A REVIEW OF GENETIC PRACTICES IN POULTRY - EFFORTS TO IMPROVE MEAT QUALITY

The success of the poultry industry has been fueled by the ability to economically produce acceptable products. This accomplishment has been achieved through high selection intensities, shorter generation inter vals and reduced environmental influences. The result is reduced slaug hter age and increased body weight at specific ages. Muscle yields and feed conversion have also improved. Unfortunately, genetic progress h as resulted in a reduction of meat quality associated with muscle text ure and flavor. The most recent poultry meat quality concern is associ ated with muscle characteristics similar to pale-soft-exudative (PSE) pork. Molecular approaches providing relief to the PSE pork have not b een documented for poultry. The molecular fools necessary for marker-a ssisted selection in poultry are still in their infancy. Unfortunately , the rime required for marker development and the interface of this t echnology with the traditional selection programs will require 8 to 12 years. Thus, other remedies should be pursued.