scholarly journals The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits

2007 ◽  
Vol 86 (5) ◽  
pp. 959-963 ◽  
Author(s):  
M. Bianchi ◽  
M. Petracci ◽  
F. Sirri ◽  
E. Folegatti ◽  
A. Franchini ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Quality Traits ◽  
Market Class

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Mapping QTL for white striping in relation to breast muscle yield and meat quality traits in broiler chickens

BMC Genomics ◽  
2018 ◽  
Vol 19 (1) ◽  
Author(s):  
Eva Pampouille ◽  
Cécile Berri ◽  
Simon Boitard ◽  
Christelle Hennequet-Antier ◽  
Stéphane A. Beauclercq ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Muscle ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Mapping Qtl ◽  
White Striping

scholarly journals Effect of galactooligosaccharides delivered in ovo on meat quality traits of broiler chickens exposed to heat stress

2020 ◽  
Vol 99 (1) ◽  
pp. 612-619 ◽  
Author(s):  
S. Tavaniello ◽  
A. Slawinska ◽  
D. Prioriello ◽  
V. Petrecca ◽  
M. Bertocchi ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Traits ◽  
In Ovo ◽  
Meat Quality Traits

scholarly journals Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds

BMC Genetics ◽  
2011 ◽  
Vol 12 (1) ◽  
pp. 14 ◽  
Author(s):  
Muhammad L Aslam ◽  
John WM Bastiaansen ◽  
Richard PMA Crooijmans ◽  
Bart J Ducro ◽  
Addie Vereijken ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Maternal Effects ◽  
Growth Curve ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Genetic Variances ◽  
Meat Quality Traits ◽  
Breast Meat Yield

scholarly journals Effect of in ovo administration of different synbiotics on carcass and meat quality traits in broiler chickens

2019 ◽  
Vol 98 (1) ◽  
pp. 464-472 ◽  
Author(s):  
S. Tavaniello ◽  
R. Mucci ◽  
K. Stadnicka ◽  
O. Acaye ◽  
M. Bednarczyk ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Traits ◽  
In Ovo ◽  
Meat Quality Traits

scholarly journals Lysine Depletion during Different Feeding Phases: Effects on Growth Performances and Meat Quality of Broiler Chickens

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1499
Author(s):  
Francesca Soglia ◽  
Marco Zampiga ◽  
Giulia Baldi ◽  
Yuwares Malila ◽  
Krittaporn V. Thanatsang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Energy Requirement ◽  
Breast Muscle ◽  
Quality Traits ◽  
Technological Properties ◽  
Breast Meat ◽  
Commercial Diet ◽  
Growth Performances ◽  
The Impact

The present study aimed at assessing the impact of lysine restriction performed during different feeding phases on growth performances, meat quality traits and technological properties as well as on the incidence and severity of breast muscle abnormalities. For this purpose, a total of 945 one-day-old Ross 308 male chicks was randomly divided into three experimental groups: CONT, fed a four feeding phases commercial diet, GRW I, and GRW I + II fed CONT diet with the depletion of synthetic lysine during grower I and grower I and II feeding phases, respectively. Productive performances were recorded throughout the whole rearing cycle and the incidence of breast muscle growth-related abnormalities assessed at slaughter (49 d) on 280 breasts/group. Quality traits and technological properties of breast meat were measured on a total of 54 Pectoralis major muscles. Lysine restriction only marginally affected the productive performances and the quality parameters of breast meat. The increased (p < 0.05) solubility of the protein fraction along with the remarkably higher (p < 0.05) anserine content found in GRW I + II suggests an increased energy requirement in the pectoral muscles belonging to lysine-restricted birds and supports the hypothesis of a reduced protein synthesis taking place within these muscles.

scholarly journals Effect of Dietary-Liquid Resveratrol on Growth Performance, Meat Quality Traits, and Ileum Morphology of Broiler Chickens under Moderate Heat Stress

2016 ◽  
Vol 43 (1) ◽  
pp. 21-29
Author(s):  
Young-Joo Yi ◽  
Jaehong Yoo ◽  
S. Wickramasuriya Samiru ◽  
Eunjoo Kim ◽  
Bonjin Koo ◽  
...  
Keyword(s):  
Heat Stress ◽  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Traits ◽  
Meat Quality Traits
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