World poultry production at nearly 123 million tons, 2018. ,
Poultry Meat Trends and Consumer Attitudes. CABI 1-10, 2006. ,
Chicken meat quality: Genetic variability and relationship with growth and muscle characteristics, BMC Genetics, vol.9, p.53, 2008. ,
URL : https://hal.archives-ouvertes.fr/hal-02663667
Modulation of glycogen and breast meat processing ability by nutrition in chickens: effect of crude protein level in two chicken genotypes, J Anim Sci, vol.90, pp.447-455, 2012. ,
Lysine supply in finishing broilers: Effect on performances and meat quality. Energy and protein metabolism and nutrition in sustainable animal production, pp.209-210, 2013. ,
URL : https://hal.archives-ouvertes.fr/hal-02745556
Short-term nutritional strategies before slaughter are effective in modulating the final pH and color of broiler breast meat, Poult Sci, vol.93, pp.1764-1773, 2014. ,
URL : https://hal.archives-ouvertes.fr/hal-02633227
Optimiser la composition corporelle et la qualité des viandes de volailles en modulant le métabolisme par les acides aminés alimentaires, INRA Prod Anim, vol.27, pp.337-346, 2014. ,
Improvement of muscle oxidative stability and processing yield in relation with dietary methionine sources, Proceedings of Poultry Science Association 98th Annual Meeting, p.117, 2009. ,
URL : https://hal.archives-ouvertes.fr/hal-02751985
Mechanisms of water-holding capacity of meat: The role of post mortem biochemical and structural changes, Meat Sci, vol.71, pp.194-204, 2005. ,
Effect of different sources and levels of selenium on performance, meat quality and tissue characteristics of broilers, J Applied Poult Res, vol.23, pp.15-22, 2014. ,
Effect of dietary supplementation with selenium-enriched yeast or sodium selenite on selenium tissue distribution and meat quality in commercial-line turkeys, Anim, vol.5, pp.1751-1760, 2011. ,
Influence of various levels of organic zinc on the live performance meat quality attributes and sensory properties of broiler chickens, Korean J Food Sci Anim Resources, vol.31, pp.207-214, 2011. ,
Influence of increasing slaughter age of chickens on meat quality, welfare, and technical and economic results, J Anim Sci, vol.90, pp.2003-2013, 2012. ,
Effect of sex on growth, technological and organoleptic characteristics of the Muscovy duck breast muscle, Brit Poult Sci, vol.39, pp.398-403, 1998. ,
Effects of age and sex on the structural, chemical and technological characteristics of mule duck meat, Brit Poult Sci, vol.41, pp.300-307, 2000. ,
Further processing characteristics of breast and leg meat from fast-, mediumand slow-growing commercial chickens, Anim Res, pp.123-134, 2005. ,
Adenosine monophosphate-activated protein kinase involved in variations of muscle glycogen and breast meat quality between lean and fat chickens, J Anim Sci, vol.86, pp.2888-2896, 2008. ,
URL : https://hal.archives-ouvertes.fr/hal-02660502
Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth and body composition traits, J Anim Sci, vol.92, pp.3816-3824, 2014. ,
URL : https://hal.archives-ouvertes.fr/hal-02641348
Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens, Poult Sci, vol.92, pp.1670-1675, 2013. ,
Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat, Anim, vol.9, pp.728-734, 2015. ,
Effect of acute cold exposure, age, sex and lairage on broiler breast meat quality, Poult Sci, vol.90, pp.444-457, 2011. ,
Physiological responses to acute heat stress in broilers: Implications for meat quality, Proceedings of XIVth European Symposium on the Quality of Poultry Meat, pp.271-276, 1999. ,
Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat, Brit Poult Sci, vol.43, pp.245-252, 2002. ,
Vitesse de croissance et caractéristiques lipidiques et sensorielles des muscles de poulet, INAPG, vol.156, 1998. ,
Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage, Meat Sci, vol.48, pp.301-318, 1998. ,
URL : https://hal.archives-ouvertes.fr/hal-02695788
Fatty acid composition, and lipid and protein oxidation products in muscles of broilers fed with different plant oils, Arch Geflügelk, vol.76, pp.259-269, 2012. ,
Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck, J Food Biochem, vol.34, pp.869-885, 2010. ,
Influence of the dietary polyunsaturation level on chicken meat quality: Lipid oxidation, Poult Sci, vol.84, pp.48-55, 2005. ,
Changes in meat quality characteristics of the sous-vide cooked chicken breast during refrigerated storage, Korean J Food Sci Anim Resources, vol.35, pp.757-764, 2015. ,
Fatty acid profile, oxidative stability and sensory properties of breast meat from turkeys fed diets with a different n-6/n-3 PUFA ratio, European J Lipid Sci Technol, vol.114, pp.1025-1035, 2012. ,
Is it possible to increase n-3 fatty acid content of meat without affecting its technological and/or sensorial quality and the growing performance of chickens?, Brit Poult Sci, vol.56, pp.543-550, 2015. ,
Effect of organic production system on broiler carcass and meat quality, Meat Sci, vol.60, pp.219-225, 2002. ,
Impact of divergent selection for ultimate pH of Pectoralis major muscle on biochemical, histological and sensorial attributes of broiler meat, J Anim Sci, vol.93, pp.4524-4531, 2015. ,
URL : https://hal.archives-ouvertes.fr/hal-02641511
) ?-tocophérol, ?-carotene and ascorbic acid as antioxidants in stored poultry muscle, J Food Sci, vol.60, pp.1009-1012, 1995. ,
Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E, Brit Poult Sci, vol.38, pp.255-257, 1997. ,
Cholesterol oxides in processed chicken muscle as influenced by dietary alpha-tocopherol supplementation, Meat Sci, vol.48, pp.1-2, 1998. ,
The effect of oregano essential oil and ?-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage, Meat Sci, vol.65, pp.1193-1200, 2003. ,
The effects of chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets, Food Packaging Shelf Life, vol.18, pp.13-20, 2018. ,
Effect of chicken breeds on quality characteristics of meat nuggets, Nutr Food Sci, vol.46, pp.432-440, 2016. ,