Poultry International - July 2019 - 22

22 ❙ PoultryInternational

While no improvement in performance was found, gut morphology
was seen to improve.
Seaweed's health-improving properties have been shown in in vitro
and in vivo studies in broilers and
its future use may center on finding
a balance between aiding gut health
and maintaining performance.
Where micro-algae are
concerned, they contain high levels
of fat and protein, making them
attractive ingredients, but studies
have found a variation in their
benefits when included in diets.
Protein levels can vary between 55%
and 82%, depending on species and
drying method.
Studies have found that, despite
the potential for high protein
yield, protein digestibility and bird
performance vary, and drying and
cell wall disruption may be important considerations.
Micro-algae also have healthimproving properties, for example
being antibacterial, antiviral and
with high antioxidant levels.
Where leaf protein is
concerned, several companies
are working on grass processing.
The protein content of these types
of products is about 20%, while
nitrogen digestibility appears
promising yet, to date, only in
vitro studies have been conducted.

Broiler meat quality
Broiler meat quality has become
an issue globally over the past
decade and Turkey is no exception.

Turkish poultry industry
forecasts continued
growth: www.
WATTAgNet.com/
articles/22604

According to Servet Yalçin,
professor at Ege University, 60-70%
of broilers in Turkey are now
affected by white striping.
Shai Barbut, professor at Guelph
University, said meat quality and
myopathies still need a solution, but
that various proposals have been
made and reviewed concerning issues
including white striping, woody
breast and deep pectoral myopathies.
The issue of white striping
came to public prominence in 2016,
although the industry had been
aware of it for longer and, at that
time, the cost to the U.S. industry
alone was estimated at US$200
million annually. More recent estimates, however, have suggested that
the cost to the U.S. industry could be
in the region of US$1 billion. This is
not, however, simply a U.S. issue.
White striping occurs when
there are problems with blood
supply. Damaged muscle is unable
to repair itself and so is replaced
with fat and connective tissue. It
had been thought to be more prevalent in male birds; however, if male
and female birds of exactly the

Mark Clements

TURKISH POULTRY CONFERENCE
same weight are compared, incidence may be higher in females.
Woody breast came to the public
attention approximately 10 years
ago and its cause and solution are
still unknown.
Neither problem presents a
safety issue for consumers. Some
consumers have reported the affected
meat is tougher once cooked, but this
is not a universal finding.
While these quality issues are
not as common in slower-growing
birds, they can still occur and, while
switching to slower-growing birds
may, at first sight, seem to offer a
solution, doing so would require
such a large increase in production
as to be impracticable.

Other possible solutions
Nevertheless, there is a genetic
component, and breeding companies are developing birds that are
still fast growing but with lower
levels of myopathies.
Attempts to find more immediate
solutions have included altering diets
and various combinations of additives have been examined. Incubation
temperature and time of hatch also
play a role as they can influence the
formation of satellite cells that differentiate to form muscle cells.
Another answer is to not sell
meat as fresh and to cut it up, which
can reduce hardness. However,
cut-up meat is worth less than
premium whole, fresh breast meat. If
woody breast meat is kept for a few
days, hardness will diminish. ■
www.WATTAgNet.com ❙ July 2019


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Poultry International - July 2019

Table of Contents for the Digital Edition of Poultry International - July 2019

Poultry International - July 2019
Contents
Editor’s Comment
News
How the Chinese chicken market is responding to ASF
Asia’s poultry producers must adapt to changing demands
Production issues featured at Turkish poultry conference
Farming the chicken of the future – in a really smart way
Identifying biomarkers for poultry intestinal health
How to keep broilers cool during transport to processing
Products
Marketplace
Poultry International - July 2019 - CT1
Poultry International - July 2019 - CT2
Poultry International - July 2019 - Poultry International - July 2019
Poultry International - July 2019 - Cover2
Poultry International - July 2019 - CT3
Poultry International - July 2019 - CT4
Poultry International - July 2019 - Contents
Poultry International - July 2019 - Editor’s Comment
Poultry International - July 2019 - 3
Poultry International - July 2019 - News
Poultry International - July 2019 - 5
Poultry International - July 2019 - How the Chinese chicken market is responding to ASF
Poultry International - July 2019 - 7
Poultry International - July 2019 - 8
Poultry International - July 2019 - 9
Poultry International - July 2019 - 10
Poultry International - July 2019 - 11
Poultry International - July 2019 - Asia’s poultry producers must adapt to changing demands
Poultry International - July 2019 - 13
Poultry International - July 2019 - 14
Poultry International - July 2019 - 15
Poultry International - July 2019 - Production issues featured at Turkish poultry conference
Poultry International - July 2019 - 17
Poultry International - July 2019 - 18
Poultry International - July 2019 - 19
Poultry International - July 2019 - 20
Poultry International - July 2019 - 21
Poultry International - July 2019 - 22
Poultry International - July 2019 - 23
Poultry International - July 2019 - Farming the chicken of the future – in a really smart way
Poultry International - July 2019 - 25
Poultry International - July 2019 - Identifying biomarkers for poultry intestinal health
Poultry International - July 2019 - 27
Poultry International - July 2019 - 28
Poultry International - July 2019 - 29
Poultry International - July 2019 - 30
Poultry International - July 2019 - 31
Poultry International - July 2019 - How to keep broilers cool during transport to processing
Poultry International - July 2019 - 33
Poultry International - July 2019 - 34
Poultry International - July 2019 - 35
Poultry International - July 2019 - 36
Poultry International - July 2019 - 37
Poultry International - July 2019 - Products
Poultry International - July 2019 - 39
Poultry International - July 2019 - Marketplace
Poultry International - July 2019 - Cover3
Poultry International - July 2019 - Cover4
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