Chicken muscle fibres characteristics and meat quality: a review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F09%3A30503" target="_blank" >RIV/60460709:41210/09:30503 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Chicken muscle fibres characteristics and meat quality: a review
Original language description
This review endeavours to bring together recent advances in our understanding of muscle fibre relevant to broiler chicken. The physical and biochemical characteristics of muscle fibres can be conveniently defined under three distinct but overlapping categories: fibre number, fibre size and fibre type. In poultry meat production, it has been shown that muscle fibre properties play a key role in meat quantity and quality. Current knowledge indicates that muscle fibre type has a significant role in modulating growth and meat quality. Muscle fibre characteristics are variable and can be influenced by many factors. Muscle fibre size and type can be modified by numerous internal and external factors, such as breed, sex, postnatal nutrition. In addition, histochemical and biochemical characteristics of live chickens can be used to predict meat quality and then applied in selection programs to improve and control meat quality. The correlated responses of growth and meat quality traits to this
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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