Broiler chickens have traditionally been perceived to produce lean meat. In recent years, however, chicken meat has increased in fat content, probably due to the selection of broiler chickens on the basis of live weight with little consideration given to other important criteria such as feed efficiency and carcass composition.

An article by World Poultry reviews nutritional and environmental aspects related to excessive fat formation in the body of the broiler chicken, and the strategies to be adopted when attempting to alleviate this problem and hence improve carcass quality.

To read it, click here.

 

 

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