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Influence of growth rate on occurrences of pale muscle in broilers
Author(s) -
Samuel Dora D,
Billard Lynne,
Pringle Dean,
Wicker Louise
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4544
Subject(s) - broiler , water holding capacity , zoology , positive correlation , growth rate , biology , dorsum , chicken breast , body weight , food science , mathematics , anatomy , medicine , geometry , endocrinology
BACKGROUND: Pale broiler breast meat is a defect in commercial production operations. The incidence of pale broiler breast meat was examined in two commercial processing plants which had average growth rates of 59 g day −1 and 46 g day −1 and final average weights of 3.36 kg and 1.93 kg. Color measurements of dorsal and ventral surfaces and pH were completed to evaluate the impact of selection for growth on meat water‐holding capacity. RESULTS: L * greater than 60 were observed in 57% of broilers selected for greater yield and 26% of slower growing broilers. Average L * between 10 growers was significantly different ( P = 0.001). Pearson's correlation coefficients for pH and L * were − 0.51 and − 0.27 for the faster growing broilers and slower growing broilers, respectively. The Pearson correlation coefficients between water‐holding capacity and L * and pH was − 0.35 and 0.42, respectively. There was a higher correlation between production factors (age, weight and grower) and a * and b * than L * for ventral surface measurements. CONCLUSION: Breasts from broilers selected for faster growth tend to have lighter color. Weak correlation with water‐holding capacity suggests that quality remains the same and light color is probably related to other factors. Copyright © 2011 Society of Chemical Industry