Poultry and pig nutrition - meat quality and metabolic disorders - Fernando Rutz

For several decades, the main concern of nutritionists has been to meet the growing nutritional requirements of poultry and pigs resulting from the great advances in genetics. Parallel to the focus on nutritional requirements for maximum performance, more recently there has been an interest in nutritionally altering the quantitative and qualitative composition of carcasses. With the high level of genetic selection in broilers, the new commercial strains have muscles with twice as many muscle fibres..