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The effects of the increase of body weight of contemporary broilersduring growth on functional meat quality and color characteristics of thechicken breast muscle are controversially debated. Therefore, male chickens(<i>n</i> = 264) of a fast-growing commercial broiler (Ross 308) and twoslow-growing experimental meat-type chicken lines were compared at equal ageand at similar body weight in order to investigate the effect of growth rateon selected functional breast meat traits and meat color. Additionally, thebreast meat characteristics of birds with different growth profiles werecompared within lines. When the body weight of commercial broilers reachedabout 40 to 60 % of their growth potential, they exhibited particularlyhigh ultimate pH values compared with slow-growing lines. The ability of themeat of fast-growing broilers to retain water during cooking was impaired (5to 16 percentage points increased cooking loss compared to slow-growinglines), which, in contrast to pH, was only marginally affected by body weightand/or age at slaughter. No unfavorable correlations of breast meat qualitytraits with the growth profile, represented by growth curve parametersderived from the Gompertz–Laird equation, were detected within any of theinvestigated chicken lines. It is noteworthy that the associations ofultimate pH and cooking loss with maximum growth speed indicate anon-linear relationship. Thus, some of the functional characteristics ofbreast meat of the fast-growing broiler resembled the white-striping defectdescribed for poultry meat, but the hypothesis that selection on increasedgrowth rates is detrimental for meat quality per se could not beconfirmed. In fact, an elevated growth potential in particular, i.e., bodyweight at maturity, could have some beneficial effects for the water-holdingcapacity of breast meat, regardless of the genotypic growth rate

Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters