Research

Changes in muscle cell cation regulation and meat quality traits are associated with genetic selection for high body weight and meat yield in broiler chickens

Dale A Sandercock^1,2 , Zoe E Barker^1,3 , Malcolm A Mitchell^1,4 and Paul M Hocking¹

¹  Division of Genetics and Genomics, Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, Roslin, Midlothian, Scotland EH25 9PS, UK

²  Division of Cell Sciences, Faculty of Veterinary Medicine, University of Glasgow, Bearsden Road, Glasgow, G61 1QH

³  Division of Farm Animal Science, Department of Clinical Veterinary Science, Langford House, Langford, Bristol, BS40 5DU, UK

⁴  Sustainable Livestock Systems, SAC, Bush Estate, Penicuik, EH26 0PH, UK

author email corresponding author email

Genetics Selection Evolution 2009, 41:8doi:10.1186/1297-9686-41-8

Published:	14 January 2009

Abstract

Between-breed genetic variation for muscle and meat quality traits was determined at eight weeks of age in 34 lines of purebred commercial broiler and layer lines and traditional breeds (categories) of chickens. Between-breed genetic variation for plasma ion concentrations and element concentration in muscle dry matter and ash were determined. Plasma from broilers had higher concentrations of Na⁺, K⁺, Mg⁺⁺, total and free Ca⁺⁺ and lower free:total Ca⁺⁺ than plasma from layer and traditional lines. Muscle from broilers contained more Na and higher concentrations of K, Mg and Ca per mg of ash but not of dry matter compared with layer and traditional lines. In comparison with layer and traditional lines, broiler genotypes were over three times heavier, their plasma creatine kinase activity (CK), a marker of muscle tissue damage, was higher, their breast muscle colour was lighter (L*) and less red (a*) and yellow (b*) in appearance, the initial and final pH of their muscles were lower, the pH change was higher and their breast muscle was more tender. Thus, genetic selection for broiler traits has markedly altered cation regulation in muscle cells and may be associated with changes in muscle cell function and the development of pathology and meat quality problems.