• Chapter 1 - Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA;
  • 1 Introduction
  • 2 Selection for growth and feed efficiency
  • 3 Understanding lipid metabolism and carcass lipid deposition
  • 4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
  • 5 Reducing tissue lipid oxidation
  • 6 Summary
  • 7 Where to look for further information
  • 8 References

Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat – Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)

• Chapter 2 - Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
  • 1 Introduction
  • 2 The chemistry of poultry meat flavour
  • 3 Flavour precursors of poultry meat
  • 4 Factors influencing the formation of flavour and off-flavour in poultry meat
  • 5 Strategies for preserving or enhancing the flavour of poultry meat
  • 6 Summary
  • 7 Where to look for further information
  • 8 References

Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat – Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)

• Chapter 3 - Genetics and genomics of meat quality traits in poultry species: Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Université de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Université de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Université de Tours and ITAVI, France; Cécile Berri, INRAE Val-de-Loire, Université de Tours, France; and Behnam Abasht, University of Delaware, USA;
  • 1 Introduction
  • 2 Genetic control of meat quality
  • 3 Genetic architecture of meat quality traits and candidate genes
  • 4 Input of omics studies for better meat quality characterization
  • 5 Conclusion
  • 6 Where to look for further information
  • 7 References

Chapter taken from: Aggrey, S. E., Zhou, H., Tixier-Boichard, M. and Rhoads, D. D. (eds.), Advances in poultry genetics and genomics, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 324 2)

• Chapter 4 - Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
  • 1 Introduction
  • 2 Myoglobin forms and poultry meat color
  • 3 Myoglobin primary structure and oxidation properties
  • 4 Biochemical factors affecting poultry meat color
  • 5 Application of metabolomics and proteomics in poultry color research
  • 6 Cooked poultry meat color
  • 7 Postharvest practices to improve meat color
  • 8 Case study 1: Impact of packaging on ground chicken color
  • 9 Case study 2: Molecular mechanisms regulating poultry color characteristics
  • 10 Tools to assess poultry quality
  • 11 Conclusion and future trends
  • 12 Where to look for further information
  • 13 References

Chapter taken from: Petracci, M. and Estévez, M. (eds.), Improving poultry meat quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 80146 103 0)

• Chapter 5 - Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland;
  • 1 Introduction
  • 2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
  • 3 The shell
  • 4 The albumen
  • 5 The yolk
  • 6 Conclusion
  • 7 Where to look for further information
  • 8 References

Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs – Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)

• Chapter 6 - Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA;
  • 1 Introduction
  • 2 Whole-genome methods to improve egg quality
  • 3 Improving external egg quality
  • 4 Improving internal egg quality
  • 5 Genomic selection
  • 6 Targeting candidate genes for particular traits
  • 7 Gene expression and regulation
  • 8 Summary and future trends
  • 9 Where to look for further information
  • 10 References

Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs – Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)