Malila, Yuwares; Thanatsang, Krittaporn; Arayamethakorn, Sopacha; Uengwetwanit, Tanaporn; Srimarut, Yanee; Petracci, Massimiliano; Strasburg, Gale M; Rungrassamee, Wanilada; Visessanguan, Wonnop, Absolute expressions of hypoxia-inducible factor-1 alpha (HIF1A) transcript and the associated genes in chicken skeletal muscle with white striping and wooden breast myopathies, «PLOS ONE», 2019, 14, Article number: e0220904, pp. 1 - 23 [articolo]Open Access
Balestra F.; Bianchi M.; Petracci M., Applications in meat products, in: Dietary Fiber: Properties, Recovery, and Applications, London, Academic Press, 2019, pp. 313 - 344 [capitolo di libro]
Estevez, M; Petracci, M, Benefits of Magnesium Supplementation to Broiler Subjected to Dietary and Heat Stress: Improved Redox Status, Breast Quality and Decreased Myopathy Incidence, «ANTIOXIDANTS», 2019, 8, Article number: 456, pp. 1 - 12 [articolo]Open Access
Schiavone, A.; Dabbou, S.; Petracci, M.; Zampiga, M.; Sirri, F.; Biasato, I.; Gai, F.; Gasco, L., Black soldier fly defatted meal as a dietary protein source for broiler chickens: effects on carcass traits, breast meat quality and safety, «ANIMAL», 2019, 13, pp. 2397 - 2405 [articolo]
Baldi, Giulia; Soglia, Francesca; Laghi, Luca; Tappi, Silvia; Rocculi, Pietro; Tavaniello, Siria ; Prioriello, Daniela; Mucci, Rossella; Maiorano, Giuseppe; Petracci, Massimiliano, Comparison of quality traits among breast meat affected by current muscle abnormalities, «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 369 - 376 [articolo]
Zampiga, M; Tavaniello, S; Soglia, F; Petracci, M; Mazzoni, M; Maiorano, G; Meluzzi, A; Clavenzani, P; Sirri, F, Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties, «POULTRY SCIENCE», 2019, 98, pp. 2305 - 2315 [articolo]Open Access
Gratta, F; Fasolato, L; Birolo, M; Zomeño, C; Novelli, E; Petracci, M; Pascual, A; Xiccato, G; Trocino, A, Effect of breast myopathies on quality and microbial shelf life of broiler meat, «POULTRY SCIENCE», 2019, 98, pp. 2641 - 2651 [articolo]
Soglia, F; Silva, A K; Lião, L M; Laghi, L; Petracci, M, Effect of broiler breast abnormality and freezing on meat quality and metabolites assessed by 1H-NMR spectroscopy, «POULTRY SCIENCE», 2019, 98, pp. 7139 - 7150 [articolo]
M. Zampiga, F. Soglia, M. Petracci, A. Meluzzi, F. Sirri, Effect of different arginine-to-lysine ratios in broiler chicken diets on the occurrence of breast myopathies and meat quality attributes, «POULTRY SCIENCE», 2019, 98, pp. 2691 - 2697 [articolo]
Gratta, F; Birolo, M; Sacchetto, R; Radaelli, G; Xiccato, G; Ballarin, C; Bertotto, D; Piccirillo, A; Petracci, M; Maertens, L; Trocino, A, Effect of feed restriction timing on live performance, breast myopathy occurrence, and muscle fiber degeneration in 2 broiler chicken genetic lines, «POULTRY SCIENCE», 2019, 98, pp. 5465 - 5476 [articolo]
Soglia, F; Silva, A K; Tappi, S; Lião, L M; Rocculi, P; Laghi, L; Petracci, M, Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers, «POULTRY SCIENCE», 2019, 98, pp. 6194 - 6204 [articolo]
Trocino, Angela; Cotozzolo, Elisa; Zomeño, Cristina; Petracci, Massimiliano; Xiccato, Gerolamo; Castellini, Cesare, Rabbit production and science: the world and Italian scenarios from 1998 to 2018, «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2019, 18, pp. 1361 - 1371 [articolo]Open Access
Soglia, Francesca; Mazzoni, Maurizio; Petracci, Massimiliano, Spotlight on avian pathology: current growth-related breast meat abnormalities in broilers, «AVIAN PATHOLOGY», 2019, 48, pp. 1 - 3 [articolo]
Balestra F., Petracci M., Techno-functional ingredients for meat products: current challenges, in: Sustainable Meat Production and Processing, London, ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 2019, pp. 45 - 68 [capitolo di libro]
Petracci, M.; Soglia, F.; Madruga, M.; Carvalho, L.; Ida, Elza; Estévez, M., Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities, «COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY», 2019, 18, pp. 565 - 583 [articolo]
