Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-20T00:34:17.573Z Has data issue: false hasContentIssue false
  • English
  • Français

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Published online by Cambridge University Press:  01 August 2016

N. Alnahhas ,
C. Berri ,
M. Chabault-Dhuit ,
M. Bourin ,
C. Arnould  and
E. Le Bihan-Duval
N. Alnahhas
Affiliation:
INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
C. Berri
Affiliation:
INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
M. Chabault-Dhuit
Affiliation:
INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
M. Bourin
Affiliation:
ITAVI, INRA Centre Val de Loire, F-37380 Nouzilly, France
C. Arnould
Affiliation:
INRA, UMR85 Physiologie de la Reproduction et des Comportements, CNRS, UMR7247, Université François Rabelais de Tours, IFCE, F-37380 Nouzilly, France
E. Le Bihan-Duval*
Affiliation:
INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
*
† E-mail: [email protected]
Get access

Abstract

Responses to changes in dietary Lys and other essential amino acid (AA) concentrations were evaluated in 480 male and female broilers originating from two lines divergently selected for high (pHu+) or low (pHu−) ultimate pH (pHu) of breast muscle. The two genetic lines were fed with two grower isoenergetic diets differing in both true digestible Lys (control=10.2 g/kg and experimental=7.0 g/kg) and amounts of other essential AA calculated in relation to Lys, which were sufficient for the control diet or in excess for the experimental diet. There were six repetitions per treatment. Birds were weighed individually at days 0, 21, 28 and 43. Feed consumption was recorded per pen and feed conversion was calculated over the growing period. The physical activity and walking ability of broilers were recorded during the whole rearing period. Breast and leg yield, and abdominal fat percentage were measured at 43 days of age, as were pHu, color, drip and cooking loss, Warner–Bratzler shear force, and curing-cooking yield of the breast Pectoralis major and pHu of the thigh Sartorius muscle. Divergent selection greatly affected most breast meat quality traits without significantly changing growth rate or feed efficiency. When subjected to a variation in dietary intake of AA, birds from the two genotypes responded in a similar way in terms of animal’s growth, feed efficiency, body composition and meat quality traits. Although line and diet did not affect physical or feeding activities of the broilers, a significant effect of line-by-diet interaction was observed on gait score. Contrary to the pHu− birds, the walking ability of pHu+ birds was impaired when fed the control diet that favored growth and breast muscle development and limited storage of carbohydrate in muscle.

Keywords

broilerdivergent selectiondietary amino acidsultimate pHmeat quality
Type
Research Article
Information
animal , Volume 11 , Issue 2 , February 2017 , pp. 335 - 344
Copyright
© The Animal Consortium 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alnahhas, N, Berri, C, Boulay, M, Baeza, E, Jego, Y, Baumard, Y, Chabault, M and Le Bihan-Duval, E 2014. Selecting broiler chickens for ultimate pH of breast muscle: analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits. Journal of Animal Science 92, 3816–3824.Google Scholar
Baéza, E, Arnould, C, Jlali, M, Chartrin, P, Gigaud, V, Mercerand, F, Durand, C, Méteau, K, Le Bihan-Duval, E and Berri, C 2012. Influence of increasing slaughter age of chickens on meat quality, welfare and technical and economic results. Journal of Animal Science 90, 2003–2013.CrossRefGoogle ScholarPubMed
Baéza, E, Chartrin, P, Meteau, K, Bordeau, T, Juin, H, Le Bihan-Duval, E, Lessire, M and Berri, C 2010. Effect of sex and genotype on carcase composition and nutritional characteristics of chicken meat. British Poultry Science 51, 344–353.Google Scholar
Bernal, LEP, Tavernari, FC, Rostango, HS and Albino, LFT 2014. Digestible lysine requirements of broilers. Brazilian Journal of Poultry Science 16, 49–55.Google Scholar
Berri, C, Besnard, J and Relandeau, C 2008. Increasing dietary lysine level increases final pH and decreases drip loss of broiler breast meat. Poultry Science 87, 480–484.Google Scholar
Berri, C, Le Bihan-Duval, E, Debut, M, Santé-Lhoutellier, V, Baéza, E, Gigaud, V, Jégo, Y and Duclos, MJ 2007. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler. Journal of Animal Science 85, 2005–2011.Google Scholar
Berri, C, Wacrenier, N, Millet, N and Le Bihan-Duval, E 2001. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poultry Science 80, 833–838.Google Scholar
Dozier, WA III, Corzo, A, Kidd, MT and Schilling, MW 2008. Dietary digestible lysine requirements of male and female broilers from forty-nine to sixty-three days of age. Poultry Science 87, 1385–1391.Google Scholar
Dozier, WA III, Corzo, A, Kidd, MT, Tillman, PB, McMurtry, JP and Branton, SL 2010. Digestible lysine requirements of male broilers from 28 to 42 days of age. Poultry Science 89, 2173–2182.Google Scholar
Faure, J, Lefaucheur, L, Bonhomme, N, Ecolan, P, Meteau, K, Metayer Coustard, S, Kouba, M, Gilbert, H and Lebret, B 2012. Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality. Meat Science 93, 37–45.Google Scholar
Felicio, AM, Gaya, LG, Ferraz, JBS, Moncau, CT, Mattos, EC, Santos, NP, Michelan Filho, T, Balieiro, JCC and Eler, JP 2013. Heritability and genetic correlation estimates for performance, meat quality and quantitative skeletal muscle fiber traits in broiler. Livestock Science 157, 81–87.CrossRefGoogle Scholar
Guardia, S, Lessire, M, Corniaux, A, Métayer-Coustard, S, Mercerand, F, Tesseraud, S, Bouvarel, I and Berri, C 2014. Short-term nutritional strategies before slaughter are effective in modulating the final pH and color of broiler breast meat. Poultry Science 93, 1–10.CrossRefGoogle ScholarPubMed
Guernec, A, Berri, C, Chevalier, B, Wacrenier-Cere, N, Le Bihan-Duval, E and Duclos, MJ 2003. Muscle development, insulin-like growth factor-I and myostatin mRNA levels in chickens selected for increased breast muscle yield. Growth Hormone & IGF Research 13, 8–18.Google Scholar
Jlali, M, Gigaud, V, Métayer-Coustard, S, Sellier, N, Tesseraud, S, Le Bihan-Duval, E and Berri, C 2012. Modulation of glycogen and breast meat processing ability by nutrition in chickens: effect of crude protein level in 2 chicken genotypes. Journal of Animal Science 90, 447–455.CrossRefGoogle ScholarPubMed
Kestin, SC, Knowles, TG, Tinch, AE and Gregory, NG 1992. Prevalence of leg weakness in broiler chickens and its relationship with genotype. Veterinary Record 131, 191–194.Google Scholar
Kidd, MT, Corzo, A, Hoehler, D, Miller, ER and Dozier, WA I 2005. Broiler responsiveness (Ross×708) to diets varying in amino acid density. Poultry Science 84, 1389–1396.Google Scholar
Koomkrong, N, Threerawatanasirikul, S, Boonkaewwan, C, Jaturasitha, S and Kayan, A 2015. Breed-related number and size of muscle fibres and their response to carcass quality in chickens. Italian Journal of Animal Science 14, 4145.CrossRefGoogle Scholar
Le Bihan-Duval, E, Debut, M, Berri, C, Sellier, N, Santé-Lhoutellier, V, Jégo, Y and Beaumont, C 2008. Chicken meat quality: genetic variability and relationship with growth and muscle characteristics. BMC Genetics 9, 53.CrossRefGoogle ScholarPubMed
Lilly, RA, Schilling, MW, Silva, JL, Martin, JM and Corzo, A 2011. The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality. Journal of Applied Poultry Research 20, 56–67.Google Scholar
Lopez, KP, Schilling, MW and Corzo, A 2011. Broiler genetic strain and sex effects on meat characteristics. Poultry Science 90, 1105–1111.Google Scholar
Mack, S, Bercovici, D, Groote, GD, Leclercq, B, Lippens, M, Pack, M, Schutte, JB and Cauwenberghe, SV 1999. Ideal amino acid profile and dietary lysine specification for broiler chickens of 20 to 40 days of age. British Poultry Science 40, 257–265.CrossRefGoogle ScholarPubMed
Martin, P and Bateson, P 1986. Measuring behaviour. an introductory guide. Cambridge University Press, Cambridge, UK.Google Scholar
Mendes, AS, Api, I, Silva, L, Silva, RTL, Sausen, L, Menezes, LFG, Morello, GM and Carvalho, EH 2014. Effects of dietary lysine on broiler performance and carcass yield – meta-analysis. Brazilian Journal of Poultry Science 16, 425–430.Google Scholar
Petracci, M and Baeza, E 2011. Harmonization of methodologies for the assessment of poultry meat quality features. World’s Poultry Science Journal 67, 137–151.Google Scholar
Petracci, M, Mudalal, S, Soglia, F and Cavani, C 2015. Meat quality in fast-growing broiler chickens. World’s Poultry Science Journal 71, 363–374.Google Scholar
Praharaj, NK, Reddy, MR, Panda, AK, Rao, SVR and Sharma, RP 2002. Genotype by dietary lysine interaction for growth and response to sheep red blood cells and Escherichia coli inoculation in commercial broiler chicks. Asian-Australian Journal of Animal Science 15, 1170–1177.Google Scholar
R Core Team 2014. R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. Retrieved on 2 July 2014 from www.R-project.org.Google Scholar
Renand, G, Larzul, C, Le Bihan-Duval, E and Le Roy, P 2003. L’amélioration génétique de la qualité de la viande dans les différentes espèces: situation actuelle et perspectives à court et moyen terme. INRA Productions Animales 16, 159–173.Google Scholar
Sauvant, D, Perez, JM and Tran, G (ed.) 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle sheep goats, rabbits, horses, fish. Wageningen Academic Publishers, Wageningen and INRA Editions, Versailles, France.Google Scholar
Schmidt, CJ, Persia, ME, Feierstein, E, Kingham, B and Saylor, WW 2009. Comparison of modern broiler line and a heritage line unselected since 1950s. Poultry Science 88, 2610–2619.Google Scholar
Skinner-Noble, DO and Teeter, RG 2009. An examination of anatomic, physiologic and metabolic factors associated with well-being of broilers differing in field gait score. Poultry Science 88, 2–9.Google Scholar
Swatland, HJ 2008. How pH causes paleness or darkness in chicken breast meat. Meat Science 80, 396–400.CrossRefGoogle ScholarPubMed
Tesseraud, S, Le Bihan-Duval, E, Peresson, R, Michel, J and Chagneau, AM 1999. Response of chick lines selected on carcass quality to dietary lysine supply: live performance and muscle development. Poultry Science 78, 80–84.Google Scholar
Tesseraud, S, Temim, S, Le Bihan-Duval, E and Chagneau, AM 2001. Increased responsiveness to dietary lysine deficiency of Pectoralis major muscle protein turnover in broilers selected on breast development. Journal of Animal Science 79, 927–933.Google Scholar
Webster, AB, Faichild, BD, Cummings, TS and Stayer, PA 2008. Validation of a three-point gait-scoring system for field assessment of walking ability of commercial broilers. Journal of Applied Poultry Research 17, 529–539.Google Scholar
Yalçin, S, Özkul, H, Özkan, S, Gous, R, Yaşa, I and Babacanoğlu, E 2010. Effect of dietary protein regime on meat quality traits and carcase nutrient content of broilers from two commercial genotypes. British Poultry Science 51, 621–628.Google Scholar
Young, LL, Northcutt, JK, Buhr, RJ, Lyon, CE and Ware, GO 2001. Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses. Poultry Science 80, 376–379.CrossRefGoogle ScholarPubMed
Zhao, JP, Zhao, GP, Jiang, RR, Zheng, MQ, Chen, JL, Liu, RR and Wen, J 2012. Effects of diet-induced differences in growth rate on metabolic, histological, and meat quality properties of 2 muscles in male chickens of 2 distinct broiler breeds. Poultry Science 91, 237–247.Google Scholar
Zhuang, H and Savage, EM 2010. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values. Poultry Science 89, 1049–1055.Google Scholar