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Meat Quality in fast- growing broiler chickens. Dr. M. Petracci (University of Bologna)

Published: August 28, 2014
Dr. Massimiliano Petracci, Assistant Professor at the Department of Agriculture and Food Science at the University of Bologna, Italy, speaks about the consequences of genetic selection on muscle traits and the relevance and effect of main breast abnormalities on nutritional, technological, sensorial and microbial quality of raw and processed meat.
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Authors:
Massimiliano Petracci
Bologna University
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sugeng prasetyo
10 de septiembre de 2014
Dear Dr. Petracci, in Indonesia most peaple consumen broiler, since it cheaper than the local çhicken meat. But the meat quality is not as good as the locàl one. The broiler meat, the taste is not as good as the locàl one becàuse of the fat aroma. Once I red in a paper that there is a selection to lessen the fat. Could you please give me information about the selection in poultry to lessen the fat in the broiler meat. Many thanks. Sugeng Prasetyo.
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