Mitigating the detrimental effects of heat stress in poultry through thermal conditioning and nutritional manipulation.

The poultry industry faces several obstacles and challenges, including the changes in global temperature, increase in the per capita demand for meat and eggs, and the emergence and spread of various diseases. Among these, environmental challenges are one of the most severe hurdles impacting the growth and productivity of poultry. In particular, the increasing frequency and severity of heat waves over the past few years represent a major challenge, and this is expected to worsen in the coming decades. Chickens are highly susceptible to high ambient temperatures (thermal stress), which negatively affect their growth and productivity, leading to enormous economic losses. In the light of global warming, these losses are expected to increase in the near future. Specifically, the worsening of climate change and the rise in global temperatures have augmented the adverse effects of heat on poultry production worldwide. At present, the world population is approximately 7.9 billion, and it has been predicted to reach 9.3 billion by 2050 and approximately 11 billion by 2100, implying a great demand for protein supply; therefore, strategies to mitigate future poultry challenges must be urgently devised. To date, several mitigation measures have been adopted to minimize the negative effects of heat stress in poultry. Of these, thermal acclimation at the postnatal stage or throughout the embryonic stages has been explored as a promising approach; however, for large-scale application, this approach warrants further investigation to determine the suitable temperature and poultry age. Moreover, molecular mechanisms governing thermal conditioning are poorly understood. To this end, we sought to expand our knowledge of thermal conditioning in poultry, which may serve as a valuable reference to improve the thermotolerance of chickens via nutritional management and vitagene regulation. Vitagenes regulate the responses of poultry to diverse stresses. In recent years, nutritionists have paid close attention to bioactive compounds such as resveratrol, curcumin, and quercetin administered alone or in combination. These compounds activate vitagenes and other regulators of the antioxidant defense system, such as nuclear factor-erythroid 2-related factor 2. Overall, thermal conditioning may be an effective strategy to mitigate the negative effects of heat stress. In this context, the present review synthesizes information on the adverse impacts of thermal stress, elucidating the molecular mechanisms underlying thermal conditioning and its effects on the acquisition of tolerance to acute heat stress in later life. Finally, the role of some polyphenolic compounds, such as resveratrol, curcumin, and quercetin, in attenuating heat stress through the activation of the antioxidant defense system in poultry are discussed.

Accuracy of breeding values for production traits in turkeys (Meleagris gallopavo) using recursive models with or without genomics.

BACKGROUND: Knowledge about potential functional relationships among traits of interest offers a unique opportunity to understand causal mechanisms and to optimize breeding goals, management practices, and prediction accuracy. In this study, we inferred the phenotypic causal networks among five traits in a turkey population and assessed the effect of the use of such causal structures on the accuracy of predictions of breeding values. METHODS: Phenotypic data on feed conversion ratio, residual feed intake, body weight, breast meat yield, and walking score in addition to genotype data from a commercial breeding population were used. Causal links between the traits were detected using the inductive causation algorithm based on the joint distribution of genetic effects obtained from a standard Bayesian multiple trait model. Then, a structural equation model was implemented to infer the magnitude of causal structure coefficients among the phenotypes. Accuracies of predictions of breeding values derived using pedigree- and blending-based multiple trait models were compared to those obtained with the pedigree- and blending-based structural equation models. RESULTS: In contrast to the two unconditioned traits (i.e., feed conversion ratio and breast meat yield) in the causal structures, the three conditioned traits (i.e., residual feed intake, body weight, and walking score) showed noticeable changes in estimates of genetic and residual variances between the structural equation model and the multiple trait model. The analysis revealed interesting functional associations and indirect genetic effects. For example, the structural coefficient for the path from body weight to walking score indicated that a 1-unit genetic improvement in body weight is expected to result in a 0.27-unit decline in walking score. Both structural equation models outperformed their counterpart multiple trait models for the conditioned traits. Applying the causal structures led to an increase in accuracy of estimated breeding values of approximately 7, 6, and 20% for residual feed intake, body weight, and walking score, respectively, and different rankings of selection candidates for the conditioned traits. CONCLUSIONS: Our results suggest that structural equation models can improve genetic selection decisions and increase the prediction accuracy of breeding values of selection candidates. The identified causal relationships between the studied traits should be carefully considered in future turkey breeding programs.

Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics.

Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P < 0.05) as WB severity increased in the meat incorporated into the formulation. Patties prepared using mixtures of MIL and SEV fillets (T7 and T8) including T9 had higher levels of cook loss (>26%, P < 0.05) accompanied by significant reductions in diameter (>16%, P < 0.05) and distinguishable color changes (ΔE∗ab > 2) than normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended owing to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet.

The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.

Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product.

Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. Although there was no (P > 0.05) difference in water-holding capacity between wheat fiber and carrageenan, an increased (P < 0.05) flaxseed oil-holding capacity was observed in wheat fiber samples. Furthermore, an addition of 5% wheat fiber resulted in optimal emulsification capacity and less cooking loss at 4°C for 14 d and at -20°C for 60 d (P < 0.05). Because of the lower (P < 0.05) purge and centrifugation losses, thiol group content, and thiobarbituric acid reactive substance value than those formulated with more flaxseed oil, 12% flaxseed oil was an optimal level in chicken surimi with 5% wheat fiber. Scanning electron microscopy results also showed better emulsification of surimi batters with wheat fiber compared with those without wheat fiber, and meanwhile, the formulation with 5% wheat fiber could hold up to 12% flaxseed oil as well. To enhance flaxseed-oil addition, semi-manufactured chicken surimi batter was successfully fortified with a combination of 12% flaxseed oil and 5% wheat fiber. This surimi-like product with dietary fiber and ω-3 FA would fit the need in the current market regarding consumers' demands for high nutritional value and improved processing characteristics.

Identification of QTL regions and candidate genes for growth and feed efficiency in broilers.

BACKGROUND: Feed accounts for about 70% of the total cost of poultry meat production. Residual feed intake (RFI) has become the preferred measure of feed efficiency because it is phenotypically independent of growth rate and body weight. In this study, our aim was to estimate genetic parameters and identify quantitative trait loci (QTL) for feed efficiency in 3314 purebred broilers using a genome-wide association study. Broilers were genotyped using a custom 55 K single nucleotide polymorphism (SNP) array. RESULTS: Estimates of genomic heritability for seven growth and feed efficiency traits, including body weight at 28 days of age (BW28), BW42, average daily feed intake (ADFI), RFI, and RFI adjusted for weight of abdominal fat (RFIa), ranged from 0.12 to 0.26. Eleven genome-wide significant SNPs and 15 suggestively significant SNPs were detected, of which 19 clustered around two genomic regions. A region on chromosome 16 (2.34-2.66 Mb) was associated with both BW28 and BW42, and the most significant SNP in this region, AX_101003762, accounted for 7.6% of the genetic variance of BW28. The other region, on chromosome 1 (91.27-92.43 Mb) was associated with RFI and ADFI, and contains the NSUN3 and EPHA6 as candidate genes. The most significant SNP in this region, AX_172588157, accounted for 4.4% of the genetic variance of RFI. In addition, a genomic region containing the gene AGK on chromosome 1 was found to be associated with RFIa. The NSUN3 and AGK genes were found to be differentially expressed in breast muscle, thigh muscle, and abdominal fat between male broilers with high and low RFI. CONCLUSIONS: We identified QTL regions for BW28 and BW42 (spanning 0.32 Mb) and RFI (spanning 1.16 Mb). The NSUN3, EPHA6, and AGK were identified as the most likely candidate genes for these QTL. These genes are involved in mitochondrial function and behavioral regulation. These results contribute to the identification of candidate genes and variants for growth and feed efficiency in poultry.

Physio-biochemical, antioxidant and oxidative stability of Turkey meat-fed diet incorporated with different level of organic chromium.

The aim of this study was to evaluate the effects of organic chromium (Cr) on physico-biochemical and oxidative stability of turkey meat. Ninety-six (16th weeks) male turkeys were distributed into 16 groups (4 diet × 4 replicates × 6 birds each). Four dietary treatments (T1, T2, T3 and T4) were formulated with supplementation of 0.0, 250, 500 and 750 µg Cr/kg diets, respectively. Cholesterol and fat contents in meat reduced (p < 0.05) in T4 (750 µg Cr/kg) but no difference was observed in pH and drip loss. No significant effect was recorded on water holding capacity (WHC) and extract release volume (ERV) of fresh meat but the effect (p < 0.05) was observed on WHC and ERV in refrigerated meat. No significant difference was observed in DPPH (1, 1-diphenyl-2-picrylhydrazy) and ABTS (2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) of fresh breast and thigh meat but effect (p < 0.05) was noticed in refrigerated meat of turkey fed T4. Lipid oxidation (free fatty acids and Thio-barbituric acid reactive substances-TBARS) were improved in fresh as well as refrigerated meat from birds fed diet supplemented with 750 µg Cr/kg (T4). Whereas, peroxide value was improved (p < 0.05) only in refrigerated meat. Thus, it may be concluded that inclusion of Cr at 750 µg/kg diet with basal diet improved in desirable physio-biochemical properties, antioxidant and oxidative stability of male turkey meat under cold chain.

