Broiler meat quality: Proteins and lipids of muscle tissue
Proteins and lipids of muscle tissue are important meat quality parameters. They contribute substantially to the nutritional characteristics of meat. A number of studies has been conducted on the effect of different factors on the protein and lipid content of broiler meat. Given the above, the subject
matter of the present paper was to provide a review of latest research results on the said quality traits as affected by the most commonly tested factors. The results were grouped and presented in terms of the effect of nutrition, genotype, sex, age and rearing system. The objective of the paper was to review major previous studies on the subject in an attempt to define a future research pathway and facilitate the promotion of scientific findings towards wider practical implementation.
Keywords: Broilers, meat quality, proteins, lipids