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Genetic control of poultry meat quality - LS2004

The main aim of the project is to determine the extent of genetic variation for putative meat quality traits in chickens by conducting a multi-strain experiment. We will also calculate genetic correlations among production, carcass and meat quality traits to assess the likely consequences of selection for these traits. A better understanding of meat quality and its determining variable will be gained for use in research into management, transport, handling and slaughter practises, and for more detailed studies on the genetic, biochemical, physiological and morphological basis of of variation in poultry meat quality. Lines of poultry with differing quality attributes will be identified for subsequent investigation of DNA markers for gene isolation and characterisation and for application in Marker Assisted Selection programmes. The research will also contribute to studies of genetic diversity. Investigation of the role of the ryanodine receptor, a candidate gene foe meat quality, in sress-induced meat quality changes will be conducted.

MAFF research prorities include the improvement of meat quality (ROAME A : LS20). Poultry meat is by far the most important in terms of total retail sales of meat but little is known about the control mechanisms underlying variation in meat quality. The poultry industry is well organised and receptive to useful results and the research will lead to developments which could be used by breeders in selection programmes abd by others in research into nutritional, environmental and management practises.
Time-Scale and Cost
From: 1997

To: 2001

Cost: £463,598
Contractor / Funded Organisations
Roslin Institute, Edinburgh (BBSRC)
Livestock Farming              
Meat Quality              
Fields of Study