Instant Insights

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 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 3 - Genetics and genomics of meat quality traits in poultry species: *Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Universit© de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Universit© de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Universit© de Tours and ITAVI, France; C©cile Berri, INRAE Val-de-Loire, Universit© 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 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 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 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