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Trocino A, White P, Bordignon F, Ferrante V, Bertotto D, Birolo M, Pillan G, Xiccato G. Effect of Feed Restriction on the Behaviour and Welfare of Broiler Chickens. Animals (Basel) 2020; 10:E830. [PMID: 32403310 PMCID: PMC7278418 DOI: 10.3390/ani10050830] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 12/02/2022] Open
Abstract
Under intensive rearing conditions, the welfare of broiler chickens may be at risk depending on genotype and sex, due to their different growth rates. The practice of quantitative feed restriction may also impact on welfare. This study aimed to evaluate behaviour and corticosterone content in plasma and faeces at different ages using 896 one-day-old chicks housed in 32 pens, allocated to 8 groups, i.e., 2 genotypes (standard vs. high breast yield) × 2 sex × 2 feeding plans (ad libitum vs. restricted, AL vs. FR). The feeding system affected the percentage of standing (9.84% vs. 11.7% in AL vs. FR; p ≤ 0.001), feeding (7.51% vs. 8.17%; p ≤ 0.01) and sitting/lying (67.0% vs. 64.1%; p ≤ 0.001), and the faeces corticosterone content (12.2 vs. 13.6 ng/g in AL vs. FR; p ≤ 0.10). Sex affected the percentage of pecking other chickens, standing and comfort behaviours. Changes in behaviour were recorded between high and standard breast yield genotypes with faeces corticosterone which tended to be higher in the former (p ≤ 0.10). Significant interactions between the main factors and age were observed. Major changes in behaviour were due to feed restriction, which stimulated activity during restriction.
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Affiliation(s)
- Angela Trocino
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (F.B.); (D.B.); (G.P.)
| | - Peter White
- Sydney School of Veterinary Science, Faculty of Science, The University of Sydney, B19 R.M.C. Gunn Building, Sydney, NSW 2006, Australia;
- Sydney Institute of Agriculture, The University of Sydney, B19 R.M.C. Gunn Building, Sydney, NSW 2006, Australia
| | - Francesco Bordignon
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (F.B.); (D.B.); (G.P.)
- Institute of Animal Science and Technology, Group of Aquaculture and Biodiversity, Polytechnic University of Valencia, Camino de Vera 14, 46022 Valencia, Spain
| | - Valentina Ferrante
- Department of Environmental Science and Policy, University of Milan, Via Celoria 10, 20133 Milan, Italy;
| | - Daniela Bertotto
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (F.B.); (D.B.); (G.P.)
| | - Marco Birolo
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (M.B.); (G.X.)
| | - Giulio Pillan
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (F.B.); (D.B.); (G.P.)
| | - Gerolamo Xiccato
- Department of Agronomy Food Natural resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (M.B.); (G.X.)
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Abstract
Modern broilers show dramatic growth over a short interval and contribute directly to the success of the poultry meat industry. The growth performance of commercial broilers is a result of genetic selection for "performance traits", such as body size, meat yield, and feed conversion rate. However, due to the rapid growth rate of modern commercial broilers, several growth-related conditions have arisen, increasing economic losses and consumer concerns. Among the most economically consequential is the muscle disorder called wooden breast. Together with associated myopathies such as white striping and spaghetti meat, wooden breast is causing losses of $200 million a year in the U.S. alone and occurs worldwide. No causative factors are known for wooden breast to date. Wooden breast can affect over 80% of broilers in a flock, yet no methods of amelioration are currently available. Overall, the evidence suggests that wooden breast is a genetic, age-dependent condition associated with fast growth rate. The primary features of wooden breast are muscle degeneration and fibrosis, high levels of oxidative stress, hypoxia, and altered energy metabolism. Recent work has also implicated reduced pectoral vessel density in the pathogenesis of wooden breast. This review examines the history of myopathies in commercial broilers and the relationship of myopathies to metabolism and oxidative performance. This review summarizes the foundational knowledge of wooden breast and provides a platform for further investigation of wooden breast.
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Wang J, Clark DL, Jacobi SK, Velleman SG. Effect of vitamin E and omega-3 fatty acids early posthatch supplementation on reducing the severity of wooden breast myopathy in broilers. Poult Sci 2020; 99:2108-2119. [PMID: 32241496 PMCID: PMC7587660 DOI: 10.1016/j.psj.2019.12.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/02/2019] [Accepted: 12/02/2019] [Indexed: 11/21/2022] Open
Abstract
The wooden breast (WB) myopathy is identified by the palpation of a rigid pectoralis major (P. major) muscle and is characterized as a fibrotic, necrotic P. major muscle disorder in broilers resulting in reduced breast meat quality. Breast muscle affected with WB is under severe oxidative stress and inflammation. The objectives were to identify the effects of dietary vitamin E (VE) and omega-3 (n-3) fatty acids independently or in combination when fed during the starter phase (0-10 D) or grower phase (11-24 D) on growth performance, meat yield, meat quality, and severity of WB myopathy and to determine the most beneficial dietary supplementation period. A total of 210 Ross 708 broiler chicks were randomly assigned into 7 experimental groups with 10 replicates of 3 birds each. The control group was fed with corn-soybean meal basal diet with VE (10 IU/kg) and n-3 fatty acids (n-6/n-3 ratio of 30:1) at a standard level during the entire study (0-58 D). Supplementation of VE (200 IU/kg), n-3 fatty acids (n-6/n-3 ratio of 3:1), or combination of both was performed during the starter phase or grower phase. Growth performance, meat yield, meat quality, and WB scores were obtained. There was no significant difference in final body weight and meat yield when VE was increased (P > 0.05). In contrast, n-3 fatty acids supplementation in starter diets significantly decreased final body weight, hot carcass weight, and chilled carcass weight of broilers (P ≤ 0.05). The P. major muscle from broilers supplemented with VE in starter diets had lower shear force than in grower diets (P ≤ 0.05). Supplemental VE reduced the severity of WB and in starter diets showed a more beneficial effect than those fed VE in the grower diets. These data are suggestive that additional supplementation of dietary VE may reduce the severity of WB and promote breast meat quality without adversely affecting growth performance and meat yield.
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Affiliation(s)
- Ji Wang
- Department of Animal Sciences, The Ohio State University, Wooster OH 44691, USA
| | - Daniel L Clark
- Department of Animal Sciences, The Ohio State University, Wooster OH 44691, USA
| | - Sheila K Jacobi
- Department of Animal Sciences, The Ohio State University, Wooster OH 44691, USA
| | - Sandra G Velleman
- Department of Animal Sciences, The Ohio State University, Wooster OH 44691, USA.
