1
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Kaewkot C, Wu MD, Tan FJ. Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage. Br Poult Sci 2024; 65:287-296. [PMID: 38466394 DOI: 10.1080/00071668.2024.2316865] [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: 09/14/2023] [Accepted: 01/24/2024] [Indexed: 03/13/2024]
Abstract
1. This study investigated the relationships of quality indices with the severity of wooden breast (WB) myopathy in chicken breast meat under refrigerated storage. The physicochemical properties, water-holding capacity (WHC), microbial quality and fatty acid profiles of normal chicken breast meat samples (NOR samples, n = 63), moderate WB (MWB, n = 63) myopathy and severe WB (SWB, n = 63) myopathy (MWB and SWB samples, respectively) were evaluated immediately after sampling and after 4 and 8 d of refrigerated storage at 4°C.2. Total collagen, fat, saturated and monounsaturated fatty acid contents, redness and pH of the SWB and MWB samples were higher than the NOR samples. The SWB samples that were stored for 8 d had poor WHC, total viable counts (TVC) of higher than 7.0log colony-forming units, total volatile basic nitrogen (TVB-N) content of greater than 15 mg/100 g and a thiobarbituric acid - reactive substance level of higher than 1 mg/kg malondialdehyde.3. No significant difference was observed in the TVB-N content and TVC of the MWB and NOR samples during storage. Polyunsaturated fatty acid content was lower in the SWB and MWB samples than in the NOR samples. The SWB samples were tougher than the MWB and NOR samples after 8 d of refrigeration.4. In conclusion, the quality of chicken breast meat with SWB myopathy degraded considerably over time; thus, such meat should not be subjected to extended refrigeration for storage.
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Affiliation(s)
| | | | - F-J Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
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2
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Choi J, Shakeri M, Kim WK, Kong B, Bowker B, Zhuang H. Water properties in intact wooden breast fillets during refrigerated storage. Poult Sci 2024; 103:103464. [PMID: 38271756 PMCID: PMC10832472 DOI: 10.1016/j.psj.2024.103464] [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: 11/13/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/27/2024] Open
Abstract
The wooden breast (WB) condition notably alters moisture content and water holding capacity (WHC) in broiler breast fillets. The purpose of this study was to investigate water properties during refrigerated storage from 4 h to 168 h postmortem using time domain nuclear magnetic resonance (TD-NMR). Water properties measured included mobility (T), proportion (P), and abundance per 100 g of meat (A). Changes in meat quality indicators including compression force, color, pH, cumulative purge loss, and proximate composition were also measured. Compression force and energy of the WB fillets were higher than normal fillets (P < 0.05). Slopes of changes in lightness of the WB and normal fillets were different in skin and bone side (P < 0.05). The slope of the purge loss from the WB fillets was higher than the normal fillets (P < 0.05). Time domain nuclear magnetic resonance analysis showed 4 water populations in intact broiler fillets with transverse relaxation time (T2) constants at approximately 4 to 5 milliseconds (ms) (designated as 2b, corresponding to hydration water or bound water), 40 to 60 ms (designated as 21, corresponding to intra-myofibrillar water or immobilized water), 80 to 210 ms (designated as 22a, corresponding to extra-myofibrillar water or free water with lower mobility) and 210 to 500 ms (designated as 22b, corresponding to extra-myofibrillar water or free water with higher mobility) during early postmortem storage (between 4 h and 72 h postmortem) and only 3 populations (2b, 21, and 22a) after 72 h postmortem. There were interaction effects (P < 0.05) between storage time and WB condition for all water properties except T2b, A2b/100 g, and T22b. The linear change of T21, P21, A21/100 g, T22a, A22a/100 g, P22b, and A22b/100 g in stored WB samples were different from the normal fillets (P < 0.05). During storage, P21 and A21/100 g of the WB fillets exhibited faster linear increases than those of the normal fillets, whereas T21 and T22a of the normal fillets and A22a/100 g, P22b, and A22b/100 g of the WB fillets showed faster linear decreases (P < 0.05). Our data demonstrate that the WB condition affects changes in water properties in broiler fillets during postmortem refrigerated storage.
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Affiliation(s)
- Janghan Choi
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA; Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Majid Shakeri
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Woo Kyun Kim
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Byungwhi Kong
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Brian Bowker
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Hong Zhuang
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA.
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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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Li B, Lindén J, Puolanne E, Ertbjerg P. Effects of Wooden Breast Syndrome in Broiler Chicken on Sarcoplasmic, Myofibrillar, and Connective Tissue Proteins and Their Association with Muscle Fiber Area. Foods 2023; 12:3360. [PMID: 37761069 PMCID: PMC10528182 DOI: 10.3390/foods12183360] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/01/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
This study was conducted on chicken pectoralis major muscle with different wooden breast severity in combination with different sampling locations to investigate the effects of wooden breast syndrome on protein traits and total myofiber area, and their associations. Contents of sarcoplasmic, salt-soluble myofibrillar and salt-insoluble protein and proportion of total myofiber area significantly declined with increasing severity in the superficial part of muscle, whereas the amount of heat-soluble/insoluble collagen and protein denaturation as well as the area of degenerated myofibers, connective tissue and cellular infiltrates increased. Myofibril protein content indicators showed strong positive correlations to total myofiber area. Moreover, PCA results indicated that severe wooden breast is positively linked to muscle collagen content and to protein denaturation. Our results suggest that decrease in sarcoplasmic and myofibrillar proteins is associated with reduction of myofiber area. In turn, the muscle fibers are replaced by connective tissue, accompanied by excessive myofibrillar and sarcoplasmic protein denaturation.
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Affiliation(s)
- Binbin Li
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (B.L.); (E.P.)
| | - Jere Lindén
- Department of Veterinary Biosciences, University of Helsinki, 00014 Helsinki, Finland;
- Finnish Centre for Laboratory Animal Pathology (FCLAP), Helsinki Institute of Life Science (HiLIFE), University of Helsinki, 00014 Helsinki, Finland
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (B.L.); (E.P.)
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (B.L.); (E.P.)
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5
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Alnahhas N, Pouliot E, Saucier L. The hypoxia-inducible factor 1 pathway plays a critical role in the development of breast muscle myopathies in broiler chickens: a comprehensive review. Front Physiol 2023; 14:1260987. [PMID: 37719466 PMCID: PMC10500075 DOI: 10.3389/fphys.2023.1260987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Accepted: 08/21/2023] [Indexed: 09/19/2023] Open
Abstract
In light of the increased worldwide demand for poultry meat, genetic selection efforts have intensified to produce broiler strains that grow at a higher rate, have greater breast meat yield (BMY), and convert feed to meat more efficiently. The increased selection pressure for these traits, BMY in particular, has produced multiple breast meat quality defects collectively known as breast muscle myopathies (BMM). Hypoxia has been proposed as one of the major mechanisms triggering the onset and occurrence of these myopathies. In this review, the relevant literature on the causes and consequences of hypoxia in broiler breast muscles is reviewed and discussed, with a special focus on the hypoxia-inducible factor 1 (HIF-1) pathway. Muscle fiber hypertrophy induced by selective breeding for greater BMY reduces the space available in the perimysium and endomysium for blood vessels and capillaries. The hypoxic state that results from the lack of circulation in muscle tissue activates the HIF-1 pathway. This pathway alters energy metabolism by promoting anaerobic glycolysis, suppressing the tricarboxylic acid cycle and damaging mitochondrial function. These changes lead to oxidative stress that further exacerbate the progression of BMM. In addition, activating the HIF-1 pathway promotes fatty acid synthesis, lipogenesis, and lipid accumulation in myopathic muscle tissue, and interacts with profibrotic growth factors leading to increased deposition of matrix proteins in muscle tissue. By promoting lipidosis and fibrosis, the HIF-1 pathway contributes to the development of the distinctive phenotypes of BMM, including white striations in white striping-affected muscles and the increased hardness of wooden breast-affected muscles.
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Affiliation(s)
- Nabeel Alnahhas
- Department of Animal Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec, QC, Canada
| | | | - Linda Saucier
- Department of Animal Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec, QC, Canada
- Institute of Nutrition and Functional Foods, Université Laval, Quebec, QC, Canada
- Swine and Poultry Infectious Diseases Research Center, Université de Montréal, Saint-Hyacinthe, QC, Canada
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6
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Pesti-Asbóth G, Szilágyi E, Bíróné Molnár P, Oláh J, Babinszky L, Czeglédi L, Cziáky Z, Paholcsek M, Stündl L, Remenyik J. Monitoring physiological processes of fast-growing broilers during the whole life cycle: Changes of redox-homeostasis effected to trassulfuration pathway predicting the development of non-alcoholic fatty liver disease. PLoS One 2023; 18:e0290310. [PMID: 37590293 PMCID: PMC10434899 DOI: 10.1371/journal.pone.0290310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Accepted: 08/06/2023] [Indexed: 08/19/2023] Open
Abstract
In the broiler industry, the average daily gain and feed conversion ratio are extremely favorable, but the birds are beginning to approach the maximum of their genetic capacity. However, as a consequence of strong genetic selection, the occurrence of certain metabolic diseases, such as myopathies, ascites, sudden cardiac death and tibial dyschondroplasia, is increasing. These metabolic diseases can greatly affect the health status and welfare of birds, as well as the quality of meat. The main goal of this study was to investigate the changes in the main parameters of redox homeostasis during the rearing (1-42 days of age) of broilers with high genetic capacity, such as the concentrations of malondialdehyde, vitamin C, vitamin E, and reduced glutathione, the activities of glutathione peroxidase and glutathione reductase, and the inhibition rate of superoxide dismutase. Damage to the transsulfuration pathway during growth and the reason for changes in the level of homocysteine were investigated. Further, the parameters that can characterize the biochemical changes occurring in the birds were examined. Our study is the first characterize plasma albumin saturation. A method was developed to measure the levels of other small molecule thiol components of plasma. Changes in redox homeostasis induce increases in the concentrations of tumor necrosis factor alpha and inflammatory interleukins interleukin 2, interleukin 6 and interleukin 8 in broilers reared according to current large-scale husbandry technology and feeding protocols. A significant difference in all parameters tested was observed on the 21st day. The concentrations of cytokines and homocysteine increased, while the concentrations of glutathione and cysteine in the plasma decreased. Our findings suggest that observed changes in the abovementioned biochemical indices have a negative effect on poultry health.
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Affiliation(s)
- Georgina Pesti-Asbóth
- Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, Debrecen, Hungary
| | - Endre Szilágyi
- Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, Debrecen, Hungary
| | - Piroska Bíróné Molnár
- Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, Debrecen, Hungary
| | - János Oláh
- Farm and Regional Research Institute of Debrecen, University of Debrecen, Debrecen, Hungary
| | - László Babinszky
- Faculty of Agricultural and Food Sciences and Environmental Management, Department of Animal Nutrition Physiology, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, Hungary
| | - Levente Czeglédi
- Faculty of Agricultural and Food Sciences and Environmental Management, Department of Animal Science, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, Hungary
| | - Zoltán Cziáky
- Agricultural and Molecular Research and Service Group, University of Nyíregyháza; Nyíregyháza, Hungary
| | - Melinda Paholcsek
- Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, Debrecen, Hungary
| | - László Stündl
- Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, Debrecen, Hungary
| | - Judit Remenyik
- Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, Debrecen, Hungary
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7
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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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8
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Hasegawa Y, Kawasaki T, Yamada M, Hosotani M, Maeda N, Watanabe T, Iwasaki T. Physicochemical properties of wooden breast-extracted myosin and rheological properties of its heat-induced gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37066700 DOI: 10.1002/jsfa.12636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND It is reported that broilers with 'wooden breast' have poor processing properties, such as low binding and water-holding capacities. However, the reason for the poor functional characteristics has not been clarified. In this study, myosin was extracted from a wooden breast. Its physicochemical properties were investigated to clarify the relationship between the structure and physicochemical properties of the heating gel of myosin obtained from the wooden breast. RESULTS The turbidity of myosin solution extracted from wooden breast increased with increase in the heat treatment to a higher value than that from the normal breast meat myosin. The solubility of myosin collected from a wooden breast after heating decreased like normal breast muscle myosin. The surface hydrophobicity of myosin removed from wooden breast increased continually above 60 °C, unlike the change in surface hydrophobicity of normal breast myosin. The free thiol group of myosin extracted from the wooden breast was higher than normal breast myosin before and after heating. The apparent elasticity of heat-induced gels and chicken meat sausages was significantly lower in sausages and gel with wooden breast than normal ones (P < 0.05). The microstructure of the heated gel of normal myosin showed a fine network structure. In contrast, the heat-induced gel of wooden breast-extracted myosin showed a structure with loosely connected aggregates and many gaps. CONCLUSION The coarseness of the internal gel structure of myosin extracted from wooden breast was shown to affect the apparent elasticity of the gel and sausages made from the chicken meat. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yasuhiro Hasegawa
