Poultry meat production has grown fast, beating other meats like pork, beef, and sheep. It’s expected to hit 139 million metric tons in 2023, up 3% from 2022. This rise is mainly due to more production in Brazil and the United States.
China also played a big role, exporting 628,500 tonnes of poultry meat in 2022. Chicken made up 84.7% of these exports. The poultry industry’s share in meat production has jumped from 8.3% in 1985 to 26.57% in 2021. This shows how quickly the poultry industry has grown.
But, the fast growth of modern, intensive poultry farming has made it hard to keep the quality of poultry meat high.
Key Takeaways
- Poultry meat production has outpaced other meat sources, expected to exceed 139 million metric tons in 2023.
- Increased production in Brazil, the United States, and significant poultry meat exports from China have driven this growth.
- The share of poultry meat in total meat production has increased from 8.3% in 1985 to 26.57% in 2021.
- Rapid growth of modern intensively farmed poultry has made it challenging to ensure high-quality poultry meat.
- Selective breeding and genetic improvement have played a key role in the heir evolution of poultry as the primary source of meat.
Poultry Meat’s Rapid Growth in Global Production
The global poultry industry is booming, with poultry meat expected to hit 139 million metric tons in 2023. This is a 3% jump from 2022. The main drivers are Brazil and the United States, where poultry production is on the rise.
Increased production in Brazil and the United States
Brazil is a top player in the poultry world. Its chicken exports have grown steadily. In 2022, Brazil exported 628,500 tonnes of chicken, worth $2.212 billion.
In the United States, the largest poultry producer, the industry is doing well. It produces about 17% of the world’s poultry meat.
China’s significant poultry meat exports
China is also a big player in the global poultry market. In 2022, it sent 84.7% of its poultry exports as chicken. The rest was duck and goose meat, showing the variety of poultry products in demand.
| Country | Export Volume (Tonnes) | Export Value (Million USD) |
|---|---|---|
| Brazil | 628,500 | 2,212 |
| United States | N/A | N/A |
| China | 628,500 | 2,212 |
The fast growth of the global poultry industry shows its strength and ability to adapt. It keeps up with the growing demand for chicken, duck, and goose meat around the world.
Consumer Demands Driving Poultry Industry Transformation
The poultry industry has changed a lot in recent years. This change is because of what people want more of. With more people eating chicken, especially in Asia, the industry has had to change. Now, in Western countries, there’s a big want for organic and antibiotic-free chicken.
Preference for Organic and Antibiotic-free Products
People want chicken without synthetic additives and antibiotics. This has made the industry work harder to make better chicken. They’re using better feed, choosing the right chickens, and managing farms better. The push for organic chicken and antibiotic-free chicken has really changed the poultry industry. It’s all because of what consumers are asking for.
| Key Factors Driving Poultry Industry Transformation | Impact on Industry |
|---|---|
| Increased Consumer Preference for Organic and Antibiotic-free Poultry | Producers focus on improving feed efficiency, genetic selection, and management practices to meet these demands |
| Growing Poultry Consumption in Developing Regions | Rapid expansion of production to cater to the rising consumer demands |
| Increased Health Awareness and Concerns about Food Safety | Shift towards more transparent and sustainable production methods |
“The poultry industry has had to adapt to meet the changing preferences of consumers, who are increasingly seeking out organic and antibiotic-free poultry products.”
heir evolution, and how they became the primary source of poultry meat.
The growth of the poultry industry is thanks to broiler chickens through selective breeding. This has made broiler chickens the main source of poultry meat. It has changed the global food industry a lot.
Broiler chickens grow fast and use less food. Over 90% of broilers come from big operations. And 100% of broilers sold in stores have a brand name.
Thanks to selective breeding, broiler chickens have improved a lot. They grow faster, use less food, and have more meat. Most commercial broilers are ready to be slaughtered in 4 to 6 weeks. And modern broilers can weigh about 2 kg (4.4 lb) in just 5 to 7 weeks.
| Metric | Improvement |
|---|---|
| Feed Conversion Ratio (FCR) |
|
| Meat Yield | About 5.9 billion broiler chickens are eaten yearly in the European Union. |
The poultry industry has focused on making broiler chickens more efficient. This is to meet the growing demand for poultry meat. Now, broiler chickens are the main source of poultry meat, meeting the changing needs of people all over the world.