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Tasoniero G, Zhuang H, Gamble GR, Bowker BC. Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality. Poult Sci 2020; 99:1724-1733. [PMID: 32111334 PMCID: PMC7587806 DOI: 10.1016/j.psj.2019.10.069] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 10/22/2019] [Accepted: 10/24/2019] [Indexed: 01/16/2023] Open
Abstract
The effects of spaghetti meat (SM) myopathy and sampling location on chicken breast meat physical traits, composition, and protein functionality were investigated using 30 normal (N) and 30 SM boneless fillets. Weight, drip loss, pH, and color traits were determined on intact fillets. Proximate composition, water holding capacity, mineral profile, SDS-PAGE, myofibrillar, and sarcoplasmic protein solubility, and emulsifying properties were assessed on both the superficial (S) and deep (D) layers of the breasts. SM fillets were heavier (P < 0.0001) and exhibited greater drip loss (P = 0.0131) and higher b* index on the skin side of the muscle (P < 0.0001). Muscle condition by layer interaction effect revealed that the superficial portion of SM fillets (SM-S) exhibited the highest moisture (P = 0.0003) and fat contents (P = 0.0011) coupled with the lowest protein (P < 0.0001) and ash contents (P = 0.0458). Total and soluble collagen amounts were higher in N-S and SM-S groups compared with N-D and SM-D (P < 0.0001). SM-S group exhibited the highest calcium (P = 0.0035) and sodium (P < 0.0001) levels. Overall, the myopathy had only minor impacts on protein profiles, while the muscle layer exerted a more remarkable effect. SM fillets exhibited higher pH but a lower myofibrillar protein solubility (P < 0.0001). Salt-induced water uptake, cooking loss, and final yield values suggested a potential impairment of water-holding capacity in SM-affected meat. Sarcoplasmic and myofibrillar emulsion activity indexes were similar between the 2 muscle conditions, but the stability of the emulsions was lower in SM meat. Overall, significant layer and muscle condition by layer effects were not observed in the functional properties of the breast meat. SM exerted a profound and negative impact on breast meat composition that led to detrimental consequences on functionality traits. Given the fundamental role of protein quality for meat processing, these data suggest that a further step toward the understanding of this myopathy should be the investigation of intrinsic protein characteristics.
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Affiliation(s)
- Giulia Tasoniero
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - Gary R Gamble
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - Brian C Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605.
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Pampouille E, Hennequet-Antier C, Praud C, Juanchich A, Brionne A, Godet E, Bordeau T, Fagnoul F, Le Bihan-Duval E, Berri C. Differential expression and co-expression gene network analyses reveal molecular mechanisms and candidate biomarkers involved in breast muscle myopathies in chicken. Sci Rep 2019; 9:14905. [PMID: 31624339 PMCID: PMC6797748 DOI: 10.1038/s41598-019-51521-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 09/27/2019] [Indexed: 11/09/2022] Open
Abstract
The broiler industry is facing an increasing prevalence of breast myopathies, such as white striping (WS) and wooden breast (WB), and the precise aetiology of these occurrences remains poorly understood. To progress our understanding of the structural changes and molecular pathways involved in these myopathies, a transcriptomic analysis was performed using an 8 × 60 K Agilent chicken microarray and histological study. The study used pectoralis major muscles from three groups: slow-growing animals (n = 8), fast-growing animals visually free from defects (n = 8), or severely affected by both WS and WB (n = 8). In addition, a weighted correlation network analysis was performed to investigate the relationship between modules of co-expressed genes and histological traits. Functional analysis suggested that selection for fast growing and breast meat yield has progressively led to conditions favouring metabolic shifts towards alternative catabolic pathways to produce energy, leading to an adaptive response to oxidative stress and the first signs of inflammatory, regeneration and fibrosis processes. All these processes are intensified in muscles affected by severe myopathies, in which new mechanisms related to cellular defences and remodelling seem also activated. Furthermore, our study opens new perspectives for myopathy diagnosis by highlighting fine histological phenotypes and genes whose expression was strongly correlated with defects.
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Affiliation(s)
- Eva Pampouille
- BOA, INRA, Université de Tours, 37380, Nouzilly, France.,Hubbard SAS, Mauguérand, 22800, Le Foeil - Quintin, France
| | | | | | | | | | - Estelle Godet
- BOA, INRA, Université de Tours, 37380, Nouzilly, France
| | | | | | | | - Cécile Berri
- BOA, INRA, Université de Tours, 37380, Nouzilly, France.
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Malila Y, Thanatsang K, Arayamethakorn S, Uengwetwanit T, Srimarut Y, Petracci M, Strasburg GM, Rungrassamee W, Visessanguan W. Absolute expressions of hypoxia-inducible factor-1 alpha (HIF1A) transcript and the associated genes in chicken skeletal muscle with white striping and wooden breast myopathies. PLoS One 2019; 14:e0220904. [PMID: 31393948 PMCID: PMC6687142 DOI: 10.1371/journal.pone.0220904] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Accepted: 07/25/2019] [Indexed: 01/29/2023] Open
Abstract
Development of white striping (WS) and wooden breast (WB) in broiler breast meat have been linked to hypoxia, but their etiologies are not fully understood. This study aimed at investigating absolute expression of hypoxia-inducible factor-1 alpha subunit (HIF1A) and genes involved in stress responses and muscle repair using a droplet digital polymerase chain reaction. Total RNA was isolated from pectoralis major collected from male 6-week-old medium (carcass weight ≤ 2.5 kg) and heavy (carcass weight > 2.5 kg) broilers. Samples were classified as “non-defective” (n = 4), “medium-WS” (n = 6), “heavy-WS” (n = 7) and “heavy-WS+WB” (n = 3) based on abnormality scores. The HIF1A transcript was up-regulated in all of the abnormal groups. Transcript abundances of genes encoding 6-phosphofructo-2-kinase/fructose-2,6-biphosphatase 4 (PFKFB4), lactate dehydrogenase-A (LDHA), and phosphorylase kinase beta subunit (PHKB) were increased in heavy-WS but decreased in heavy-WS+WB. Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) was up-regulated in non-defective samples. The muscle-specific mu-2 isoform of glutathione S-transferases (GSTM2) was up-regulated in the abnormal samples, particularly in the heavy groups. The genes encoding myogenic differentiation (MYOD1) and myosin light chain kinase (MYLK) exhibited similar expression pattern, of which medium-WS and heavy-WS significantly increased compared to non-defective whereas expression in heavy-WS+WB was not different from either non-defective or WS-affected group. The greatest and the lowest levels of calpain-3 (CAPN3) and delta-sarcoglycan (SCGD) were observed in heavy-WS and heavy-WS+WB, respectively. Based on micrographs, the abnormal muscles primarily comprised fibers with cross-sectional areas ranging from 2,000 to 3,000 μm2. Despite induced glycolysis at the transcriptional level, lower stored glycogen in the abnormal muscles corresponded with the reduced lactate and higher pH within their meats. The findings support hypoxia within the abnormal breasts, potentially associated with oversized muscle fibers. Between WS and WB, divergent glucose metabolism, cellular detoxification and myoregeneration at the transcriptional level could be anticipated.
