Provenance is becoming increasingly important in meat supply chains as it lends products
higher perceived quality. However, its precise definition and interpretation along with its …

This study was performed to determine the slaughter and carcass traits, meat color, pH,
nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose …

The influence of gender on chemical composition, physicochemical parameters, fatty acid
profile, amino acid and mineral composition of turkey breast and thigh meat was studied in …

The present research aimed to determine the main differences in meat and carcass quality
traits among turkey genotypes worldwide and describe the clustering patterns through the …

This study was undertaken to compare productive performance, occurrence of breast
myopathies, chemical composition, and technological properties of the meat in 2 dominant …

The aim of this study was to evaluate the nutritional composition and technological
properties of meat from turkeys produced under organic conditions and compare them with …

Colored varieties of turkeys, such as the broad-breasted Bronze, not currently subject to
intensive breeding work, are kept only in amateur breeding and treated rather as ornamental …

A total of 400 Alectoris chukar partridges were reared in either barn or free-range production
systems and slaughtered at 14, 16 or 18 weeks of age in order to determine the effects of …

This study compared growth and carcass traits of 2 medium-growth crossbred, 4 slow-
growth crossbred, 1 commercial slow-growth and 1 commercial fast-growth broiler strains …

Seven non-linear growth models were compared in the Andalusian turkey, an endangered
native breed. To this aim, turkeys were weekly weighted until they reached 35 weeks. The …