Fat deposition in the broiler chicken: a review
2010
Tumova, E.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju | Teimouri, A.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju
The phenomenon of fat deposition in broiler chickens is reviewed. The increase in growth rate through genetic selection in broiler chickens has been associated with increased fat deposition. Abdominal and subcutaneous fat are regarded as the main sources of waste in the slaughterhouse. On the other hand, a minimum quantity of intramuscular fat is necessary for optimal sensory quality because of its positive influence on succulence, tenderness and flavour. Research results on this subject indicate that genotype, sex, age and nutrition of broiler chickens are some of the main factors affecting fat deposition. Selection can reduce excessive fat deposition in the long term strategy. Using abdominal fat content or plasma very-low-density-lipoprotein concentrations has been shown to be useful selection criteria. Selection for improved feed conversion ratio can also be used. The results about the effect of feed restriction on fat deposition are contradictory. Ambient temperature is one of the most remarkable environmental factors on fat deposition in broiler chicken. The factor having the greatest effect on fat deposition in broiler chicken is the ratio of dietary protein to energy.
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