Comparative assessment of physico-chemical and fatty acid profiles of Moroccan Beldi and ROSS 308 chickens.

Poult Sci · 2025 · PMC12391597 · PMID 40819457

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a clear trendno p-value reported

Slaughter age also affected meat lightness and yellowness, and a clear trend of darkening with age was observed across all groups, with yellowness increasing over time.

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