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Broiler meat quality: Proteins and lipids of muscle tissue

机译:肉鸡品质:肌肉组织中的蛋白质和脂质

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Proteins and lipids of muscle tissue are important meat quality parameters. They contribute substantially to the nutritional characteristics of meat. A number of studies has been conducted on the effect of different factors on the protein and lipid content of broiler meat. Given the above, the subject matter of the present paper was to provide a review of latest research results on the said quality traits as affected by the most commonly tested factors. The results were grouped and presented in terms of the effect of nutrition, genotype, sex, age and rearing system. The objective of the paper was to review major previous studies on the subject in an attempt to define a future research pathway and facilitate the promotion of scientific findings towards wider practical implementation.
机译:肌肉组织的蛋白质和脂质是重要的肉质参数。它们极大地促进了肉的营养特性。关于不同因素对肉鸡蛋白质和脂质含量的影响,已经进行了许多研究。鉴于上述情况,本论文的主题是综述有关受最普遍测试的因素影响的上述质量特征的最新研究结果。将结果分组,并根据营养,基因型,性别,年龄和饲养系统的影响进行介绍。本文的目的是回顾有关该主题的先前主要研究,以试图确定未来的研究途径,并促进促进更广泛的实际应用的科学发现。

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