›› 2011, Vol. 38 ›› Issue (9): 231-234.

• 经验交流 • Previous Articles     Next Articles

A Review of the Effect of Heat Stress on Meat Quality in Poultry

ZHONG Qing-zhen, WANG Dan, LOU Yu-jie   

  1. College of Animal Science & Technology, Jilin Agricultural University, Changchun 130118, China
  • Received:2011-02-25 Revised:1900-01-01 Online:2011-09-20 Published:2011-09-20

Abstract: Poultry meat is one of healthy foods as the characteristics of high protein,low fat and cholesterol,but the decrease of meat quality resulted by heat stress is also a serious problem in poultry production. This review summarized the effects of heat stress on meat color,pH,tenderness,water holding capacity of muscle and flavor of meat. It would provide reference to poultry production.

Key words: heat stress; poultry; meat quality

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