scholarly journals Intensive genetic selection and meat quality concerns in the modern broiler industry

2021 ◽  
Vol 854 (1) ◽  
pp. 012077
Author(s):  
A Rajcic ◽  
M Z Baltic ◽  
I Brankovic Lazic ◽  
M Starcevic ◽  
B M Baltic ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Nutritional Value ◽  
Genetic Factors ◽  
Genetic Selection ◽  
Negative Attitude ◽  
Poultry Meat ◽  
Economic Losses ◽  
Complex Concept ◽  
Broiler Industry

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.

scholarly journals Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2961
Author(s):  
David Miguel Ribeiro ◽  
Cátia Falcão Martins ◽  
Mónica Costa ◽  
Diogo Coelho ◽  
José Pestana ◽  
...  
Keyword(s):  
Meat Quality ◽  
Nutritional Value ◽  
Negative Impact ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Poultry Meat ◽  
Anthropogenic Activity ◽  
Quality Traits ◽  
Local Pollution ◽  
Poultry Diets

Seaweeds have caught the attention of the scientific community in recent years. Their production can mitigate the negative impact of anthropogenic activity and their use in animal nutrition reduces the dependency on conventional crops such as maize and soybean meal. In the context of monogastric animals, novel approaches have made it possible to optimise their use in feed, namely polysaccharide extraction, biomass fermentation, enzymatic processing, and feed supplementation with carbohydrate-active enzymes (CAZymes). Their bioactive properties make them putative candidates as feed ingredients that enhance meat quality traits, such as lipid oxidation, shelf-life, and meat colour. Indeed, they are excellent sources of essential amino acids, polyunsaturated fatty acids, minerals, and pigments that can be transferred to the meat of monogastric animals. However, their nutritional composition is highly variable, depending on species, harvesting region, local pollution, and harvesting season, among other factors. In this review, we assess the current use and challenges of using seaweeds in pig and poultry diets, envisaging to improve meat quality and its nutritional value.

scholarly journals MODERN CATTLE SLAUGHTERING TECHNOLOGY AND ITS MEAT QUALITY

2019 ◽  
Vol 34 (3) ◽  
pp. 667-671
Author(s):  
Vlora Rama ◽  
Elena Joshevska ◽  
Vesna Karapetkovska Hristova
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Nutritional Value ◽  
Poor Quality ◽  
Modern Technology ◽  
Chemistry Laboratory ◽  
Technological Advancement ◽  
Three Samples ◽  
Meat Samples

Slaughter technology has changed dramatically over the past 30 years. Methods of handling the alive animal immediately prior to slaughter, methods of stunning, killing, early postmortem handling, and carcass treatment have all seen technological advancement. The primary factors driving changes in these technical aspects of cattle slaughter have been to increase efficiency of commercial operations and the improvement of carcass and meat quality. This research has been done with the aim of identifying the quality of meat, chemical composition and nutritional value of meat from animals slaughtered with modern technology. During this research we took three samples, at different points of the cattle carcass. Sample points are: 1. Spine; 2. Chest and 3. Thigh. The samples were taken fresh immediately after slaughter, while the distance from industry to laboratory was about 1 hour. The amount for a sample was about 300 gr.The samples were packaged with vacuum to avoid the contamination or any damage. The samples were analyzed in the chemistry laboratory at the Kosovo Food and Veterinary Agency. Samples analysis was made by Food Scan with these parameters: protein, fat, moisture and collagen. Based on the above results, we see that the sample of spine is richer in protein and fat and the sample of chest is richer in moisture. In the sample of thigh, all parameters are lower than in two other samples. Since the Kosovo state doesn't have yet any official regulations for the limits of these parameters, based on the literature we have used, we see that the first sample exceed the value of the fat because by 5.2 it should have up to 4.8 based on the reference values, while the second and third samples exceed the value of moisture because by 74-76 it should have up to 70-73. However, exceeded values are minimal and we can’t say that the meat is of poor quality. At the end of the analysis, we have come to the conclusion that meat samples that we analyzed, although in some cases they had exceeded the limits, but were minimal. This makes us realize that the quality of the meat is good. If, at the end of the analysis, we would result in a concentration of moisture beyond the limits, or any other parameters, in that case we can say that is not good quality of meat.The reason why these three samples were taken for analysis is that we wanted to do the research of the quality of the meat at different points of the cattle carcass because as we know that is difficult to determine the quality of the whole carcass taking just one sample.Many factors may affect the nutritional content of the meat; one of many factors is animal welfare and stress before slaughter. The results obtained give us a conclusion that the animal had no stress before slaughter, animal welfare was respected and the meat is of good quality and has nutritional value.

