Increasing Dietary Lysine Increases Final pH and Decreases Drip Loss of Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/87/3/480/4321205/poultrysci87-0480.pdf
Reference35 articles.
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3. Consequence of muscle hypertrophy on Pectoralis major characteristics and breast meat quality of broiler chickens;Berri;J. Anim. Sci.,2007
4. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines;Berri;Poult. Sci.,2001
5. Placement density influences broiler carcass grade and meat yields;Bilgili;J. Appl. Poult. Res.,1995
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