Research advances in intramuscular fat deposition and chicken meat quality: genetics and nutrition.

ABSTRACT: Chicken meat quality directly influences consumer acceptability and is crucial for the economic success of the poultry industry. Genetics and nutrition are key determinants of the meat quality traits in broilers. This review summarizes the research advances in this field, with a focus on the genetic and nutritional foundations that regulate intramuscular fat (IMF) deposition and meat quality in chickens over the past decade. The effects of embryonic nutrition, both maternal nutrition and in ovo feeding (IOF), on skeletal muscle development, the IMF content, and meat quality traits in broilers are also discussed. In genetics, single-cell RNA sequencing revealed that de novo lipogenesis predominantly occurs in myocytes, which is key to the formation of IMF in chicken muscle tissue. Fatty aci

SUBMITTER: Song J 

PROVIDER: S-EPMC12265352 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature