Researchers have discovered a fascinating connection between the digestive system and muscle glycogen levels in chickens. By studying two chicken lines selected for their breast meat ultimate pH (a proxy for glycogen reserves), the scientists found that differences in the size and function of the digestive tract, as well as the composition of the gut microbiome, contribute to variations in muscle glycogen and, ultimately, meat quality. This research sheds new light on the complex interplay between nutrition, digestion, and the physiological processes that shape the characteristics of chicken meat. Chickens are one of the most widely consumed meats worldwide, making this discovery particularly significant for the poultry industry.
Unlocking the Secrets of Chicken Meat Quality
Chicken meat is popular worldwide due to its low cost, nutritional value, and lack of religious restrictions. However, the industry has faced challenges in maintaining meat quality as it has focused on increasing growth rates and breast meat yield. One key factor that affects meat quality is the ultimate pH (pHu) of the meat, which is largely influenced by the amount of glycogen stored in the muscle at the time of slaughter.
To better understand the factors that contribute to variations in muscle glycogen and meat pHu, researchers from the Click Here
