Simultaneous improvement of breast muscle yield and meat quality in Langshan chickens.

Junjie Chen, Xiuze Zhang, Lin Zhang, Tong Xing, Feng Gao, Liang Zhao

Abstract read

In one paragraph

Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Junjie ChenCollege of Animal Science and Technology, State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality, and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Xiuze ZhangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Lin ZhangCollege of Animal Science and Technology, State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality, and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Tong XingCollege of Animal Science and Technology, State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality, and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Feng GaoCollege of Animal Science and Technology, State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality, and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Liang ZhaoCollege of Animal Science and Technology, State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality, and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: liang.zhao@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Compared to white-featured broilers, the native Chinese Langshan chickens possess superior meat quality but have a lower growth rate and breast muscle yield. Increasing the breast muscle yield of these breeds while maintaining their high meat quality would greatly enhance their commercial value. Although elevated muscle growth often impairs meat quality, this relationship remains unclear in Langshan chickens. In the present study, 15-week-old Langshan chickens were divided into high (HPB, 14.15 %) and low (LPB, 9.85 %) percentages of breast muscle yield groups after slaughter. Differences in meat quality, myogenic capacity, protein deposition capacity, and metabolic profiles were investigated. Interestingly, the results demonstrated that, compared to the LPB group, the HPB group exhibited improved meat quality with reduced shear force (19.05 N vs 22.63 N) and drip loss (2.50% vs 3.07 %). The HPB group showed a decreased average muscle fiber diameter and an increased muscle fiber density, suggesting increased numbers of muscle fibers. Moreover, immunostaining revealed a higher number of PAX7

Indexed as

ChickensMeatPectoralis MusclesAnimalsMaleMuscle DevelopmentBreast muscle yieldChickenMeat qualityMyogenic capacityUnsaturated fatty acids

Identifiers

PMID41650642

DOI10.1016/j.psj.2026.106552

PMCPMC12919249

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.