1
|
Hisasaga C, Makagon MM. Increased activity reduces the prevalence of woody breast in Ross 708 and Ranger Gold broilers. Poult Sci 2024; 103:104330. [PMID: 39357234 PMCID: PMC11472612 DOI: 10.1016/j.psj.2024.104330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 09/04/2024] [Accepted: 09/09/2024] [Indexed: 10/04/2024] Open
Abstract
Woody or wooden breast (WB) is characterized by hardening and paleness of the Pectoralis major muscle and can affect up to 85% of broilers. We hypothesized that increased locomotor activity would lead to a lower prevalence of WB and increased tibia bone quality, with a greater effect on a faster growing than a slower growing broiler strain. Ross 708 (N = 188) and Ranger Gold (N = 213) broilers were raised in 3.05×3.05 m2 pens in groups of 23 to 24 and 26 to 27, respectively. Target ages for the Ross 708 and Ranger Gold birds were 42 and 56 d. There were 8 pens per strain: 4 assigned to an exercise treatment and 4 unexercised controls. An exercise regimen was applied for 10 min every hour for 6 h during each weekday with the goal of increasing frequency of standing and walking. A perch was placed between the feeder and drinker line in the exercise treatment pens to further promote broiler activity. WB severity was determined by palpation for all birds at the target age. Tibial bone mineral content (BMC) and bone mineral density (BMD) were measured using a dual-energy x-ray absorptiometry. The Fisher's Exact Test was used to determine treatment effects on the prevalence and severity of WB. Both prevalence (Ross 708: 77.5 vs. 90.5% control, P = 0.013; Ranger Gold: 57.9 vs. 76.4% control, P = 0.005) and severity (Ross 708: 12.9 vs. 24.2% control, P = 0.02; Ranger Gold: 4.7 vs. 0.02% control, P = 0.01) were reduced by treatment. The effects of strain, treatment and their interaction on tibial BMC and BMD were analyzed using linear mixed models. Only strain affected BMC (P = 0.003) and BMD (P = 0.03), with Ross 708 broilers having higher BMC (control: 3.246 g ± 0.061; treatment: 3.251 g ± 0.058) and BMD (control: 0.177 g/cm2 ± 0.002; treatment: 0.174 g/cm2 ± 0.002) values compared to Ranger Gold's BMC (control: 2.966 g ± 0.067; treatment: 2.987 g ± 0.064) and BMD (control: 0.168 g/cm2 ± 0.002; treatment: 0.168 g/cm2 ± 0.002) values. However, per unit of final body weight, Ranger Gold birds had a significantly higher BMC (P = 0.006) and BMD (P = 0.01) than Ross 708 broilers. Promoting broiler activity can reduce the prevalence and severity of WB prevalence in fast and slow growing broilers.
Collapse
Affiliation(s)
- Cirenio Hisasaga
- Department of Animal Science, Center for Animal Welfare, University of California, Davis, Davis, CA 95616, USA; Animal Biology Graduate Group, College of Agricultural and Environmental Sciences, University of California, Davis, Davis, CA 95616, USA
| | - Maja M Makagon
- Department of Animal Science, Center for Animal Welfare, University of California, Davis, Davis, CA 95616, USA; Animal Biology Graduate Group, College of Agricultural and Environmental Sciences, University of California, Davis, Davis, CA 95616, USA.
| |
Collapse
|
2
|
Wang C, Susta L, Barbut S. Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems. Gels 2023; 10:7. [PMID: 38275847 PMCID: PMC10815640 DOI: 10.3390/gels10010007] [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: 10/10/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 01/27/2024] Open
Abstract
The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.
Collapse
Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| |
Collapse
|
3
|
Sun X, You J, Maynard CJ, Caldas-Cueva JP, Giampietro-Ganeco A, Owens CM. Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3557-3566. [PMID: 35875234 PMCID: PMC9304453 DOI: 10.1007/s13197-022-05353-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2021] [Accepted: 12/30/2021] [Indexed: 06/15/2023]
Abstract
The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.
