Experts discussed the effects of poultry nutrition in carcass quality

During a U.S. Soybean Export Council digital customer workshop, experts like Massimiliano Petracci and Giulia Baldi from University of Bologna, in Italy, explained the importance of adequate nutrition in order to get the desired poultry meat quality.

Petracci discussed carcass quality and some of the factors that influence defects. These factors include poultry handling and slaughtering procedures, and stunning. Petracci also shared the role of diet on carcass quality, emphasizing the importance of balanced amino-acids, minerals and fiber.

Baldi stressed the importance of nutrition to product quality and safety. The primary components of poultry meat are proteins, lipids and minerals, she said. Any dietary imbalance will impact carcass quality and be reflected in the tissues.

Some of the meat quality defects in broilers include growth-related muscular abnormalities, such as white striping, wooden breast, and spaghetti meat, and stress-related abnormalities such as PSE and DFD.

USSEC’s team of technical experts and scientists from outside the organization shared the latest findings when it comes to the practical aspects of poultry production and meat quality, as well as the role of protein in the diet.

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