Effects of divergent selection for body weight on three skeletal muscles characteristics in the chicken

Rémignon, Hervé; Lefaucheur, Louis; Blum, J. C.; Ricard, F.H.

doi:10.1080/00071669408417671

Cited by 67 publications

(41 citation statements)

References 25 publications

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“…By implication, comparing muscles at a given mass, slow-growing chickens must compensate for the reduced number of prenatally formed myofibers by increased hypertrophy. This was demonstrated by Rémignon et al (1994) on a data set of 55-week-old slow-growing chickens, which showed an increased muscle fiber size when compared to 11-week-old fast-growing birds.…”

Section: Introductionmentioning

confidence: 97%

“…These quality aberrations are associated with altered functional properties of meat, which, depending on the respective defect, can affect pH, color, water-holding capacity, and tenderness of raw and/or cooked meat (Woelfel et al, 2002;Wilhelm et al, 2010;Petracci et al, 2013;Mudalal et al, 2015). However, it was also suggested that, although intense selection on growth performance and breast yield elicited differences in muscle tissue histology and metabolism, there is little evidence of adverse effects on meat quality in chickens besides slight modifications in color (Rémignon and Le Bihan Duval, 2003;Duclos et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

Muth

Zárate

2017

Arch. Anim. Breed.

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Abstract. The effects of the increase of body weight of contemporary broilers during growth on functional meat quality and color characteristics of the chicken breast muscle are controversially debated. Therefore, male chickens (n = 264) of a fast-growing commercial broiler (Ross 308) and two slow-growing experimental meattype chicken lines were compared at equal age and at similar body weight in order to investigate the effect of growth rate on selected functional breast meat traits and meat color. Additionally, the breast meat characteristics of birds with different growth profiles were compared within lines. When the body weight of commercial broilers reached about 40 to 60 % of their growth potential, they exhibited particularly high ultimate pH values compared with slow-growing lines. The ability of the meat of fast-growing broilers to retain water during cooking was impaired (5 to 16 percentage points increased cooking loss compared to slow-growing lines), which, in contrast to pH, was only marginally affected by body weight and/or age at slaughter. No unfavorable correlations of breast meat quality traits with the growth profile, represented by growth curve parameters derived from the GompertzLaird equation, were detected within any of the investigated chicken lines. It is noteworthy that the associations of ultimate pH and cooking loss with maximum growth speed indicate a non-linear relationship. Thus, some of the functional characteristics of breast meat of the fast-growing broiler resembled the white-striping defect described for poultry meat, but the hypothesis that selection on increased growth rates is detrimental for meat quality per se could not be confirmed. In fact, an elevated growth potential in particular, i.e., body weight at maturity, could have some beneficial effects for the water-holding capacity of breast meat, regardless of the genotypic growth rate.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

Muth

Zárate

2017

Arch. Anim. Breed.

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“…This intensification in modern poultry results also in high performance. As illustrated, in 1950 the fattening period required to achieve the slaughter chicken weight of 1.8 to 2 kg was 12 weeks and it is only a little more than four decades later that the duration of the fattening period required is even less than 6 weeks (Remignon et al, 1994). Nevertheless, this development trend of poultry production sets more and more frequently new questions and dilemmas before breeders and researchers.…”

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confidence: 99%

The effect of sex and rearing system on carcass composition and cut yields of broiler chickens

Bogosavljević-Bošković¹,

Kurčubić²,

Petrović³

et al. 2006

CZECH J ANIM SCI

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As generally known, broiler meat quality is a very complex issue that can be looked at from several aspects. In terms of the meat processing industry and consumers' interests, fattened chicks should be characterised by good dressing percentage, desired conformation, as much meat on the carcass as possible, optimal distribution of fat tissues, appropriate skin colour and least damage possible occurring during fattening, loading and unloading. With respect to that, the proportions of major basic carcass parts (breast, drumstick and thigh) as well as the presence of certain tissues in them are regarded as vital parameters determining broiler meat quality (Lewis et al., 1997;Sütö et al., 1998;Holcman et al., 2003;Ristic, 2003). The above-mentioned quality traits depend on a number of factors. Of the biological ones, the greatest impact is produced by genotype, sex and age (Lewis et al., 1997;Bokkers and Koene, 2003;Hellmeister et al., 2003).Among numerous non-genetic factors that may have a considerable effect on meat quality, a broiler rearing system has been recognised over the past years by a large number of authors as being particularly important (Lewis et al., 1997;Bokkers and Koene, 2003;Hellmeister et al., 2003;Ristic, 2003). ABSTRACT:The objective of this study is an analysis of meat quality in broilers of standard fast-growing hybrid Hybro G, reared in two different non-industrial systems (extensive rearing in a poultry house or "extensive indoor" system and rearing in a poultry house using a free range or "free-range" system). Quality parameters, i.e. proportions of basic carcass parts (breasts, drumsticks and thighs), abdominal fat, and proportions of basic tissues (muscles, bones and skin) in more valuable carcass parts, were investigated. The aim of the investigation was to analyse the effect of the two non-industrial rearing systems and broiler sex on the above-mentioned traits of broiler meat quality. The used rearing systems (free-range and extensive indoor ones) did not have a statistically significant effect on the proportions of major basic carcass parts and of abdominal fat in broiler chickens (P > 0.05). Heavier carcasses at slaughter (on the 56 th day of fattening) were recorded in the male broilers compared to the female ones, the differences being statistically significant (P < 0.01). The drumstick proportion in the male broiler carcasses was statistically significantly higher (P < 0.05) than the proportion in the female broilers. The interaction between the investigated effects (of sex and rearing system) did not exert a statistically significant effect on the proportions of major basic carcass parts and abdominal fat in broiler chickens (P > 0.05). The rearing system (free-range and extensive indoor) and the interaction between the investigated effects (of sex and rearing system) did not affect statistically significantly the differences expressed in the meat, skin and bone proportions in breasts, drumsticks and thighs of the broilers (P > 0.05). The sex effect on the skin proportions in b...

