MLBA16: August / September 2010

 

 

 

It is increasingly recognised that genetic selection for improved feed conversion efficiency, growth and muscle yields has resulted in alterations in ante- and post-mortem muscle status. Low post-mortem muscle pH and associated pale meat and poor water holding capacity are particularly important because they affect the processing quality of meat. These changes can be further influenced by factors such as heat, transport and handling stress.

 

Ante-mortem muscle problems have been identified by the measurement of plasma activities of intracellular enzymes such as creatine kinase (CK). Large increases of CK in the circulation indicate alterations in muscle membrane (sarcolemmal) permeability and therefore reflect muscle tissue damage. Plasma CK activities increase with age and body size in lines of broiler chickens and turkeys selected for growth rate and are consistent with histopathological evidence for muscle damage in both species.

 

The second objective of the study was to determine the extent of genetic variation for meat quality traits in chickens that are potentially associated with changes in muscle cell function. We used a multi-strain experimental design to estimate the degree of genetic variation for a trait by determining the proportion of the total variation that is associated with different breeds or lines.