Effect of different arginine-to-lysine ratios in broiler chicken diets on the occurrence of breast myopathies and meat quality attributes

This study was carried out to evaluate the effect of different digestible arginine-to-lysine (dig Arg:Lys) ratio in broiler diets on the occurrence of breast myopathies, productivity, and meat quality traits. A total of 1,755 1-day-old Ross 308 male chicks was randomly divided in 3 experimental groups (9 replications/group): CON, fed a 4 feeding-phases commercial diet (dig Arg:Lys ratio = 1.05, 1.05, 1.06, 1.07, respectively in starter, grower I, grower II and finisher phase), and ARG2 and ARG3 groups fed CON diet supplemented respectively with 20 and 30% higher levels of crystalline L-arginine (dig Arg:Lys ratio = 1.25, 1.25, 1.26, 1.27 and 1.35, 1.35, 1.36, 1.37, respectively). Productive performance was recorded throughout the rearing cycle. At processing (43 d), breasts (n = 150/group) were randomly collected to evaluate the incidence and severity of white striping (WS), wooden breast (WB), and spaghetti meat (SM) defects (3- points scale).Meat quality traits, such as color, pH, drip and cook losses, marinade performances, and proximate composition were determined on 12 fillets/group. Although productive performance and meat quality traits resulted not significantly affected, the occurrence of some breast myopathies was modified by the dietary treatments. ARG2 and ARG3 exhibited a significantly higher percentage of breast without WS compared to CON (28 and 41 vs. 17%, respectively; P < 0.001). ARG3 reported the lowest percentage of breasts with severe WS (11 vs. 27 and 31%, respectively for ARG3, ARG2, and CON; P < 0.001) and the highest of those showing no SM abnormality (81 vs. 69 and 65%, respectively for ARG3, ARG2, and CON; P < 0.01). Furthermore, a numerical reduction of breasts with severe WB was observed in ARG3 (12 vs. 25 and 19%, respectively for ARG3, ARG2, and CON; P = 0.12). In conclusion, the dietary supplementation of arginine to increase the dig Arg:Lys ratio by about 30% in respect to the current recommendations for broiler chickens has positive implications on the occurrence of some breast meat abnormalities.