“Chicken consumption surpassed pork consumption, and chicken consumption surpassed beef consumption in the United States.”
Factors Influencing Poultry Meat Quality
Poultry meat quality is very important in the industry. It affects how happy customers are and how well poultry farms do. Several things can change the quality of poultry meat, like how birds are raised, their skin, heat stress, and diseases.
Breeding Conditions and Skin Quality
Today’s poultry breeding often happens indoors, which can cause problems. Issues like skin color, scratches, and lesions can happen because of this. It makes the meat look less appealing and less marketable.
To keep the skin looking good, it’s key to have the right breeding conditions.
Heat Stress and Nutritional Diseases
The health of poultry is also very important for meat quality. Heat stress and diseases can make birds grow less and eat less efficiently. This can make the meat lower in quality.
Good management, like keeping birds cool and preventing diseases, is vital for better poultry meat.
Feed quality and contaminants also play a big role in poultry meat quality. Bad feed can make the meat unsafe and less tasty.
By focusing on these areas, poultry producers can improve poultry meat quality. This helps meet what consumers want.
Probiotics for Enhancing Meat Quality
Probiotics are live bacteria and yeasts that keep our gut healthy. They help improve the quality of poultry meat. By boosting the productivity of meat chickens, they help them grow faster and use less feed.
Probiotics also make poultry meat better by reducing damage from oxidation. They increase good fats and lower bad fats. This makes the meat healthier and tastier.
Improving Productivity and Oxidative Stability
Research shows probiotics help chickens from the start. They keep bad bacteria away and boost the immune system. This leads to better growth and productivity.
Probiotics also make poultry meat last longer without going bad. They change the gut’s bacteria to favor good fats. This improves the meat’s quality.
“The use of probiotics in poultry production has been extensively researched and has shown promising results in improving various aspects of meat quality, including productivity and oxidative stability.”
The poultry industry is changing, and probiotics are key. They help make meat healthier and more sustainable. This meets the demand for antibiotic-free and natural products.
Prebiotics and Gut Microbiota Modulation
In the poultry industry, prebiotics are getting more attention. They help improve meat quality, growth, and immune function. Prebiotics are organic substances that boost good gut bacteria, changing the gut’s microbiota.
Studies show prebiotics in poultry diets can be beneficial. A 2017 review found they could replace antibiotics, boosting growth and feed efficiency. A 2018 study also found phytochemicals, like those in prebiotics, could help poultry grow and stay healthy.
The link between gut health and host health is clear. A 2019 study showed gut microbiota is key to keeping the gut barrier strong in poultry. Prebiotics are also important for intestinal health and immune function in poultry.
The avian caeca, a special part of chickens, is also being studied. It’s found to be crucial for nutrient digestion and absorption. This highlights the importance of gut health in poultry production.
| Metric | Findings |
|---|---|
| Percentage of global broiler production using antibiotics | Data from 2018 showed that 63% of broiler production used antibiotics in raising poultry. |
| Growth performance and feed efficiency improvement using antibiotic alternatives | A review in 2017 indicated that alternatives to antibiotics, such as prebiotics, could maximize growth performance and improve feed efficiency in poultry. |
| Phytochemicals as antibiotic alternatives | A 2018 study suggested that phytochemicals, including those found in prebiotics, could serve as antibiotic alternatives in promoting growth and enhancing host health for poultry. |
In conclusion, adding prebiotics to poultry diets can improve gut health. This leads to better meat quality, growth, and immune function. As the industry looks for antibiotic alternatives, prebiotics are a promising area of research.
Plant Extracts as Natural Additives
The poultry industry is always looking for new ways to improve meat quality and growth. Plant extracts are becoming a popular choice. They are natural, safe, and offer unique benefits for poultry production.
Studies show that plant extracts can make poultry meat better. They can increase good fats and lower bad fats. This makes the meat more nutritious. Plant extracts also help keep meat fresh longer by preventing spoilage.
Biological Activities Benefiting Meat Quality
Plant extracts can make poultry meat better in many ways. They have antimicrobial properties, which help keep meat safe from harmful bacteria. They also have antioxidants that protect meat from damage, keeping it looking and tasting great.
People are choosing natural products over synthetic ones. This trend is pushing the poultry industry to use plant extracts. It’s a way to meet consumer demands for healthier meat.
| Plant Extract | Biological Activity | Benefit to Poultry Meat Quality |
|---|---|---|
| Thyme Extract | Antimicrobial, Antioxidant | Improved shelf life, Preserved color and flavor |
| Cinnamon Extract | Antimicrobial, Growth-promoting | Enhanced meat quality, Increased growth performance |
| Piperine (from Black Pepper) | Growth-promoting, Immunomodulatory | Improved growth performance, Strengthened immune function |
The poultry industry is growing, and using plant extracts is a key part of that. It’s a way to make meat better and meet what consumers want.
Meat Color Evaluation
Meat color is key in showing if poultry is fresh and of good quality. People often judge meat by its look, and color is a big part of that. Myoglobin, hemoglobin, and cytochrome C are the main pigments that make meat look red. The state of myoglobin, changed by how the chicken was raised and processed, affects the meat’s color and how it looks.
It’s important to understand how meat color, what people think of it, and freshness work together. Things like pH, protein denaturation, and the levels of myoglobin, hemoglobin, and cytochrome C all play a role in how meat looks. By keeping an eye on these, poultry makers can make sure their meat is what health-focused buyers want.
Unlocking the Secrets of Meat Freshness
People often check if meat is fresh by looking at its color. This makes color very important when they buy meat. Meat can change color for many reasons, like how it was raised and processed.
- The chemical state of myoglobin, which can change due to oxidation, reduction, or denaturation
- The presence and concentration of heme pigments like hemoglobin and cytochrome C
- The pH levels of the meat, which can impact the appearance and consumer perception of freshness
Knowing these important factors, poultry producers can work to make sure their meat looks good to health-conscious buyers.
“The appearance of meat is a critical factor in consumer purchasing decisions, as it directly influences their perception of freshness and quality.”
Assessing Meat Tenderness
Tenderness is key to making people happy with their chicken. It depends on the connective tissue and myofibrillar proteins in the meat. It also depends on the bird’s age, how it was handled, and how it was frozen.
Warner–Bratzler Shear Force and Texture Profile Analysis
To measure meat tenderness in labs, two tests are used. The Warmer-Bratzler shear force test shows how easy it is to cut the meat. The texture profile analysis looks at how the meat feels, like its hardness and chewiness.
“Meat tenderness is a crucial quality factor for consumer satisfaction, impacted by factors like connective tissue maturity, myofibrillar protein state, environmental stresses, bird age, rigor mortis development rate, freezing rate and duration.”
These tests help us understand what makes chicken tender. They help researchers and producers make better chicken. This way, they can give people the quality chicken they want.
Genetic Selection for Improved Meat Quality
Genetic improvement has changed broiler chickens into the main source of poultry meat. This has greatly changed the global food industry. Efforts to improve genetic selection have focused on better growth performance, feed efficiency, and meat quality improvement. This has led to big steps forward in the poultry industry.
Selective breeding has made farm animals more productive and efficient. Fertility is seen as the most important trait in all livestock. This is because the world’s population is growing fast, and we need more animal protein.
The International Committee of the World Organisation for Animal Health set standards for animal welfare in 2008. In 2012, the OIE’s 178 members agreed on 10 “General Principles for the Welfare of Animals in Livestock Production Systems.” But, how much animal welfare matters varies by country. This depends on things like the economy, education, and culture.
Research has looked into genetic diversity in poultry breeds. It found different patterns in early muscle development and growth after hatching. Breed-specific signatures were studied to see how genes affect meat and egg quality. This research has given us important insights into the effects of genetic selection on poultry production and meat quality.
“Genetic improvement has been a key driver in transforming broiler chickens into the primary source of poultry meat, revolutionizing the global food industry.”
Scientific Agricultural Management Practices
The poultry industry is changing fast. Consumers now care more about food safety, animal welfare, and the environment. To keep up, the industry is using new farming and meat processing methods.
Research and scientific practices are key. They help make sure poultry meat is of high quality. They also help the industry grow in a sustainable way.
Genome editing, as Proudfoot and Burkard (2017) explained, is making animals like poultry healthier. A study by O’Callaghan et al. (2016) showed how important gut health is. It improves animal productivity and meat quality.
O’Brien et al. (2014) looked at the carbon footprint of dairy farms. Their findings can help the poultry industry. It can adopt green farming methods. This way, it can meet the demand for quality poultry meat while being kind to the planet.