USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project at the University of Arkansas in which researchers used accelerometers and artificial intelligence (AI) to predict the presence of woody breast in broilers. The research was made possible in part by an endowing Foundation gift from George’s Inc. and is part of the Association’s Comprehensive Research Program encompassing all phases of poultry and egg production and processing. A summary of the completed project is below.
Project #721: The Use of Accelerometers and Artificial Intelligence to Predict Presence of Woody Breast in Live Broilers Throughout Growout and in Broiler Fillets
(Dr. Casey Owens, Department of Poultry Science, University of Arkansas, Fayetteville, Ark.)
Dr. Casey M. Owens, along with colleagues at the University of Arkansas, recently completed a research project that evaluated the use of accelerometers on live broilers to identify birds exhibiting woody breast characteristics and to assess vibration patterns of deboned fillets with varying degrees of woody breast severity. Findings indicated that tough, accelerometer patterns (i.e., vibration) showed some differences between normal, moderate and severe woody breast. However, it was not always consistent.