Some characteristics of meat from broilers originating in different hybrid lines
1986
Peric, V. | Karan-Djurdjic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia). Institut za prehrambenu tehnologiju i biohemiju)
It is stated in this paper that the share of muscle tissue is larger in breasts and smaller in thighs of the Hybro broilers, as compared to the Hubbard ones. Breast muscles and white meat of the Hybro broilers are claimed to have higher values of the connective tissue content, thickness of muscular fibres and meat softness, in comparison to the Hubbard broilers. However, softness of thigh muscles is higher in Hubbard than in Hybro broilers.
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