Quantitative Echotextural Attributes of Pectoralis Major Muscles in Broiler Chickens: Physicochemical Correlates and Effects of Dietary Fat Source

There is presently no method of predicting meat quality based on a single examination of birds before slaughter. That could potentially be accomplished with a computer-assisted analysis of ultrasonographic images. Hence, this experiment was designed to draw correlations between various physical and chemical properties of chicken pectoral muscles and pixel values (brightness elements) measured in corresponding ultrasonograms (a.k.a. echotexture). Our study revealed that echotextural characteristics of pectoral muscles in live birds were predictive of several important physical parameters (e.g., cutting force, hardness, and chewiness) as well as intramuscular fat and protein content. However, different dietary fats that caused changes in the chemical composition of chicken breast also affected the associations between muscle echotexture and its physicochemical properties. For example, no correlations with the chemical composition of the muscles could be found in birds fed with soybean oil. We concluded that ultrasonographic imaging combined with a computerized image analysis can offer significant benefits to the poultry industry and consumers. It can aid in livestock genetic selection and improvement programs as well as enhance the quality of poultry meat and meat products. However, more confirmatory studies are needed