Different attributes of breast meat quality in broiler great-grandparent lines.

Nicholas A Gonet*, DA Sandercock, Richard R Hunter, MA Mitchell

*Corresponding author for this work

Research output: Contribution to journalMeeting Abstract

Abstract

Previous studies in our laboratory have shown that broiler great grandparent lines (GGP) exhibit differences in muscle membrane integrity and stress sensitivity. It is not known if these differences influence meat quality (MQ). This study examined 3 commercial GGP lines in terms of both appearance and physical properties of their breast meat. The 3 lines (A, B and C) which differed according to their genetic origins and recent selection history were compared. Birds were reared under standard commercial conditions. At six weeks of age, all birds were killed in a commercial processing plant, chilled for 24 h at 4◦C after which both breast fillets were cut from the carcass, weighed and frozen. Fillets were thawed at 4◦C and estimates of water loss (thaw loss)w ere obtained. Meat color (lightness, redness and yellowness), extent of hemorrhaging and shear strength were also determined. Statistical analyses included (ANOVA and t-tests). Line B had highest body and fillet weights (p<0.01)though C had highest %breast meat yield (p<0.01). Fillets from lines B and C were the most red in color and exhibited a greater incidence of hemorrhaging (p<0.001 vs. A). There were significant differences in meat lightness across the 3 lines (p<0.001), line C being the lightest (p<0.001)and most yellow in color (p<0.001). Line C exhibited greatest water loss on thawing (p<0.001). Shear force values were higher in lines A and C compared to line B (p<0.001). The results show that differences in MQ attributes can be detected between commercial GGP lines which may be indicative of genetic differences. Birds with higher %breast meat yields (line C)pro duced lighter colored, firmer meat with greater water losses. The heaviest line had more tender, redder meat with more extensive hemorrhaging. Understanding cellular mechanisms that lead to these differences in meat characteristics of broiler GGP lines may provide insights into the genetic origins of MQ which can lead to novel methods for genetic selection for improved muscle and meat quality.
Original languageEnglish
Article numberabstract 567
Pages (from-to)137
Number of pages1
JournalPoultry Science
Volume80
Issue numberSupplement 1
Publication statusPrint publication - 2001
Externally publishedYes
EventInternational Animal Agriculture and Food Science Conference 2001 - Indianapolis, United States
Duration: 24 Jul 200128 Jul 2001
https://www.poultryscience.org/abstracts.asp

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grandparents
breast meat
fillets
Meat
meat quality
Breast
broiler chickens
meat
color
birds
red meat
water
shear strength
Birds
angle of incidence
thawing
Color
shear stress
breasts
physical properties

Keywords

  • Breast meat
  • Meat quality
  • Broiler great grandparent line
  • Meat colour
  • Haemorrhage
  • Water loss
  • Breast meat yield
  • Genetic improvement
  • Cellular mechanisms

Cite this

Gonet, Nicholas A ; Sandercock, DA ; Hunter, Richard R ; Mitchell, MA. / Different attributes of breast meat quality in broiler great-grandparent lines. In: Poultry Science. 2001 ; Vol. 80, No. Supplement 1. pp. 137.
@article{3e91aa8de00f48e1b4914bc597b8080b,
title = "Different attributes of breast meat quality in broiler great-grandparent lines.",
abstract = "Previous studies in our laboratory have shown that broiler great grandparent lines (GGP) exhibit differences in muscle membrane integrity and stress sensitivity. It is not known if these differences influence meat quality (MQ). This study examined 3 commercial GGP lines in terms of both appearance and physical properties of their breast meat. The 3 lines (A, B and C) which differed according to their genetic origins and recent selection history were compared. Birds were reared under standard commercial conditions. At six weeks of age, all birds were killed in a commercial processing plant, chilled for 24 h at 4◦C after which both breast fillets were cut from the carcass, weighed and frozen. Fillets were thawed at 4◦C and estimates of water loss (thaw loss)w ere obtained. Meat color (lightness, redness and yellowness), extent of hemorrhaging and shear strength were also determined. Statistical analyses included (ANOVA and t-tests). Line B had highest body and fillet weights (p<0.01)though C had highest {\%}breast meat yield (p<0.01). Fillets from lines B and C were the most red in color and exhibited a greater incidence of hemorrhaging (p<0.001 vs. A). There were significant differences in meat lightness across the 3 lines (p<0.001), line C being the lightest (p<0.001)and most yellow in color (p<0.001). Line C exhibited greatest water loss on thawing (p<0.001). Shear force values were higher in lines A and C compared to line B (p<0.001). The results show that differences in MQ attributes can be detected between commercial GGP lines which may be indicative of genetic differences. Birds with higher {\%}breast meat yields (line C)pro duced lighter colored, firmer meat with greater water losses. The heaviest line had more tender, redder meat with more extensive hemorrhaging. Understanding cellular mechanisms that lead to these differences in meat characteristics of broiler GGP lines may provide insights into the genetic origins of MQ which can lead to novel methods for genetic selection for improved muscle and meat quality.",
keywords = "Breast meat, Meat quality, Broiler great grandparent line, Meat colour, Haemorrhage, Water loss, Breast meat yield, Genetic improvement, Cellular mechanisms",
author = "Gonet, {Nicholas A} and DA Sandercock and Hunter, {Richard R} and MA Mitchell",
year = "2001",
language = "English",
volume = "80",
pages = "137",
journal = "Poultry Science",
issn = "0032-5791",
publisher = "Oxford University Press",
number = "Supplement 1",

}

Different attributes of breast meat quality in broiler great-grandparent lines. / Gonet, Nicholas A; Sandercock, DA; Hunter, Richard R; Mitchell, MA.

