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Review: Production factors affecting poultry carcass and meat quality attributes
E Baéza1, L Guillier2, M Petracci3
1INRAE, Université de Tours, UMR BOA, F-37380 Nouzilly, France.
Animal : an International Journal of Animal Bioscience
|August 22, 2021
Summary
Poultry production systems significantly impact meat quality, affecting commercial, nutritional, and image aspects. Balancing intensive and extensive farming is key to optimizing poultry meat characteristics.
Area of Science:
- Animal Science
- Food Science
- Agricultural Science
Background:
- Standard poultry production relies on intensive indoor rearing of fast-growing strains.
- Alternative systems utilize extensive outdoor conditions and slow-growing lines, influencing meat quality.
- Poultry meat quality encompasses commercial, organoleptic, nutritional, technological, sanitary, and image properties.
Purpose of the Study:
- To review factors influencing poultry meat quality across different production systems.
- To identify critical periods and key factors affecting meat properties.
- To highlight trade-offs between various quality dimensions.
Main Methods:
- Literature review of poultry production systems and meat quality.
- Analysis of factors affecting carcass and meat properties.
- Examination of genetic selection and rearing conditions' impact.
Main Results:
- Intensive farming for high yield can lead to meat defects (e.g., wooden breast).
- Outdoor access improves image and nutritional profiles but increases contamination risks.
- Agro-ecological systems offer image benefits but pose commercial and organoleptic challenges.
Conclusions:
- Poultry meat quality is a complex trait influenced by genetics, feeding, and rearing conditions.
- Balancing diverse quality attributes (commercial, sensory, ethical) requires careful consideration of production methods.
- Future efforts should integrate multiple quality dimensions into consumer information, farmer payments, and genetic selection.
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