PSE meat formation in broiler chickens: a pre-slaughter management case
The pre-slaughter period in the broiler industry is characterized by very critical stages for the welfare of the animal: the catching, the placement in transport boxes, transportation itself, the wait time at the processing plant before unloading, and unloading prior to hanging the birds. When the a...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Caldas
- Repositorio:
- Repositorio Institucional U. Caldas
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.ucaldas.edu.co:ucaldas/25438
- Acceso en línea:
- https://repositorio.ucaldas.edu.co/handle/ucaldas/25438
https://doi.org/10.17151/vetzo.2018.12.2.4
- Palabra clave:
- poultry
thermal stress
meat quality
avicultura
estresse térmico
qualidade da carne
- Rights
- openAccess
- License
- Revista Veterinaria y Zootecnia (On Line) - 2018