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The hypothalamus is a critical center for regulating heat retention or dissipation. This study investigated global protein changes in the hypothalamus of broiler‐type Taiwan country chickens (TCCs) after acute heat stress. Twelve TCC hens aged 30 weeks were allocated to groups subjected to acute heat stress at 38°C for 2 hr without recovery, with 2 hr of recovery, and with 6 hr of recovery; a control...
This study investigates the effects of moist‐ (water‐cooking; WC) and dry‐heat (oven‐cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no...
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