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Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers.
Huang, J C; Yang, J; Huang, M; Zhu, Z S; Sun, X B; Zhang, B H; Xu, X L; Meng, W G; Chen, K J; Xu, B C.
Afiliação
  • Huang JC; College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
  • Yang J; Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Huang M; Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhu ZS; Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Sun XB; Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhang BH; College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
  • Xu XL; Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Meng WG; College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
  • Chen KJ; College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
  • Xu BC; Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Poult Sci ; 97(5): 1841-1847, 2018 May 01.
Article em En | MEDLINE | ID: mdl-29462466
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Estresse Fisiológico / Restrição Física / Corticosterona / Galinhas / Proteínas Aviárias / Proteínas Quinases Ativadas por AMP Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Estresse Fisiológico / Restrição Física / Corticosterona / Galinhas / Proteínas Aviárias / Proteínas Quinases Ativadas por AMP Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China