Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers

Weng, Kaiqi; Huo, Weiran; Li, Yang; Zhang, Yang; Xu, Qi

doi:10.1016/j.psj.2021.101537

Cited by 58 publications

(50 citation statements)

References 34 publications

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“…pH 15 and pH u decreased in breast muscle of line S chickens ( p > 0.05), while pH 15 and pH u in thigh muscle was significantly reduced ( p < 0.05). Weng et al found similar results in that L* improved significantly and a* was reduced in thigh muscle of fast-growth chickens, and breast and thigh muscles from fast-growth birds always showed a low pH [ 27 ].…”

Section: Discussionmentioning

confidence: 87%

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

et al. 2022

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The selection for improved body weight is an effective approach in animal breeding. Guangxi Partridge chickens have differentiated into two lines under selective breeding, which include line S and line D that have shown statistically significant differences in body weight. However, the meat quality analysis in our study indicated that the quality of breast and thigh muscles in line S chickens changed, which included increased values of L*, b*, and drip loss and decreased a* value, pH, and shear force in skeletal muscles. To illuminate the effect of selection on skeletal muscles, LC-MS/MS metabolomics was performed to explore differentiated metabolites in divergent tissues from the two chicken lines. The results of principal component analysis and orthogonal projection to latent structures discriminant analysis suggested that metabolites of different groups were separated, which suggested that selective breeding certainly affected metabolism of skeletal muscles. KEGG analysis identified that valine, leucine, and isoleucine biosynthesis, glycerophospholipid metabolism, and glutathione metabolism noteworthily changed in breast muscle. Amino sugars and nucleotide sugar metabolism, ascorbate and aldarate metabolism, the pentose phosphate pathway, pentose and glucuronate interconversions, fructose and mannose metabolism, and glycerophospholipid metabolism were remarkedly identified in thigh muscle. These screened pathways suggested oxidative stress in breast and thigh muscles, which corresponded with our previous results. Therefore, this study determined that glycerophospholipid metabolism conservatively functioned in muscle flavor and development but exhibited different anti-oxidative patterns in different skeletal muscles. Overall, the present study identified several differentiated metabolites and pathways for exploring differences in meat quality between different broiler populations.

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Section: Discussionmentioning

confidence: 87%

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

et al. 2022

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“…Namely, the Warner-Bratzler shear value of slowgrowing ISA Dual chickens was almost double that of fast-growing Ross 308 chickens and higher than that of medium-growing JA757 chickens (17.26 N vs 9.00 N vs 13.06 N, respectively). A high shear force value in slow-growing chickens was also observed by Chodova et al (2021a) and Weng et al (2022). These results can be explained by the fact that in older chickens, there is an increase in the content of intramuscular connective tissue, which leads to greater hardness of the meat.…”

Section: Meat Chemical Compositionmentioning

confidence: 65%

Carcass characteristics and breast meat quality in fast-, medium- and slow-growing chickens

Valenta¹,

Chodová²,

Tůmová³

et al. 2022

CZECH J ANIM SCI

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The aim of the present study was to compare carcass characteristics and meat quality of fast- (Ross 308), medium- (Hubbard JA757) and slow-growing (ISA Dual) chickens (n = 1 980). When the chickens reached an average live weight of 2 kg, 40 birds (males to females, 1 : 1) of each genotype were randomly selected and slaughtered for carcass analysis. Pectoralis major (PM) muscle samples were taken to determine the physical and chemical parameters of the meat quality. The fast- and medium-growing genotypes had higher (+3.24% and +3.84%, respectively) dressing out percentages than the slow-growing chickens. As expected, the breast percentage significantly decreased in the order of fast growth > medium growth > slow growth. The abdominal fat percentage was the lowest in Ross 308 chickens, but the abdominal fat percentage in JA757 and ISA Dual chickens did not differ. For edible organs, fast- and medium-growing chickens had heavier hearts and livers than slow-growing chickens. In contrast, ISA Dual chickens showed heavier gizzards. Genotype dramatically affected the chemical composition of PM muscle. The ISA Dual chickens exhibited a significantly higher proportion of dry matter and protein and lower ether extract and cholesterol content than Ross 308 chickens, with intermediate values for JA757 chickens. The ISA Dual group had a lower ash content than Ross 308 and JA757 groups. In terms of physical parameters, the ISA Dual chickens had higher lightness and yellowness and lower redness, pH 24, and cooking loss than those of the other genotypes. Concerning all genotypes, the shear force values increased from fast- to slow-growing chickens. In conclusion, this study found a difference between the genotypes. Although the slow-growing chickens showed the lowest dressing out and breast percentages compared with the other genotypes, the breast meat of the slow-growing chickens had more favourable nutritional properties.

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“…China is the most productive goose producer in the world, and high meat quality is a major attribute that influences consumer acceptance, which is especially important for the meat industry. Weng et al [ 20 ] indicated that with an increasing CSA, the pH of postmortem breast muscle decreased slowly, and the glycolysis potential of muscle decreased, which eventually led to an increase in the final pH of meat. Additionally, muscle with a larger fiber size exhibited lower drip loss values and a lighter meat color than muscle with a smaller fiber size [ 21 , 22 ].…”

Section: Discussionmentioning

confidence: 99%

Comparative Analyses of Production Performance, Meat Quality, and Gut Microbial Composition between Two Chinese Goose Breeds

Zhang

Yang

et al. 2022

Animals

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Goose meat is consumed by consumers because it contains a relatively high proportion of polyunsaturated fatty acids (PUFAs). This study was conducted to explore the main differences in production performance, breast meat quality traits, and cecal microbiota compositions between the Zi goose (ZG) and Xianghai flying goose (FG). The production performance and breast meat quality trait analyses showed that compared with the ZG, the FG had a higher right breast muscle index, ileum villi height/crypt depth ratio (VH/CD), and cecum fermentation rate (higher short-chain fatty acid (SFCA) concentration); a lower abdominal fat index; a higher proportion of PUFAs; and a lower shear force. Spearman’s correlation coefficients between the cecal microbiota composition and production performance indexes suggested that the genus Faecalibacterium was positively associated with production performance; in contrast, the genus Candidatus Saccharimonas was negatively correlated with production performance; moreover, the Ruminococcus torques group, Parasutterella, and Methanobrevibacter were negatively related to the VH/CD. Taken together, in this particular trial, FG had better production performance, healthier meat quality traits, and better intestinal digestion and absorption capacities than ZG. These results not only provide a useful data reference for the production of healthy geese for human consumption but can also help guide the utilization of goose breed resources.

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Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers

Cited by 58 publications

References 34 publications

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

Carcass characteristics and breast meat quality in fast-, medium- and slow-growing chickens

Comparative Analyses of Production Performance, Meat Quality, and Gut Microbial Composition between Two Chinese Goose Breeds

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