physiological factors

[Md. Haider Hossain]

Good information.

[Bello Bashir Bello]

Heat stress in poultry leads to several physiological changes that directly impact meat quality. These include increased fat deposition, altered muscle protein synthesis, decreased water-holding capacity, and changes in muscle pH, all contributing to changes in meat color, taste, and textur

[Olayiwola Danso]

1. Oxidative stress

2. Dehydration and electrolyte imbalance

3. Hormonal disruption

4. Immune suppression

5. Altered protein metabolism

6. Increased glycogen depletion pre-slaughter

[Md kayum]

Farm wall & roof.