1
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Vanderhout RJ, Abdalla EA, Leishman EM, Barbut S, Wood BJ, Baes CF. Genetic architecture of white striping in turkeys (Meleagris gallopavo). Sci Rep 2024; 14:9007. [PMID: 38637585 PMCID: PMC11026500 DOI: 10.1038/s41598-024-59309-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Accepted: 04/09/2024] [Indexed: 04/20/2024] Open
Abstract
White striping (WS) is a myopathy of growing concern to the turkey industry. It is rising in prevalence and has negative consequences for consumer acceptance and the functional properties of turkey meat. The objective of this study was to conduct a genome-wide association study (GWAS) and functional analysis on WS severity. Phenotypic data consisted of white striping scored on turkey breast fillets (N = 8422) by trained observers on a 0-3 scale (none to severe). Of the phenotyped birds, 4667 genotypic records were available using a proprietary 65 K single nucleotide polymorphism (SNP) chip. The SNP effects were estimated using a linear mixed model with a 30-SNP sliding window approach used to express the percentage genetic variance explained. Positional candidate genes were those located within 50 kb of the top 1% of SNP windows explaining the most genetic variance. Of the 95 positional candidate genes, seven were further classified as functional candidate genes because of their association with both a significant gene ontology and molecular function term. The results of the GWAS emphasize the polygenic nature of the trait with no specific genomic region contributing a large portion to the overall genetic variance. Significant pathways relating to growth, muscle development, collagen formation, circulatory system development, cell response to stimulus, and cytokine production were identified. These results help to support published biological associations between WS and hypoxia and oxidative stress and provide information that may be useful for future-omics studies in understanding the biological associations with WS development in turkeys.
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Affiliation(s)
- Ryley J Vanderhout
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
- Hybrid Turkeys, 650 Riverbend Drive Suite C, Kitchener, ON, N2K 3S2, Canada
| | - Emhimad A Abdalla
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
- Vereinigte Informationssysteme Tierhaltung W.V. (Vit), Heinrich-Schröder-Weg 1, 27283, Verden, Germany
| | - Emily M Leishman
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Shai Barbut
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Benjamin J Wood
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
- Hybrid Turkeys, 650 Riverbend Drive Suite C, Kitchener, ON, N2K 3S2, Canada
- School of Veterinary Science, University of Queensland, Gatton, QLD, 4343, Australia
| | - Christine F Baes
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
- Institute of Genetics, Vetsuisse Faculty, University of Bern, 3001, Bern, Switzerland.
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2
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Villegas-Cayllahua EA, Dutra DR, de Oliveira RF, Pereira MR, Cavalcanti ÉNF, Ferrari FB, de Souza RA, de Almeida Fidelis H, Giampietro-Ganeco A, de Souza PA, de Mello JLM, Borba H. Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo. Poult Sci 2024; 103:103153. [PMID: 37931395 PMCID: PMC10654245 DOI: 10.1016/j.psj.2023.103153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 11/08/2023] Open
Abstract
The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of "wooden breast" myopathy ["severe," "moderate," and "normal" (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at -18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.
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Affiliation(s)
| | - Daniel Rodrigues Dutra
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Fortunato de Oliveira
- Department of Animal Science at the Federal Institute of Goiano, Rio Verde Campus. Rodovia Sul Goiana, Km 01, Zona Rural, CEP 75901-970, Rio Verde, GO, Brazil
| | - Mateus Roberto Pereira
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Fábio Borba Ferrari
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Aline Giampietro-Ganeco
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Pedro Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Hirasilva Borba
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil.
