Post mortem muscle metabolism and meat quality in three genetic types of turkey.

  title={Post mortem muscle metabolism and meat quality in three genetic types of turkey.},
  author={Xavier Fern{\'a}ndez and V. Sant{\'e} and {\'E}lisabeth Ba{\'e}za and Elisabeth Lebihan-Duval and C. Berri and Herv{\'e} R{\'e}mignon and Ren{\'e} Babil{\'e} and Gilles Le Pottier and Neta Millet and Phillipe Berge and Thierry Astruc},
  journal={British poultry science},
  volume={42 4},
1. A standard (FG, fast-growing), a black local or 'label', type (SG, slow-growing) turkey line, and the crossbreed between these two lines were compared for muscle post-mortem metabolism and related meat quality traits. 2. Ninety male turkeys (30 of each genetic type) were raised under the same experimental conditions until slaughter at 16 weeks of age. 3. Live weights at 16 weeks of age differed significantly (7.8, 6.0 and 4.2 kg, for the FG, crossbred and SG lines, respectively). Collagen… CONTINUE READING
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