Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

12-1-2003

Journal or Book Title

Poultry Science

Volume

82

Issue

12

First Page

1990

Last Page

1994

DOI

10.1093/ps/82.12.1990

Abstract

The objective of this project was to examine the diversity of breast meat composition and quality traits among unique resource populations. Birds from 5 groups (inbred Leghorn, inbred Fayoumi, commercial broilers, F5 broiler-inbred Leghorn cross, and F5 broiler-inbred Fayoumi cross) were utilized. Contemporary stocks (broilers, inbreds, and crosses) were grown in a single house but in separate pens. Birds were harvested at 8 wk of age. Breast muscle weight, moisture, lipid and protein contents, color, pH, and Kramer shear force values were determined on birds from each group. Breasts from broilers contained lower percentages of protein (P < 0.05) and greater percentages of lipid (P < 0.05) compared with all other groups. The 5 genetic stocks did not differ for Hunter L values or pH. The data indicate that the Leghorn inbred line breasts were a more pure and more intense red color than the crossbred contemporary (P < 0.05). Kramer shear force (kg/g sample) was higher (P < 0.05) in breasts from broilers than in breasts from the inbred lines. Our results demonstrate that the 5 genetic groups differed markedly in breast meat composition and quality characteristics. The described outbred by inbred advanced intercross lines will be useful in searches for genes affecting meat quality traits. Definition of the molecular factors that influence these traits will enhance our ability to make improvements in composition and quality of poultry meats.

Comments

This article is published as Lonergan, S. M., N. Deeb, C. A. Fedler, and S. J. Lamont. "Breast meat quality and composition in unique chicken populations." Poultry Science 82, no. 12 (2003): 1990-1994. DOI: 10.1093/ps/82.12.1990. Posted with permission.

Copyright Owner

Poultry Science Association Inc.

Language

en

File Format

application/pdf

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