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3
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Malila Y. In vivo oxidative stress associated with growth-related myopathies in chicken and potential health impact: an opinion paper. Front Physiol 2023; 14:1291323. [PMID: 38028796 PMCID: PMC10652411 DOI: 10.3389/fphys.2023.1291323] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Affiliation(s)
- Yuwares Malila
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani, Thailand
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4
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Villegas-Cayllahua EA, de Mello JLM, Dutra DR, de Oliveira RF, Cavalcanti ÉF, Pereira MR, Ferrari FB, de Souza RA, Carneiro NMGM, Fidelis HDA, Giampietro-Ganeco A, de Souza PA, Borba H. Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy. Poult Sci 2023; 102:102702. [PMID: 37356298 PMCID: PMC10404660 DOI: 10.1016/j.psj.2023.102702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/31/2023] [Accepted: 04/03/2023] [Indexed: 06/27/2023] Open
Abstract
The objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three hundred samples of male Cobb 500 broilers slaughtered at 42 d of age were used. Part of the samples (n = 20 normal-control group; n = 20 moderate degree; n = 20 severe degree) were analyzed on the day of collection (beginning), previously kept under refrigeration (4°C). The other samples were stored (-18°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), physical and chemical analyses were performed (per period: n = 20 normal-control group; n = 20 moderate degree; n = 20 severe degree). Color (L*, a*, and b*), pH, water-holding capacity, cooking losses, tenderness, lipid oxidation, chemical composition, cholesterol concentration, mineral profile, and collagen concentration were evaluated. The physicochemical quality of wooden chicken breast meat is significantly altered during frozen storage for 12 mo, being of inferior quality when compared to normal chicken breast meat, which can negatively affect consumer acceptance. However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity.
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Affiliation(s)
| | | | - Daniel Rodrigues Dutra
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Fortunato de Oliveira
- Darcy Ribeiro State University of Northern Fluminense - UENF, Agricultural Sciences and Technologies Center - CCTA, Parque Califórnia Campos dos Goytacazes, RJ 28013-602, Brazil
| | | | - Mateus Roberto Pereira
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Fábio Borba Ferrari
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | | | - Aline Giampietro-Ganeco
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Pedro Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Hirasilva Borba
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil.
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5
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Costa Filho DV, Rocha TCD, Carvalho JMD, Carvalho LMD, Galvão MDS, Pedrao MR, Estévez M, Madruga MS. Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments. Poult Sci 2023; 102:102826. [PMID: 37343347 PMCID: PMC10404771 DOI: 10.1016/j.psj.2023.102826] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/26/2023] [Accepted: 05/26/2023] [Indexed: 06/23/2023] Open
Abstract
This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (-18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation.
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Affiliation(s)
- Djalma Vitorino Costa Filho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Thayse Cavalcante da Rocha
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Jéssica Moreira de Carvalho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Mércia de Sousa Galvão
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Mayka Reghiany Pedrao
- Graduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, 86036-370, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, Tecal Research Group, Universidad de Extremadura, Caceres, 10003, Spain
| | - Marta Suely Madruga
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil.
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6
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Galli GM, Strapazzon JV, Marchiori MS, Molosse VL, Deolindo GL, Fracasso M, Copetti PM, Morsch VM, Baldissera MD, Mendes RE, Boiago MM, da Silva AS. Addition of a Blend Based on Zinc Chloride and Lignans of Magnolia in the Diet of Broilers to Substitute for a Conventional Antibiotic: Effects on Intestinal Health, Meat Quality, and Performance. Animals (Basel) 2022; 12:ani12233249. [PMID: 36496770 PMCID: PMC9740953 DOI: 10.3390/ani12233249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 10/27/2022] [Accepted: 11/03/2022] [Indexed: 11/25/2022] Open
Abstract
This study aimed to determine whether adding a blend based on zinc chloride and lignans from magnolia to the diet of broilers could replace conventional performance enhancers. For this study, 360 chickens were divided into four groups, with six repetitions per group (n = 15), as follows: CN, without promoter; GPC, control, 50 mg/kg of enramycin growth promoter; T-50, additive blend at a dose of 50 g/ton; and T-100, additive blend at a dose of 100 g/ton. Chickens fed with the additive blend at 50 g/ton showed a production efficiency index equal to that in the GPC group (p < 0.05). At 42 days, the lowest total bacterial count (TBC) was found in the T-100 group, followed by that in the GPC group (p < 0.001). For E. coli, the lowest count was observed in the T-100 group, followed by that in the CP and T-50 groups (p < 0.001). Higher villus/crypt ratios were observed in birds belonging to the T-100 and T-50 groups than in the GPC and NC groups (p < 0.001). Greater water retention was found in the T-50 group than in NC and T-100 groups (p < 0.048). The lowest water loss during cooking was also noted in the T-50 group (p < 0.033). We concluded that adding the antimicrobial blend, primarily at 50 g/ton, maintains the efficiency of the index of production and improves the intestinal health and meat quality of the birds.
