Nugget number one was about 50 percent muscle tissue such as from the breast or thigh, which is what most people think of when they think of chicken meat. The rest of it was made from fat, blood ...

Poultry scientists are unraveling the complexities of bird brains and finding less expensive ways to do it. The scientists mapped the intricate neurological pathways that control vision in chickens ...

Wayne Kuenzel, professor of physiology and neuroendocrinology in the department of poultry science, explains diceCT imaging at his office in the Center of Excellence for Poultry Science at the ...

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