Enhancing the nutritional quality of poultry meat
eBook - PDF

Enhancing the nutritional quality of poultry meat

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Enhancing the nutritional quality of poultry meat

About this book

The pattern of poultry meat consumption has changed considerably, and these days, there has been a significant increase in the consumption of poultry meat products that are easily purchased and/or prepared. Genetic selection has largely helped to meet the market demand for increased poultry meat for achieving growth rate and improved protein accretion, particularly with respect to the breast muscle or white meat portions of the carcass. The objective of this chapter is to review the basics of poultry carcass growth and development and the fundamentals of lipid metabolism. The aim is also to discuss new research developments in the matter of enhancing the nutritional quality of poultry meat.

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Yes, you can access Enhancing the nutritional quality of poultry meat by M. S. Lilburn in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. 1 Introduction
  2. 2 Selection for growth and feed efficiency
  3. 3 Understanding lipid metabolism and carcass lipid deposition
  4. 4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
  5. 5 Reducing tissue lipid oxidation
  6. 6 Summary
  7. 7 Where to look for further information
  8. 8 References