Proj
J-GLOBAL ID:200904059985124136  Research Project code:9911004281 Update date:Jan. 18, 2005

The establishment of the low fat technology of the high quality meat type hen.

高品質肉用鶏の低脂肪化技術の確立
Study period:1998 - 2000
Organization (1):
Investigating Researcher (3):
Research overview:
Demands for Japanese hybrid chicken breeds as high-quality chicken breads and local fowls and for branded chicken meat and specialized chicken meat are increasing, as consumer preference grows diverse and sophisticated. Compared with ordinary chicken breeds (broiler), fowls for high-quality chicken meat are fed longer; their economic return is superior; and crossing methods that yield better growth are adopted. Therefore, the excessive deposit of peritoneal, subcutaneous, and muscular fats, which also takes place in ordinary chicken breeds, has become a problem. It is feared that the fat deposit may cause economic loss and damage the health image of high-quality chicken meat. Hence, a study is conducted to find whether improved feeding environment, nutritional level, and feeding method would decrease the excessive deposit of fat.
Keywords (2):
high quality meat type hen ,  low fat
Project Organization (1):
  • (E266000000)
Research program: Ordinary Research

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