Effects of Dietary Arginine and Methionine Levels on Broiler Carcass Traits and Meat Quality

The current trial with 4x2 factorial arrangement was carried out to determine the effects of dietary arginine and methionine levels on broiler carcass traits and meat quality. Four dietary levels of arginine were 80, 100, 120 and 140% of NRC recommendation and dietary levels of methionine were 100 and 120% of NRC recommendation. On day 42 of age, chickens from each group were slaughtered to evaluate carcass traits, meat quality and muscle characteristics. Arginine supplementation significantly improved muscle growth (p(L)<0.01), especially breast muscle growth while methionine showed no effect, For meat quality, arginine deficient diet resulted in decreased lightness (L* value) while methionine supplementation increased yellowness (b* value). Except for the arginine deficient group, shear force values were decreased with arginine supplementation. Total collagen was not affected by the levels of arginine and methionine while heat-soluble collagen was increased with arginine (p(L)<0.05) and methionine supplementation (p<0.05). The result of the present study indicated that dietary arginine and methionine could affect collagen property and myoglobin status in the final formation of meat characteristic and a level of dietary arginine up to 120% of the recommendation by NRC should be suggested for better lean meat deposition and meat tenderness.