Cobb Delivers the Premium Meat Quality & Texture Customers Want

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Meat quality in chickens is a topic of concern that gained attention in the broader poultry industry around 2011. Five years later the media began reporting on the issue of wooden breast and earlier this year another meat texture issue – spaghetti breast - received national attention after a media article brought it to the forefront of meat quality discussions. The first reports of “tough meat” and “meat with unusual texture” were coming from the field, mostly from concerned (and disappointed) consumers.

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Cobb’s Superior Meat Quality Means More Saleable Yield

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Saleable yield is the ultimate goal of broiler production in fully integrated production systems. Breed decisions play a fundamental role in the financial outcome of broiler companies and could make the difference between healthy profits or a struggling operation. Cobb’s customers will achieve success when provided with products that enable them to satisfy the needs of their customers and the ultimate consumer. Cobb geneticists understand this very well and have acted, for a very long time, to ensure that our birds deliver as much first-grade meat as possible. 

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Poultry Meat Quality Research Increasingly Important to Industry

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For 21 years, the main thrust of Casey Owens' research has been improving meat quality for the poultry industry. Which is good. Because during that time, the poultry industry has risen to the challenges of increasing consumer preferences for more and bigger chicken meat and growing export demands to feed a hungry world. But that growth has come at a cost. Processors are seeing increases in meat defects that cost the industry millions.

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Prepare breeder flocks for top performance

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In the early 90s Cobb started collecting information on breeder flocks worldwide and a clear cut pattern for improvement in performance has been observed since then. Genetic selection has certainly been a great contributor to this progress. However, a better understanding of nutritional and management needs has also played a part.

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Maximizing broiler performance

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Raising broilers is much like building a house. A good deal of effort goes into planning and constructing the structure, but one also needs to be a bit of an artist to create the ideal end result. Experienced and knowledgeable growers are similar in that they follow recommended procedures while also being proactive in identifying issues before they can cause a problem. They are able to read the bird and relate aspects of bird behavior and performance to react quickly and ensure good end results. That’s where the artistry comes in.

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Improving broiler performance and efficiency each year

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The poultry breeding business has evolved through the years but the purpose of a good broiler genetic company is to serve customers through the use of innovative research and technology to make protein healthy and affordable to everyone. In the 1950s the breeders just selected for body weight. As they transitioned into the 1960s they realized that they needed to also select for better legs and reproductive performance to keep the birds ‘balanced’. In the 1970s we began selecting for feed conversion and began using genetic statistics to predict performance of the next generation using the performance of relatives.

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