Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers

ABSTRACT: Chicken meat is an important source of high-quality animal protein. Its consumption continues to grow in both developed and developing countries. Muscle fiber characteristics are key determinants of meat quality and quantity. Skeletal muscle is a highly plastic tissue that is affected by b...

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Autores principales:	Kaiqi Weng, Weiran Huo, Yi Li, Yu Zhang, Yang Zhang, Guohong Chen, Qi Xu
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2022
Materias:	broiler slow- and fast-growing meat quality muscle fiber Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/3ca968e5f5c346f7b5eed868c7f97f52
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spelling	oai:doaj.org-article:3ca968e5f5c346f7b5eed868c7f97f522021-11-16T04:09:05ZFiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers0032-579110.1016/j.psj.2021.101537https://doaj.org/article/3ca968e5f5c346f7b5eed868c7f97f522022-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0032579121005599https://doaj.org/toc/0032-5791ABSTRACT: Chicken meat is an important source of high-quality animal protein. Its consumption continues to grow in both developed and developing countries. Muscle fiber characteristics are key determinants of meat quality and quantity. Skeletal muscle is a highly plastic tissue that is affected by breed differences and muscular tissues. However, studies regarding the effects of different breeds and muscular tissues on the fibers and meat quality traits in broilers are lacking. In this study, Ross 308 chickens (fast-growing [FG] broilers) and Xueshan chickens (slow-growing [SG] broilers) were selected, and their fiber and meat quality traits were characterized. The results showed that the breast muscle primarily comprised glycolytic fibers, whereas the leg muscle comprised glycolytic and a few oxidative fibers, regardless of the breed. The highest percentage of oxidative fibers (26.51%) appeared in the soleus muscle (SOL) of SG broilers. In addition, higher shear force, lower pressing loss, and thicker muscle fibers with less extracellular space were observed for SG meat than for FG meat. When comparing the different muscular tissues, a higher oxidative fiber percentage, ultimate pH, redness, and intramuscular fat (IMF) content were detected in the leg muscle than in the breast muscle in the 2 breeds. In summary, these data indicated that SG broilers had thicker muscle fibers than the FG broilers and that the leg muscle had more oxidative fibers than the breast muscle. Thicker fibers may contribute to increased firmness and more oxidative fibers lead to higher redness value and IMF content.Kaiqi WengWeiran HuoYi LiYu ZhangYang ZhangGuohong ChenQi XuElsevierarticlebroilerslow- and fast-growingmeat qualitymuscle fiberAnimal cultureSF1-1100ENPoultry Science, Vol 101, Iss 1, Pp 101537- (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	broiler slow- and fast-growing meat quality muscle fiber Animal culture SF1-1100
spellingShingle	broiler slow- and fast-growing meat quality muscle fiber Animal culture SF1-1100 Kaiqi Weng Weiran Huo Yi Li Yu Zhang Yang Zhang Guohong Chen Qi Xu Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
description	ABSTRACT: Chicken meat is an important source of high-quality animal protein. Its consumption continues to grow in both developed and developing countries. Muscle fiber characteristics are key determinants of meat quality and quantity. Skeletal muscle is a highly plastic tissue that is affected by breed differences and muscular tissues. However, studies regarding the effects of different breeds and muscular tissues on the fibers and meat quality traits in broilers are lacking. In this study, Ross 308 chickens (fast-growing [FG] broilers) and Xueshan chickens (slow-growing [SG] broilers) were selected, and their fiber and meat quality traits were characterized. The results showed that the breast muscle primarily comprised glycolytic fibers, whereas the leg muscle comprised glycolytic and a few oxidative fibers, regardless of the breed. The highest percentage of oxidative fibers (26.51%) appeared in the soleus muscle (SOL) of SG broilers. In addition, higher shear force, lower pressing loss, and thicker muscle fibers with less extracellular space were observed for SG meat than for FG meat. When comparing the different muscular tissues, a higher oxidative fiber percentage, ultimate pH, redness, and intramuscular fat (IMF) content were detected in the leg muscle than in the breast muscle in the 2 breeds. In summary, these data indicated that SG broilers had thicker muscle fibers than the FG broilers and that the leg muscle had more oxidative fibers than the breast muscle. Thicker fibers may contribute to increased firmness and more oxidative fibers lead to higher redness value and IMF content.
format	article
author	Kaiqi Weng Weiran Huo Yi Li Yu Zhang Yang Zhang Guohong Chen Qi Xu
author_facet	Kaiqi Weng Weiran Huo Yi Li Yu Zhang Yang Zhang Guohong Chen Qi Xu
author_sort	Kaiqi Weng
title	Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_short	Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_full	Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_fullStr	Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_full_unstemmed	Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_sort	fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
publisher	Elsevier
publishDate	2022
url	https://doaj.org/article/3ca968e5f5c346f7b5eed868c7f97f52
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Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers

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