In: Poultry Science, Vol. 80, No. Supplement 1, abstract 567, 2001, p. 137.

Research output: Contribution to journalMeeting Abstract

TY - JOUR

T1 - Different attributes of breast meat quality in broiler great-grandparent lines.

AU - Gonet, Nicholas A

AU - Sandercock, DA

AU - Hunter, Richard R

AU - Mitchell, MA

PY - 2001

Y1 - 2001

N2 - Previous studies in our laboratory have shown that broiler great grandparent lines (GGP) exhibit differences in muscle membrane integrity and stress sensitivity. It is not known if these differences influence meat quality (MQ). This study examined 3 commercial GGP lines in terms of both appearance and physical properties of their breast meat. The 3 lines (A, B and C) which differed according to their genetic origins and recent selection history were compared. Birds were reared under standard commercial conditions. At six weeks of age, all birds were killed in a commercial processing plant, chilled for 24 h at 4◦C after which both breast fillets were cut from the carcass, weighed and frozen. Fillets were thawed at 4◦C and estimates of water loss (thaw loss)w ere obtained. Meat color (lightness, redness and yellowness), extent of hemorrhaging and shear strength were also determined. Statistical analyses included (ANOVA and t-tests). Line B had highest body and fillet weights (p<0.01)though C had highest %breast meat yield (p<0.01). Fillets from lines B and C were the most red in color and exhibited a greater incidence of hemorrhaging (p<0.001 vs. A). There were significant differences in meat lightness across the 3 lines (p<0.001), line C being the lightest (p<0.001)and most yellow in color (p<0.001). Line C exhibited greatest water loss on thawing (p<0.001). Shear force values were higher in lines A and C compared to line B (p<0.001). The results show that differences in MQ attributes can be detected between commercial GGP lines which may be indicative of genetic differences. Birds with higher %breast meat yields (line C)pro duced lighter colored, firmer meat with greater water losses. The heaviest line had more tender, redder meat with more extensive hemorrhaging. Understanding cellular mechanisms that lead to these differences in meat characteristics of broiler GGP lines may provide insights into the genetic origins of MQ which can lead to novel methods for genetic selection for improved muscle and meat quality.

AB - Previous studies in our laboratory have shown that broiler great grandparent lines (GGP) exhibit differences in muscle membrane integrity and stress sensitivity. It is not known if these differences influence meat quality (MQ). This study examined 3 commercial GGP lines in terms of both appearance and physical properties of their breast meat. The 3 lines (A, B and C) which differed according to their genetic origins and recent selection history were compared. Birds were reared under standard commercial conditions. At six weeks of age, all birds were killed in a commercial processing plant, chilled for 24 h at 4◦C after which both breast fillets were cut from the carcass, weighed and frozen. Fillets were thawed at 4◦C and estimates of water loss (thaw loss)w ere obtained. Meat color (lightness, redness and yellowness), extent of hemorrhaging and shear strength were also determined. Statistical analyses included (ANOVA and t-tests). Line B had highest body and fillet weights (p<0.01)though C had highest %breast meat yield (p<0.01). Fillets from lines B and C were the most red in color and exhibited a greater incidence of hemorrhaging (p<0.001 vs. A). There were significant differences in meat lightness across the 3 lines (p<0.001), line C being the lightest (p<0.001)and most yellow in color (p<0.001). Line C exhibited greatest water loss on thawing (p<0.001). Shear force values were higher in lines A and C compared to line B (p<0.001). The results show that differences in MQ attributes can be detected between commercial GGP lines which may be indicative of genetic differences. Birds with higher %breast meat yields (line C)pro duced lighter colored, firmer meat with greater water losses. The heaviest line had more tender, redder meat with more extensive hemorrhaging. Understanding cellular mechanisms that lead to these differences in meat characteristics of broiler GGP lines may provide insights into the genetic origins of MQ which can lead to novel methods for genetic selection for improved muscle and meat quality.

KW - Breast meat

KW - Meat quality

KW - Broiler great grandparent line

KW - Meat colour

KW - Haemorrhage

KW - Water loss

KW - Breast meat yield

KW - Genetic improvement

KW - Cellular mechanisms

M3 - Meeting Abstract

VL - 80

SP - 137

JO - Poultry Science

JF - Poultry Science

SN - 0032-5791

IS - Supplement 1

M1 - abstract 567

ER -