The simple meaning of meat is to express the feeling of giving food. A consumer likes to eat something and feels satisfied. Here, "satisfaction" is relative and it is difficult to define exactly. Color, aroma, taste and texture are the main connotations of meat. These factors are influenced by genetic, physiological, nutritional factors and age, gender, feeding environment, management methods, and processing techniques. It is also related to people's senses due to color, smell, taste, etc. Therefore, it is also affected by the country, region, traditional habits, physical health and hunger and fullness. This article briefly describes several major aspects of broiler meat quality and the dietary factors associated with it. 1. Colored broilers for broilers are generally sold either in whole skin or in split form. Therefore, for those who are interested in skin coloration, skin color is the key to determining meat quality. These consumers associate yellow pigment with the nutritional value of the product. In fact, "yellow" itself has no nutritional value. Consumer preferences vary according to customs around the world and are also related to religious beliefs. Some countries in Belgium, Italy, Australia, Mexico, and Latin America prefer oranges, but in the UK, Switzerland, and most of the French regions, they tend to prefer light-colored broilers. The northeastern US people tend to be dark and the southwesters are very Less emphasis on color, southerners prefer yellow skin, northerners generally have no special requirements for broiler skin. The most important factor affecting the yellow pigmentation of broilers is the content of lutein in the feed. The pigments commonly used in feeds include natural lutein and synthetic carotene. Producing broilers with deep coloration will increase the cost greatly, and the final coloration degree will be affected by factors such as heredity, sex, environment and health status. Second, carcass fat The amount and quality of carcass fat and lean meat are two important aspects of meat quality. Texture is an important feature of broiler quality. Tenderness, fat firmness, juicyness, fatness, odor, and taste are all quality issues that are included within the concept of "texture." The above aspects are related to each other and affect each other, but ultimately they all depend on the composition of the main feed ingredients. By adjusting the composition of the diet, it is possible to produce broilers that vary greatly in body fat content. (I) Dietary factors affecting carcass fatity When broilers consume more energy than they need to maintain and grow, they begin to deposit fat. With unchanged protein levels, reducing dietary energy concentrations can reduce carcass fat content. The ratio of dietary energy to energy or energy to equilibrium amino acids is more important for regulating carcass fat content. When there is insufficient protein in the diet, that is, when the ratio of E:P is wide, the energy consumed is higher than the energy required to maintain a relatively low growth rate. As a result, the fat deposition increases. The relatively low energy ratio can prevent the accumulation of subcutaneous and visceral fat. Dietary protein levels increase, the body's uric acid concentration rises, and the synthesis of uric acid requires a considerable amount of energy, thus reducing the hepatic lipogenic rate in broilers and reducing carcass fat production. Using sorghum instead of bean cake to reduce protein levels, and then adding methionine and lysine, fat deposition decreased in this well-balanced diet. Adding glutamate to diets with low levels of essential amino acids reduced carcass fat. After the addition of feather dust with poor protein quality in the diet, the ratio of eggs to eggs can be reduced. The effect of reducing fat in the diet is the same as adding high-quality protein. Fasting chickens, even for a short period of time, can also inhibit lipid production, but recovery of feed consumption and increase in lipid production. (b) The importance of diet and carcass fat type and carcass fat type for meat quality is mainly reflected in intermuscular fat, which has a good effect on improving the tenderness and firmness of meat. The composition of carcass fat is mainly affected by the composition of the dietary fat and the degree of heterogeneity. Fat saturation was highest when no fat was added to the diet, or only calf fat was added to the diet. When the diet contained acidic soya soap, the saturation was the lowest. When broilers feed on diets with low levels of protein and no fat, feed consumption increases. At this time, the body mainly uses excess carbohydrates for fat biosynthesis, thus increasing the saturation of carcass fat. Feeding a narrow energy egg certainly produces a thinner carcass than the diet, but the lean chicken's abdominal fat is easily oxidized and the stability of the meat is reduced. The protein content in the diet is increased, the amount of carbohydrate body fat in the diet of the body is reduced, and the saturation of carcass fat is reduced, so the stability of fat and meat is reduced. The physical and chemical properties of carcass fat can be substantially improved by eliminating or replacing unsaturated fat additives in the diet three or four weeks before slaughter. (3) Enhancing the stability of carcass fat to prolong the storage period The unsaturated carcass fat is relatively easy to be oxidized, thus affecting the stability of the meat. Vitamin E added to broiler diets is usually stored in body fat and muscle to prevent oxidative deterioration of fat and muscles. Dietary vitamin E significantly improves the stability of abdominal fat and muscles with relatively high relative saturation, but has limited effects on carcass fat with relatively high unsaturation. Synthetic antioxidants such as BHT and EQ are commonly used to prevent lipid oxidation in broiler chickens, and they partially or completely prevent chicken vitamin E deficiency, which is greater than BHT. Both EQ and BHT can improve the stability of relatively saturated and unsaturated abdominal fats, but only EQ can improve muscle stability. The combination of EQ and vitamin E in diets containing both saturated and unsaturated fats results in better stability of abdominal fat and meat than when used alone. Adding high levels of vitamin E or EQ is expensive. Adding antioxidants four weeks prior to going on the market or throughout the growing period has similar protective effects. Third, taste and smell As more and more poultry products are sold after being frozen for a long time, therefore, the change in their taste has received more and more attention. At the same time, with the development of new products and deep processing of various parts of poultry, preservation and prevention of malodoration are all the more important. Flavors, odors, and other odors are major factors that affect the quality of poultry meat and are affected by many factors. (I) Effect of fatness on taste The quantity of intermuscular fat is closely related to the juiciness. For the same breed of broiler, the content of intermuscular fat is directly positively correlated with the fatness. All factors that affect the fatness indirectly affect the taste of chicken. In general, the amount of abdominal fat in broiler chickens is highly correlated with age. Younger chickens have better taste and tenderness. The taste of the roosters does not seem to be affected by age, but the hens taste better as they age. (b) Effect of feed ingredients When fish meal or fish oil extract is contained in the diet, animal products will have fishy smell. Although fish oil soap has high nutritional value, it can not be used in feed due to its fishy smell that can stay in the body of broiler chickens. Fish odor is generally considered to be related to long carbon chain unsaturated fatty acids (LC-PUFA). It is generally believed that the fishy smell is produced as a result of accumulation of LC-PUFA in the carcasses after the broilers consume a small amount of fish oil or a large amount of fish meal. Further studies have shown that the fishy odor may not be caused by IC-PUFA itself, but may be caused by some volatile water-soluble degradation products, because the odor is mainly transferred from the meat to the soup during the cooking process. Adding vitamin E to diets containing fish meal or fish oil reduces fishy taste significantly. Feeding broilers with diets containing sorghum and supplemented with tannin or rapeseed cake in an amount of more than 5% resulted in odor in the carcasses. The addition of 15% rapeseed cake to the diet was significantly worse than the soy cakes in terms of aroma, tenderness, and palatability of the dark meat, with no significant difference in juicing and moisture content. When broilers eat oats, barley, and corn, the meat tastes to a different extent than broilers fed sorghum or wheat. The composition of fatty acids in the diet varies and taste may vary. (3) The role of special additives Many kinds of additives have been used in broiler diets to try to influence the taste of chicken meat, such as garlic, curry powder, pepper and black pepper, but none have been successful. Addition of broth or other fatty ingredients in the diet significantly improved the taste and aroma, while the tenderness did not change but the muscle water content increased significantly.
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