Collapse
Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
- Key Laboratory for Poultry Genetics and Breeding of Jiangsu Province, Jiangsu Institute of Poultry Science, Yangzhou, 225125 China
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| | - Juan P. Caldas-Cueva
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| | - Aline Giampietro-Ganeco
- Department of Food Engineering, University of São Paulo-USP, Pirassununga, SP 13635-900 Brazil
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| |
Collapse
|
4
|
Bordignon F, Xiccato G, Boskovic Cabrol M, Birolo M, Trocino A. Factors Affecting Breast Myopathies in Broiler Chickens and Quality of Defective Meat: A Meta-Analysis. Front Physiol 2022; 13:933235. [PMID: 35846009 PMCID: PMC9283645 DOI: 10.3389/fphys.2022.933235] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 06/13/2022] [Indexed: 01/10/2023] Open
Abstract
Fast-growing broiler chickens are subjected to breast myopathies such as white striping (WS), wooden breast (WB), and spaghetti meat (SM). Available studies about risk factors for myopathy occurrence often used flock data whereas a few reports evaluated chicken individual data. Thus, the present study aimed to elucidate the effect of growth and slaughter traits, besides sex and genotype on myopathy occurrence. Data were obtained from eight experimental trials, which used a total of 6,036 broiler chickens. Sex, genotype, daily weight gain, slaughter weight, and breast yield were evaluated as potential risk factors by logistic regression analyses. Then, the effects of myopathy and sex were evaluated on meat rheological traits (pH, colour, cooking losses and shear force). Based on a logistic regression, WS occurrence was associated with genotype, breast weight, and breast yield. Compared with chickens with intermediate breast weight and breast yield, higher odds of having WS were found in chickens with high breast weight (OR: 1.49) and yield (OR: 1.27), whereas lower odds were found in those with low breast weight (OR: 0.57) and yield (OR: 0.82). As for WB and SM, females had lower odds of having WB (OR: 0.55) and higher odds of showing SM (OR: 15.4) compared to males. In males, higher odds of having WB were found in chickens with a high daily weight gain (OR: 1.75) compared to those with an intermediate daily weight gain. In females, higher odds of having SM were associated to a high slaughter weight (OR: 2.10) while lower odds to a low slaughter weight (OR: 0.87). As for meat quality, only WB meat was clearly different for some technological and sensorial properties, which can play a major role also in meat processing. In conclusion, our analysis identified breast development as a potential risk factor for WS, while a high growth was the risk factor for WB and SM. A different probability of having WB or SM in females and male was found.
Collapse
Affiliation(s)
- Francesco Bordignon
- Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, Padova, Italy
| | - Gerolamo Xiccato
- Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, Padova, Italy
| | - Marija Boskovic Cabrol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Marco Birolo
- Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, Padova, Italy
| | - Angela Trocino
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Padova, Italy
| |
Collapse
|
5
|
Meyer MM, Johnson AK, Bobeck EA. Laser Environmental Enrichment and Spirulina Algae Improve Broiler Growth Performance and Alter Myogenic Gene Expression and pectoralis major Dimensions. FRONTIERS IN ANIMAL SCIENCE 2021. [DOI: 10.3389/fanim.2021.784294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sustainability in poultry production is evident in efforts to reduce inputs and a focus on bird welfare and livability. Dietary protein alternatives to traditional sources such as soybean meal aim to meet or exceed efficiency benchmarks and be cost-effective. Environmental enrichment encouraging activity may reduce the occurrence of the predominant breast muscle myopathy, woody breast (WB); interventions to minimize muscle damage and economic loss have yet to be established. The study objectives were to maintain or improve broiler performance and breast quality through environmental enrichment and partially replacing dietary soybean meal with Spirulina. Twelve hundred Ross 708 broilers were randomly assigned to enrichment (LASER; laser enrichment, or CON; no laser enrichment) and diet (algae; 2.5% Spirulina algae, or control) in a 2 × 2 factorial design for 49 days. The same 70 randomly selected birds were examined for contact dermatitis wk 1–6. Breast width was measured weekly on 200 growing broilers beginning on d22. On d42 and 49 slaughter, WB score was assigned using a tactile 0–3 scale and the right breast filet was weighed (n = 200). RNA isolated from 30 breast muscle samples each at d42 and 49 was analyzed using real-time qPCR. Laser enrichment increased body weight at all timepoints (d49: 0.148 kg, P < 0.001). Feed conversion ratio was improved in LASER-enriched birds by 3 points in the starter period (P = 0.003). Breast width was increased at all timepoints in LASER-enriched birds compared to CON (d49: 0.47 cm, P < 0.001). Algae inclusion increased body weight at d28 (0.059 kg, P = 0.005). At d42, 12% more LASER-enriched WB scores were 0 (normal) compared to CON, and at d49, 15% more enriched scores were 0. At d42, 5% more algae-fed broiler scores were 0 compared to control. LASER-enriched broiler breast tissue showed upregulated expression of myogenin, muscle regulatory factor 4, insulin-like growth factor 1, and myostatin compared to CON (P < 0.01). Both laser enrichment and algae inclusion improved broiler performance without negatively impacting environmental or physiological outcomes. LASER enrichment decreased severity of WB score and positively shifted myogenic gene expression in the breast muscle at slaughter.
