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"Experientia docet" - Experience is the best teacher

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

  • 2012
  • Issue: 4
  • Volume: 42
K. Küçükyılmaz, M. Bozkurt, A.U. Çatlı, E.N. Herken, M. Çınar & E. Bintaş Page: 360 - 368

The major quality characteristics of breast and thigh meat, including chemical composition, fatty acid composition, cholesterol content and colour of slow-growing broilers (Hubbard Red-JA), reared under either organic or conventional rearing systems, and fast-growing broilers (Ross-308) grown under the conventional…

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