Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Simple Summary Intense genetic selection and improvements in nutrient programs have enhanced the growth performance, feed efficiency, and meat yield of broiler chickens. The quality characteristics and nutrient composition of poultry meat are also crucial factors in poultry production. Many challenging conditions, including fast growth, pathogen infection, high rearing temperature, and feed contamination, can negatively influence poultry meat quality and composition. Studies have demonstrated that modulating the nutrient composition of feed and supplementing bioactive compounds, including vitamins, probiotics, prebiotics, exogenous enzymes, polyphenol compounds, and organic acids, have positively influenced the meat quality and body composition of broiler chickens. Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens.