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

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

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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:
poultry meat,
chemical composition,
fats and fatty acids,
amino acids,
cholesterol
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
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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