Collapse
|
6
|
Zhang X, To KV, Jarvis TR, Campbell YL, Hendrix JD, Suman SP, Li S, Antonelo DS, Zhai W, Chen J, Zhu H, Schilling MW. Broiler genetics influences proteome profiles of normal and woody breast muscle. Poult Sci 2021; 100:100994. [PMID: 33610896 PMCID: PMC7905473 DOI: 10.1016/j.psj.2021.01.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 01/28/2023] Open
Abstract
Wooden or woody breast (WB) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth and proteome differences between 5 genetic strains of broilers that yield WB and normal breast (NB) meat. Eight-week-old broilers were evaluated for the WB myopathy and divided into NB and WB groups. Differential expression of proteins was analyzed using 2-dimensional gel electrophoresis and LC-MS/MS to elucidate the mechanism behind the breast myopathy because of the genetic backgrounds of the birds. The percentages of birds with WB were 61.3, 68.8, 46.9, 45.2, and 87.5% for strains 1-5, respectively, indicating variability in WB myopathy among broiler strains. Birds from strains 1, 3, and 5 in the WB group were heavier than those in the NB group (P < 0.05). Woody breast meat from all strains were heavier than NB meat (P < 0.05). Within WB, strain 5 had a greater breast yield than strains 1, 3, and 4 (P < 0.0001). Woody breast from strains 2, 3, 4, and 5 had a greater breast yield than NB (P < 0.05). Six proteins were more abundant in NB of strain 5 than those of strains 2, 3, and 4, and these proteins were related to muscle growth, regeneration, contraction, apoptosis, and oxidative stress. Within WB, 14 proteins were differentially expressed between strain 5 and other strains, suggesting high protein synthesis, weak structural integrity, intense contraction, and oxidative stress in strain 5 birds. The differences between WB from strain 3 and strains 1, 2, and 4 were mainly glycolytic. In conclusion, protein profiles of broiler breast differed because of both broiler genetics and the presence of WB myopathy.
Collapse
Affiliation(s)
- Xue Zhang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - K Virellia To
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - Tessa R Jarvis
- Department of Animal Science, Iowa State University, Ames 50011, USA
| | - Yan L Campbell
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - Jasmine D Hendrix
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA
| | - Shuting Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA
| | - Daniel S Antonelo
- Department of Animal Nutrition and Production, College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga/SP 13635-900, Brazil
| | - Wei Zhai
- Department of Poultry Science, Mississippi State University, Mississippi State 39762, USA
| | - Jing Chen
- Proteomics Core Facility, University of Kentucky, Lexington 40506, USA
| | - Haining Zhu
- Proteomics Core Facility, University of Kentucky, Lexington 40506, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA.
| |
Collapse
|
7
|
Zhang X, Zhai W, Li S, Suman SP, Chen J, Zhu H, Antonelo DS, Schilling MW. Early Postmortem Proteome Changes in Normal and Woody Broiler Breast Muscles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11000-11010. [PMID: 32786856 DOI: 10.1021/acs.jafc.0c03200] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Early postmortem changes in the whole muscle proteome from normal broiler (NB) and woody broiler (WB) breasts at 0 min, 15 min, 4 h, and 24 h after slaughter were analyzed using two-dimensional gel electrophoresis (2DE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Elongation factor 2, EH domain-containing protein 2, phosphoglycerate mutase 1 (PGAM1), and T-complex protein 1 subunit gamma were differentially abundant in both NB and WB muscles during the early postmortem storage. Twenty additional proteins were differentially abundant among four postmortem time points in either NB or WB muscles. In the postmortem WB, changes in protein degradation were observed, including the degradation of desmin fragments, ovotransferrin chain A, and troponin I chain I. Additionally, a few glycolytic proteins in the WB might have undergone post-translational modification, including enolase, phosphoglucomutase-1, PGAM1, and pyruvate kinase. These changes in protein biomarkers highlight the impact of WB myopathy on postmortem proteome changes and increase our understanding of the relationship between WB conditions, postmortem biochemistry, and meat quality.
Collapse
Affiliation(s)
- Xue Zhang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Wei Zhai
- Department of Poultry Science, Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Shuting Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States
| | - Jing Chen
- Proteomics Core Facility, University of Kentucky, Lexington, Kentucky 40506, United States
| | - Haining Zhu
- Proteomics Core Facility, University of Kentucky, Lexington, Kentucky 40506, United States
| | - Daniel S Antonelo
- Department of Animal Nutrition and Production, College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, Sao Paulo 13635-900, Brazil
| | - Mark Wesley Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, United States
| |
Collapse
|