Berri C, Wacrenier N, Millet N, Le Bihan-Duval E
Institut National de la Recherche Agronomique, Station de Recherches Avicoles, Nouzilly, France.
Poult Sci. 2001 Jul;80(7):833-8. doi: 10.1093/ps/80.7.833.
Meat quality (pH, color, and drip loss) and muscle characteristics (composition and metabolic pattern) were compared among four broiler lines: an experimental line, a commercial line selected for increased body weight and breast yield, and the respective unselected control lines. By comparison to their controls, the commercially selected birds exhibited higher body weight and breast yield (127 and 61%, respectively), whereas only breast yield was increased (21%) in the experimental selected line. Commercial selection resulted in higher protein content and lower moisture in the breast muscle. Experimental and commercial selection decreased the heme pigment content, which could explain why breast meat of the selected birds was more pale and less red. This change in the color did not correspond to a pale, soft, and exudative (PSE) defect, as the selected birds did not exhibit excessive drip loss. By comparison with their controls, both selected lines showed a lower rate and extent of pH decline postmortem, which was consistent with the lower glycolytic potential they also exhibited. However, no significant changes in the metabolic pathways of breast muscle, as measured by enzyme activities, could be found to explain differences in rates of pH decline among lines. This study did not support the idea that selection had a negative impact on meat quality, despite evidence of modified breast metabolism.
对四个肉鸡品系的肉质（pH值、颜色和滴水损失）和肌肉特性（组成和代谢模式）进行了比较：一个实验品系、一个为提高体重和胸肉产量而选择的商业品系，以及各自未选择的对照品系。与它们的对照品系相比，商业选择的鸡体重和胸肉产量更高（分别提高了127%和61%），而实验选择品系仅胸肉产量有所提高（21%）。商业选择导致胸肌中蛋白质含量更高，水分更低。实验选择和商业选择均降低了血红素色素含量，这可以解释为何选择品系的胸肉颜色更浅、红色更淡。这种颜色变化并不对应于苍白、柔软和渗出性（PSE）缺陷，因为选择品系并未表现出过多的滴水损失。与它们的对照品系相比，两个选择品系死后pH值下降的速率和幅度均较低，这与它们较低的糖酵解潜能一致。然而，通过酶活性测定，未发现胸肌代谢途径有显著变化来解释各品系间pH值下降速率的差异。尽管有证据表明胸肌代谢发生了改变，但本研究并不支持选择对肉质有负面影响这一观点。
