Evaluation of meat from slow-growing broilers

It is believed that by growing chickens in a semi-intensive system and giving them more time to attain maturity, muscle abnormalities in slower growing chickens might be reduced. A recent study evaluated carcass quality, composition and consumer evaluation of meat from slow-growing broilers compared with commercial broilers Consumer demand for chickens as a primary source of animal protein has contributed to the growth of the broiler industry around the world. In the last couple of decades, adv