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Quantitative-genetic aspects of broiler meat quality

The study of genetic parameters of broiler meat quality traits allows the poultry industry to adjust itself to processing industry exigencies, increasing its efficiency, and to the consumers’ demands, improving the acceptance of broiler meat. Moreover, through the study of these parameters, valuable information about the characterization of PSE phenomenon in broiler can be obtained, since studies about this topic are scarce. The knowledge about the genetic behavior and the relation among quality attributes and other interesting traits in broiler can support an accurate and an adequate establishment of the strategies used in breeding programs.

animal breeding; broiler; genetic parameters; meat quality; PSE


Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br