Effects of Nutritional Strategies on Carcass Quality in Broilers
DOI:
https://doi.org/10.24925/turjaf.v13i9.2857-2864.7762Keywords:
Poultry meat quality, Broiler myopathies, Muscle fiber characteristics, Genetic selection in poultry, Pre-slaughter stress factorsAbstract
This review study evaluated the biological, genetic and environmental factors affecting meat quality in broilers from a holistic perspective. Meat quality is defined as the sum of consumer-oriented physical and sensory characteristics such as appearance, texture, flavor, water retention capacity and cooking loss. Rapid growth potential obtained by genetic selection increases the incidence of muscle pathologies such as Wooden Breast, White Striping and PSE (Pale, Soft, Exudative) meat by supporting hypertrophic muscle development. Muscle fiber types, diameter and histological characteristics are closely related to quality parameters such as color, pH and water retention capacity of meat. However, rapid growth reduces intramuscular connective tissue density, capillary vascularization and may negatively affect oxidative capacity and mitochondrial functions. Environmental factors also play an important role; incubation conditions, housing system selection, pre-slaughter stress and minerals in drinking water create long-term effects on muscle structure and meat quality. Therefore, strategies aimed at increasing muscle fiber count in genetic selection, nutritional approaches supporting oxidative muscle development, incubation optimization and stress-reducing management practices are recommended. In the context of nutrition, amino acid profile, energy level and functional additives are determinants of carcass quality, and alternative sources such as insect-based proteins and amaranth seeds support muscle development. In addition, in ovo feeding and enzyme additives increase digestion, while probiotics, microalgae and herbal extracts improve immunity and intestinal health. In conclusion, multifaceted, integrated and scientifically based feeding and management strategies should be implemented for sustainable improvement of broiler meat quality.
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