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The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress
(Scientific Technical Research Council Turkey-Tubitak, Ankara, 2020)
Heat stress (HS) is one of the greatest problems in contemporary chicken production and it entails significant economic losses. The purpose of this paper is to examine the influence of early-age thermal conditioning (ETC), ...
Welfare and meat quality of lambs
(Veterinarski Glasnik, 2021)
Recently, in many parts of the world, greater importance has been given to lamb meat as well as to the intensive production of lamb and sheep, due to demand for this type of meat at affordable prices. In Serbia, similar ...
Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal
(Hellenic Veterinary Medical Soc, Athens, 2020)
The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial ...
Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation
(MDPI, Basel, 2020)
Simple Summary Prediction of technological and sensory pork quality-during a pigs life or quickly after slaughter-is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses ...