Effect of dietary protein regime on meat quality traits and carcase nutrient content of broilers from two commercial genotypes.
1. The present study aimed to evaluate breast muscle quality and muscle myofibre density in two broiler genotypes given three dietary protein feeding regimes. 2. A total of 1440 Ross 308 and 708 broilers (720/genotype) were given one of three dietary protein regimes (Low: 192, 166 and 155 g/kg,


METHODS
229, 199 and 182 g/kg and High: 266, 235 and 207 g/kg for starter, grower and finisher diets respectively). On d 21 and 42, initial protein solubility, DNA and myofibre density were determined. On d 42, breast meat samples were collected for meat quality analyses. 3. There were no genotype effects on pH(24), L*, a* or b* values. Thawing loss was higher in meat from the 708 than the 308 genotype. 4. Broilers given the low protein feeding regime had highest carcase fat, lowest pH(24) and palest meat. The low regression coefficients between dietary protein content and changes in pH(24) and lightness, however, demonstrated that dietary protein was not the principal factor influencing these traits. 5. Although sarcoplasmic protein solubility was similar among protein feeding regimes on d 21, the highest sarcoplasmic protein solubility on d 42 was in broilers on the high protein regime. 6. Myofibre density was highest in meat from broilers given the low protein regime. 7. It was concluded that dietary-protein content contributes significantly to both protein solubility and myofibre density.
Department of Animal Science, Faculty of Agriculture, Ege University, Izmir, Turkey. servet.yalcin@ege.edu.tr
S
S
Yalçin
H
H
Özkul
S
S
Özkan
R
R
Gous
I
I
Yaşa
E
E
Babacanoğlu
D000818:Animals; D030161:Avian Proteins / Q000235:genetics / Q000378:metabolism; D002645:Chickens / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism; D004044:Dietary Proteins / Q000494:pharmacology*; D005838:Genotype; D008460:Meat; D009753:Nutritive Value; D012995:Solubility
D030161:Avian Proteins; D004044:Dietary Proteins