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Enhancing the nutritional quality of poultry meat

Code: 9781838791926
Michael S. Lilburn, Ohio State University, USA

Chapter synopsis: The pattern of poultry meat consumption has changed considerably, and these days, there has been a significant increase in the consumption of poultry meat products that are easily purchased and/or prepared. Genetic selection has largely helped to meet the market demand for increased poultry meat for achieving growth rate and improved protein accretion, particularly with respect to the breast muscle or white meat portions of the carcass. The objective of this chapter is to review the basics of poultry carcass growth and development and the fundamentals of lipid metabolism. The aim is also to discuss new research developments in the matter of enhancing the nutritional quality of poultry meat.

DOI: 10.19103/AS.2016.0010.15
Table of contents1 Introduction 2 Selection for growth and feed efficiency 3 Understanding lipid metabolism and carcass lipid deposition 4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content 5 Reducing tissue lipid oxidation 6 Summary 7 Where to look for further information 8 References

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