Effects of gingerols-rich extract of ginger on growth performance, serum metabolites, meat quality and antioxidant activity of heat-stressed broilers.

In order to investigate the effects of dietary ginger extract (GE) enriched in gingerols on broilers under heat stress (HS) from 21 to 42 days of age, a total of 144 Ross 308 male broilers were randomly allocated to three groups with six replicates of eight broilers per replicate. Broilers in the control group were raised at 22 °C and fed a basal diet, and broilers in the other two groups were raised under cyclic HS (34 °C from 9:00 to 17:00 and at 22 °C for the rest of the time) and fed the basal diet with or without 1000 mg/kg GE. Supplementation of GE improved (P < 0.05) final body weight, average daily gain and feed conversion ratio of broilers under HS, and tended (P < 0.1) to increase breast muscle yield. The alterations of serum total protein, albumin, total cholesterol levels and aspartate aminotransferase activity under HS were reversed (P < 0.05) by GE, which also decreased (P < 0.05) serum triglyceride level and alanine aminotransferase activity. The decreased redness (a* value) and increased drip loss of breast muscle induced by HS were restored (P < 0.05) by GE. Moreover, GE supplementation increased (P < 0.05) total antioxidant capacity and decreased (P < 0.05) malondialdehyde content in liver and breast muscle, and increased (P < 0.05) glutathione peroxidase activity in serum and breast muscle. In conclusion, dietary GE supplementation restored growth performance, serum metabolites and meat quality of broilers under HS possibly by improving antioxidant activity.

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter.

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called 'clean-label') or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.

Fabrication of olive leaf extract and hazelnut skin incorporated films to improve the quality of nuggets during refrigerated and deep freeze storage.

1. Olive leaf extract (OLE) and hazelnut skin (HS), which are known to have good antioxidant activity, were added into chicken nuggets in different ways. In the first method, the nuggets were coated with sodium alginate-calcium chloride-based coatings containing OLE and HS. In the second method, OLE and HS were directly added into the nugget patties. Nuggets that did not contain any additive (C1) and the samples prepared with the coating solution that did not include any additives (C2) were assigned as controls.2. Nuggets were stored at two different temperatures, either in a refrigerator (4°C) or in a deep freezer (-18°C) for 21 days and 90 days respectively. Moisture content (%), pH, antioxidant status (TBARS), colour and microbial count (total mesophilic and psychrophilic aerobic bacteria) analyses were carried out during storage.3. At the end of refrigerator storage (day 21), TBARS values for samples in which OLE and HS were directly added were found to be lower than those with OLE and HS coatings (P < 0.05). Total number of mesophilic and psychrophilic bacteria were found to be the lowest in the treatment in which HS was directly incorporated into nugget patty (P < 0.05).4. For frozen samples, application of a coating containing OLE and HS and direct addition of HS into patties were found to be effective in reducing lipid oxidation. No microbial growth was determined in most of the samples stored in the deep freezer.

Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties.

Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to use a food thermometer during cooking. However, consumers who cook poultry often use visual appearance for determining doneness, which relies on extrinsic factors, including lighting conditions. Because the United States recently mandated changes in lighting to promote energy conservation, this study evaluated the effect of lighting sources on consumer perceptions of doneness and willingness to eat cooked poultry patties. Consumers ( n = 104) evaluated validated photographs of turkey patties cooked to different end point temperatures (57 to 79°C) and rated the level of perceived doneness and willingness to eat each sample. Evaluations were conducted under different lighting sources: incandescent (60 W, soft white), halogen (43 W, soft white), compact fluorescent lamp (13 W, soft white), light-emitting diode (LED; 10.5 W, soft white), and daylight LED (14 W). Lighting changed perception of doneness and willingness to eat the patties, with some of the energy-efficient options, such as LED and halogen making samples appear more done than they actually were, increasing the willingness to eat undercooked samples. This poses a risk of consuming meat that could contain bacteria not killed by heat treatment. Recent changes in lighting regulations can affect lighting in homes that affects perceptions of poultry doneness, requiring that educators place extra emphasis on the message that properly using a meat thermometer is the only way to ensure meat is cooked to a safe end point temperature.

