Charakteristika svalových vláken a kvalita masa kuřat: přehled literatury.
Authors: E. Tůmová, A. Teimouri
English / Anglicky:
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 selection maybe useful studies for better understanding of the significance of muscle fibre characteristics in determining growth performance and meat quality. Feed restriction delays postnatal muscle growth in short term in broiler chickens, but may induce an accelerated myofibre hypertrophy in the long term. It is suggested that promoting the total fibres number, a characteristic established before hatching in broiler chicken, is a promising way to increase muscle mass without increasing fibre size. However, there still is not enough research that definitely demonstrates the deleterious effect of increasing fibre size on meat quality, and some researches showed that breast muscle with largest fibre exhibited high meat quality. chicken, meat quality, muscle, muscle fibre, nutrition
Czech / Čes