Roles of important candidate genes on broiler meat quality

Abstract

Among various factors affecting broiler meat quality, the genetic attributes play an imperative role. The growth hormone gene imparts anabolic effects on skeletal muscle growth and myostatin. The growth and differentiation factor-B gene negatively regulates the myogenesis to determine the body mass. This review concerns the role of growth hormone, myostatin and other such important candidate genes affecting development and differentiation of skeletal muscles. The relationships of higher weight gain with meat quality traits with pH, water holding capacity, extract release volume, collagen solubility, texture and muscle proteins has been ascertained. It is inferred that fast growing broilers give relatively poor meat quality. It is concluded that there is a strong need for genetic manoeuvring regarding silencing of myostatin gene for better qualitative and quantitative broiler meat yields.

Keywords:

• broiler
• growth hormone
• myostatin
• genetic selection
• meat quality