Effect of Surgical and Hormonal Caponization on the Meat Quality of Cockerels

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Authors

  • A. K. Singh
     Animal Nutrition, Bihar Veterinary College, Patna-800 014 ,IN
  • S. Bose
     B-8/123, Kalyani, Dist, - Nadia, West Bengal ,IN

Abstract

Apart from the nutritional excellence, the adoptability of chicken meat and meat products as an item of a diet, largely depends on its deliciousness and palatability, which in turn are very much interlinked with the qualities of tenderness, juiciness, flavour and texture.

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Published

1982-02-01

How to Cite

Singh, A. K., & Bose, S. (1982). Effect of Surgical and Hormonal Caponization on the Meat Quality of Cockerels. The Indian Journal of Nutrition and Dietetics, 19(2), 39–44. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12962

Issue

Volume 19, Issue 2, February 1982

Section

Original Articles

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