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Japan
| | - Takeshi Kawasaki
- Research Office Concerning the Health of Humans and Birds, Abashiri, Japan
| | - Michi Yamada
- Department of Sustainable Agriculture, Rakuno Gakuen University, Ebetsu, Japan
| | - Marina Hosotani
- School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Japan
| | - Naoyuki Maeda
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Japan
| | - Takafumi Watanabe
- School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Japan
| | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Japan
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9
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Zhu X, Puolanne E, Ertbjerg P. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage. Foods 2023; 12:foods12071530. [PMID: 37048351 PMCID: PMC10094220 DOI: 10.3390/foods12071530] [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: 03/07/2023] [Revised: 03/28/2023] [Accepted: 04/01/2023] [Indexed: 04/14/2023] Open
Abstract
A recently identified broiler myopathy known as wooden breast (WB) is predominantly found in the pectoralis major muscle of fast-growing broiler hybrids and is causing significant losses to the poultry industry. The aim of this study was to investigate the effects of WB syndrome on raw meat texture, purge loss and thermal properties of intramuscular connective tissue of pectoralis major muscle in the early postmortem period (1-3 days). Results showed that the presence of the WB muscles condition at 1 day postmortem was associated with significantly increased stiffness (27.0 N vs. 23.1 N) and significantly increased purge loss (1.8% vs. 1.0%) compared to normal breast (NB). However, on 3 days postmortem, these parameters did not differ between WB and NB groups. Insoluble and total collagen content was significantly higher in WB muscles compared to NB muscles, and the extractability of intramuscular connective tissue (IMCT) of WB was also higher (0.42% vs. 0.37%) compared to NB and remained stable in the early postmortem period. There was significantly lower protein content in the sarcoplasmic protein fraction and myofibrillar protein fraction of WB muscles compared to NB muscles (p < 0.05). The IMCT of these two groups showed different thermal properties, as the enthalpy of denaturation (ΔH) was significantly lower in WB muscles compared to NB muscles. The WB syndrome had a great effect on the texture and connective tissue properties of the meat compared to normal muscle, with a tendency for having a lower purge loss and higher raw meat hardness.
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Affiliation(s)
- Xueshen Zhu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
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10
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Meyer MM, Johnson AK, Bobeck EA. Breast muscle white striping and serum corticosterone reduced in broilers exposed to laser environmental enrichment. Poult Sci 2023; 102:102559. [PMID: 36858019 PMCID: PMC9989688 DOI: 10.1016/j.psj.2023.102559] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Genetic selection for breast yields and fewer days to market has inadvertent effects on broiler meat quality. Woody breast (WB) and white striping (WS) are pectoralis major myopathies prevalent in commercial broilers. Effects of voluntary exercise on these disorders, specifically, are unknown. A second-generation laser enrichment device shown to induce activity in Ross 308 and 708 birds was implemented using 1,360 Ross 708 broilers randomly assigned to laser enrichment or control for 49 d. Laser-enriched birds were exposed to 6-min laser periods 4 times daily. Seventy focal birds were gait and contact dermatitis scored weekly. Blood was collected wk 5 to 7 from 56 broilers for serum corticosterone, myoglobin, and troponin. Seventy broilers were sampled for breast muscle width, fillet dimensions, and WB and WS at wk 6 and 7. One and 2-day postmortem, fillet compression force and water-holding capacity were measured. Serum corticosterone was reduced by up to 21% in laser-enriched birds wk 5 to 7 (P < 0.01). Serum myoglobin was increased in laser-enriched broilers by 5% on wk 5 (P < 0.01) but increased in control birds wk 6 to 7 by up to 13% (P < 0.01). Serum troponin was reduced in laser-enriched broilers by 9% at wk 5 (P < 0.01). Laser exposure increased breast width and fillet weight at d 42 by 1.08 cm (P < 0.05) and 30 g (P < 0.05). At d 49, fillet height was increased 0.42 cm in laser-enriched birds (P < 0.05). Laser enrichment reduced severe WS incidence at d 42 by 24% (P < 0.05) and on d 49 by 15% (P < 0.10). Severe WB score was numerically reduced by 11% in laser enrichment on d 42 and 18% on d 49 (P > 0.05). Water-holding capacity was improved in laser-enriched breasts (P < 0.01) and expression of myostatin and insulin-like growth factor 2 were increased on d 49 (P ≤ 0.01. Laser enrichment reduced markers of stress and muscle damage while improving breast muscle quality and is therefore a potential effective enrichment for commercial broilers.
