Adapting protein-energy metabolism to optimize poultry carcass and meat quality

Abstract

To optimize body composition and meat quality while ensuring the efficiency of production systems, it is necessary to understand and control the mechanisms regulating the metabolic utilization of nutrients. In this review, we present an overview on the nutritional regulation of metabolism. Selected and representative examples (i.e. protein and amino acid provision, nutrient delivery) are used to illustrate this type of research by focusing on the results obtained from recent studies and indicating their practical interest. We detail their impact on the quality of products, and more generally the efficiency of production systems for poultry meat, through studies involving basic and applied research. The following issues are discussed: body composition, meat quality in relation to its susceptibility to oxidation or to its pH. For example, in the chicken, the ultimate pH is a key element, which influences several technological and sensory meat quality traits. It is largely determined by the content of muscle glycogen at slaughter that also depends on the nutritional status of the animals. The challenge for this work is to generate original scientific knowledge but also to optimize dietary supplies (quantitative and qualitative) over time and as a function of production targets.