Article
Identification of trait loci affecting white meat percentage and other growth and carcass traits in commercial broiler chickens.
Poultry science - 1 Apr 2006
McElroy J P, Kim J J, Harry D E, Brown S R, Dekkers J C M, Lamont S J
Abstract excerpt
White meat is the most economically valuable part of a broiler chicken. Increasing white meat relative to overall body size (white meat percentage, WM%) makes a broiler, gram for gram, a more valuable animal. However, accurately measuring WM% requires removing the bird from the breeding flock. Id...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.