scholarly journals Selection for Favorable Health Traits: A Potential Approach to Cope with Diseases in Farm Animals

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1717
Author(s):  
Guoyu Hu ◽  
Duy Ngoc Do ◽  
Janine Gray ◽  
Younes Miar
Keyword(s):  
Disease Control ◽  
Animal Welfare ◽  
Genomic Selection ◽  
Genetic Selection ◽  
Farm Animals ◽  
Economic Losses ◽  
Control Methods ◽  
Animal Farming ◽  
Eradication Strategy ◽  
Selection For

Disease is a global problem for animal farming industries causing tremendous economic losses (>USD 220 billion over the last decade) and serious animal welfare issues. The limitations and deficiencies of current non-selection disease control methods (e.g., vaccination, treatment, eradication strategy, genome editing, and probiotics) make it difficult to effectively, economically, and permanently eliminate the adverse influences of disease in the farm animals. These limitations and deficiencies drive animal breeders to be more concerned and committed to dealing with health problems in farm animals by selecting animals with favorable health traits. Both genetic selection and genomic selection contribute to improving the health of farm animals by selecting certain health traits (e.g., disease tolerance, disease resistance, and immune response), although both of them face some challenges. The objective of this review was to comprehensively review the potential of selecting health traits in coping with issues caused by diseases in farm animals. Within this review, we highlighted that selecting health traits can be applied as a method of disease control to help animal agriculture industries to cope with the adverse influences caused by diseases in farm animals. Certainly, the genetic/genomic selection solution cannot solve all the disease problems in farm animals. Therefore, management, vaccination, culling, medical treatment, and other measures must accompany selection solution to reduce the adverse impact of farm animal diseases on profitability and animal welfare.

scholarly journals Energy metabolism and sources of oxidative stress in wooden breast - a review

F1000Research ◽  
2020 ◽  
Vol 9 ◽  
pp. 319 ◽  
Author(s):  
Shawna M. Hubert ◽  
Giridhar Athrey
Keyword(s):  
Oxidative Stress ◽  
Growth Rate ◽  
Energy Metabolism ◽  
Short Interval ◽  
Genetic Selection ◽  
Poultry Meat ◽  
Economic Losses ◽  
Meat Industry ◽  
Feed Conversion ◽  
Wooden Breast

Modern broilers show dramatic growth over a short interval and contribute directly to the success of the poultry meat industry. The growth performance of commercial broilers is a result of genetic selection for "performance traits", such as body size, meat yield, and feed conversion rate. However, due to the rapid growth rate of modern commercial broilers, several growth-related conditions have arisen, increasing economic losses and consumer concerns. Among the most economically consequential is the muscle disorder called wooden breast. Together with associated myopathies such as white striping and spaghetti meat, wooden breast is causing losses of $200 million a year in the U.S. alone and occurs worldwide. No causative factors are known for wooden breast to date. Wooden breast can affect over 80% of broilers in a flock, yet no methods of amelioration are currently available. Overall, the evidence suggests that wooden breast is a genetic, age-dependent condition associated with fast growth rate. The primary features of wooden breast are muscle degeneration and fibrosis, high levels of oxidative stress, hypoxia, and altered energy metabolism. Recent work has also implicated reduced pectoral vessel density in the pathogenesis of wooden breast. This review examines the history of myopathies in commercial broilers and the relationship of myopathies to metabolism and oxidative performance. This review summarizes the foundational knowledge of wooden breast and provides a platform for further investigation of wooden breast.

