Genetic Selection and Meat Quality in Broiler Chickens
Author Information
Author(s): Sandercock Dale A, Barker Zoe E, Mitchell Malcolm A, Hocking Paul M
Primary Institution: Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh
Hypothesis
How does genetic selection for high body weight and meat yield affect muscle cell cation regulation and meat quality traits in broiler chickens?
Conclusion
Genetic selection for broiler traits has significantly altered cation regulation in muscle cells, impacting muscle function and meat quality.
Supporting Evidence
- Broiler chickens had higher plasma concentrations of sodium, potassium, magnesium, and calcium compared to layer and traditional lines.
- Broiler genotypes were over three times heavier than layer and traditional lines.
- Muscle from broilers was found to be more tender than that from layer and traditional breeds.
Takeaway
Scientists studied chickens to see how breeding for bigger bodies affects their muscles and the quality of the meat. They found that these changes can lead to problems with the meat.
Methodology
The study involved 900 one-day-old male chicks from 37 pure lines, measuring muscle cation content and meat quality traits at eight weeks of age.
Potential Biases
Potential bias due to the selection of specific breeds and lines for the study.
Limitations
The study's sample size was limited to 34 lines, which may not represent all genetic variations in chickens.
Participant Demographics
The study included male chicks from 12 broiler, 12 layer, and 10 traditional breeds.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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