Quite significant levels of heritability were obtained for meat pH, color and water-holding capacity in chickens and turkeys, demonstrating that selection should be useful to improve meat quality of poultry [ 24 , 25 , 26 ].
← all excerpts
Chronological Expression of <i>PITX2</i> and <i>SIX1</i> Genes and the Association between Their Polymorphisms and Chicken Meat Quality Traits.
1
—
—