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Affiliation(s)
- M M Meyer
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - A K Johnson
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - E A Bobeck
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA.
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11
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Meyer M, Bobeck E. Dietary vasodilator and vitamin C/L-arginine/choline blend improve broiler feed efficiency during finishing and reduce woody breast severity at 6 and 7 wks. Poult Sci 2022; 102:102421. [PMID: 36571874 PMCID: PMC9803950 DOI: 10.1016/j.psj.2022.102421] [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: 09/21/2022] [Revised: 12/02/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
Woody breast has become a considerable economic concern to the poultry industry. This myopathy presents rigid, pale breasts characterized by replacement of lean muscle protein with connective tissue, a result of hypoxia and oxidative stress in a metabolically starved muscle with inadequate circulation. Hence, the objectives were to supplement broiler diets with ingredients specifically aimed to improve circulation and oxidative status. About 1,344 male Ross 708 broilers were assigned to 1 of 4 diets: 1) a basal diet (control), 2) basal diet plus a blend of 0.2% supplemental L-arginine, 0.17% choline bitartrate, and 0.03% vitamin C (blend), 3) 0.1% vasodilator ingredient (vasodilator), or 4) 0.02% Astaxanthin ingredient (AsX). At d 14, 28, 42, and 49, performance outcomes were collected on all birds and serum from 16 broilers/diet (n = 64) was analyzed for creatine kinase and myoglobin. Once weekly beginning on d 28, a subset of 192 broilers were measured for breast width. On d 42 and 49, breast fillets from 16 broilers/diet (n = 64) were palpated for woody breast severity, weighed, and analyzed for compression force at 1-day postmortem and water-holding capacity at 2-day postmortem. mRNA was isolated from 15 breast fillets/timepoint for qPCR quantification of myogenic gene expression. Data were analyzed using Proc Mixed (SAS Version 9.4) with the fixed effect of diet. Feed conversion ratio was improved in the blend and vasodilator-fed birds d 42 to 49, each by over 2 points (P < 0.05). Breast width was increased in the control on d 42 compared to the vasodilator and AsX-fed broilers (P < 0.05). At d 42, there were 12% greater normal fillets in blend diet-fed birds and 13% more normal scores in vasodilator-fed birds at d 49 compared to the control. At d 49, myogenin expression was upregulated in the AsX diet compared to blend and control diets (P < 0.05), and muscle regulatory factor-4 expression was increased by 6.5% in the vasodilator diet compared to the blend and AsX diets (P < 0.05). Blend and vasodilator diets simultaneously improved feed efficiency in birds approaching market weight while reducing woody breast severity.
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12
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Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed. Food Res Int 2022; 161:111795. [DOI: 10.1016/j.foodres.2022.111795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 07/25/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022]
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13
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Sun X, Maynard CJ, Caldas-Cueva JP, Bai Y, You J, Dong Y. Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4457-4465. [PMID: 36193456 PMCID: PMC9525462 DOI: 10.1007/s13197-022-05525-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/20/2022] [Accepted: 05/30/2022] [Indexed: 06/16/2023]
Abstract
The objective of this study was to investigate the relationships between morphometric measurements and woody breast (WB) severity in breast fillets using image processing as an objective detection method for WB. Breast fillets were collected and categorized as normal (NORM), mild (MILD), moderate (MOD), and severe (SEV). Compression force and energy increased as WB severity increased alongside a decrease in severity through fillet regions (P < 0.05). Length and caudal thickness were highest in SEV and MOD groups (P < 0.05), and cranial thickness increased as WB severity increased (P < 0.05). The aerial area was the smallest in NORM fillets, while the planar area increased from NORM to MOD (P < 0.05). Fillet curvatures were highest in SEV and MOD fillets (P < 0.05). All measured parameters expressed strong correlation to WB scores (P < 0.05) except width. The results from this study may provide a basis for further assessment of the potential incorporation of these measurements into vision grading systems that may allow processors to sort fillets by WB severity in commercial plants. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05525-x.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui 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
| | - Yu Bai
- 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
| | - Yan Dong
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
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14
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Wang C, Susta L, Barbut S. Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels. Gels 2022; 8:gels8090558. [PMID: 36135272 PMCID: PMC9498344 DOI: 10.3390/gels8090558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 12/03/2022] Open
Abstract
