A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens

A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens

The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A total of 20 55-week-old chickens were selected fo...

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Bibliographic Details
Main Authors: Li Liu, Qian Chen, Lingqian Yin, Yuan Tang, Zhongzhen Lin, Donghao Zhang, Yiping Liu
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
chicken
breast muscle
thigh muscle
meat quality
nutrition
amino acids
Online Access:https://www.mdpi.com/2304-8158/12/19/3680

Internet

https://www.mdpi.com/2304-8158/12/19/3680

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