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Nutritional Interventions to Improve Breast Meat Yield in Broilers – Review

Kanagaraju Palaniyandi Pillai, Rathnapraba Sambandam, Madhan Kumar Nagarajan, Richard Churchil RicharNelson and Survase Swapnil Harishchandra.




Abstract

Broilers are mainly reared for meat purpose throughout the world and the industry now focusing mainly toward processing. Hence, much of the selection pressure is applied to improve the growth rate and carcass yield, with a significant increase in breast muscle. The increasing demand for white meat and the continuous improvement in genetic potential of commercial broiler lines has resulted in important changes in the nutritional management of broilers. Numerous factors affecting breast meat and it can be broadly divided into nutritional and non nutritional. Among non nutritional factors genetic factors, management including feeding and lighting management affect breast meat yield. Nutritional factors such as protein: energy ratio, amino acids particularly threonine, arginine, methionine, lysine and total sulphur containing amino acids are playing a major role. Apart from this, amino acid interactions such as dietary Lysine × Methionine and Lysine × Threonine are important to optimize meat accretion particularly breast region. Betaine along with methionine increased breast meat yield in broilers than when they fed alone. Chelated trace mineral improves breast meat yield due to improved general bird health and greater bioavailability, resulting in fewer nutrients being directed to immune function and more being available for muscle deposition. Pellet and crumbles are having a positive effect on breast meat yield in broilers. Information regarding factors affecting breast meat yield in broiler production can improve the quality of broiler.

Key words: Broilers, Breast Meat Yield, Nutritional Factors, Amino Acids, Energy Protein Ratio






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