Meat quality in fast-growing broiler chickens

Petracci, Massimiliano; Mudalal, Samer; Soglia, Francesca; Cavani, Claudio

doi:10.1017/s0043933915000367

Cited by 353 publications

(314 citation statements)

References 50 publications

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“…The present study confirmed these previous findings and showed that the dietary AA effect on meat quality was not influenced by the initial glycogen level of the muscle, which differed significantly between the two divergent lines (Alnahhas et al, 2014). In terms of other meat quality traits, it is accepted that lower breast pHu values are associated with higher L*, b* and DL values in raw meat and higher shear force values in cooked meat (Le Bihan-Duval et al, 2008;Swatland, 2008;Zhuang and Savage, 2010;Alnahhas et al, 2014;Petracci et al, 2015). In the study presented here, the responses of breast meat quality traits correlated with variations in P. major muscle pHu, whether this was due to the effect of the line or the diet, and followed the expectations indicated above.…”

Section: Resultssupporting

confidence: 90%

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Alnahhas¹,

Berri²,

Chabault-Dhuit³

et al. 2017

Animal

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Responses to changes in dietary Lys and other essential amino acid (AA) concentrations were evaluated in 480 male and female broilers originating from two lines divergently selected for high (pHu+) or low (pHu−) ultimate pH (pHu) of breast muscle. The two genetic lines were fed with two grower isoenergetic diets differing in both true digestible Lys (control = 10.2 g/kg and experimental = 7.0 g/kg) and amounts of other essential AA calculated in relation to Lys, which were sufficient for the control diet or in excess for the experimental diet. There were six repetitions per treatment. Birds were weighed individually at days 0, 21, 28 and 43. Feed consumption was recorded per pen and feed conversion was calculated over the growing period. The physical activity and walking ability of broilers were recorded during the whole rearing period. Breast and leg yield, and abdominal fat percentage were measured at 43 days of age, as were pHu, color, drip and cooking loss, Warner-Bratzler shear force, and curing-cooking yield of the breast Pectoralis major and pHu of the thigh Sartorius muscle. Divergent selection greatly affected most breast meat quality traits without significantly changing growth rate or feed efficiency. When subjected to a variation in dietary intake of AA, birds from the two genotypes responded in a similar way in terms of animal's growth, feed efficiency, body composition and meat quality traits. Although line and diet did not affect physical or feeding activities of the broilers, a significant effect of line-by-diet interaction was observed on gait score. Contrary to the pHu− birds, the walking ability of pHu+ birds was impaired when fed the control diet that favored growth and breast muscle development and limited storage of carbohydrate in muscle.

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Section: Resultssupporting

confidence: 90%

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Alnahhas¹,

Berri²,

Chabault-Dhuit³

et al. 2017

Animal

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“…The pH decrease during the post-mortem period changes cell composition and reduces water retention ability in the muscle proteins due to denaturation. This type of meat is not well accepted by the meat industry because of deficient yield, reduced juiciness and low shelf life of the product when processed (Duclos et al, 2007;Petracci et al, 2015). Although costs in production systems with animals with low FCR should be decreased, selection for this specific trait seems to increase DL and TL, which is a negative factor since it may compromise the functional meat properties in the broiler line studied.…”

Section: Genetic Correlation Estimatesmentioning

confidence: 99%

“…FCR is a highly interesting trait for broiler production and is frequently used as a selection criterion in breeding programs. Due to changes in consumption and increased demand for processed meat products, the importance of meat sensorial and technological qualities and the processing capacity in the poultry industry have significantly increased (Petracci et al, 2015). Consequently, broiler-breeding programs should pay great attention to these conditions.…”

Section: Genetic Correlation Estimatesmentioning

confidence: 99%

Inferences on the effects of selection for feed conversion over meat quality traits in broiler

Paiva

Mourão

Ferraz

et al. 2018

Sci. agric. (Piracicaba, Braz.)

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ABSTRACT:The intense selection process for economic traits conducted by the poultry breeding programs has been caused several changes in broiler meat quality. A database belonging to a selection program of a broiler male line was used to estimate heritability and genetic correlations for feed conversion ratio and meat quality traits, which were: initial and final pH, lightness, drip loss, thawing loss and shear force. Two-trait analyses were performed and the components of co(variance) and genetic parameters were determined using the Bayesian approach and the GIBBS3F90 software. The heritability estimate found for feed conversion ratio (0.52) showed high influence of direct additive genetic effects on the expression of this trait; therefore, this trait is able to respond to selection. The genetic correlation estimates obtained (-0.50 to 0.33) were indicative of important associations between feed conversion ratio and meat quality traits. The selection to improve feed conversion ratio may cause injury in greater or lesser degree for L*, drip loss (DL), thawing loss (TL) and shear force (SF) in broilers. It is recommended the monitoring of consequences of feed conversion ratio used as selection criteria or meat quality traits in broilers, due to its unfavorable indirect selection for these variables in this population. Breeding methods for efficiency improvements in broilers feed are suggested, which also benefit sensorial and functional properties of the meat.

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“…Greater specialisation of broiler chicken hybrids following the particularities of the producing areas may be the answer. Meanwhile, the poultry industry can mitigate the negative effects of abnormalities on meat quality by modulating the growth rate of birds through farming strategies and by incorporating downgraded meat into processed products [2].…”

Section: Strategies For the Improvement Of Breast Muscle Growth And Mmentioning

confidence: 99%

Recent Approaches in Poultry Breeding

Thiruvenkadan

Prabakaran

2017

APDV

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Meat quality in fast-growing broiler chickens

Cited by 353 publications

References 50 publications

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Inferences on the effects of selection for feed conversion over meat quality traits in broiler

Recent Approaches in Poultry Breeding

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