HIGHLIGHTS
- who: Mahmoud S. El-Tarabany from the Universidad de Cordoba, Spain have published the paper: Muscle oxidative stability, fatty acid and amino acid profiles, and carcass traits of broiler chickens in comparison to spent laying hens, in the Journal: (JOURNAL)
- what: The aim of this study was to compare muscle oxidative stability, meat composition and carcass traits in commercial broilers and spent laying hens. In the current study, broiler chickens had greater dressing percentage, but lower abdominal fat percentage when compared to spent hens.
SUMMARY
The myofibrillar protein and omega-3 . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.