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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers.
Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content varies between species, between breeds and between muscle types in the same breed. Other factors areExpand
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Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens.
The structural and metabolic characteristics of the pectoralis major (P. major) muscle (i.e., breast muscle) and the quality of the resulting meat were studied in relation to breast muscle fiberExpand
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Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions.
The present study was aimed at estimating the genetic variability between lines of breast and thigh meat quality (pH decline, color, drip loss, and curing-cooking yield) by comparing a slow-growingExpand
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Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line.
Genetic parameters of breast meat characteristics [pH 15 min postmortem (pH15min), ultimate pH (pHu), CIELAB color parameters (L*, lightness; a*, redness; b*, yellowness) and drip loss (DL)] as wellExpand
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Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death
1. Pectoralis major (P. major) muscle pH and meat quality traits were studied in relation to bird response to ante-mortem stress in three chicken lines: a fast-growing standard line (FGL), aExpand
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Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck
1. For 25 years, the Muscovy duck has been selected for greater body weight at slaughter age, higher meat yield and lower fat content. The aim of this study was to analyse the effects of suchExpand
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Effects of intramuscular fat levels on sensory characteristics of duck breast meat.
We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny andExpand
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Analysis of a slow-growing line reveals wide genetic variability of carcass and meat quality-related traits
BackgroundSlow-growing lines are widely used in France for the production of high quality free-range chickens. While such production is mainly dedicated to the whole carcass market, new prospects areExpand
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Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress
1. The aim of this study was to compare the behavioural and physiological responses to hanging and acute heat stress in three different chicken breeds. Chicks were obtained from a slow-growing FrenchExpand
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Effects of age and sex on the structural, chemical and technological characteristics of mule duck meat
1. The aim of the study was to analyse the effect of age and sex on the chemical, structural and technological characteristics of mule duck meat. 2. Ten males and 10 females were weighed andExpand
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