Broiler Meat and Carcass Quality: Mineral Nutrition is Key
Broiler meat and carcass quality is of the utmost importance to restaurateurs, food suppliers, and end consumers. For many, anything less than perfection is unacceptable. This is why avoiding myopathies like woody breast, white striping, and spaghetti meat is so important. Dr. Kelen Zavarize shares how this challenge impacts production and processing, and the nutritional interventions that are shown to support meat and carcass quality.
