Increasing the temperature at a certain period during the incubation of broiler eggs improves the carcass and breast yields without a negative impact on the meat quality ( Die

Abstract

The aim of the present study was to investigate how a higher temperature at a comparable period during chicken incubation influences the muscle development and the meat quality in the animals post hatch. Therefore half of fertilized eggs of the broiler genetic Cobb were incubated between ED 7 to 10 at 38.5 °C instead of 37.5 °C (control group). At the day… (More)

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