Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

ABSTRACT The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-...

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Bibliographic Details
Main Authors: K Limpisophon, S E-tun, C Koeipudsa, D Charoensuk, Y Malila
Format: Article
Language:English
Published: Fundação APINCO de Ciência e Tecnologia Avícolas 2019-11-01
Series:Brazilian Journal of Poultry Science
Subjects:
Muscle fiber
physicochemical properties
protein fractionation
technological properties
thermal properties.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300315&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300315&tlng=en

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