Abstract
The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.
Highlights
Of all animal products over the last three decades, the highest absolute and relative growth was made in the poultry meat industry
What makes poultry meat so popular among other types of meat is the fact that there are no religious taboos in the consumption of poultry meat, the carcasses are small-sized, broiler meat can be consumed as a whole bird and in parts, and there is no need for refrigeration in contrast to pork and beef meat
The second level denotes within-breed genetic variability in order to improve meat quality through genetic selection. This intensive selection toward fast-growing and high-yielding broilers resulted in having modern broiler lines that reach processing by 6 weeks of age with a breast muscle that is almost 90% larger than the broilers produced in the 1950s [1]
Summary
- The physicochemical quality and meat microstructure of post laying hen with addition of Biduri (Calotropis gigantea) latex extract A M P Nuhriawangsa, B S Hertanto, L R Kartikasari et al. - Postmortem glycolysis and pork quality S Stajkovic, D Vasilev, V Teodorovic et al. - Improvement of broiler meat quality due to dietary inclusion of soybean oligosaccharide derived from soybean meal extract N Suthama, Y B Pramono and B Sukamto
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