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Affiliation(s)
- Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
- * E-mail:
| | - Krittaporn Thanatsang
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
| | - Sopacha Arayamethakorn
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
| | - Tanaporn Uengwetwanit
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
| | - Yanee Srimarut
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - Gale M. Strasburg
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, United States of America
| | - Wanilada Rungrassamee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
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58
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Mudalal S. Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat. Food Sci Anim Resour 2019; 39:410-417. [PMID: 31304470 PMCID: PMC6612781 DOI: 10.5851/kosfa.2019.e35] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 11/06/2022] Open
Abstract
The aim of this study is to evaluate the incidence of white striping abnormality
and its consequences on the quality traits of raw and processed turkey breast
(chemical composition, color traits, and water holding capacity). In total,
about 2300 breasts from 22 flocks were used to assess the incidence and 60
breasts to evaluate the quality traits. Our study showed that the total
incidence of moderate and severe white striping was 61.3% out of them,
moderate cases were 49.4%. Severe white striped turkey breast exhibited
significantly lower protein content (21.1 vs. 23.2 and 23.16%,
p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%,
p<0.05) if compared to normal and moderate white striped breast
respectively. Moreover, moderate and severe white striped meat showed
significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and
yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal
meat, respectively.
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Affiliation(s)
- Samer Mudalal
- Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7, Nablus, Palestine
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Babiker EE, Al-Juhaimi FY, Alqah HA, Adisa AR, Adiamo OQ, Mohamed Ahmed IA, Alsawmahi ON, Ghafoor K, Ozcan MM. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties. Journal of Food Science and Technology 2019; 56:3910-3920. [PMID: 31413416 DOI: 10.1007/s13197-019-03862-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
Abstract
The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).
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Affiliation(s)
- Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Fahad Y Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Hesham A Alqah
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Abdulraheem R Adisa
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Oladipupo Q Adiamo
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Isam A Mohamed Ahmed
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Omer N Alsawmahi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Mehmet M Ozcan
- 2Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey
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Gratta F, Fasolato L, Birolo M, Zomeño C, Novelli E, Petracci M, Pascual A, Xiccato G, Trocino A. Effect of breast myopathies on quality and microbial shelf life of broiler meat. Poult Sci 2019; 98:2641-2651. [PMID: 30668837 DOI: 10.3382/ps/pez001] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Accepted: 01/04/2019] [Indexed: 11/20/2022] Open
Abstract
To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, 48 white striped (WS), and 48 wooden breasts (WB) were stored for 11 d at 4°C aerobically and analyzed at 24, 72, 120, 168, 216, and 264 h post-mortem. Normal breasts showed lower (P < 0.001) redness index (-0.88 vs. -0.41 and -0.43) and cooking losses (22.0 vs. 23.8 vs. 26.9%) than those of WS and WB meat. Normal and WS breasts exhibited higher protein content than that in WB meat (23.9 and 23.2 vs. 21.4%; P < 0.001). Normal meat also had a lower ether extract content than that in WB meat (1.09 vs. 1.88%; P < 0.001), with intermediate values for WS meat. Normal breasts exhibited higher saturated fatty acid (FA) rate (31.3 vs. 28.0% of total FA on average) and lower unsaturated FA rate (68.7 vs. 72.0%) than those in WS and WB meat (P < 0.001). Differences were mainly due to polyunsaturated FA (30.5% in normal vs. 35.3 and 35.4% in WS and WB meat; P < 0.001). Normal breasts had higher initial total viable count (TVC) and a shorter TVC lag phase than those of WS and WB meat (46.3 vs. 85.2 and 77.8 h). The microbial shelf life threshold (7 log10 CFU TVC/g) was achieved first in normal (130 h) and then in WS (149 h) and WB (192 h) meat. TVC and Pseudomonas spp. counts were significantly higher in normal than those in the affected breasts between 72 and 216 h of storage. Enterobacteriaceae spp. and lactic acid bacteria counts were significantly higher in normal meat, lower in WB meat, and intermediate in WS meat until 216 h. All differences in microbial targets across meat types disappeared by 264 h of storage. Further studies are necessary to elucidate the factors and the mechanisms that may modulate microbial growth and composition during storage in broiler breast meat affected by myopathies.
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Affiliation(s)
- F Gratta
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Università 16, I-35020 Legnaro (Padova), Italy
| | - L Fasolato
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, I-35020 Legnaro, Padova, Italy
| | - M Birolo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Università 16, I-35020 Legnaro (Padova), Italy
| | - C Zomeño
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, I-35020 Legnaro, Padova, Italy
| | - E Novelli
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, I-35020 Legnaro, Padova, Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, I-47521Cesena (Forlì Cesena), Italy
| | - A Pascual
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, I-35020 Legnaro, Padova, Italy
| | - G Xiccato
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell'Università 16, I-35020 Legnaro (Padova), Italy
| | - A Trocino
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, I-35020 Legnaro, Padova, Italy
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Jiang H, Yoon SC, Zhuang H, Wang W, Li Y, Yang Y. Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 213:118-126. [PMID: 30684880 DOI: 10.1016/j.saa.2019.01.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 01/04/2019] [Accepted: 01/15/2019] [Indexed: 06/09/2023]
Abstract
White striping (WS), an emerging muscle myopathy in poultry industry, is gaining increasing attention globally. In this study, visible and near-infrared hyperspectral imaging (HSI, 400-1000 nm) was investigated for developing an optical sensing technique to differentiate WS broiler breast fillets (pectoralis major) from normal fillets. The minimum noise fraction (MNF), followed by an inverse MNF (IMNF), was conducted to improve the signal-to-noise ratio of hyperspectral images during the pre-processing process. Three regions of interest (ROIs) were selected at cranial, middle and caudal locations within each fillet image. Spectral principal component analysis (PCA) revealed that PC2 and PC3 were effective for the differentiation and key wavelengths (450, 492, 541, 581, 629, 869 and 980 nm) were selected from the corresponding PC loadings. Spatial texture features on corresponding score images were obtained using gray level co-occurrence matrix (GLCM) and grayscale histogram statistics (GHS), respectively. Partial least squares discriminant analysis (PLS-DA) models were evaluated with various inputs including spectral (full and key wavelengths), textural and fused features. GLCM features improved performance of multispectral imaging with the highest correct classification rate (CCR) of 91.7%, AUC value (0.917), and Kappa coefficient (0.833) for prediction set. Considering the complexity and heterogeneity of meat samples at different locations, the optimal sampling location was also analyzed and results provided the evidence that the cranial location worked most effectively for the differentiation between normal and WS samples. Overall, results confirmed the great potential of HSI in range of 400-1000 nm in differentiation between normal and WS chicken breast meat.
