9 research outputs found
Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
Full text linkMultivariate genome-wide association studies on tenderness of Berkshire and Duroc pig breeds
No full textSupplementation with free methionine or methionine dipeptide improves meat quality in broilers exposed to heat stress
No full textFocused transesophageal echocardiography for emergency physiciansâdescription and results from simulation training of a structured four-view examination
No full textAre carcass and meat quality of male dual-purpose chickens competitive compared to slow-growing broilers reared under a welfare-enhanced organic system?
No full textEffects of Dietary Zinc on Carcass Traits, Meat Quality, Antioxidant Status, and Tissue Zinc Accumulation of Pekin Ducks
No full textEffects of Guanidionoacetic Acid and Arginine Supplementation to Vegetable Diets Fed to Broiler Chickens Subjected to Heat Stress before Slaughter
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