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  • This review endeavours to bring together recent advances in our understanding of muscle fibre relevant to broiler chicken. The physical and biochemical characteristics of muscle fibres can be conveniently defined under three distinct but overlapping categories: fibre number, fibre size and fibre type. In poultry meat production, it has been shown that muscle fibre properties play a key role in meat quantity and quality. Current knowledge indicates that muscle fibre type has a significant role in modulating growth and meat quality. Muscle fibre characteristics are variable and can be influenced by many factors. Muscle fibre size and type can be modified by numerous internal and external factors, such as breed, sex, postnatal nutrition. In addition, histochemical and biochemical characteristics of live chickens can be used to predict meat quality and then applied in selection programs to improve and control meat quality. The correlated responses of growth and meat quality traits to this selection maybe
  • This review endeavours to bring together recent advances in our understanding of muscle fibre relevant to broiler chicken. The physical and biochemical characteristics of muscle fibres can be conveniently defined under three distinct but overlapping categories: fibre number, fibre size and fibre type. In poultry meat production, it has been shown that muscle fibre properties play a key role in meat quantity and quality. Current knowledge indicates that muscle fibre type has a significant role in modulating growth and meat quality. Muscle fibre characteristics are variable and can be influenced by many factors. Muscle fibre size and type can be modified by numerous internal and external factors, such as breed, sex, postnatal nutrition. In addition, histochemical and biochemical characteristics of live chickens can be used to predict meat quality and then applied in selection programs to improve and control meat quality. The correlated responses of growth and meat quality traits to this selection maybe (en)
Title
  • Chicken muscle fibres characteristics and meat quality: a review
  • Chicken muscle fibres characteristics and meat quality: a review (en)
skos:prefLabel
  • Chicken muscle fibres characteristics and meat quality: a review
  • Chicken muscle fibres characteristics and meat quality: a review (en)
skos:notation
  • RIV/60460709:41210/09:30503!RIV10-MSM-41210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika
  • 4
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 306935
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/09:30503
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • chicken,meat quality,muscle,muscle fibre,nutrition (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [6E8280C8C397]
http://linked.open...i/riv/nazevZdroje
  • Scientia Agriculturae Bohemica
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 40
http://linked.open...iv/tvurceVysledku
  • Tůmová, Eva
  • Teimouri, Ahmad
http://linked.open...n/vavai/riv/zamer
issn
  • 1211-3174
number of pages
http://localhost/t...ganizacniJednotka
  • 41210
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