Genetics and Genomics for Improving Poultry Meat Quality

Bihan-Duval, Élisabeth Le; Berri, Cécile

doi:10.1016/b978-0-08-100763-1.00008-8

Cited by 2 publications

(3 citation statements)

References 68 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To improve the poultry meat quality, advancement in genetics through phenotypic progress in meat and from the development and selection of new breeds will be helpful. For example the development of such types of breeds of chicken which have low-fat contents and minimize the growth of pathogenic bacteria (Le Bihan and Berri, 2017). Meat color variation is predictable during packing and marketing, and therefore methods to persevere the color stability contribute mainly to profitability (Cullere et al, 2018).…”

Section: Future Strategies To Improve Meat Color and Qualitiesmentioning

confidence: 99%

See 1 more Smart Citation

Physical and Chemical Factors Affecting Chicken Meat Color

Qamar

2023

PJS

View full text Add to dashboard Cite

The expectation in term of meat quality characters has been increased due to consumer demand in the last few years. The quality of meat and meat products have a major concern and can never be compromised in any situation. Sensory qualities such as appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the main factors, which influence the final meat purchasing decision of the consumer. It is well known that the darker color of thigh meat is due to the higher volume of myoglobin and haem pigments, as well as a higher pH when compared to breast meat. Killing older birds increases myoglobin amount in the meat and selection of breeds for higher breast meat production may be involved. Consuming a wheat-based diet tends to reduce the color of breast meat but has less effect on the thigh meat. After killing, biochemical variations, initiating the conversion of muscle to meat, regulate final meat quality. Heritability estimates for meat quality attributes in broilers are surprisingly high making genetic selection a best way for upgrading of broiler meat quality. However, the utilization of advanced new technologies, development of efficient and new processing methods will help to improve the chicken meat quality.

show abstract

Section: Future Strategies To Improve Meat Color and Qualitiesmentioning

confidence: 99%

“…There is need to modify the rearing and processing methods for chicken production. To determine the quality of meat, this highlights the need for future research to know the relationship between genetics and processing (Le Bihan and Berri, 2017).…”

Section: Future Strategies To Improve Meat Color and Qualitiesmentioning

confidence: 99%

Physical and Chemical Factors Affecting Chicken Meat Color

Qamar

2023

PJS

View full text Add to dashboard Cite

show abstract

“…In rapid-growing chickens, the incidence of these metabolic disorders was estimated about 10 years ago at 18% for acid meat and 5% for DFD meat ( Le Bihan-Duval et al, 2020 ). If the variations in meat pHu result from complex interactions between genetics and rearing factors, a relatively high level of heritability (0.30–0.50) was found for this meat parameter in several genetic lines ( Le Bihan-Duval and Berri, 2017). It facilitated the creation of a valuable model of two broiler lines divergently selected on estimated breeding values for breast meat pHu ( Alnahhas et al, 2014 ; Alnahhas et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

A Divergent Selection on Breast Meat Ultimate pH, a Key Factor for Chicken Meat Quality, is Associated With Different Circulating Lipid Profiles

et al. 2022

Self Cite

View full text Add to dashboard Cite

Background: Chicken meat has become a major source of protein for human consumption. However, the quality of the meat is not yet under control, especially since pH values that are too low or too high are often observed. In an attempt to get a better understanding of the genetic and biochemical determinants of the ultimate pH, two genetic lines of broilers were divergently selected for low (pHu−) or high (pHu+) breast meat pHu. In this study, the serum lipidome of 17-day-old broilers from both lines was screened for pHu markers using liquid-chromatography coupled with mass spectrometry (LC-HRMS).Results: A total of 185 lipids belonging to 4 groups (glycerolipids, glycerophospholipids, sterols, sphingolipids) were identified in the sera of 268 broilers from the pHu lines by targeted lipidomics. The glycerolipids, which are involved in energy storage, were in higher concentration in the blood of pHu− birds. The glycerophospholipids (phosphatidylcholines, phosphatidylethanolamines) with long and polyunsaturated acyl chains were more abundant in pHu+ than in pHu− while the lysophosphatidylcholines and lysophosphatidylethanolamines, known to be associated with starch, were observed in higher quantity in the serum of the pHu− line. Finally, the concentration of the sterols and the ceramides, belonging to the sphingolipids class, were higher in the pHu+ and pHu−, respectively. Furthermore, orthogonal partial least-squares analyses highlighted a set of 68 lipids explaining 77% of the differences between the two broilers lines (R2Y = 0.77, Q2 = 0.67). Among these lipids, a subset of 40 predictors of the pHu value was identified with a Root Mean Squared Error of Estimation of 0.18 pH unit (R2Y = 0.69 and Q2 = 0.62). The predictive model of the pHu value was externally validated on 68 birds with a Root Mean Squared Error of Prediction of 0.25 pH unit.Conclusion: The sets of molecules identified will be useful for a better understanding of relationship between serum lipid profile and meat quality, and will contribute to define easily accessible pHu biomarkers on live birds that could be useful in genetic selection.

show abstract

Genetics and Genomics for Improving Poultry Meat Quality

Cited by 2 publications

References 68 publications

Physical and Chemical Factors Affecting Chicken Meat Color

Physical and Chemical Factors Affecting Chicken Meat Color

A Divergent Selection on Breast Meat Ultimate pH, a Key Factor for Chicken Meat Quality, is Associated With Different Circulating Lipid Profiles

Contact Info

Product

Resources

About