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Affiliation(s)
- Hongzhe Jiang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Seung-Chul Yoon
- Quality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Hong Zhuang
- Quality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Wei Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yufeng Li
- Multidisciplinary Initiative Center, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China.
| | - Yi Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
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Golzar Adabi S, Demirok Soncu E. White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions. J Anim Physiol Anim Nutr (Berl) 2019; 103:1060-1069. [PMID: 30972864 DOI: 10.1111/jpn.13092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 12/29/2018] [Accepted: 02/26/2019] [Indexed: 12/27/2022]
Abstract
White striping (WS), characterized by white striations on the Pectoralis major muscle, is an emerging problem for the broiler industry. Thus, the impact of WS on meat quality has become a current research topic. In this context, a 2-year follow-up study, to reveal the prevalence of WS in broiler integrations, was undertaken. Additionally, a laboratory experiment was conducted to determine the oxidative quality during storage and the differences in proximate composition, colour and fatty acid and amino acid profiles of broiler breast fillets scored visually as normal, moderate and severe. In integrations, the WS incidence increased with increasing broiler age and more than 50% of breast fillets obtained from 32- to 35-day-old broilers and 36- to 39-day-old broilers had stripes with different scores. Lower protein and higher fat contents were measured in the moderate and severe scored fillets than the normal fillets (p < 0.001). Severe score stripes induced the formation of less redness on the ventral surface (p < 0.05) and a darker colour on the dorsal surface (p < 0.01). The lowest histidine, arginine and tryptophan amounts were determined in severe fillets (p < 0.05). Moderate and severe scored fillets were rich in polyunsaturated fatty acids implying that they were sensitive to lipid oxidation. That suggestion was further proven by the higher TBARS values. Freeze-thawing induced the formation of carbonyl compounds, but it did not cause differences in sulphydryl groups. Briefly, we suggest that different WS scores may affect the physicochemical and oxidative quality of breast fillets; however, more studies are needed to assert an accurate and explicit judgement.
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Affiliation(s)
| | - Eda Demirok Soncu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
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63
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Salles GBC, Boiago MM, Silva AD, Morsch VM, Gris A, Mendes RE, Baldissera MD, da Silva AS. Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy. J Food Biochem 2019; 43:e12792. [PMID: 31353592 DOI: 10.1111/jfbc.12792] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 01/12/2019] [Accepted: 01/14/2019] [Indexed: 01/10/2023]
Abstract
The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups (n = 15): normal, moderate (stripes <1 mm) and severe (stripes >1 mm). Chicken breasts with severe WS showed muscular cells with small areas and diameters (p < 0.05), as well as the presence of inflammatory cells. Higher percentages of moisture content, fat, collagen, and smaller protein content than did WS breast samples compared control. Breast samples with moderate and severe degrees of WS had higher reactive oxygen species levels and advanced oxidation protein products than did the control group, and animals with severe WS had higher lipid peroxidation levels. The activities of glutathione peroxidase and glutathione S-transferase were higher (p < 0.0001) in animals with moderate WS than those in the control. PRACTICAL APPLICATIONS: White striping myopathy in broiler breast fillets is characterized by the presence of parallel white stripes in the same direction as the muscular fiber, commonly occurring in the pectoralis major muscle. The results showed that chicken breasts with WS demonstrated imbalances of antioxidant/oxidant status, characterizing increases of lipid peroxidation and protein oxidation in muscle. This situation does not prevent the consumption of the meat, but negatively affects its quality.
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Affiliation(s)
| | - Marcel Manente Boiago
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Anielen Dutra Silva
- Graduate Program in Toxicological Biochemistry and Molecular Biology, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Vera Maria Morsch
- Graduate Program in Toxicological Biochemistry and Molecular Biology, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Anderson Gris
- Veterinary Pathology Laboratory, Instituto Federal Catarinense, Concordia, Brazil
| | | | - Matheus D Baldissera
- Graduate Program in Pharmacology, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Aleksandro Schafer da Silva
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina, Chapecó, Brazil.,Graduate Program in Toxicological Biochemistry and Molecular Biology, Universidade Federal de Santa Maria, Santa Maria, Brazil
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64
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Petracci M, Soglia F, Madruga M, Carvalho L, Ida E, Estévez M. Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities. Compr Rev Food Sci Food Saf 2019; 18:565-583. [PMID: 33336940 DOI: 10.1111/1541-4337.12431] [Citation(s) in RCA: 210] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/14/2019] [Accepted: 01/14/2019] [Indexed: 01/10/2023]
Abstract
Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast-growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown. The distinctive white striations in breasts affected by white striping disorder, the presence of out-bulging and pale areas of hardened consistency in the so-called wooden breast, and the separation of the fiber bundles in breasts labelled as spaghetti meat, made these myopathies easily identified in chicken carcasses. Yet, the high incidence of these myopathies and the increasing concern by producers and retailers led to an unprecedented flood of questions on the causes and consequences of these abnormal chicken breasts. This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences. Today, it is known that the occurrence is linked to fast-growth rates of the birds and their large breast muscles. The muscle hypertrophy along with an unbalanced growth of supportive connective tissue leads to a compromised blood supply and hypoxia. The occurrence of oxidative stress and mitochondrial dysfunction leads to lipidosis, fibrosis, and overall myodegeneration. Along with the altered appearance, breast muscles affected by the myopathies display poor technological properties, impaired texture properties, and reduced nutritional value. As consumer's awareness on the occurrence of these abnormalities and the concerns on animal welfare arise, efforts are made to inhibit the onset of the myopathies or alleviate the severity of the symptoms. The lack of fully effective dietary strategies leads scientists to propose whether "slow" production systems may alternatively provide with poultry meat free of these myopathies.
