Meat quality (pH, colour, drip and cooking loss, Warner-Bratzler shear force) and muscle characteristics (lipid and glycogen contents) were compared among two experimental divergent lines of broilers, selected for high abdominal fatness (HF) or low abdominal fatness (LF). By comparison to the LF line, the HF line exhibited a 2.8 fold higher abdominal fat percentage. It also exhibited a slightly...

Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers,...

Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 ...

Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry produc...

The negative effects of high environmental temperatures (T) on growth and muscle accretion in chickens are often confounded by a reduction in feed consumption. The growth performance of broiler chickens of slow (Red Ranger) and fast (Ross 708) growth strains were assessed when reared under neutral (NT), warm (WT), and pair-fed N (PNT; birds in NT fed the amount of feed consumed by those in WT) ...

Poultry meat production has been very dynamic over the last decade and now occupies the second place in the world just after pork. At the same time, the marketing of poultry has been greatly diversified: if in the sixties in the USA only 17% of broilers were sold as parts or further processed products, it represented more than 90% in 1998 (Mandava and Hoogenkamp, 1999). The same trends are obse...

High quality pork is consumed as fresh meat, whereas other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle variables. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork originating from genetically different Piétrain boars. Piétrain boars were approved for high mea...

The aim of this work was to examine the relationship of skeletal muscle apoptosis and postmortem development of meat quality. Colour, cooking loss, myofibril fragmentation index (MFI) and shear force of duck breast and thigh meat postmortem were measured, and changes of positive nuclei were assessed with Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphophate nick end-labell...

An experiment was conducted to evaluate the effects of one alpha-hydroxycholecalciferol (1α-OH D3) on growth performance, tibia quality, and skin and meat color in broilers fed calcium (Ca)- and phosphorus (P)-deficient corn-soybean meal diets. A total of 288 male Ross broilers, at 21 days of age, were randomly assigned to three treatments with eight cages per treatment. Three levels of 1α-OH D...