Chemical composition, true nutrient digestibility, and true metabolizable energy of chicken-based ingredients differing by processing method using the precision-fed cecectomized rooster assay1.

Chicken-based ingredients are commonly used in pet food products, but vary greatly in nutrient composition and processing conditions that may affect their protein quality and digestibility. Testing the quality of protein sources undergoing different processing conditions provides important information to pet food producers. The objective of this study was to determine the chemical composition, nutrient digestibility, protein, and AA digestibility scores, and nitrogen-corrected true metabolizable energy (TMEn) of chicken-based ingredients that had undergone different processing conditions (i.e., chicken meal, raw chicken, retorted chicken, and steamed chicken) using the precision-fed cecectomized rooster assay. True nutrient digestibility was variable among the protein sources (60% to 76% of DM, 66% to 81% of OM, 83% to 90% of AHF, 50% to 95% of AA and 73% to 85% of TMEn/GE). In general, the chicken meal had a lower (P < 0.05) nutrient digestibility than other ingredients tested, including DM, OM, and most indispensable and dispensable AA, with most having a true digestibility between 75% and 85%. The steamed chicken had the highest indispensable AA digestibilities, with all having a true digestibility greater than 88% and most being over 90%. TMEn value and digestible indispensable AA scores (DIAAS)-like values were higher (P < 0.0001) in the less processed chicken-based ingredients in comparison to chicken meal. Although animal proteins are often considered to be complete proteins, DIAAS-like values <100% suggest that ingredients like chicken meal may not provide all indispensable AA when included at levels to the meet minimal crude protein recommendation. Although raw protein sources are often touted as being the most digestible and of the highest quality, the steamed chicken had the highest (P < 0.0001) DIAAS-like values in this study. This study demonstrates the considerable variability that exists, not only in the chemical composition but also in the true nutrient digestibility among chicken-based ingredients undergoing different processing conditions. These data justify more in vivo testing and the use of DIAAS-like values that consider AA profile, in vivo digestibility, and species-specific recommendations, to evaluate protein-based ingredients intended for use in dog and cat foods.

Heat stress in poultry production: Mitigation strategies to overcome the future challenges facing the global poultry industry.

Worldwide, the effect of climatic variations has become a great challenge in poultry production. As global climate is changing, it alters the environmental temperatures, precipitation patterns and atmospheric carbon dioxide. Poultry farming mainly depends on climatic conditions such as temperature and humidity. Several factors can be involved but heat stress is one of most important environmental factor influencing a wide range of chickens performances including reduced feed intake which, in turn, affects growth rate, body weight, meat quality, egg quality, egg production, semen quality and fertility; these negative influences result in great economic losses. Heat stress associated food safety issues have gained special importance due to public awareness and an abundance of available scientific information. Environmental modifications (early heat conditioning, open sheds and cooling systems) and nutritional strategies (early feed restriction, electrolyte, vitamin and mineral balance) cannot satisfy the special needs of stressed poultry. Therefore, there exists a crucial need to explore effective strategies including genetic markers to enhance thermo-tolerance and productivity of poultry birds in hot regions of the world.

Global restriction of using antibiotic growth promoters and alternative strategies in poultry production.

A growing global concern of antibiotic use in poultry diets due to its potential adverse effects on birds and human health, food safety and the environment has led to a complete ban or restricted use in some countries, and, at the same time, expanding options for the use of alternative feed additives. Multiple, rather than a single additive may replace antibiotic growth promoters (AGPs) in poultry. Blending of feeding additives and hygienic farm management, vaccination and biosecurity may help achieve good intestinal health, stabilise enteric ecosystems and result in sustainable and cost effective production performance of birds. Moreover, controlling unsolicited ingredients at the production level must have the support of different markets responsible for the supply of safe and quality poultry products for consumers. This requires the further increase and diversification of value added poultry products and the expansion of their markets through strategic planning and gradual limitation of live bird markets. More research is warranted in order to explore suitable, reliable and cost effective alternatives to AGPs for commercial use, and strategic poultry value chain development.

