Skeletal muscles in broilers are generally characterised by pathological muscle
damage, indicated by greater plasma creatine kinase (CK) activity, higher incidence
of haemorrhages, lighter and less coloured breast muscles, compared with layers and
traditional breeds of chicken. Muscle damage is further exacerbated by exposure to
stressful conditions such as high ambient temperatures which results in a further
decrease in the quality of broiler meat and leads to the production of pale, soft and
exudative (PSE) meat. This growing incidence of poor quality poultry meat is
causing substantial losses to the meat industry. However, in contrast to ...