This member gave a presentation on July 12, 2023
At the following event:
This member gave a presentation on July 11, 2023
At the following event:
This member gave a presentation on October 5, 2022
At the following event:
2022 PSA Latin American Scientific Conference
News published on October 28, 2020
During a U.S. Soybean Export Council digital customer workshop, experts like Massimiliano Petracci and Giulia Baldi from University of Bologna, in Italy, explained the importance of adequate nutrition in order to get the desired poultry meat quality.
Petracci discussed carcass quality and some of the factors that influence defects. These factors include poultry handling and slaughtering procedure ...
Article published the October 9, 2020
IntroductionWith an average of 314.2 kg/capita consumed per year worldwide, poultry meat is the most widely eaten type of meat in the world (OECD, 2019). Poultry production and consumption have increased substantially over the last 40 to 50 y and are expected to further increase, especially in developing countries, which may make chicken meat the most valuable meat protein source for a growing glo ...
News published on March 3, 2020
REUS, SPAIN (3 March 2020) -- Novus International, Inc. last month gathered poultry experts to discuss meat and carcass quality challenges in poultry. Significant findings have positioned the unique bischelated trace minerals (Novus’s MINTREX®) as a nutritional strategy to address these issues. The goal of the event, held 10-11 February in Dusseldorf, was to provide Novus customers the ...
Massimiliano Petracci likes the video:
Casey Owens Hanning (University of Arkansas) shared the results of this research and the characteristics with better prediction value, during IPPE 2019 in Atlanta, USA.
This member gave a presentation on January 30, 2018
At the following event:
IPPE - International Production & Processing Expo 2018
Video published on 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.
This member gave a presentation on June 25, 2014
At the following event:
European Poultry Conference 2014