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

scholarly journals Identification of SNPs Associated with Somatic Cell Score in Candidate Genes in Italian Holstein Friesian Bulls

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 366
Author(s):  
Riccardo Moretti ◽  
Dominga Soglia ◽  
Stefania Chessa ◽  
Stefano Sartore ◽  
Raffaella Finocchiaro ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Genetic Resistance ◽  
Genetic Selection ◽  
Significant Snps ◽  
Economic Losses ◽  
Genotype Distribution ◽  
Inflammatory Reactions ◽  
Next Generation Sequencing Technology ◽  
Holstein Friesian ◽  
Holstein Bulls

Mastitis is an infectious disease affecting the mammary gland, leading to inflammatory reactions and to heavy economic losses due to milk production decrease. One possible way to tackle the antimicrobial resistance issue stemming from antimicrobial therapy is to select animals with a genetic resistance to this disease. Therefore, aim of this study was to analyze the genetic variability of the SNPs found in candidate genes related to mastitis resistance in Holstein Friesian bulls. Target regions were amplified, sequenced by Next-Generation Sequencing technology on the Illumina® MiSeq, and then analyzed to find correlation with mastitis related phenotypes in 95 Italian Holstein bulls chosen with the aid of a selective genotyping approach. On a total of 557 detected mutations, 61 showed different genotype distribution in the tails of the deregressed EBVs for SCS and 15 were identified as significantly associated with the phenotype using two different approaches. The significant SNPs were identified in intergenic or intronic regions of six genes, known to be key components in the immune system (namely CXCR1, DCK, NOD2, MBL2, MBL1 and M-SAA3.2). These SNPs could be considered as candidates for a future genetic selection for mastitis resistance, although further studies are required to assess their presence in other dairy cattle breeds and their possible negative correlation with other traits.

Herbs and phytogenic feed additives in poultry nutrition

2023 ◽  
Vol 77 (11) ◽  
pp. 6589-2023
Author(s):  
HALINA MAKAŁA
Keyword(s):  
Animal Welfare ◽  
Feed Additives ◽  
Poultry Meat ◽  
High Demand ◽  
Rearing Conditions ◽  
Poultry Nutrition ◽  
Increasing Demand ◽  
Herbal Mixtures

The aim of the study was to review the results of scientific research on the effect of herbs and phytogenic feed additives used in poultry nutrition on animal welfare, breeding conditions, and the quality of meat. The article explains the importance of feed additives used in poultry nutrition. It discusses the role of herbs and phytogenic feed additives in nutrition in the context of the increasing demand for and consumption of poultry meat. The article also analyzes the influence of herbs and phytogenic feed additives on animal welfare, rearing conditions, and meat quality. The results of research on the effect of herbs and phytogenic feed additives used in poultry nutrition are not unequivocal. In view of the high demand for poultry meat, there is need for continued research on the optimal composition of herbal mixtures in nutrition to obtain good breeding conditions and high quality meat.

scholarly journals Phenotypic correlations among meat quality traits in broilers

2011 ◽  
Vol 41 (8) ◽  
pp. 1475-1481 ◽  
Author(s):  
Luana Bertollini de Jesus Silva ◽  
Leila de Genova Gaya ◽  
Ana Paula Madureira ◽  
Graziela Tarôco ◽  
José Bento Sterman Ferraz ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Denaturation ◽  
The Other ◽  
Poultry Meat ◽  
Quality Traits ◽  
Ph Measurements ◽  
Water Losses ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Initial Ph

The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line.

scholarly journals Effect of Age and Genotype of Native Breed Cockerels on Carcass and Meat Quality

2020 ◽  
Vol 20 (3) ◽  
pp. 1113-1126
Author(s):  
Józefa Krawczyk ◽  
Anna Koseniuk
Keyword(s):  
Meat Quality ◽  
Rhode Island ◽  
Muscle Quality ◽  
Poultry Meat ◽  
Fat Percentage ◽  
Leg Muscles ◽  
Native Breed ◽  
Slaughter Age ◽  
Leg Muscle ◽  
Effect Of Age

AbstractThe aim of the study was to determine meat quality in cockerels of two multipurpose breeds reared to different ages. The study involved 30 cockerels each of two native breeds: Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11). The results showed that cockerels of the native breeds Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) represent a good starting material for niche production of poultry meat R-11 cockerels exhibited a better rate of weight gain and their carcasses had higher yellowness and redness values compared to Ż-33 birds. The carcasses of both cockerel breeds had lower breast and higher leg muscle percentage, and their meat contained more collagen and protein and less fat. As birds aged, body weight and abdominal fat percentage increased, and giblets percentage decreased in the cockerels of both breeds, whereas in the R-11 breed dressing percentage increased, leg bone percentage decreased, yellowness (a*) increased and redness (b*) decreased. Neither genotype nor slaughter age had a significant effect on chemical composition of the breast and leg muscles. In both breeds, the breast and leg muscle quality traits were more affected by age than genotype.

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