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

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.