Effect of Exercise on Broiler Meat Quality and Muscle Fiber Development

doi:10.7506/spkx1002-6630-201613010

Abstract

Abstract:

This study aims to analyze the impact of exercise on meat quality and muscle fiber development in broilers.
Totally 36 3-week-old Arbor Acres (Arbor Acres, AA) broilers were selected and divided into two groups according to
similar body weight: control and exercise groups. The experiment lasted 6 weeks (from 4 to 9 weeks of age). The amount
of daytime exercise, muscle quality and muscle fiber characteristics were measured at 5, 7 and 9 weeks of age. The results
showed that the amount of daytime exercise per week of the continuous exercise group was significantly higher than that of
the control group (P < 0.05). The broilers in the continuous exercise group followed a clear rhythm, having a rest at noon.
At the age of 9 weeks, breast muscle L* and a* values, leg muscle a* value and muscle fiber diameter of the exercise group
were significantly higher those of the control group (P < 0.05); meanwhile, leg muscle fiber density of the exercise group
was significantly lower than that of the control group (P < 0.05). Therefore, forced exercise can increase broiler daytime
activity level to improve meat color, and promote the development of broiler leg muscle fiber.

Key words: exercise, trial period, meat quality, muscle fiber development

CLC Number:

S815.5

CAI Jieqiong, ZHENG Yue, ZHU Haopeng, CHEN Zhiqiang, YAN Peishi. Effect of Exercise on Broiler Meat Quality and Muscle Fiber Development[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613010.

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