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Dirinck, P., De Winne, A., Casteels, M. and Frigg, M. (1996) Studies on vitamin E and meat quality. 1. Effect of feeding high vitamin E levels on time-related pork quality. Journal of Agricultural Food and Chemistry, 44, 65-68. doi:10.1021/jf940607x

has been cited by the following article:

• TITLE: Genetic variability in ultrasound records of breast muscle in a broiler breeding program

  AUTHORS: Leila de Genova Gaya

  KEYWORDS: Genetic Parameters; Meat; Poultry;Selection

  JOURNAL NAME: Natural Science, Vol.5 No.8B, August 14, 2013

  ABSTRACT: Breast weight is one of the most economically important traits in the poultry industry, but direct selection for weight is expensive. The use of ultrasonography enables in vivo measurements of the broiler’s breast muscle size, which may be much more feasible for broiler selection. Previous studies of broilers concluded that ultrasound of the breast muscle is feasible and favorable for meat production. According to previously obtained genetic parameters, breast weight could be efficiently improved by ultrasound of the breast muscle. The use of ultrasonography for the indirect selection of breast weight does not affect the body composition or meat quality of broilers, despite the meat’s paleness and shear force; therefore, the use of ultrasound as a selection criterion might be a useful monitoring tool. Studies on the utilization of ultrasound in broiler breeding programs allow a better understanding of the relationship between traits of economic interest and the establishment of the selection schemes.