1105 - Broiler genetic strain and sex effects on meat...

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± INTRODUCTION± The United States is one of the world’s largest pro- ducers and exporters of poultry meat, and the demand for poultry products in foreign and domestic markets has increased as a result of the accelerated increase in global population and the consumer perception of the health benefits of poultry meat (FAO, 2008). Consum- ers also acknowledge the convenience of portioned retail cuts at relatively low prices in contrast to beef or pork meat (Jaturasitha et al., 2008). In the past couple of decades, changes have occurred in poultry meat market trends and consumers have shifted from the consump- tion of the whole chicken to the consumption of cuts (especially breast fillets) and further processed prod- ucts (McKee and Sams, 1998; Mehaffey et al., 2006; Abdullah et al., 2010). Poultry meat and poultry meat products are important components in the diet of de- veloped countries, and their consumption is affected by various sensory properties such as color, tenderness, and flavor (Resurreccion, 2002). These changes have driven the poultry industry to put an emphasis on the improvement of breast meat yield and muscle mass development (Abdullah et al., 2010). For these reasons, the breeder industry constant- ly strives to improve the genetic selection for efficiency in growth performance and carcass traits of poultry (Mehaffey et al., 2006). These improvements in the poultry industry warrant research into the effect that broiler strains that are selected to maximize growth and sex have on meat characteristics (Le Bihan-Duval et al., 1999; Jaturasitha et al., 2008). Therefore, this study was performed to determine the effect of strain and sex on carcass characteristics, meat quality, and sensory attributes. Broiler genetic strain and sex effects on meat characteristics ±K.±P.±±López± ,*±±M.±W.±±Schilling± ,†±and±±A.±±Corzo±* 1 * Department of Poultry Science; and † Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762 ±ABSTRACT± ± A randomized complete block design within a factorial arrangement of treatments was used to evaluate the effect of strain and sex on carcass char- acteristics, meat quality, and sensory acceptability. Two broiler strains were reared: a commercially avail- able strain (strain A) and a strain currently in the test phase (strain B) that has been genetically selected to maximize breast yield. Broilers were harvested in a pi- lot scale processing plant using commercial prototype equipment at 42 d of age. Carcasses were deboned at 4 h postmortem. The left half of each breast was evaluated for pH, color, cooking loss, shear force, and proximate analysis. The right side of each breast was used for con- sumer acceptability testing. Thigh meat was evaluated for proximate composition. No interactions were ob- served throughout the study. Male broilers had a higher ( P < 0.05) live BW, carcass weight, and breast weight and lower ( P < 0.05) dressing percentage and breast
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This note was uploaded on 07/28/2011 for the course VET 4335 taught by Professor Sakomura during the Spring '11 term at University of South Pacific.

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1105 - Broiler genetic strain and sex effects on meat...

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