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Affiliation(s)
- M Petracci
- Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - F Soglia
- Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - M Madruga
- Postgraduate program in Food Science and Technology. Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - L Carvalho
- Postgraduate program in Food Science and Technology. Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - Elza Ida
- Dept. of Food Technology, Londrina State Univ., Londrina, Brazil
| | - M Estévez
- Meat and Meat Products Research Inst., TECAL Research Group, Univ. of Extremadura, Avda. Universidad s/n, 10003, Cáceres, Spain
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65
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Montagna FS, Garcia G, Nääs IA, Lima NDS, Caldara FR. Practical Assessment of Spaghetti Breast in Diverse Genetic Strain Broilers Reared under Different Environments. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2018-0759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- FS Montagna
- Federal University of Grande Dourados, Brazil
| | - G Garcia
- Federal University of Grande Dourados, Brazil
| | - IA Nääs
- Federal University of Grande Dourados, Brazil
| | - NDS Lima
- Federal University of Grande Dourados, Brazil
| | - FR Caldara
- Federal University of Grande Dourados, Brazil
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66
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Siwek M, Slawinska A, Stadnicka K, Bogucka J, Dunislawska A, Bednarczyk M. Prebiotics and synbiotics - in ovo delivery for improved lifespan condition in chicken. BMC Vet Res 2018; 14:402. [PMID: 30558599 PMCID: PMC6296066 DOI: 10.1186/s12917-018-1738-z] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 12/05/2018] [Indexed: 02/06/2023] Open
Abstract
Commercially produced chickens have become key food-producing animals in the global food system. The scale of production in industrial settings has changed management systems to a point now very far from traditional methods. During the perinatal period, newly hatched chicks undergo processing, vaccination and transportation, which introduces a gap in access to feed and water. This gap, referred to as the hatching window, dampens the potential for microflora inoculation and as such, prevents proper microbiome, gastrointestinal system and innate immunity development. As a consequence, the industrial production of chickens with a poor microbial profile leads to enteric microbial infestation and infectious disease outbreaks, which became even more prevalent after the withdrawal of antibiotic growth promoters on many world markets (e.g., the EU).This review presents the rationale, methodology and life-long effects of in ovo stimulation of chicken microflora. In ovo stimulation provides efficient embryonic microbiome colonization with commensal microflora during the perinatal period. A carefully selected bioactive formulation (prebiotics, probiotics alone or combined into synbiotics) is delivered into the air cell of the egg on day 12 of egg incubation. The prebiotic penetrates the outer and inner egg membranes and stimulates development on the innate microflora in the embryonic guts. Probiotics are available after the mechanical breakage of the shell membranes by the chick's beak at the beginning of hatching (day 19). The intestinal microflora after in ovo stimulation is potent enough for competitive exclusion and programs the lifespan condition. We present the effects of different combinations of prebiotic and probiotic delivered in ovo on day 12 of egg incubation on microflora, growth traits, feed efficiency, intestinal morphology, meat microstructure and quality, immune system development, physiological characteristics and the transcriptome of the broiler chickens.We discuss the differences between in ovo stimulation (day 12 of egg incubation) and in ovo feeding (days 17-18 of egg incubation) and speculate about possible future developments in this field. In summary, decades of research on in ovo stimulation and the lifelong effects support this method as efficient programming of lifespan conditions in commercially raised chickens.
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Affiliation(s)
- M. Siwek
- Department of Animal Biotechnology and Genetics, UTP University of Science and Technology, Mazowiecka, 28 85-084 Bydgoszcz, Poland
| | - A. Slawinska
- Department of Animal Biotechnology and Genetics, UTP University of Science and Technology, Mazowiecka, 28 85-084 Bydgoszcz, Poland
| | - K. Stadnicka
- Department of Animal Biotechnology and Genetics, UTP University of Science and Technology, Mazowiecka, 28 85-084 Bydgoszcz, Poland
| | - J. Bogucka
- Department of Animal Physiology, Physiotherapy and Nutrition, UTP University of Science and Technology, Mazowiecka, 28 85-084 Bydgoszcz, Poland
| | - A. Dunislawska
- Department of Animal Biotechnology and Genetics, UTP University of Science and Technology, Mazowiecka, 28 85-084 Bydgoszcz, Poland
| | - M. Bednarczyk
- Department of Animal Biotechnology and Genetics, UTP University of Science and Technology, Mazowiecka, 28 85-084 Bydgoszcz, Poland
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67
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Boerboom G, van Kempen T, Navarro-Villa A, Pérez-Bonilla A. Unraveling the cause of white striping in broilers using metabolomics. Poult Sci 2018; 97:3977-3986. [PMID: 29931266 PMCID: PMC6162359 DOI: 10.3382/ps/pey266] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Accepted: 05/28/2018] [Indexed: 01/10/2023] Open
Abstract
White striping (WS) is a major problem affecting the broiler industry. Fillets affected by this myopathy present pathologies that compromise the quality of the meat, and most importantly, make the fillets more prone to rejection by the consumer. The exact etiology is still unknown, which is why a metabolomics analysis was performed on breast samples of broilers. The overall objective was to identify biological pathways involved in the pathogenesis of WS. The analysis was performed on a total of 51 muscle samples and distinction was made between normal (n = 19), moderately affected (n = 24) and severely affected (n = 8) breast fillets. Samples were analyzed using gas chromatographic mass spectral analysis and liquid chromatography quadrupole time-of-flight mass spectrometry. Data were subsequently standardized, normalized and analyzed using various multivariate statistical procedures. Metabolomics allowed for the identification of several pathways that were altered in white striped breast fillets. The tricarboxylic acid cycle exhibited opposing directionalities. This is described in literature as the backflux and enables the TCA cycle to produce high-energy phosphates through matrix-level phosphorylation and, therefore, produce energy under conditions of hypoxia. Mitochondrial fatty acid oxidation was limited due to disturbances in especially cis-5–14:1 carnitine (log2 FC of 2, P < 0.01). Because of this, accumulation of harmful fatty acids took place, especially long-chain ones, which damages cell structures. Conversion of arginine to citrulline increased presumably to produce nitric oxide, which enhances blood flow under conditions of hypoxia. Nitric oxide however also increases oxidative damage. Increases in taurine (log2 FC of 1.2, P < 0.05) suggests stabilization of the sarcolemma under hypoxic conditions. Lastly, organic osmolytes (sorbitol, taurine, and alanine) increased (P < 0.05) in severely affected birds; likely this disrupts cell volume maintenance. Based on the results of this study, hypoxia was the most likely cause/initiator of WS in broilers. We speculate that birds suffering from WS have a vascular support system in muscle that is borderline adequate to support growth, but triggers like activity results in local hypoxia that damages tissue.
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Affiliation(s)
- Gavin Boerboom
- Trouw Nutrition R&D Amersfoort, 3811 MH, The Netherlands
| | - Theo van Kempen
- Trouw Nutrition R&D Amersfoort, 3811 MH, The Netherlands.,Department of Animal Science, North Carolina State University, Raleigh, 27695, NC, USA
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68
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Bodle BC, Alvarado C, Shirley RB, Mercier Y, Lee JT. Evaluation of different dietary alterations in their ability to mitigate the incidence and severity of woody breast and white striping in commercial male broilers. Poult Sci 2018; 97:3298-3310. [PMID: 29762760 DOI: 10.3382/ps/pey166] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 04/05/2018] [Indexed: 12/11/2022] Open
Abstract
The following study was conducted to define how multiple nutritional strategies affect broiler performance, meat yield, and the presence and severity of white striping (WS) and woody breast (WB) in high-yielding broilers. Relative to a commercial set of reference broiler diets (Commercial reference diet; Trt 1) that were fed in a 4-phase program, the following nutritional strategies were investigated: increasing the ratio of digestible arginine: digestible lysine (dArg: dLys ranged from 113 to 126; Trt 2), supplementing Trt 1 with 94.4 mg vitamin C/kg feed (Trt 3), doubling the vitamin pack inclusion rate (Trt 4), reducing the digestible amino acid density (dAA) of only the grower phase by 15% and feeding the same Trt 1 starter, finisher, and withdraw diets (Trt 5), and combining the 4 strategies just mentioned (Trt 6). There was no difference in performance at the end of the starter phase (P = 0.066); however, at the end of the grower and finisher phases, feeding lower dAA grower diets suppressed BW (Trts 5 and 6; P < 0.001) and increased FCR. Differences in performance amongst all treatments disappeared at day 49 (P = 0.220). No differences were observed in average breast weight (P = 0.188); however, breast yield (as a % of live weight) was greatest for Trt 1 and least for Trt 6 (P = 0.041). The WB score dropped from 1.83 in Trt 1 to 1.49, 1.27, 1.74, 1.53, and 1.43 in treatments 2 to 6, respectively (P = 0.018). These changes were the result of a shift in WB score, where the WB class that contained scores of 2 and 3 shifted from 61.3% in Trt 1 to 49.3, 35.9, 60.0, 50.8, and 38.7 in treatments 2 to 6, respectively. Given the FCR, breast weight data and the fact that high WB scores result in a devaluation of breast meat, feeding a higher ratio of dArg: dLys, higher vitamin C, or lower dAA in the grower phase results in better breast meat quality and value.
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Affiliation(s)
- B C Bodle
- Poultry Science Department, Texas AgriLife Research, Texas A&M System, College Station, TX 77843, USA
| | - C Alvarado
- Poultry Science Department, Texas AgriLife Research, Texas A&M System, College Station, TX 77843, USA
| | - R B Shirley
- Adisseo USA, Inc., Alpharetta, GA 30009, USA
| | - Y Mercier
- Adisseo France, SAS, Antony, 92160, France
| | - J T Lee
- Poultry Science Department, Texas AgriLife Research, Texas A&M System, College Station, TX 77843, USA
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69
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Lee SA, Whenham N, Bedford MR. Review on docosahexaenoic acid in poultry and swine nutrition: Consequence of enriched animal products on performance and health characteristics. ACTA ACUST UNITED AC 2018; 5:11-21. [PMID: 30899805 PMCID: PMC6406981 DOI: 10.1016/j.aninu.2018.09.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 08/23/2018] [Accepted: 09/04/2018] [Indexed: 12/21/2022]
Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFA) are linked to a variety of health benefits against human disorders and disease. However, the typical western diet is generally low in n-3 PUFA and high in n-6 PUFA, suggesting that the recommended intake of these essential fatty acids is seldom achieved. Therefore, dietary enrichment of animal meat and eggs with n-3 PUFA could help increase consumption of these fatty acids. Fish oils and microalgae (MA) are rich sources of long chain n-3 PUFA, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Feeding these marine products has been shown to increase DHA content of tissues and yolk, however, this may also lead to an increased requirement for anti-oxidants to prevent oxidative deterioration and associated negative sensory attributes. Nonetheless, increased DHA has been linked to promising results in animal growth, fertility, immunity and bone strength in both pigs and poultry. These findings suggest that feeding DHA-rich ingredients to mono-gastric can enrich human diets as well as providing additional benefits to the animal.
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70
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Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.051] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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71
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Malila Y, U-Chupaj J, Srimarut Y, Chaiwiwattrakul P, Uengwetwanit T, Arayamethakorn S, Punyapornwithaya V, Sansamur C, Kirschke CP, Huang L, Tepaamorndech S, Petracci M, Rungrassamee W, Visessanguan W. Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus). ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:1807-1817. [PMID: 30145875 PMCID: PMC6212750 DOI: 10.5713/ajas.18.0355] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 07/31/2018] [Indexed: 11/27/2022]
Abstract
Objective This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. Methods A total of 183 breast samples were collected from male Ross 308 broilers slaughtered at the age of 6 weeks (n = 100) and 7 weeks (n = 83). The breasts were subjected to meat defect inspection, meat quality determination and histology evaluation. Results Of 183, 4 breasts from 6-week-old broilers were classified as non-defective while the others exhibited the WS lesion. Among the 6-week-old birds, the defective samples from the medium size birds (carcass weight ≤2.5 kg) showed mild to moderate WS degree with no altered meat quality. Some of the breasts from the 6-week-old birds with carcass weight above 2.5 kg exhibited WB in accompanied with the WS condition. Besides of a reduction of protein content, increases in collagen matter and pH values in the defective samples (p<0.05), no other impaired quality indices were detected within this group. All 7-week-old broilers yielded carcasses weighing above 2.5 kg and showed abnormal characteristics with progressive severity. The breasts affected with severe WS and WB showed the greatest cook loss, hardness, springiness and chewiness (p<0.05). Development of WB induced significantly increased drip loss in the samples (p<0.05). Histology indicated necrotic events in the defective myofibers. Based on logistic regression, increasing percent breast weight by one unit enhanced the chance of WS and WB development with advanced severity by 50.9% and 61.0%, respectively. Delayed slaughter age from 6 to 7 weeks increased the likelihood of obtaining increased WS severity by 56.3%. Conclusion Cases of WS and WB defects in Southeast Asia have been revealed. Despite few cases of the severe WS and WB, such abnormal conditions significantly impaired technological properties and nutritional quality of broiler breasts.
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Affiliation(s)
- Yuwares Malila
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Juthawut U-Chupaj
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Yanee Srimarut
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Premsak Chaiwiwattrakul
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Tanaporn Uengwetwanit
- Bio-sensing Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Sopacha Arayamethakorn
- Bio-sensing Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Veerasak Punyapornwithaya
- Excellence Centre for Veterinary Public Health at Chiang Mai University, Muang, Chiang Mai, 50100, Thailand
| | - Chalutwan Sansamur
- Excellence Centre for Veterinary Public Health at Chiang Mai University, Muang, Chiang Mai, 50100, Thailand
| | - Catherine P Kirschke
- United States Department of Agriculture, Agricultural Research Service, Western Human Nutrition Research Center, Davis, CA 95616, USA
| | - Liping Huang
- United States Department of Agriculture, Agricultural Research Service, Western Human Nutrition Research Center, Davis, CA 95616, USA
| | - Surapun Tepaamorndech
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena (FC), Italy
| | - Wanilada Rungrassamee
- Bio-sensing Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
| | - Wonnop Visessanguan
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
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72
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Kuttappan VA, Owens CM, Coon C, Hargis BM, Vazquez-Añon M. Incidence of broiler breast myopathies at 2 different ages and its impact on selected raw meat quality parameters. Poult Sci 2018; 96:3005-3009. [PMID: 28431094 DOI: 10.3382/ps/pex072] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 03/16/2017] [Indexed: 01/02/2023] Open
Abstract
White striping (WS) and woody breast (WB) are 2 poultry meat quality defects that affect the acceptance of raw breast fillets as well as properties of cooked and further processed products. The present study was intended to evaluate the incidence of these conditions in broilers at different ages and to compare the properties of fillets with different degrees of WS and WB. For this study, 1,920 birds were processed, at 6 and 9 wk of age, in a standard commercial inline processing system. After chilling, carcasses were deboned and butterfly fillets were collected and weighed. Individual fillets were scored for normal, moderate, severe, and very severe degrees of WS and WB, and for petechial hemorrhagic lesions (PHEM, 0 - no lesion to 2 - severe lesion). Representative fillets with NORM-WS/WB, SEV-WS, SEV-WB, and SEV-WS/WB were selected and stored at 4°C. After 24 h, fillet length, width, cranial height, and caudal height, as well as pH, color, and drip loss were recorded. There was an increase in incidence of severe and very severe WS and WB conditions at 9 wk compared to 6 wk of age. The relationship between fillet weight and the myopathies plateaued at 9 wk of age with more fillets showing a higher score. Mean PHEM scores were higher (P < 0.05) in SEV-WS, SEV-WB, and SEV-WS/WB compared to NORM-WS/WB birds, both at 6 and 9 weeks. NORM-WS/WB birds had lower (P < 0.05) live and breast weight, breast yield, and cranial and caudal heights, as well as b* value (yellowness) compared to SEV-WS/WB. NORM-WS/WB had lower (P < 0.05) pH while NORM-WS/WB and SEV-WS samples showed lower (P < 0.05) drip loss when compared to SEV-WB and SEV-WS/WB. The results from this study showed that the severe degrees of WS and WB are associated with heavier and older birds, and thicker breast fillets. Occurrence of severe degrees of WS and/or WB can affect various raw meat quality factors, mainly color and water holding capacity.
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Affiliation(s)
| | - C M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas
| | - C Coon
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas
| | - B M Hargis
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas
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73
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Brambila GS, Bowker B, Chatterjee D, Zhuang H. Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and –20°C. Poult Sci 2018; 97:1762-1767. [DOI: 10.3382/ps/pew327] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Accepted: 08/07/2016] [Indexed: 11/20/2022] Open
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74
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Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage. Journal of Food Science and Technology 2018; 55:1797-1805. [PMID: 29666532 DOI: 10.1007/s13197-018-3094-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2018] [Accepted: 02/26/2018] [Indexed: 10/17/2022]
Abstract
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.
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Abstract
In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force) meat as well as water distribution within the muscle tissue did not differ between NORM and WS cases. Overall, if compared with broilers, WS only marginally affected quality traits of turkey breast meat. It might thus be hypothesised a diverse specie-specific physiological response to the pressure in muscle tissue induced by the selection in turkeys that, although analogously led to the occurrence of WS, results in limited effects on meat quality.
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76
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Provenza FD. Palates link soil and plants with herbivores and humans. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an17760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Palates link animals with landscapes. An attuned palate, which enables animals to meet needs for nutrients and self-medicate, evolves from flavour–feedback associations, availability of biochemically rich foods, and learning in utero and early in life to eat nourishing combinations of foods. Unlike our ancestors who ate biochemically rich diets, the palates of many individuals are no longer linked in healthy ways with landscapes. Selection for yield, appearance and transportability diminish phytochemical richness of vegetables and fruits, which adversely affects the flavour and nutritive value of produce for humans. Likewise, phytochemically impoverished pastures and feedlot diets can unfavourably affect the health of livestock and the flavour and nutritive value of meat and dairy for humans. Not coincidentally, as the flavours of meat, dairy and produce became blander, processed foods became more desirable as people in industry learned to link feedback from energy-rich compounds with artificial flavours that obscure nutritional sameness and diminish health. Thus, the roles plants and animals once played in nutrition and health have been usurped by processed foods fortified and enriched in ways that adversely affect preferences by stimulating appetite for processed over wholesome foods. The health of soil, plants, herbivores and humans could be improved by creating cultures that know how to produce and combine biochemically rich foods into meals that nourish and satiate.
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77
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Maiorano G. Meat defects and emergent muscle myopathies in broiler
chickens: implications for the modern poultry industry. ROCZNIKI NAUKOWE POLSKIEGO TOWARZYSTWA ZOOTECHNICZNEGO 2017. [DOI: 10.5604/01.3001.0010.5454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
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Due to intensive selection, broiler chickens have become the most efficient meat producing animals,
attaining exceptionally rapid growth. However, several studies indicate that fast-growing varieties
exhibit various muscle tissue defects – myopathies – which adversely affect the poultry meat industry.
In particular, recent decades have seen an increase in the incidence of breast muscle abnormalities such
as myopathy of the minor (deep) pectoral muscles and pale, soft and exudative (PSE) meat, and more
recently white fibres called ‘white striping’, hardening of the breast muscle known as ‘wooden breast’,
and intramuscular connective tissue defects (‘spaghetti meat’). These abnormalities increase the
occurrence of lower quality fresh meat for the retail market and to some extent reduce the nutritional,
sensory and technological properties of raw meat used for further processing. The prevalence of
these conditions indicates that further improvements in the efficiency of the meat industry and meat
production may be constrained by the physiological capabilities of broilers, as their internal organs,
vascular system and skeleton appear to be close to their functional limit. Hence, a problematic question
is whether it is better to continue to set new performance goals for animals or to consider a step back in
the selection process and attempt to reduce the extent of these emergent quality issues.
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Affiliation(s)
- Giuseppe Maiorano
- University of Molise, Italy Department of Agricultural, Environmental and Food Sciences
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78
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Kuttappan VA, Bottje W, Ramnathan R, Hartson SD, Coon CN, Kong BW, Owens CM, Vazquez-Añon M, Hargis BM. Proteomic analysis reveals changes in carbohydrate and protein metabolism associated with broiler breast myopathy. Poult Sci 2017; 96:2992-2999. [DOI: 10.3382/ps/pex069] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Accepted: 03/16/2017] [Indexed: 12/16/2022] Open
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79
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Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. SENSORS 2017; 17:s17051024. [PMID: 28471378 PMCID: PMC5469629 DOI: 10.3390/s17051024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/25/2017] [Accepted: 04/27/2017] [Indexed: 11/16/2022]
Abstract
Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.
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80
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Kuttappan V, Hargis B, Owens C. White striping and woody breast myopathies in the modern poultry industry: a review. Poult Sci 2016; 95:2724-2733. [DOI: 10.3382/ps/pew216] [Citation(s) in RCA: 213] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/22/2016] [Indexed: 11/20/2022] Open
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81
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Tijare V, Yang F, Kuttappan V, Alvarado C, Coon C, Owens C. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poult Sci 2016; 95:2167-73. [DOI: 10.3382/ps/pew129] [Citation(s) in RCA: 185] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2016] [Indexed: 11/20/2022] Open
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82
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Tasoniero G, Cullere M, Cecchinato M, Puolanne E, Dalle Zotte A. Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies. Poult Sci 2016; 95:2707-2714. [PMID: 27486252 DOI: 10.3382/ps/pew215] [Citation(s) in RCA: 94] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
Abstract
The aim of the research was to study the impact of white striping and wooden breast myopathies on the technological quality, mineral, and sensory profile of poultry meat. With this purpose, a total of 138 breasts were selected for a control group with normal breasts (N), a group of breasts characterised by white striping (WS) myopathy, and a group of breasts having both white striping and wooden breast myopathies (WSWB). Data revealed that the simultaneous presence of the two myopathies, with respect to the WS lesion individually considered, had a further detrimental effect on pH (6.04 vs. 5.96; P < 0.05), yellowness (11.4 vs. 10.3; P < 0.01), cooking losses (30.4 vs. 27.6%; P < 0.05), toughness instrumental values (22.8 vs. 20.0 N; P < 0.01), and perception (6.22 vs. 5.56; P < 0.01). In addition, mineral contents suggest that a defective ions regulation is also present in white striping and wooden breast myopathies.
