +1 more source

Analisis Permintaan Rumah Tangga Terhadap Daging Ayam Broiler Di Kabupaten Mempawah

Jurnal Social Economic of Agriculture, 2018
The population growth and improvement of living standard as well as public awareness of quality food and nutrition will lead to a rise in demand for protein-based foods, especially from broiler meat.
Eko Sasongko Adi, Nurliza, Imelda
doaj   +1 more source

Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.

Ultrasonics sonochemistry, 2019
Flaxseed oil is one of the richest sources of α-linolenic acid (ALA). However, the susceptibility of ALA to oxidation and also lack of the convenient methods to deliver these invaluable compound into the lower sections of gastrointestinal tract (GIT) are
F. Abbasi, F. Samadi, S. Jafari, S. Ramezanpour, Mahmoud Shams Shargh   +4 more
semanticscholar   +1 more source