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Relationship of FABP2 (-561A> C) gene polymorphism with abdominal fat content in сhickens of meat poultry production

Poultry farming is one of the most dynamic, highly developed and knowledge-intensive branches of domestic livestock production. In recent years, in the meat balance the poultry meat level has reached more than 33% in the world and 40% in Russia, especially by means of growing chicken broilers. At the same time, it has become evident that the lipid nutritional value of poultry meat needs correction in order to increase its biological value. About 15-20% of the modern broiler carcass is fat.

Efficiency of forced molting on lying hen commercial herds

As a result of the studies carried out on the chicken breed «High sex brown» it has been established that by applying forced molting it is possible to increase the period of industrial poultry use on average by 24 weeks what lets to raise egg production efficiency.

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