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Affiliation(s)
- G Tasoniero
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy
| | - M Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy
| | - M Cecchinato
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy
| | - E Puolanne
- Department of Food and Environmental Sciences, Viikki, EE, P.O. Box 66, 00014 Helsinki, Finland
| | - A Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy
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83
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Sirri F, Maiorano G, Tavaniello S, Chen J, Petracci M, Meluzzi A. Effect of different levels of dietary zinc, manganese, and copper from organic or inorganic sources on performance, bacterial chondronecrosis, intramuscular collagen characteristics, and occurrence of meat quality defects of broiler chickens. Poult Sci 2016; 95:1813-24. [DOI: 10.3382/ps/pew064] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/24/2016] [Indexed: 11/20/2022] Open
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84
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Bowker B, Zhuang H. Impact of white striping on functionality attributes of broiler breast meat. Poult Sci 2016; 95:1957-65. [DOI: 10.3382/ps/pew115] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/19/2016] [Indexed: 11/20/2022] Open
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85
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Sanchez Brambila G, Bowker BC, Zhuang H. Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping. Poult Sci 2016; 95:2472-6. [PMID: 27143761 DOI: 10.3382/ps/pew165] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2015] [Accepted: 04/01/2016] [Indexed: 11/20/2022] Open
Abstract
The white striping (WS) condition in broiler meat results in increased intramuscular fat, connective tissue, and moisture loss during cooking and negatively affects product appearance and consumer acceptance of skinless chicken meat. The effect of WS on the human perception of cooked meat texture is unknown. The objective of this study was to evaluate the effects of WS on sensory texture attributes of cooked chicken breast fillets (Pectoralis major). Over three separate trial days, a total of 105 breast butterfly fillets were collected from the deboning line of a commercial broiler processing plant. Fillets were classified according to the degree of WS (normal, moderate, severe) and stored at -20°C until use. Fourteen representative fillets from each category were cooked directly from the frozen state to an endpoint temperature of 78°C and evaluated by a 7-member trained panel for five texture attributes: cohesiveness, hardness, juiciness, rate of breakdown, and chewiness. There were no differences (P > 0.05) for juiciness or the rate of breakdown between the fillets based on the degree of WS. Among the three WS groups, however, differences (P < 0.05) in cohesiveness, hardness, and chewiness were observed. For these attributes, the mean intensity scores of fillets with severe WS were consistently highest among the groups. There were no differences (P > 0.05) between the normal and moderate WS fillets. These data suggest that the severe WS condition was perceived to be harder, more cohesive, and chewier than either normal or moderate WS fillets by panelists.
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Affiliation(s)
- G Sanchez Brambila
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605-5677
| | - B C Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605-5677
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605-5677
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86
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Alnahhas N, Berri C, Chabault M, Chartrin P, Boulay M, Bourin MC, Le Bihan-Duval E. Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle. BMC Genet 2016; 17:61. [PMID: 27094623 PMCID: PMC4837622 DOI: 10.1186/s12863-016-0369-2] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Accepted: 04/15/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND White striping (WS) is an emerging quality defect with adverse consequences for the sensorial, technological, and nutritional qualities of breast meat in broiler chickens. The genetic determinism of this defect is little understood and thus the aim of the study presented here was to estimate the genetic parameters of WS in relation to other traits of economic importance such as body weight, carcass composition, and technological meat quality in an experimental population consisting of two divergent lines selected for high (pHu + line) or low (pHu- line) ultimate pH (pHu) of the pectoralis major (p. major) muscle. RESULTS The incidence of WS in the whole population was 50.7%, with 36.7% of broilers being moderately and 14% being severely affected. A higher incidence of moderate (p < 0.001) and severe (p < 0.0001) WS was observed in the pHu + line, and strong genetic determinism (h(2) = 0.65 ± 0.08) was evidenced for WS in the studied lines. In addition, WS was significantly genetically correlated with body weight (rg = 0.33 ± 0.15), and breast meat yield (0.68 ± 0.06), but not with the percentage of leg or abdominal fat. Increased body weight and breast muscle yield were significantly associated with increased incidence and severity of WS regardless of the line. Significant rg were observed between WS and several meat quality traits, including breast (0.21 ± 0.08) and thigh (0.31 ± 0.10) pHu, and breast cooking loss (0.30 ± 0.15). WS was also strongly genetically correlated with the intramuscular fat content of the pectoralis major muscle (0.64 ± 0.09), but not with the lipid oxidation index of this muscle. CONCLUSIONS This study highlighted the role of genetics as a major determinant of WS. The estimated genetic correlations showed that WS was more highly related to muscle development than to the overall growth of the body. The positive genetic association reported in this study between WS and muscle pHu indicated a possible relationship between the ability of muscle to store energy as a carbohydrate and its likelihood of developing WS. Finally, the strong genetic determinism of WS suggested that selection can be an efficient means of reducing the incidence of WS and of limiting its undesirable consequences on meat quality in broiler chickens.
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Affiliation(s)
| | | | | | | | - Maryse Boulay
- Syndicat des Sélectionneurs Avicoles et Aquacoles Français (SYSAAF), Centre INRA Val de Loire, Unité de Recherches Avicoles, F-37380, Nouzilly, France
| | - Marie Christine Bourin
- Institut Technique de l'Aviculture (ITAVI), Centre INRA Val de Loire, F-37380, Nouzilly, France
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87
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Soglia F, Mudalal S, Babini E, Di Nunzio M, Mazzoni M, Sirri F, Cavani C, Petracci M. Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality. Poult Sci 2016; 95:651-9. [DOI: 10.3382/ps/pev353] [Citation(s) in RCA: 170] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 10/06/2015] [Indexed: 12/23/2022] Open
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88
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Mazzoni M, Petracci M, Meluzzi A, Cavani C, Clavenzani P, Sirri F. Relationship between pectoralis major muscle histology and quality traits of chicken meat. Poult Sci 2015; 94:123-30. [DOI: 10.3382/ps/peu043] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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89
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Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. Animal 2015; 9:728-34. [DOI: 10.1017/s175173111400295x] [Citation(s) in RCA: 193] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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90
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Lorenzi M, Mudalal S, Cavani C, Petracci M. Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy. J APPL POULTRY RES 2014. [DOI: 10.3382/japr.2014-00968] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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91
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Mudalal S, Babini E, Cavani C, Petracci M. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping. Poult Sci 2014; 93:2108-16. [DOI: 10.3382/ps.2014-03911] [Citation(s) in RCA: 97] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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