期刊
ITALIAN JOURNAL OF ANIMAL SCIENCE
卷 8, 期 -, 页码 741-750出版社
TAYLOR & FRANCIS LTD
DOI: 10.4081/ijas.2009.s2.741
关键词
Poultry; Rabbit; Meat quality
Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presented in view of the consumer's demand for healthy and safe products obtained respecting animal welfare.
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