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Linking key husbandry factors to the intrinsic quality of broiler meat
Broiler farming is the fastest-growing animal production sector and broiler meat is the second most-consumed meat in the world. The intensification of broiler production often has a negative impact on the meat quality and carcass characteristics. Consumers, however, expect a quality product from ani...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9801217/ https://www.ncbi.nlm.nih.gov/pubmed/36565632 http://dx.doi.org/10.1016/j.psj.2022.102384 |
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author | Marchewka, Joanna Sztandarski, Patryk Solka, Magdalena Louton, Helen Rath, Katharina Vogt, Lukas Rauch, Elke Ruijter, Dionne de Jong, Ingrid C. Horbańczuk, Jarosław O. |
author_facet | Marchewka, Joanna Sztandarski, Patryk Solka, Magdalena Louton, Helen Rath, Katharina Vogt, Lukas Rauch, Elke Ruijter, Dionne de Jong, Ingrid C. Horbańczuk, Jarosław O. |
author_sort | Marchewka, Joanna |
collection | PubMed |
description | Broiler farming is the fastest-growing animal production sector and broiler meat is the second most-consumed meat in the world. The intensification of broiler production often has a negative impact on the meat quality and carcass characteristics. Consumers, however, expect a quality product from animals reared extensively on farms providing good animal welfare, often intuitively associated with extensive farming practices. Therefore, this literature review investigates how the critical factors contributing to the degree of extensiveness of broiler production affect the quality of meat. We used the data from scientific articles published in the years 2012–2021 to analyze the effect of diet (n = 409), genetics (n = 86), enrichment (n = 25), and stocking density (n = 20) on meat quality and carcass characteristics. Minerals and microelements supplementation in the diet improved all the meat quality aspects: sensory, physical, and chemical in most studies. Minerals and enzymes in the diet had beneficial effects on carcass characteristics, unlike feed restriction and ingredient substitutions. The impact of outdoor access on meat quality and carcass characteristics was most frequently examined, in contrast to the use of perches or effects of litter quality. Overall, enrichment did not affect the meat's sensory or physical parameters, but outdoor access improved its lipid composition. Lower stocking density deteriorated intramuscular fat content, decreased tenderness and juiciness, yet lowered cooking and drip loss, and increased carcass and breast muscle yields. When it comes to genetics, in general, slow growing broiler strains have better meat quality parameters, especially regarding yellowness (b*), redness (a*), cooking and drip loss. Our review shows that the factors which contribute to extensiveness of broiler production systems and birds’ welfare also affect meat quality and the carcass characteristics. |
format | Online Article Text |
id | pubmed-9801217 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-98012172022-12-31 Linking key husbandry factors to the intrinsic quality of broiler meat Marchewka, Joanna Sztandarski, Patryk Solka, Magdalena Louton, Helen Rath, Katharina Vogt, Lukas Rauch, Elke Ruijter, Dionne de Jong, Ingrid C. Horbańczuk, Jarosław O. Poult Sci MANAGEMENT AND PRODUCTION Broiler farming is the fastest-growing animal production sector and broiler meat is the second most-consumed meat in the world. The intensification of broiler production often has a negative impact on the meat quality and carcass characteristics. Consumers, however, expect a quality product from animals reared extensively on farms providing good animal welfare, often intuitively associated with extensive farming practices. Therefore, this literature review investigates how the critical factors contributing to the degree of extensiveness of broiler production affect the quality of meat. We used the data from scientific articles published in the years 2012–2021 to analyze the effect of diet (n = 409), genetics (n = 86), enrichment (n = 25), and stocking density (n = 20) on meat quality and carcass characteristics. Minerals and microelements supplementation in the diet improved all the meat quality aspects: sensory, physical, and chemical in most studies. Minerals and enzymes in the diet had beneficial effects on carcass characteristics, unlike feed restriction and ingredient substitutions. The impact of outdoor access on meat quality and carcass characteristics was most frequently examined, in contrast to the use of perches or effects of litter quality. Overall, enrichment did not affect the meat's sensory or physical parameters, but outdoor access improved its lipid composition. Lower stocking density deteriorated intramuscular fat content, decreased tenderness and juiciness, yet lowered cooking and drip loss, and increased carcass and breast muscle yields. When it comes to genetics, in general, slow growing broiler strains have better meat quality parameters, especially regarding yellowness (b*), redness (a*), cooking and drip loss. Our review shows that the factors which contribute to extensiveness of broiler production systems and birds’ welfare also affect meat quality and the carcass characteristics. Elsevier 2022-12-06 /pmc/articles/PMC9801217/ /pubmed/36565632 http://dx.doi.org/10.1016/j.psj.2022.102384 Text en © 2022 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | MANAGEMENT AND PRODUCTION Marchewka, Joanna Sztandarski, Patryk Solka, Magdalena Louton, Helen Rath, Katharina Vogt, Lukas Rauch, Elke Ruijter, Dionne de Jong, Ingrid C. Horbańczuk, Jarosław O. Linking key husbandry factors to the intrinsic quality of broiler meat |
title | Linking key husbandry factors to the intrinsic quality of broiler meat |
title_full | Linking key husbandry factors to the intrinsic quality of broiler meat |
title_fullStr | Linking key husbandry factors to the intrinsic quality of broiler meat |
title_full_unstemmed | Linking key husbandry factors to the intrinsic quality of broiler meat |
title_short | Linking key husbandry factors to the intrinsic quality of broiler meat |
title_sort | linking key husbandry factors to the intrinsic quality of broiler meat |
topic | MANAGEMENT AND PRODUCTION |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9801217/ https://www.ncbi.nlm.nih.gov/pubmed/36565632 http://dx.doi.org/10.1016/j.psj.2022.102384 |
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