Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines
Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines
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DOI：
10.1093/ps/80.7.833
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发表时间：
2001-07-01
期刊：
影响因子：
4.4
通讯作者：
Le Bihan-Duval, E
中科院分区：
文献类型：
--
作者：
Berri, C;Wacrenier, N;Le Bihan-Duval, E
肉品质（pH值，颜色，和滴水损失）和肌肉特性（组成和代谢模式）之间进行了比较四个肉鸡线：实验线，选择增加体重和乳房产量的商业线，和各自的控制线。通过与它们的对照相比，商业选择的鸟表现出更高的体重和乳房产量（分别为127和61%），而在实验选择的系中仅乳房产量增加（21%）。商业选择导致胸肌中蛋白质含量较高，水分较低。实验和商业选择降低了血红素色素含量，这可以解释为什么选择的鸟类胸肉更苍白，更少的红色。这种颜色变化不对应于苍白、柔软和渗出性（PSE）缺陷，因为所选鸡未表现出过度的滴水损失。通过与其对照相比，两个选择的品系在死后显示出较低的pH下降速率和程度，这与它们也表现出的较低的糖酵解潜力一致。然而，没有显着的变化，在胸肌的代谢途径，酶活性测定，可以解释线之间的pH值下降率的差异。这项研究并不支持选择对肉质有负面影响的观点，尽管有证据表明乳房代谢发生了改变。
Meat quality (pH, color, and drip loss) and muscle characteristics (composition and metabolic pattern) were compared among four broiler lines: an experimental line, a commercial line selected for increased body weight and breast yield, and the respective unselected control lines. By comparison to their controls, the commercially selected birds exhibited higher body weight and breast yield (127 and 61%, respectively), whereas only breast yield was increased (21%) in the experimental selected line. Commercial selection resulted in higher protein content and lower moisture in the breast muscle. Experimental and commercial selection decreased the heme pigment content, which could explain why breast meat of the selected birds was more pale and less red. This change in the color did not correspond to a pale, soft, and exudative (PSE) defect, as the selected birds did not exhibit excessive drip loss. By comparison with their controls, both selected lines showed a lower rate and extent of pH decline postmortem, which was consistent with the lower glycolytic potential they also exhibited. However, no significant changes in the metabolic pathways of breast muscle, as measured by enzyme activities, could be found to explain differences in rates of pH decline among lines. This study did not support the idea that selection had a negative impact on meat quality, despite evidence of modified breast metabolism.