Meat Session I - Eggs & Meat 2013

Categoria: EggsMeat- BG2013-1

XV European Symposium on the Quality of Eggs and Egg Products and XXI European Symposium on the Quality of Poultry Meat

Monday, September 16th 2013

Photo album of the Meat Session I

 


MEAT SESSION I (Oggioni Hall)
Nutrition, feeding and meat quality

11:30-12:00

Antioxidants to improve quality of poultry meat products: when and how?.
M.T. Rodriguez-Estrada (University Bologna, Italy)

12:00-12:15

Effects of dietary enrichment with n-3 fatty acids on the quality of raw and processed breast meat of high and slow growth rate chickens.
E. Baeza (INRA, France)

12:15-12:30

Effect of dietary zinc on broiler blood zinc protoporphyrin to heme ratio (ZPP/H), bone marrow color, and breast meat quality.
R.I. Qudsieh (North Carolina State University, USA)

12:30-12:45

Effects of dietary yeast cell wall on carcass characteristics, humoral immune response and histopathological changes in broilers.
S. Yalçin (Selçuk University, Turkey)

12:45-13:00

Influence of feed carotenoids on carcass and shank pigmentation of yellow chickens.
C. Hamelin (DSM Nutritional Products Europe, France)

 

 

 


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