The safety and quality of pork and poultry meat imports for the common European market received at border inspection post Hamburg Harbour between 2014 and 2015.

Though imports of products of animal origin into the European Union (EU) have to comply with legal requirements and quality standards of the community, food consignment rejections at external EU borders have been increasing in recent years. This study explored microbiological metrics according to national target and critical values valid for samples at consumer level of 498 fresh poultry meat and 136 fresh pork filets from consignments subjected to physical checks during clearing at the border inspection post Hamburg harbour between January 2014 and December 2015 with ISO standard methods. Quantitative results indicated that critical thresholds for aerobic counts, Enterobacteriaceae, and E. coli were never surpassed. Merely for staphylococci, one poultry sample (0.2%) and 10 pork samples (9.3%) exceeded the critical limit (3.7 log cfu/g). However, qualitative analyses revealed that, Staphylococcus aureus was present in 16% and 10% of all poultry and pork samples, respectively, though no methicillin-resistant Staphylococcus aureus could be confirmed. Moreover, E. coli was present in 50% and 67% of all pork and poultry samples, respectively, and thereof 33 isolates were confirmed as extended-spectrum ß-lactamase-producing E. coli. Only 1.2% of the poultry samples were unacceptable due to the presence of Salmonella spp., whereas they were not detected in any pork sample. Campylobacter spp. were not detected in any sample. Though imported pork and poultry meat complies mostly with national market requirements, it might pose a potential risk to public health, especially for a direct or indirect foodborne transmission of imported, uncommon strains of zoonotic bacteria.

Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties.

Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei-01. The physicochemical analyses showed that coating decreased water and weight loss on the ham. Furthermore, color analysis showed that coated sliced ham, exhibited no color change, comparatively to uncoated slices. The edible coatings incorporating the probiotic strains inhibited detectable growth of Staphylococcus spp., Pseudomonas spp., Enterobacteriaceae and yeasts/molds, at least, for 45days of storage at 4°C. The sensory evaluation demonstrated that there was a preference for the sliced coated ham. Probiotic bacteria viable cell numbers were maintained at ca. 108CFU/g throughout storage time, enabling the slice of ham to act as a suitable carrier for the beneficial bacteria.

Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review.

This review presents up-to-date information about current research on nicarbazin, one of the most used anticoccidials in poultry production. The focus is to elucidate regulation concerning nicarbazin, limits for its residues in food, how maximum residue limits in different countries are calculated regarding edible chicken tissues and the possible implications in human health. Analytical methods to extract and quantify this residue, expressed as dinitrocarbanilide (DNC) are presented and discussed, including qualitative screening and quantitative/confirmatory analytical methods. Monitoring results and occurrence of DNC residues in chicken meat are discussed. Additionally, the causes of eventual chicken meat contamination and possible solutions to reduce or eliminate DNC residue in tissues are also presented. The paper concludes with perspectives, the current state of DNC residue analysis and suggestions for future research, especially considering the gap in the study of residue recycling effect due to continuous chicken litter use.

Deciphering mechanisms underlying the genetic variation of general production and liver quality traits in the overfed mule duck by pQTL analyses.