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Affiliation(s)
- Gabriela M. Galli
- Animal Science Graduate Program, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
| | - João V. Strapazzon
- Animal Science Graduate Program, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
| | - Maiara S. Marchiori
- Department of Animal Science, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
| | - Vitor L. Molosse
- Animal Science Graduate Program, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
| | - Guilherme L. Deolindo
- Animal Science Graduate Program, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
| | - Mateus Fracasso
- Graduate Program in Toxicological Biochemistry, Universidade Federal de Santa Maria (UFSM), Av. Roraima, n 1000, Cidade Universitária, Camobi 97105-900, RS, Brazil
| | - Priscila M. Copetti
- Graduate Program in Toxicological Biochemistry, Universidade Federal de Santa Maria (UFSM), Av. Roraima, n 1000, Cidade Universitária, Camobi 97105-900, RS, Brazil
| | - Vera M. Morsch
- Graduate Program in Toxicological Biochemistry, Universidade Federal de Santa Maria (UFSM), Av. Roraima, n 1000, Cidade Universitária, Camobi 97105-900, RS, Brazil
| | - Matheus D. Baldissera
- Graduate Program in Pharmacology, Universidade Federal de Santa Maria (UFSM), Av. Roraima, n 1000, Cidade Universitária, Camobi 97105-900, RS, Brazil
| | - Ricardo E. Mendes
- Laboratory of Veterinary Pathology, Instituto Federal Catarinense, Rodovia SC 283—km 17, Concordia 89703-720, SC, Brazil
| | - Marcel M. Boiago
- Animal Science Graduate Program, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
- Department of Animal Science, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
| | - Aleksandro S. da Silva
- Animal Science Graduate Program, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
- Department of Animal Science, Universidade do Estado de Santa Catarina (UDESC), Beloni Trombeta Zanini, n 680-E, Santo Antonio 89815-630, SC, Brazil
- Correspondence: ; Tel.: +55-49-20499560
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7
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Olaniyi EO, Lu Y, Cai J, Sukumaran AT, Jarvis T, Rowe C. Feasibility of imaging under structured illumination for evaluation of white striping in broiler breast fillets. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Dietary sodium butyrate and/or vitamin D3 supplementation alters growth performance, meat quality, chemical composition, and oxidative stability in broilers. Food Chem 2022; 390:133138. [DOI: 10.1016/j.foodchem.2022.133138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 04/03/2022] [Accepted: 04/30/2022] [Indexed: 01/18/2023]
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9
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Giampietro-Ganeco A, Fidelis HDA, Cavalcanti EN, Mello JLM, Borba H, de Souza RA, Carvalho LT, de Souza PA, Trindade MA. Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly. Poult Sci 2022; 101:101709. [PMID: 35124445 PMCID: PMC8819116 DOI: 10.1016/j.psj.2022.101709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/24/2021] [Accepted: 12/31/2021] [Indexed: 11/25/2022] Open
Abstract
The increase in the consumption of poultry meat intensified production, which allowed the emergence of myopathies associated with broiler and turkey meat. The aim to examine possible quality alterations in the 240 Pectoralis major muscle (breast fillets) from carcasses of turkey breeder hens. Regarding DPM, 120 samples of breast fillets from turkey of the Nicholas strain with Pectoralis minor muscle together were selected according to the occurrence of the myopathy in the Pectoralis minor muscle (tender), as follows: DPM score 2 (n = 40), DPM score 3 (n = 40), and a control group unaffected by DPM, score 0 (n = 40). Then, different 120 samples, from the same flock of birds, were selected according to White Striping (WS) anomaly in the Pectoralis major muscle (breast fillets), considering the degree of severity of the striations apparent in the muscle, as follows: moderate (n = 40), severe (n = 40) and a control group (normal) without the presence of WS anomaly (n = 40), with set up as a completely randomized design with 3 treatments for DPM and WS. We evaluated in meat of turkey breeder hens color, water-holding capacity (WHC), cooking loss (CL), shear force (SF), sarcomere length (SL) and total, soluble and insoluble collagen contents. The color parameters lightness (L*), redness (a*), and yellowness (b*) of turkey breeder hens breast fillets were altered by the occurrence of DPM and WS and as except CL, there were a difference for WHC and SF (P < 0.05). Significant differences were observed for sarcomere length (P < 0.05) between fillets without myopathies and with DPM Score 2 and 3 too. Higher values of total collagen (%) were observed for the most severe category of involvement for both myopathies. The DPM and WS affect the color and in a partial reduction texture of the breast fillets meat of turkey breeder hens and this may have a negative economic impact on the meat industry, because these are the main points evaluated by the consumer, in the most value commercial cut.
