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Genetic progress in broiler traits – implications for body composition

Published online by Cambridge University Press:  23 November 2017

E.C. Fleming ,
C. Fisher  and
J. McAdam
E.C. Fleming*
Affiliation:
Aviagen Ltd, Newbridge, United Kingdom
C. Fisher
Affiliation:
Aviagen Ltd, Newbridge, United Kingdom
J. McAdam
Affiliation:
Aviagen Ltd, Newbridge, United Kingdom
*
Email:efleming@aviagen.com
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Extract

Genetic selection has dramatically increased the potential for growth, feed efficiency and yield in meat type broilers. It is a widely held belief that these improvements in genetic potential have produced a broiler that is lower in fat content. However, some recent work has implied that the Modern broiler is actually fatter than its counterpart of 30 years ago (Wang et al., 2004). The objective of this study was to explore the impact that selection for growth rate and yield has had on broiler body composition.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 67
Copyright
Copyright © The British Society of Animal Science 2007

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References

Wang, Y.Q., Thomas, B., Ghebremeskel, K. and Crawford, M.A. 2005. Changes in proteinand fat balance of some primary foods: implications for obesity? 6th Congress of the International Society for the Study of Fatty Acids and Lipids, Brighton, UK (abstract 14-15) Google Scholar