Alexandre

Fagbuaro Sola Sunday My apologies for disappointing you by the vague answer. Yet, meat quality is a broad category including color, texture, taste, pH and many more. Lipid, as I mentioned above, is a major factor for meat quality regarding to intramuscular fat content, tenderness/firmness, juiciness and even the shelf life of the meat. It’s known that endotoxins influence the TNF-a, IL-1, IL ...

Dr. Atul Deshmukh There really are only 3 main pH ranges of interest in birds. 1. The crop, which has a pH more or less determined by the pH of the feed and water. Generally alkaline, but with a fair amount of room for direct influence by feed and water additives as the bird does not attempt to regulate the pH here to any great extent.2. The proventriculus/gizzard, which has a very low pH (2-4) du ...