BACKGROUND: The aim of this study was to analyse the mechanisms that underlie phenotypic quantitative trait loci (QTL) in overfed mule ducks by identifying co-localized proteomic QTL (pQTL). The QTL design consisted of three families of common ducks that were progeny-tested by using 294 male mule ducks. This population of common ducks was genotyped using a genetic map that included 334 genetic markers located across 28 APL chromosomes (APL for Anas platyrhynchos). Mule ducks were phenotyped for 49 traits related to growth, metabolism, overfeeding ability and meat and fatty liver quality, and 326 soluble fatty liver proteins were quantified. RESULTS: One hundred and seventy-six pQTL and 80 phenotypic QTL were detected at the 5% chromosome-wide significance threshold. The great majority of the identified pQTL were trans-acting and localized on a chromosome other than that carrying the coding gene. The most significant pQTL (1% genome-wide significance) were found for alpha-enolase on APL18 and fatty acid synthase on APL24. Some proteins were associated with numerous pQTL (for example, 17 and 14 pQTL were detected for alpha-enolase and apolipoprotein A1, respectively) and pQTL hotspots were observed on some chromosomes (APL18, 24, 25 and 29). We detected 66 co-localized phenotypic QTL and pQTL for which the significance of the two-trait QTL (2t-QTL) analysis was higher than that of the strongest QTL using a single-trait approach. Among these, 16 2t-QTL were pleiotropic. For example, on APL15, melting rate and abundance of two alpha-enolase spots appeared to be impacted by a single locus that is involved in the glycolytic process. On APLZ, we identified a pleiotropic QTL that modified both the blood level of glucose at the beginning of the force-feeding period and the concentration of glutamate dehydrogenase, which, in humans, is involved in increased glucose absorption by the liver when the glutamate dehydrogenase 1 gene is mutated. CONCLUSIONS: We identified pleiotropic loci that affect metabolic pathways linked to glycolysis or lipogenesis, and in the end to fatty liver quality. Further investigation, via transcriptomics and metabolomics approaches, is required to confirm the biomarkers that were found to impact the genetic variability of these phenotypic traits.

What is being measured, and by whom? Facilitation of communication on technical measures amongst competent authorities in the implementation of the European Union Broiler Directive (2007/43/EC).

The European Union (EU) Broiler Directive (2007/43/EC) is unique amongst current EU Directives, which address animal welfare, in that it uses outcome data collected at abattoirs and on farm to monitor on-farm broiler welfare and vary the maximum permitted stocking density on farm. In this study, we describe how, by bringing together personnel from the competent authorities in 22 member states (MSs) who have responsibility for implementing the Directive, and engaging in exchange of information and technical methods regarding the Broiler Directive, it has been possible to identify differences in approach with regard to 'what data is being collected, and by whom' across EU MSs. Online questionnaires and workshop exercises enabled us to identify priority areas for knowledge transfer and training. For example, foot pad dermatitis, hock burn, dead on arrival and total rejections (birds rejected as unfit for human consumption by the meat inspection staff at slaughter) were identified by the MSs as measures of medium-to-low priority in terms of knowledge transfer because there are assessment methods for these conditions that are already well accepted by competent authorities. On the other hand, breast lesions, cellulitis, emaciation, joint lesions, respiratory problems, scratches, wing fractures and a number of environmental measures were identified as having high priority in terms of knowledge transfer. The study identified that there is significant variability in the stage of implementation between MSs, and responses from the participating MSs indicated that sharing of guidance and technical information between MSs may be of value in the future set-up process for those MSs engaged in implementation of the Directive.

Detection of SNPs in the TBC1D1 gene and their association with carcass traits in chicken.

TBC1D1 plays an important role in numerous fundamental physiological processes including muscle metabolism, regulation of whole body energy homeostasis and lipid metabolism. The objective of the present study was to identify single nucleotide polymorphisms (SNPs) in chicken TBC1D1 using 128 Erlang mountainous chickens and to determine if these SNPs are associated with carcass traits. The approach consisted of sequencing TBC1D1 using a panel of DNA from different individuals, revealing twenty-two SNPs. Among these SNPs, two polymorphisms (g.69307744C>T and g.69307608T>G) of block 1, four polymorphisms (g.69322320C>T, g.69322314G>A, g.69317290A>G and g.69317276T>C) of block 2 and four polymorphisms of block 3 (g.69349746G>A, g.69349736C>G, g.69349727C>T and g.69349694C>T) exhibited a high degree of linkage disequilibrium in all test populations. An association analysis was performed between the twenty-two SNPs and seven performance traits. SNPs g.69307744C>T, g.69340192G>A and g.69355665T>C were demonstrated to have a strong effect on liveweight (BW), carcass weight (CW), semi-eviscerated weight (SEW) and eviscerated weight (EW) and g.69340070C>T polymorphism was related to BW, SEW and BMW in chicken populations. However, for the other SNPs, there were no significant correlations between different genotypes and carcass traits. Meanwhile, haplotype CT-TG of block 1 and combined genotype AG-TT-AC-CT of block 3 were significantly associated with BW, CW, SEW and EW. Overall, our results provide evidence that polymorphisms in TBC1D1 are associated with carcass traits and would be a useful candidate gene in selection programs for improving carcass traits.