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Nutritional manipulations in revitalized layers: effect on organoleptic properties of dark (thigh) meat

Nutritional manipulations in revitalized layers: effect on organoleptic properties of dark (thigh) meat

Pakistan Journal of Agricultural Sciences 36(3/4): 161-164

ISSN/ISBN: 0552-9034

The organoleptic properties of thigh meat of revitalized layers fed on different moult diets were studied. Revitalization was carried out by the manipulation of 7 moult diets varying in protein and energy content assigned at random to 3 replicates of 8 hens each. For meat analysis, one bird per replicate was picked up randomly and slaughtered at each stage, pre-moult, post-starvation, post-moult, at 50% production and at the termination of the second production cycle.

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Accession: 003512409

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