Nutritional Strategies on Poultry Product Quality
A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Farm Animal Production".
Deadline for manuscript submissions: closed (15 November 2023) | Viewed by 4306
Special Issue Editor
Special Issue Information
Dear Colleagues,
Over the past several decades, the level of production of poultry meat and eggs has been growing rapidly worldwide. Meanwhile, the incidences of meat and eggs with poor or undesirable qualities are increasing, such as pale, soft, exudative (PSE)-like meat, wooden breast, fishy-flavored eggs, cracked eggs etc., which has resulted in huge economic losses to the world poultry industry every year. More importantly, trends in food consumption show increased demand of high-quality meat and eggs year by year. In this scenario, there has been a growing interest in exploitation of the effective ways to improve the qualities of poultry meat and eggs. The age, breed-type, nutrition, and environmental stress are important factors influencing the product quality of domestic animals. Currently, it has been widely recognized that the application of scientific nutritional strategies will help to alleviate stress response and improve the nutritional, functional, or sensory qualities of poultry meat and eggs.
The aim of this Special Issue is to publish original research papers or reviews dealing with the effects of dietary nutrients and functional additives on the production performance, metabolism, carcass characteristics, meat quality and egg quality of birds reared under normal condition or exposed to challenging conditions (e.g., environmental heat stress).
Dr. Lin Zhang
Guest Editor
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Keywords
- poultry
- feed
- nutrition
- metabolism
- feed additives
- production performance
- meat quality
- egg quality
- nutritional value
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