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Bian T, Xing T, Zhao X, Xu X. Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue. Foods 2024; 13:507. [PMID: 38397484 PMCID: PMC10888062 DOI: 10.3390/foods13040507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 02/03/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the effect of wooden breast (WB) myopathy on chemical composition, meat quality attributes and physiochemical characteristics of intramuscular connective tissue (IMCT) of broiler pectoralis major (PM) muscle. Thirty-six fillets were classified into varying degrees of WB condition, including normal, moderate and severe. Results show that WB myopathy altered the collagen profile in PM muscle by increasing total collagen content and decreasing collagen solubility. The composition of macromolecules in IMCT, including hydroxylysyl pyridoxine cross-linking, decorin and glycosaminoglycans, were increased with the severity of WB myopathy. Differential scanning calorimetry analysis indicated higher denaturation temperatures and lower denaturation enthalpy of IMCT for WB. Secondary structures of α-helix and β-sheet in the IMCT of WB were changed to β-turn and random coil. In addition, chemical composition and meat quality attributes showed a correlation with collagen profile and IMCT characteristics. Overall, this study emphasizes the effect of WB myopathy on IMCT and their contributions to meat quality variation.
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Affiliation(s)
- Tianjiao Bian
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Tong Xing
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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Zhang Y, Huang M, Shao X, Zhang F, Li Z, Bai Y, Xu X, Wang P, Zhao T. Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods 2023; 12:2375. [PMID: 37372588 DOI: 10.3390/foods12122375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Wooden breast myopathy (WBM) is a meat abnormality affecting pectoralis majors (PMs) of fast-growing broiler chickens. WBM-affected PMs exhibited varied meat qualities with increasing WBM severity. Normal PMs (NOR), mild WBM-affected PMs (MIL), moderate WBM-affected PMs (MOD), and severe WBM-affected PMs (SEV) were selected as raw materials. The structure and organization of connective tissue and fibrillar collagen were investigated through immersing with sodium hydroxide solution, Masson trichrome staining, and using an electron microscope. The mechanical strength of intramuscular connective tissue was analyzed via the shear force of samples treated with sodium hydroxide solution. The thermal property and secondary structure of connective tissue were analyzed by differential scanning calorimetry and Fourier transform infrared spectroscopy. The obtained connective tissue was dissolved in a sodium hydroxide solution for the evaluation of the physicochemical properties of proteins, including particle size, molecular weight, surface hydrophobicity, and intrinsic fluorescence. In particular, the particle size was measured using a zeta potential instrument. The molecular weight was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The surface hydrophobicity and intrinsic fluorescence were measured by spectroscopy technology. Histologically, macrophage infiltration, myodegeneration and necrosis, regeneration, fibrous connective tissue, and thickened perimysial connective tissue were observed in WBM-affected PMs, especially SEV with fibrosis, including blood vessels. Compared with NOR, WBM led to increased average diameter of the collagen fibrils in perimysial (36.61 nm of NOR to 69.73 nm of SEV) and endomysial (34.19 nm of NOR to 56.93 nm of SEV) layers. A significant increase (p < 0.05) was observed in the mechanical strength (2.05 N to 5.55 N) of fresh PMs and the thermal transition temperature (onset temperature (TO), 61.53 °C to 67.50 °C; maximum transition temperature (TM), 66.46 °C to 70.18 °C; termination temperature (TE), 77.20 °C to 80.88 °C) of connective tissue from NOR to SEV. Cooking decreased the mechanical strength, and MOD samples showed the highest mechanical strength (1.24 N, p < 0.05), followed by SEV (0.96 N), MIL (0.93 N), and NOR (0.72 N). For proteins in connective tissue, random coil (19.64% to 29.61%, p < 0.0001), particle size (p < 0.05), and surface hydrophobicity (p < 0.05) increased with the decrease in the α-helix (14.61% to 11.54%, p < 0.0001), β-sheet (45.71% to 32.80%, p < 0.0001), and intrinsic fluorescence of proteins from NOR to SEV. The molecular weights of intramuscular connective tissue proteins were in the ranges of >270 kDa, 180-270 kDa, 110-180 kDa, 95-100 kDa, and <15 kDa. Taken together, WBM resulted in thickened organization, tightly packed collagen fibrils, increased mechanical strength and thermal temperature, and increased particle size, surface hydrophobicity, and intrinsic fluorescence of proteins in connective tissue, as the WBM severity increased.
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Affiliation(s)
- Yulong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Mingyuan Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xuefei Shao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Feiyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Zhen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Peng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang 674301, China
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Wang J, Li J, Wang R, Xu F, Zeng X. Improving water retention of chicken breast meats by CaCl
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combined with pulsed electric fields. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jiachen Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Jian Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Rui Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Fei‐Yue Xu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
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