Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic Cover

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Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

Annals of Animal Science

Volume 20 (2020): Issue 1 (January 2020)

By: Fernando Gálvez, Rubén Domínguez, Aristide Maggiolino, Mirian Pateiro, Javier Carballo, Pasquale De Palo, Francisco J. Barba and José M. Lorenzo

Open Access

|Jan 2020

Authors

Fernando Gálvez

Ourense, Spain

Rubén Domínguez

Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº4, Parque Tecnológico de Galicia, Ourense, Spain

Aristide Maggiolino

Department of Veterinary Medicine, University of Bari A. Moro, Bari, Italy

Mirian Pateiro

Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº4, Parque Tecnológico de Galicia, Ourense, Spain

Javier Carballo

Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain

Pasquale De Palo

Department of Veterinary Medicine, University of Bari A. Moro, Bari, Italy

Francisco J. Barba

Universitat de València, Facultat de Farmàcia, Valencia, Spain

José M. Lorenzo

jmlorenzo@ceteca.net

Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº4, Parque Tecnológico de Galicia, Ourense, Spain

DOI: https://doi.org/10.2478/aoas-2019-0067 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402

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Language: English

Page range: 263 - 285

Submitted on: Mar 16, 2019

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Accepted on: Sep 23, 2019

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Published on: Jan 28, 2020

Published by: National Research Institute of Animal Production

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

chemical composition,

fats and fatty acids,

Related subjects:

Veterinary medicine

© 2020 Fernando Gálvez, Rubén Domínguez, Aristide Maggiolino, Mirian Pateiro, Javier Carballo, Pasquale De Palo, Francisco J. Barba, José M. Lorenzo, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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