Chapter 2 - Genetic selection of meat-type chickens for high or low abdominal fat content

Abstract

This chapter discusses the genetic selection of meat-type chickens for high- or low-abdominal fat content. Fat is considered a by-product of very low commercial value. Moreover, it is a costly body component from an energy point of view and its deposition in large amounts can depress feed efficiency. Although a minimum amount of subcutaneous fat seems to be required for the flavor and appearance of a carcass, abdominal fat is considered as a waste by all those involved in the poultry production process. Body fat can be influenced by diet, and nutritionists have spent much time trying to prevent excessive fattening, mainly by increasing the protein level in poultry feeds. However, there is a genetic approach to the problem. Previous studies demonstrated that fatness in chickens displayed high heritability. Therefore, the genetic approach by selecting meat-type chickens for leanness or fatness during the growing period was studied. This chapter describes the details of the whole selection program.