Relationship between muscle growth and poultry meat quality

Area of Science:

• Animal Science
• Muscle Biology
• Food Science

Background:

• Poultry selection has historically prioritized growth velocity in meat-producing breeds.
• This focus has led to significant improvements in growth but with associated negative consequences.
• These consequences affect muscle structure, metabolism, and the ultimate quality of poultry meat.

Purpose of the Study:

• To investigate the effects of intensive growth selection on poultry muscle characteristics.
• To understand the implications of altered muscle physiology on meat quality attributes.
• To identify the mechanisms linking rapid growth to reduced meat quality.

Main Methods:

• Analysis of muscle fiber characteristics in selected poultry lines.
• Assessment of muscle proteolytic potential.
• Evaluation of post-mortem meat quality parameters including color, water-holding capacity, and texture.

Main Results:

• Higher growth rates are associated with increased muscle fiber diameter and a greater proportion of glycolytic fibers.
• Selected poultry exhibit reduced proteolytic potential in their muscles.
• Post-mortem, faster rigor mortis development leads to paler meat, reduced water-holding capacity, and increased toughness.

Conclusions:

• Intensive selection for growth velocity in poultry negatively impacts muscle structure and proteolytic capacity.
• These physiological changes contribute to poorer meat quality, characterized by reduced water-holding capacity and increased toughness.
• Future breeding strategies may need to balance growth performance with meat quality considerations.