Modulation of glycogen and breast meat processing ability by nutrition in chickens: Effect of crude protein level in 2 chicken genotypes1
| Autor: | Sonia Métayer-Coustard, Cécile Berri, Nadine Sellier, E. Le Bihan-Duval, V. Gigaud, M. Jlali, Sophie Tesseraud |
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| Rok vydání: | 2012 |
| Předmět: |
Decreased muscle glycogen content
Meat packing industry Biology 03 medical and health sciences chemistry.chemical_compound Genotype Genetics medicine Food science Glycogen synthase Protein kinase A 030304 developmental biology 2. Zero hunger 0303 health sciences Glycogen business.industry 0402 animal and dairy science 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science Adenosine chemistry biology.protein Phosphorylation Animal Science and Zoology business Food Science medicine.drug |
| Zdroj: | Journal of Animal Science. 90:447-455 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/jas.2011-4405 |
| Popis: | The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death were measured. Increased dietary CP resulted in increased BW, increased breast meat yield, and reduced abdominal fatness at slaughter regardless of genotype (P < 0.001). By contrast, dietary CP affected glycogen storage and the related meat quality parameters only in the LL chickens. Giving LL chickens the low-CP diet led to reduced concentration of muscle glycogen (P < 0.01), and as a result, breast meat with a higher (P < 0.001) ultimate pH, decreased (P < 0.001) lightness, and reduced (P < 0.001) drip loss during storage. The decreased muscle glycogen content observed in LL receiving the low-CP diet compared with the high-CP diet occurred concomitantly with greater phosphorylation amount for the α-catalytic subunit of adenosine monophosphate-activated protein kinase and glycogen synthase. This was consistent with the reduced muscle glycogen content observed in LL fed the low-CP diet because adenosine monophosphate-activated protein kinase inhibits glycogen synthesis through its action on glycogen synthase. Our results demonstrated that nutrition is an effective means of modulating breast meat properties in the chicken. The results also highlighted the need to take into account interaction with the genetic background of the animal to select nutritional strategies to improve meat quality traits in poultry. |
| Databáze: | OpenAIRE |
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