Paternal Dietary Methionine Supplementation Improves Carcass Traits and Meat Quality of Chicken Progeny.

The effects that maternal dietary methionine have on progeny have been reported on broilers. However, the paternal effects are not known, so the current study was conducted to explore the influences of paternal dietary methionine (Met) have on progeny carcass traits, meat quality, and related gene expressions. A total of 192 hens and 24 roosters from Ross parent stock at 36 weeks of age were selected. From week 37 to 46, the roosters were allocated to two groups with three replicates of 4 cocks each, (control, 0.28% Met), and methionine group (MET group, 0.28% Met + 0.1% coated Met). The results revealed that, although the heavier live body weight in progeny at day 49 of control group compared to MET group ( < 0.05), the relative eviscerated yield and relative thigh muscle yield were higher in MET group ( < 0.05); but the relative abdominal fat was lower ( < 0.05). In thigh and breast muscles, a positive response of pH value, shear force (g) and drip loss (%) were observed in MET group ( < 0.05). The lightness (L) and redness (a) were increased ( < 0.05) in breast muscles of MET group, while only the redness (a*) and yellowness (b*) were increased ( < 0.05) in thigh muscles of MET group. The gender has a significant ( < 0.05) effect on carcass traits and muscle redness (a*), where these traits improved in males, and no interaction between treatments and gender were observed for these results. The expression levels of and supported the changes in muscle pH, with these up-regulated in thigh and breast muscles of MET group, the gene supported the changes in pH value being down-regulated ( < 0.01) in these same muscles. The gene expression was consistent with the changes in meat color and was up-regulated ( < 0.01) in thigh muscles of MET group, consistent with the changes in b* color values. Finally, it was concluded that the supplementation of 0.1% Met to rooster diets could improve carcass characteristics and meat quality of progeny.