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Potential of nutrition in the control of growth and meat quality in broilers

机译：营养在控制肉鸡生长和肉质方面的潜力

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摘要

In view of the increasing world population, the supply of sufficient food for human consumption is an issue now and will become more so in the future. With chicken meats now accounting for almost 30 percent of the worldwide demand for meat, the major issue for consumers to contend with in their choice of meat is that of quality. The present paper describes mainly the contribution to the present time of dietary management in the expanded production of poultry, and the possible role of nutritional ordietary modifications in meeting future demands for efficient meat production while keeping with consumer expectations of meat quality. Further developments must be made in our understanding of nutrition and the underlying physiology of chickens, as well as the nutritional and physiological roles of macro- and micro-nutrients. These, together with exploitation of new feeding technologies under a shortened feeding duration up to market, while aiming for better meat quality, will promise a balanced growth of the broiler industry. The introduction of newly-developed gene modification technology may also be anticipated to add further to the improvement of meat production and meat quality, while at the same time the merits and/or disadvantages of the technology and consumers' acceptance must be taken into consideration. Future developments in nutritional and genetic modifications should be harmonized with the aim to produce better quality meat for human consumption.
机译：鉴于世界人口的增加，提供足够的粮食供人类消费是当前的一个问题，将来将变得越来越重要。目前，鸡肉占全球肉类需求的近30％，因此消费者在选择肉类时要面对的主要问题是质量。本文主要描述了对家禽扩大生产中饮食管理的贡献，以及营养习惯的修改在满足未来对有效肉类生产的需求的同时，可能保持消费者对肉质的期望的可能作用。在我们对鸡的营养和基本生理以及宏观和微量营养素的营养和生理作用的理解上，必须进一步发展。这些以及在缩短饲喂时间到市场的同时开发新的饲喂技术，同时旨在提高肉质的同时，有望保证肉鸡行业的均衡增长。预计可能会引入新开发的基因修饰技术，以进一步改善肉类生产和肉质，同时必须考虑该技术的优缺点和消费者的接受程度。营养和基因改造的未来发展应协调一致，以生产出质量更好的肉类供人类食用。

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