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Vanderhout RJ, Leishman EM, Abdalla EA, Barbut S, Wood BJ, Baes CF. Genetic Parameters of White Striping and Meat Quality Traits Indicative of Pale, Soft, Exudative Meat in Turkeys (Meleagris gallopavo). Front Genet 2022; 13:842584. [PMID: 35309137 PMCID: PMC8927805 DOI: 10.3389/fgene.2022.842584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Accepted: 02/02/2022] [Indexed: 11/13/2022] Open
Abstract
Due to the increasing prevalence of growth-related myopathies and abnormalities in turkey meat, the ability to include meat quality traits in poultry breeding strategies is an issue of key importance. In the present study, genetic parameters for meat quality traits and their correlations with body weight and meat yield were estimated using a population of purebred male turkeys. Information on live body, breast, thigh, and drum weights, breast meat yield, feed conversion ratio, breast lightness (L*), redness (a*), and yellowness (b*), ultimate pH, and white striping (WS) severity score were collected on 11,986 toms from three purebred genetic lines. Heritability and genetic and partial phenotypic correlations were estimated for each trait using an animal model with genetic line, hatch week-year, and age at slaughter included as fixed effects. Heritability of ultimate pH was estimated to be 0.34 ± 0.05 and a range of 0.20 ± 0.02 to 0.23 ± 0.02 for breast meat colour (L*, a*, and b*). White striping was also estimated to be moderately heritable at 0.15 ± 0.02. Unfavorable genetic correlations were observed between body weight and meat quality traits as well as white striping, indicating that selection for increased body weight and meat yield may decrease pH and increase the incidence of pale meat with more severe white striping. The results of this analysis provide insight into the effect of current selection strategies on meat quality and emphasize the need to include meat quality traits into future selection indexes for turkeys.
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Affiliation(s)
- Ryley J. Vanderhout
- Centre for Genetic Improvement of Livestock, University of Guelph, Guelph, ON, Canada
| | - Emily M. Leishman
- Centre for Genetic Improvement of Livestock, University of Guelph, Guelph, ON, Canada
| | - Emhimad A. Abdalla
- Centre for Genetic Improvement of Livestock, University of Guelph, Guelph, ON, Canada
| | - Shai Barbut
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Benjamin J. Wood
- Centre for Genetic Improvement of Livestock, University of Guelph, Guelph, ON, Canada
- Hybrid Turkeys, Kitchener, ON, Canada
- School of Veterinary Science, University of Queensland, Gatton, QLD, Australia
| | - Christine F. Baes
- Centre for Genetic Improvement of Livestock, University of Guelph, Guelph, ON, Canada
- Institute of Genetics, Vetsuisse Faculty, University of Bern, Bern, Switzerland
- *Correspondence: Christine F. Baes,
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11
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Pereira MR, Mello JLM, Oliveira RF, Villegas-Cayllahua EA, Cavalcanti ENF, Fidelis HA, Ferrari FB, Giampietro-Ganeco A, Souza PA, Borba H. Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy. Poult Sci 2022; 101:101607. [PMID: 34936954 PMCID: PMC8704441 DOI: 10.1016/j.psj.2021.101607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/10/2021] [Accepted: 11/09/2021] [Indexed: 10/27/2022] Open
Abstract
The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal - absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (-20°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo.
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Affiliation(s)
- Mateus R Pereira
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil
| | - Juliana L M Mello
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil
| | - Rodrigo F Oliveira
- Darcy Ribeiro State University of Northern Fluminense - UENF, Agricultural Sciences and Technologies Center - CCTA, Rio de Janeiro 28013-602, Brazil
| | | | - Erika N F Cavalcanti
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil
| | - Heloisa A Fidelis
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil
| | - Fábio B Ferrari
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil
| | - Aline Giampietro-Ganeco
- University of São Paulo - USP, Faculty of Animal Science and Food Engineering, 13635-900, Pirassununga, Sao Paulo, Brazil
| | - Pedro A Souza
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil
| | - Hirasilva Borba
- Paulista State University - UNESP, Technology Department, 14884-900, Jaboticabal, São Paulo, Brazil.
