Muscle growth and meat quality

Journal of Applied Poultry Research

Volumn 16, Issue 1, 2007, Pages 107-112

  Duclos, M J ^a   Berri, C ^a   Le Bihan Duval, E ^a  

^a STATION DE RECHERCHES AVICOLES   (France)

Author keywords

Genetics; Growth; Meat quality; Metabolism; Stress

Indexed keywords

EID: 33947508070     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/16.1.107     Document Type: Conference Paper

References (33)

1. Monin, G. 1988. Evolution post-mortem du tissu musculaire et conséquences sur les qualités de la viande de porc. J. Rech. Porc. Fr. 20:201-214.
2. Kijowski, J., and A. Niewiarowicz. 1978. Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values. J Food Technol 13:451-459.
3. Berri, C., M. Debut, C. Santé-Lhoutellier, B. Arnould, B. Boutten, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, M. J. Duclos, and E. Le Bihan-Duval. 2005. Variations in chicken breast meat quality: A strong implication of struggle and muscle glycogen level at death. Br. Poult. Sci. 46:572-579.
4. Fletcher, D. L. 1999. Broiler breast meat color variation, pH, and texture. Poult. Sci. 78:1323-1327.
5. Van Laack, R. L., C. H. Liu, M. O. Smith, and H. D. Loveday. 2000. Characteristics of pale, soft, exudative breast meat. Poult. Sci. 79:1057-1061.
6. Barbut, S. 1996. Estimates and detection of the PSE problem in young turkey breast meat. Can. J. Anim. Sci. 76:455-457.
7. Barbut, S. 1997. Occurrence of pale soft exudative meat in mature turkey hens. Br. Poult. Sci. 38:74-77.
8. Pietrzak, M., M. L. Greaser, and A. A. Sosnicki. 1997. Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys. J. Anim. Sci. 75:2106-2116.
9. Sosnicki, A. A., M. L. Greaser, M. Pietrzack, E. Pospiesch, and V. Sante. 1998. PSE-like syndrome in breast muscle of domestic turkeys: A review. J. Muscle Food 9:13-23.
10. Owens, C. M., E. M. Hirschler, S. R. McKee, R. Martinez-Dawson, and A. R. Sams. 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult. Sci. 79:553-558.
11. Barbut, S. 1997. Problem of pale soft exudative meat in broiler chickens. Br. Poult. Sci. 38:355-358.
12. McKee, S. R., and A. R. Sams. 1997. The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat. Poult. Sci. 76:1616-1620.
13. Hahn, G., M. Malenica, W. D. Muller, E. Taubert, and T. Petrak. 2001. Influence of postmortal glycolysis on meat quality and technological properties of turkey breast. Pages 325-328 in Proc. XV Eur. Symp. Qual. Poult. Meat, Kusadasi, Turkey. R. W. A. Mulder and S. Bilgili, ed. WPSA, Turkish Branch, Kusadasi, Turkey.
14. Molette, C., H. Remignon, and R. Babile. 2003. Effect of rate of pH fall on turkey breast meat quality. Br. Poult. Sci. 44:787-788.
15. Fernandez, X., V. Sante, E. Baeza, E. Lebihan-Duval, C. Berri, H. Remignon, R. Babile, G. Le Pottier, and T. Astruc. 2002. Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat. Br. Poult. Sci. 43:245-252.
16. Rathgeber, B. M., J. A. Boles, and P. J. Shand. 1999. Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat. Poult. Sci. 78:477-484.
17. Barbut, S. 1997. Microstructure of white and dark turkey meat batters as affected by pH. Br. Poult. Sci. 38:175-182.
18. Mallia, J. G., S. Barbut, J. P. Vaillancourt, S. W. Martin, and S. A. McEwen. 2000. Roaster breast meat condemned for cyanosis: A dark firm dry-like condition? Poult. Sci. 79:908-912.
19. Mallia, J. G., S. Barbut, J. P. Vaillancourt, S. W. Martin, and S. A. McEwen. 2000. A dark, firm dry-like condition in turkeys condemned for cyanosis. Poult. Sci. 79:281-285.
