Open AccessIntensive genetic selection and meat quality concerns in the modern broiler industry
Author(s) -
Aleksandar Rajčić,
Milan Ž. Baltić,
Ivana Branković Lazić,
M Starčević,
Branislav Baltić,
Ivana Vučićević,
Slađan Nešić
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/854/1/012077
Subject(s) - broiler , quality (philosophy) , meat packing industry , selection (genetic algorithm) , business , microbiology and biotechnology , welfare , biology , food science , economics , computer science , philosophy , epistemology , artificial intelligence , market economy
The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.