Effects of broiler genetic strain and dietary amino acid reduction on meat yield and quality (part II).

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作者： Bo,Zhang ^[1] ; Xue,Zhang ^[2] ; M Wes,Schilling ^[2] ; Xiaofei,Li ^[3] ; George T,Tabler ^[1] ; E David,Peebles ^[1] ; Wei,Zhai ^[4]

作者单位： Department of Poultry Science, Mississippi State University, Mississippi State, MS, 39762. ^[1] Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762. ^[2] Department of Agricultural Economics, Mississippi State University, Mississippi State, MS, 39762. ^[3] Department of Poultry Science, Mississippi State University, Mississippi State, MS, 39762. Electronic address: wei.zhai@msstate.edu. ^[4]

关键词 amino acid broiler meat quality strain woody breast

主题词动物饲料(Animal Feed);动物(Animals);体重(Body Weight);鸡(Chickens);膳食(Diet);肉(Meat)

DOI 10.1016/j.psj.2021.101033

PMID 33684650

发布时间 2022-03-08

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