Relation of meat quality and forage in poultry
Review
DOI:
https://doi.org/110.17205/SZIE.AWETH.2016.1.043Keywords:
meat quality, animal nutrition, poultryAbstract
Nowadays, breeders, nutrition experts and farmers have a great challenge to maintain and improve fattening performance, feed conversion, size and percentage of breast and reduce the amount of abdominal fat. However, the defects of meat quality are needed to be minimised. Therefore, companies set up strict standards, so physical and organoleptic properties can be monitored. The consuming quality of poultry meat is established by physical properties (e.g. colour, taste, consistency, smell) in particular and chemical composition of the meat (e.g. protein, vitamin, fat and mineral content) secondly. To some extent the meat quality can be influenced by the age, type, sex and genotype of the animal, the keeping and the nutrition technology, the slaughtering, handling and processing of the meat. By the forage, we can influence the meat quality in negative and positive way. The protein-fat ratio, fatty acid, mineral and vitamin content of the slaughtered poultry can be modified but well-chosen feedstuff can improve the skin colour and the taste of the chickens. In order to meet the consumer needs, it is necessary to be aware of the effects of different forage components.
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