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“…The situation in muscles was almost similar, with higher glycogen content in the SART muscle and a lower pHu in PM muscle (a postmortem indicator, which is highly negatively correlated with glycogen content at slaughter) for chickens fed the LL diet than for those fed the HL diet. dietary-associated difference in glycogen content in PM muscle, in this study, however, suggests that this temporary form of glucose storage might have been more rapidly used in PM than in SART muscle, likely due to differences in glycolytic enzymatic equipment and fiber type composition between these muscles (Rémignon et al, 1994). Beside glucose metabolism, we provide evidence that lipid metabolism was also slightly modified by diets.…”

Section: Discussionmentioning

confidence: 56%

The ability of genetically lean or fat slow-growing chickens to synthesize and store lipids is not altered by the dietary energy source

Baéza

Gondret

Chartrin

et al. 2015

Animal

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The increasing use of unconventional feedstuffs in chicken's diets results in the substitution of starch by lipids as the main dietary energy source. To evaluate the responses of genetically fat or lean chickens to these diets, males of two experimental lines divergently selected for abdominal fat content were fed isocaloric, isonitrogenous diets with either high lipid (80 g/kg), high fiber (64 g/kg) contents (HL), or low lipid (20 g/kg), low fiber (21 g/kg) contents (LL) from 22 to 63 days of age. The diet had no effect on growth performance and did not affect body composition evaluated at 63 days of age. Glycolytic and oxidative energy metabolisms in the liver and glycogen storage in liver and Sartorius muscle at 63 days of age were greater in chicken fed LL diet compared with chicken fed HL diet. In Pectoralis major (PM) muscle, energy metabolisms and glycogen content were not different between diets. There were no dietary-associated differences in lipid contents of the liver, muscles and abdominal fat. However, the percentages of saturated (SFA) and monounsaturated fatty acids (MUFA) in tissue lipids were generally higher, whereas percentages of polyunsaturated fatty acids (PUFA) were lower for diet LL than for diet HL. The fat line had a greater feed intake and average daily gain, but gain to feed ratio was lower in that line compared with the lean line. Fat chickens were heavier than lean chickens at 63 days of age. Their carcass fatness was higher and their muscle yield was lower than those of lean chickens. The oxidative enzyme activities in the liver were lower in the fat line than in the lean line, but line did not affect energy metabolism in muscles. The hepatic glycogen content was not different between lines, whereas glycogen content and glycolytic potential were higher in the PM muscle of fat chickens compared with lean chickens. Lipid contents in the liver, muscles and abdominal fat did not differ between lines, but fat chickens stored less MUFA and more PUFA in abdominal fat and muscles than lean chickens. Except for the fatty acid composition of liver and abdominal fat, no interaction between line and diet was observed. In conclusion, the amount of lipids stored in muscles and fatty tissues by lean or fat chickens did not depend on the dietary energy source.Keywords: chicken, energy metabolism, fatty acid composition, lipid deposition, starch ImplicationsBroiler production is facing to an increasing incorporation (Slominski et al., 2004; Bregendhal, 2008) of unconventional feedstuffs (rapeseed meal, beet pulps, palm kernel cake and distiller's dried grains with solubles) containing more fibers in diets. To restore suitable energy content, fat may be added to fiber rich diets, so that energy source is changed from starch to lipids. Divergently selected chicken lines for body fatness are pertinent experimental models to unravel energy metabolism pathways and body composition and to test possible interactions between genetics and nutrition. Our study showed that these lines are able to use starch ...

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Effects of divergent selection for body weight on three skeletal muscles characteristics in the chicken

Cited by 67 publications

References 25 publications

Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

The effect of sex and rearing system on carcass composition and cut yields of broiler chickens

The ability of genetically lean or fat slow-growing chickens to synthesize and store lipids is not altered by the dietary energy source

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