Advances in research on poultry and rabbit meat quality

作者：Cavani Claudio; Petracci Massimiliano; Trocino Angela; Xiccato Gerolamo^*

来源：Italian Journal of Animal Science, 2009, 8(sup2): 741-750.

DOI：10.4081/ijas.2009.s2.741

• Poultry
• Rabbit
• Meat quality

Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presented in view of the consumer's demand for healthy and safe products obtained respecting animal welfare.

• 出版日期2009