A REVIEW OF GENETIC PRACTICES IN POULTRY: EFFORTS TO IMPROVE MEAT QUALITY1

Abstract

ABSTRACT The success of the poultry industry has been fueled by the ability to economically produce acceptable products. This accomplishment has been achieved through high selection intensities, shorter generation intervals and reduced environmental influences. The result is reduced slaughter age and increased body weight at specific ages. Muscle yields and feed conversion have also improved. Unfortunately, genetic progress has resulted in a reduction of meat quality associated with muscle texture and flavor. The most recent poultry meat quality concern is associated with muscle characteristics similar to pale‐soft‐exudative (PSE) pork. Molecular approaches providing relief to the PSE pork have not been documented for poultry. The molecular tools necessary for marker‐assisted selection in poultry are still in their infancy. Unfortunately, the time required for marker development, and the interface of this technology with the traditional selection programs will require 8 to 12 years. Thus, other remedies should be pursued.