This question has been researched on and discussed for decades already! As long as 50 years ago, bone deformation and its relation to rapid growth was already studied. Slower growing lines of broilers have been developped and consumers in my country ask for their meat and buy it. So search the relevant literature on this topic, it is abundant!

Maturity has not changed much at all, but days to market has gone down over quite a long period of time. The process has been slow enough that poultry geneticists have been able to add selection parameters or shift selection parameters to ensure that the bird has the physiological traits to excel with a faster growth rate. This may be more of a question for a geneticist.

May negatively affect meat quality.

It is in vogue already in broiler chicken thro' scientific breeding and nutritional technology without any adverse effects on breeders. It is possible that broiler breeder dams selected for fast rate of growth and early sexual maturity may be impacted on the span of reproductive life at later ages after reaching adult age, i.e.between 50-60 weeks of age- spent age.

The consumers will have a great taste and palatability for lean and non-fatty meat otherwise.

Genetic selection for rapid growth and improved feed efficiency has been very effective in meat-type poultry. The effect of genetic selection for high muscle to bone ratio and high calorie intake of a ration that supplies all nutritional requirements causes significant mortality for example; cardiovascular disease.(Sudden Death syndrome )

Rapid growth induced by high nutrient intake alone can also cause severe lameness, bone defects, and deformity, as these problems are seen in animals that have not been selected for rapid growth.

Proper Genetic Selection of breeders ( used to produce the terminal product) based on shank girth, keel length and breast angle may possibly aid in producing heavy broilers,which can withstand some associated apprehensions of set backs in comorbidities and death due to early high growth rate.

it can decrease meat quality

Its all depends on the changes which may happen in muscle fiber type and its metabolic. Muscle growth and development are the most affected by the genetic materia.