20. Allen, C. D., S. M. Russell, and D. L. Fletcher. 1997. The relationship of broiler breast meat color and pH to shelf-life and odor development. Poult. Sci. 76:1042-1046.
21. Remignon, H., M. F. Gardahaut, G. Marche, and F. H. Ricard. 1995. Selection for rapid growth increases the number and the size of muscle fibres without changing their typing in chickens. J. Muscle Res. Cell Motil. 16:95-102.
22. Guernec, A., C. Berri, B. Chevalier, N. Wacrenier-Cere, E. Le Bihan-Duval, and M. J. Duclos. 2003. Muscle development, insulin-like growth factor-I and myostatin mRNA levels in chickens selected for increased breast muscle yield. Growth Horm. IGF Res. 13:8-18.
23. Berri, C., N. Wacrenier, N. Millet, and E. Le Bihan-Duval. 2001. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poult. Sci. 80:833-838.
24. Berri, C., M. Debut, E. Le Bihan-Duval, V. Santé-Lhoutellier, N. Haj Hattab, N. Jehl, and M. J. Duclos. 2004. Technological quality of broiler breast meat in relation to muscle hypertrophy. Pages 93-96 in 50th Int. Congr. Meat Sci. Technol., Helsinki, Finland.
25. Berri, C., E. Le Bihan-Duval, E. Baéza, P. Chartrin, N. Millet, and T. Bordeau. 2005. Effect of selection for or against abdominal fatness on muscle and meat characteristics of broilers. Pages 266-270 in Proc. XVIIth Eur. Symp. Qual. Poult. Meat: Doorwerth, the Netherlands. WPSA, Utrecht, the Netherlands.
26. Debut, M., C. Berri, E. Baeza, N. Sellier, C. Arnould, D. Guemene, N. Jehl, B. Boutten, Y. Jego, C. Beaumont, and E. Le Bihan-Duval. 2003. Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poult. Sci. 82:1829-1838.
27. Debut, M., C. Berri, C. Arnould, D. Guémené, V. Santé-Lhoutellier, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, C. Beaumont, and E. Le Bihan-Duval. 2005. Behavioural and physiological response of three chicken breeds to pre-slaughter shackling and acute heat-stress. Br. Poult. Sci. 46:527-535.
28. Le Bihan-Duval, E., C. Berri, E. Baeza, N. Millet, and C. Beaumont. 2001. Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line. Poult. Sci. 80:839-843.
29. Le Bihan-Duval, E., C. Berri, E. Baeza, V. Sante, T. Astruc, H. Remignon, G. Le Pottier, J. Bentley, C. Beaumont, and X. Fernandez. 2003. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Genet. Sel. Evol. 35:623-635.
30. Debut, M., C. Berri, C. Arnould, D. Guémené, V. Santé, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, C. Beaumont, and E. Le Bihan-Duval. 2005. Paramètres génétiques des caractéristiques musculaires, des indicateurs de qualité de la viande et de réponse au stress dans une lignée lourde de poulet de chair. J. Rech. Avicole 6:524-528.
31. Aggrey, S. E., W. Carré, X. Wang, F. Pitel, A. Vignal, E. Le Bihan-Duval, C. Beaumont, M. Duclos, T. E. Porter, J. Simon, and L. A. Cogburn. 2005. Mapping of quantitative trait loci for fatness and breast meat yield in a novel resource population of broiler chickens. Page 553 in Proc. Plant Anim. Genomes XIII Conf. http://www.intl-pag.org/13/
32. Lagarrigue, S., F. Pitel, W. Carré, B. Abasht, P. Le Roy, A. Neau, Y. Amigues, M. Sourdioux, J. Simon, L. Cogburn, S. Aggrey, B. Leclercq, A. Vignal, and M. Douaire. 2006. Mapping quantitative trait loci affecting fatness and breast muscle weight in meat-type chicken lines divergently selected on abdominal fatness. Genet. Sel. Evol. 38:85-97.
33. Cogburn, L. A., X. Wang, W. Carre, L. Rejto, T. E. Porter, S. E. Aggrey, and J. Simon. 2003. Systems-wide chicken DNA microarrays, gene expression profiling, and discovery of functional genes. Poult. Sci. 82:939-951.