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12
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Reliability of a White Striping Scoring System and Description of White Striping Prevalence in Purebred Turkey Lines. Animals (Basel) 2022; 12:ani12030254. [PMID: 35158578 PMCID: PMC8833487 DOI: 10.3390/ani12030254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 12/22/2021] [Accepted: 01/18/2022] [Indexed: 01/10/2023] Open
Abstract
Simple Summary A relatively recent issue in the turkey industry is white striping (presence of white striations on the surface of the breast fillets). This defect influences consumer acceptance and the nutritional value of the meat and, therefore, is of economic importance to the industry. This study is aimed to test the reliability of a white striping scoring system used by several observers and estimate the prevalence of this defect in modern turkeys. After a few training sessions, the scoring system was found to be moderately reliable within and between the six participating observers. We found that 88% of turkeys in the studied population had some degree of white striping, with most scores being of moderate-severe severity (Score 1 or 2). Furthermore, white striping severity was found to be associated with higher slaughter weight, breast weight, and breast meat yield. Future research is needed to evaluate the use of white striping information in turkey genetic selection programs, as a balanced approach is needed to avoid slowing gains in economically favorable traits, such as growth. Abstract To efficiently meet consumer demands for high-quality lean meat, turkeys are selected for increased meat yield, mainly by increasing breast muscle size and growth efficiency. Over time, this has altered muscle morphology and development rates, which are believed to contribute to the prevalence of myopathies. White striping is a myopathy of economic importance which presents as varying degrees of white striations on the surface of skinless breast muscle and can negatively affect consumer acceptance at the point of sale. Breeding for improved meat quality may be a novel strategy for mitigating the development of white striping in turkey meat; however, it is crucial to have a reliable assessment tool before it can be considered as a phenotype. Six observers used a four-category scoring system (0–3) to score severity in several controlled rounds and evaluate intra- and inter-observer reliability of the scoring system. After sufficient inter-observer reliability (Kendall’s W > 0.6) was achieved, 12,321 turkey breasts, from four different purebred lines, were scored to assess prevalence of the condition and analyze its relationship with important growth traits. Overall, the prevalence of white striping (Score > 0) was approximately 88% across all genetic lines studied, with most scores being of moderate-severe severity (Score 1 or 2). As was expected, increased white striping severity was associated with higher slaughter weight, breast weight, and breast meat yield (BMY) within each genetic line. This study highlights the importance of training to improve the reliability of a scoring system for white striping in turkeys and was required to provide an updated account on white striping prevalence in modern turkeys. Furthermore, we showed that white striping is an important breast muscle myopathy in turkeys linked to heavily selected traits such as body weight and BMY. White striping should be investigated further as a novel phenotype in future domestic turkey selection through use of a balanced selection index.
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de Oliveira RF, de Mello JLM, Ferrari FB, de Souza RA, Pereira MR, Cavalcanti ENF, Villegas-Cayllahua EA, Fidelis HDA, Giampietro-Ganeco A, Fávero MS, de Souza PA, Borba H. Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy. Animals (Basel) 2021; 11:1960. [PMID: 34209022 PMCID: PMC8300311 DOI: 10.3390/ani11071960] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/17/2021] [Accepted: 06/24/2021] [Indexed: 01/08/2023] Open
Abstract
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers' breasts affected by wooden breast myopathy.
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Affiliation(s)
- Rodrigo Fortunato de Oliveira
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Juliana Lolli Malagoli de Mello
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Fábio Borba Ferrari
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Rodrigo Alves de Souza
- Faculty of Animal Science and Food Engineering, University of São Paulo—USP, 225, Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (R.A.d.S.); (A.G.-G.)
| | - Mateus Roberto Pereira
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Erika Nayara Freire Cavalcanti
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Erick Alonso Villegas-Cayllahua
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Heloisa de Almeida Fidelis
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Aline Giampietro-Ganeco
- Faculty of Animal Science and Food Engineering, University of São Paulo—USP, 225, Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (R.A.d.S.); (A.G.-G.)
| | - Maísa Santos Fávero
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Pedro Alves de Souza
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Hirasilva Borba
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
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