Breeding and GeneticsMass Selection for 45-Day Body Weight in Japanese Quail: Selection Response, Carcass Composition, Cooking Properties, and Sensory Characteristics
Under a Creative Commons license
open access
Key words
Japanese quail
mass selection
body weight
carcass composition
sensory quality
Cited by (0)
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Faculty of Agriculture, Départment de zootechnie, Université Laval, Québec G1K 7P4, Canada.
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Present address and address for reprint requests: Laboratoire de Génétique Factorielle, Institut National de la Recherche Agronomique, CR de Jouy, 78350 Jouy-en-Josas, France.
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Station de Recherches Agricoles de Deschambault, Portneuf, Québec G0A 1S0, Canada.
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Food Research Centre, Ottawa, Ontario K1A 0C6, Canada.
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Contribution Number 814, Food Research Centre, Agriculture Canada, Ottawa, Ontario K1A 0C6, Canada.
Copyright © 1990 Poultry Science Association Inc. Published by Elsevier Inc.