The use of white striped chicken breasts on the quality of nuggets and hamburgers

Carcass characteristics, meat quality, nutrient composition, serum biochemistry and oxidant/antioxidant status in white striping-affected broiler chickens fed diets based on corn-soybean meal

1. Effects of the incidence of white striping (WS) in relation to carcass weights and yields, breast meat quality and composition, serum biochemistry and oxidant/antioxidant status of breast meat in broiler chickens were investigated.

2. The study consisted of 180, one-d-old male broiler chickens fed corn-soybean meal-based starter, grower, finisher and withdrawal diets identical to commercial chicken diets. On d 49, all the birds were slaughtered and breast fillets were visually scored for the incidence of WS. Breast meat and blood samples were collected and categorised based on the presence or absence of WS.

3. The study revealed greater slaughter weight, carcass and breast fillet weights and yields, lower pH_u and higher cooking loss of breast meat with WS lesions (P<0.05). WS-affected breast fillets had greater fat and lower crude protein contents in comparison with normal meat (P<0.001). Serum creatine kinase levels were greater in broilers with WS (P=0.011), whereas oxidant/antioxidant status of breast meat remained unaffected.

4. Taken together, the presence of WS on breast muscle altered the quality and nutrient composition of breast fillets and serum creatine kinase levels in broiler chickens fed diets based on corn-soybean meal. Nevertheless, WS was more common in heavier broilers having higher breast weight and yield.