scholarly journals Muscle Growth and Poultry Meat Quality Issues

Nutrients ◽  
2011 ◽  
Vol 4 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Massimiliano Petracci ◽  
Claudio Cavani
Keyword(s):  
Meat Quality ◽  
Muscle Growth ◽  
Poultry Meat ◽  
Quality Issues

scholarly journals Relationship between muscle growth and poultry meat quality

1999 ◽  
Vol 78 (5) ◽  
pp. 743-746 ◽  
Author(s):  
E Dransfield ◽  
AA Sosnicki
Keyword(s):  
Meat Quality ◽  
Muscle Growth ◽  
Poultry Meat

scholarly journals Key Genes Regulating Skeletal Muscle Development and Growth in Farm Animals

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 835
Author(s):  
Mohammadreza Mohammadabadi ◽  
Farhad Bordbar ◽  
Just Jensen ◽  
Min Du ◽  
Wei Guo
Keyword(s):  
Skeletal Muscle ◽  
Candidate Genes ◽  
Meat Quality ◽  
Muscle Development ◽  
Muscle Growth ◽  
Farm Animals ◽  
Meat Production ◽  
Skeletal Muscle Development ◽  
Extrinsic Factors ◽  
Myogenic Regulatory Factor

Farm-animal species play crucial roles in satisfying demands for meat on a global scale, and they are genetically being developed to enhance the efficiency of meat production. In particular, one of the important breeders’ aims is to increase skeletal muscle growth in farm animals. The enhancement of muscle development and growth is crucial to meet consumers’ demands regarding meat quality. Fetal skeletal muscle development involves myogenesis (with myoblast proliferation, differentiation, and fusion), fibrogenesis, and adipogenesis. Typically, myogenesis is regulated by a convoluted network of intrinsic and extrinsic factors monitored by myogenic regulatory factor genes in two or three phases, as well as genes that code for kinases. Marker-assisted selection relies on candidate genes related positively or negatively to muscle development and can be a strong supplement to classical selection strategies in farm animals. This comprehensive review covers important (candidate) genes that regulate muscle development and growth in farm animals (cattle, sheep, chicken, and pig). The identification of these genes is an important step toward the goal of increasing meat yields and improves meat quality.

scholarly journals Phenotypic correlations among meat quality traits in broilers

2011 ◽  
Vol 41 (8) ◽  
pp. 1475-1481 ◽  
Author(s):  
Luana Bertollini de Jesus Silva ◽  
Leila de Genova Gaya ◽  
Ana Paula Madureira ◽  
Graziela Tarôco ◽  
José Bento Sterman Ferraz ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Denaturation ◽  
The Other ◽  
Poultry Meat ◽  
Quality Traits ◽  
Ph Measurements ◽  
Water Losses ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Initial Ph

The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line.

scholarly journals Effect of Age and Genotype of Native Breed Cockerels on Carcass and Meat Quality

2020 ◽  
Vol 20 (3) ◽  
pp. 1113-1126
Author(s):  
Józefa Krawczyk ◽  
Anna Koseniuk
Keyword(s):  
Meat Quality ◽  
Rhode Island ◽  
Muscle Quality ◽  
Poultry Meat ◽  
Fat Percentage ◽  
Leg Muscles ◽  
Native Breed ◽  
Slaughter Age ◽  
Leg Muscle ◽  
Effect Of Age

AbstractThe aim of the study was to determine meat quality in cockerels of two multipurpose breeds reared to different ages. The study involved 30 cockerels each of two native breeds: Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11). The results showed that cockerels of the native breeds Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) represent a good starting material for niche production of poultry meat R-11 cockerels exhibited a better rate of weight gain and their carcasses had higher yellowness and redness values compared to Ż-33 birds. The carcasses of both cockerel breeds had lower breast and higher leg muscle percentage, and their meat contained more collagen and protein and less fat. As birds aged, body weight and abdominal fat percentage increased, and giblets percentage decreased in the cockerels of both breeds, whereas in the R-11 breed dressing percentage increased, leg bone percentage decreased, yellowness (a*) increased and redness (b*) decreased. Neither genotype nor slaughter age had a significant effect on chemical composition of the breast and leg muscles. In both breeds, the breast and leg muscle quality traits were more affected by age than genotype.

Research into poultry meat quality

2010 ◽  
Vol 51 (sup1) ◽  
pp. 60-67 ◽  
Author(s):  
M.A. Grashorn
Keyword(s):  
Meat Quality ◽  
Poultry Meat

scholarly journals Influence of flock treatment with the antibiotic tylosin on poultry meat quality: results of a preliminary experiment

2007 ◽  
Vol 54 (3) ◽  
pp. 269-278 ◽  
Author(s):  
A.I.A. Costa ◽  
E. Teldeschi ◽  
M.A. Gerritzen ◽  
H.G.M. Reimert ◽  
J.P.H. Linssen ◽  
...  
Keyword(s):  
Meat Quality ◽  
Poultry Meat

A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.

1995 ◽  
Vol 73 (12) ◽  
pp. 3596 ◽  
Author(s):  
M Koohmaraie ◽  
S D Shackelford ◽  
T L Wheeler ◽  
S M Lonergan ◽  
M E Doumit
Keyword(s):  
Meat Quality ◽  
Muscle Hypertrophy ◽  
Muscle Growth ◽  
Quality Traits ◽  
Meat Quality Traits
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