title: Divergent selection for muscle color in broilers.
abstract: One consumer-related physiological abnormality that is a recent concern for the poultry industry is atypical meat quality. Currently in the processing plant, meat is characterized on appearance such as tears, bruises, discoloration, or missing parts. Unfortunately, this method ignores physical properties such as palatability, texture, tenderness, taste, color, pH, and water-holding capacity (WHC). The growing demand for a convenient, economical, and palatable product has shifted the market toward value-added poultry products. The effect of a meat's physical properties on its marketability and versatility has become apparent to processors attempting to utilize poor quality meat. After 8 generations of divergent selection for muscle color or lightness (L*) in broilers, muscle quality parameters were investigated. The 2 broiler lines divergently selected for high (HMC) and low (LMC) muscle color along with their randombred control line (RBC) were included in the study. Heritability estimates for L* were 0.47 ± 0.05 and 0.51 ± 0.05 in the HMC and LMC lines, respectively. For generation 8, the mean L* for the HMC, RBC, and LMC lines were 53.91, 49.70, and 46.86, respectively. Selection for increased L* was found to result in increased breast fillet yellowness (b*), whereas selection for decreased L* resulted in an increase in breast fillet redness (a*). Selection for increased L* has resulted in increased rate of pH decline over time, whereas selection for decreased L* has resulted in a decreased rate of pH decline. The HMC line exhibited a higher percentage fillet drip loss than both the LMC and RBC lines, which did not differ from each other. Overall selection for L* was effective in modifying breast muscle color as well as correlated responses associated with atypical poultry meat such as drip loss and postmortem muscle pH. These selected lines can serve as resource populations for the study of PSE and DFD-like meat in poultry and demonstrate that L* selection could be applied to primary breeding programs as a way to improve or manage muscle quality in pedigree elite lines.
authors.affiliation: Heritage Breeders, Princess Anne, MD 21853.
authors.forename: I D
authors.initials: ID
authors.lastname: Harford
authors.forename: H O
authors.initials: HO
authors.lastname: Pavlidis
authors.forename: N B
authors.initials: NB
authors.lastname: Anthony
mesh_terms: D000822:Animal Husbandry; D000818:Animals; D001823:Body Composition; D002645:Chickens / Q000235:genetics / Q000254:growth & development / Q000502:physiology*; D003116:Color; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000502:physiology*; D012641:Selection, Genetic
keywords: L*; dark, firm, and dry meat; genetic selection; muscle quality; pale, soft, and exudative meat