Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review
Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern prac...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/8/1386 |
| _version_ | 1797606746295894016 |
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| author | Janghan Choi Byungwhi Kong Brian C. Bowker Hong Zhuang Woo Kyun Kim |
| author_facet | Janghan Choi Byungwhi Kong Brian C. Bowker Hong Zhuang Woo Kyun Kim |
| author_sort | Janghan Choi |
| collection | DOAJ |
| description | Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens. |
| first_indexed | 2024-03-11T05:19:26Z |
| format | Article |
| id | doaj.art-e6f67316fe0a4c899798305da8d00cba |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T05:19:26Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-e6f67316fe0a4c899798305da8d00cba2023-11-17T18:01:05ZengMDPI AGAnimals2076-26152023-04-01138138610.3390/ani13081386Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A ReviewJanghan Choi0Byungwhi Kong1Brian C. Bowker2Hong Zhuang3Woo Kyun Kim4US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USADepartment of Poultry Science, University of Georgia, Athens, GA 30602, USAPoultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens.https://www.mdpi.com/2076-2615/13/8/1386broilersmeat qualitymeat compositionfeed compositionbioactive compoundsplant polyphenol compounds |
| spellingShingle | Janghan Choi Byungwhi Kong Brian C. Bowker Hong Zhuang Woo Kyun Kim Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review Animals broilers meat quality meat composition feed composition bioactive compounds plant polyphenol compounds |
| title | Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review |
| title_full | Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review |
| title_fullStr | Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review |
| title_full_unstemmed | Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review |
| title_short | Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review |
| title_sort | nutritional strategies to improve meat quality and composition in the challenging conditions of broiler production a review |
| topic | broilers meat quality meat composition feed composition bioactive compounds plant polyphenol compounds |
| url | https://www.mdpi.com/2076-2615/13/8/1386 |
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