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Chelated trace minerals


help improve meat and carcass quality of modern broilers


By Mireille Huard, Senior Technical Services Manager Poultry South Europe at Novus International, Inc.


Recent findings indicate that nutrition helps improve meat and carcass quality in modern broiler birds. A recent trial done by Novus International Inc. at the Universidad Politécnica de Madrid in Spain shows that a strategy with reduced levels of organic source trace minerals as a replacement of inorganic sources helps mitigate meat defaults and foot pad lesions while maintaining heavy broilers growth and feed efficiency.


Meat and carcass quality: multifactorial causes, impacting the whole value poultry chain Modern broilers, particularly those of genetics with high speed of growth, can be affected by several issues regarding meat and carcass quality. The meat and carcass quality issues can occur at all stages of


bird life and have consequences at farm level (foot pad dermatitis) or slaughterhouse level (carcass and breast meat yield, skin integrity, broken bones, bruises), and till the transformation. Some of these meat quality issues can significantly impact the appearance of the meat, and while these meat quality issues do not pose any known risks to the food safety for consumers, they significantly impact producer profitability. Severe cases can result in poultry meat of lower quality, leading to additional processing costs, products downgrading and potential meat condemnations. Modern myopathies, that particularly affect breast meat quality such as wooden breast, spaghetti meat, and white striping are the main issues identified today (see Figure 1,2 & 3). These defaults are now well described, and the causes are also better identified, although the etiology remains complex. These myopathies are more frequent and severe for heavier birds


with rapid growth. The most probable hypothesis is that broilers with a higher rate of hypertrophic muscle growth also have increased metabolic and circulatory demands leading to increased risk of accumulation of metabolic waste products, such as oxygen free radicals. The oxidative stress increases, and the accumulated highly reactive free radicals can damage DNA, RNA, proteins and lipids present in muscle cells, causing inflammation, metabolic disturbances, and eventually degeneration of the muscle fiber.


Strategies to support muscle growth One strategy to mitigate these pains is to reduce growth rate. In this strategy, dietary restrictions, nutrient density or lysine reduction have been studied with variable successes. But by compromising the performance, this strategy is often not compatible with the goal of


PAGE 34 SEPTEMBER/OCTOBER 2021 FEED COMPOUNDER


Figure 1: Woody breast, named for its hard or “wooden” appearance, is the most severe and troublesome myopathy as it significantly impacts meat texture and taste, therefore impacting consumer acceptance


Figure 2: White striping is another type of myopathy where connective tissue creates white “stripes” of variable thickness across the breast muscle, but this still affects meat quality


Figure 3: Spaghetti meat, or destructured meat, is an emerging muscular abnormality that affects the integrity of the muscle and offers a stringy, soft consistency because of the poor cohesion of the muscular fibers


The industry has developed a rating system in which each abnormality is scored based on severity from 0 (no indication of myopathy) to 2 or 3 (severe)


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