Fig. 2From: Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilersHematoxylin and eosin staining of pectoralis major (PM) muscle sections. A, B, CÂ The HE staining of the PM muscle (After 7 d of heat stress) from the NC, HS and PF groups. D, E, FÂ The HE staining of the PM muscle (After 14 d of heat stress) from the NC, HS and PF groups. NC, normal control group; HS, heat stress group; PF, pair-fed groupBack to article page