Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Abstract

Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens.

Effects of Different Eimeria Inoculation Doses on Growth Performance, Daily Feed Intake, Gut Health, Gut Microbiota, Foot Pad Dermatitis, and Eimeria Gene Expression in Broilers Raised in Floor Pens for 35 Days

“…Body composition is a crucial parameter in broiler production because body composition is closely associated with meat yield and quality [ 76 ]. In the current study, body composition of broilers was altered by Eimeria infection.…”

Assessment of the Economic Profitability of Fattening Selected Chicken Genotypes in an Organic Farm

“…This feeding model was adopted to reduce fattening costs by using one's own feed raw materials for feed production because organic farms generally grow their own grains. The nutrient requirements of chickens and the appropriate composition of diets play an important role because animal performance is directly linked with nutrient density in feed [27]. However, modern breeding genotypes of slow-growing poultry do not require diets that are high in crude protein (CP) and metabolizable energy (ME) for growth and development [28].…”

Water properties in intact wooden breast fillets during refrigerated storage

“…Among the different parts of the broiler carcass, the boneless and skinless breast meat is the most consumed part in the US ( Shahbandeh, 2023 ). Intense genetic selection, effective nutritional programs, and efficient farming management have effectively enhanced production efficiency and meat yield in broiler production ( Choi et al, 2023 ). However, alongside these advancements, breast muscle myopathies have become more prevalent in modern broiler production ( Petracci et al, 2019 ).…”