The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to the industry. Using SM without dairy proteins resulted in a higher cooking loss (SM: 3.75%, NB: 2.29%; p < 0.05), and lower hardness (SM: 29.83 N, NB: 34.98 N), and chewiness (SM: 1.29, NB: 1.56) compared to NB. Using dairy proteins, except WP concentrate and WP isolate, significantly improved yield and increased hardness. Adding WP isolate to SM resulted in a similar texture profile as NB samples without dairy proteins (34 and 35 N hardness; 0.22 and 0.24 springiness; 1.57 and 1.59 chewiness values, respectively). Adding caseinate and whole milk to SM showed a more substantial effect of improving water-holding capacity, increasing hardness, gumminess, and chewiness compared to adding WP; i.e., adding caseinate and milk powder resulted in higher values for those parameters compared to NB without additives. Overall, it is shown that dairy proteins can be added to SM to produce minced poultry meat products with similar or higher yield and texture profiles compared to using normal breast fillets.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
- Correspondence:
| | - 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
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15
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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.
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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
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16
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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] [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.
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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
- *Correspondence: Angela Trocino,
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17
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Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chicken pectoralis major muscle. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112884] [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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18
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Zhang Y, Gao Y, Li Z, Zheng Z, Xu X, Wang P, Zheng B, Qi Z. Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yulong Zhang
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yunfan Gao
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zhen Li
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zimeng Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Xinglian Xu
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Peng Wang
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Bin Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zexin Qi
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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19
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Kong F, Zhao G, He Z, Sun J, Wang X, Liu D, Zhu D, Liu R, Wen J. Serum Creatine Kinase as a Biomarker to Predict Wooden Breast in vivo for Chicken Breeding. Front Physiol 2021; 12:711711. [PMID: 34434119 PMCID: PMC8381648 DOI: 10.3389/fphys.2021.711711] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 07/14/2021] [Indexed: 01/16/2023] Open
Abstract
The present study aimed to find a blood marker for the prediction of wooden breast (WB) in live broiler to assist the genetic selection of fast-growing chickens. The experiments were carried out with two chicken flocks: 250 male broilers in flock 1 and 100 male and female broilers in flock 2. Both flocks were slaughtered and measured. The breast filets were assessed by combining subjective scoring and compression force at 28 (flock 1 only) and 42 days of age. The enzyme activity in serum and breast tissue (flock 1 only) of normal and affected groups was tested. The results showed that the compression force was significantly different between the normal and affected groups at 28 and 42 days of age (P < 0.001), and it increased significantly with rising WB and WS scores. The serum creatine kinase (CK) value increased significantly with rising compression force at 42 days of age (P < 0.001). The serum CK positively correlated with compression force (r = 0.608; P < 0.001) and the linear regression equation (serum CK = 0.9960∗compression force + 1.884) was established for the line studied. The association between serum CK and compression force is consistent between flocks 1 and 2. In conclusion, our study confirmed that compression force could be the quantitative indicator to differentiate breast filets and found that serum CK could be a candidate biomarker to predict WB in live broilers and assist genetic selection in broiler breeding.
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Affiliation(s)
- Fuli Kong
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Guiping Zhao
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Zhengxiao He
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Jiahong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Xicai Wang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Dawei Liu
- Foshan Gaoming Xinguang Agricultural and Animal Industrials Corporation, Foshan, China
| | - Dan Zhu
- Foshan Gaoming Xinguang Agricultural and Animal Industrials Corporation, Foshan, China
| | - Ranran Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Jie Wen
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
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20
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Sun X, Giampietro-Ganeco A, Mueller A, Maynard CJ, Caldas-Cueva JP, Owens CM. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature. Poult Sci 2021; 100:101212. [PMID: 34225199 PMCID: PMC8264151 DOI: 10.1016/j.psj.2021.101212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 04/01/2021] [Accepted: 04/13/2021] [Indexed: 11/24/2022] Open
Abstract
This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and energy and) along with the blunt blade of the Meullenet-Owens razor shear (BMORS) properties were determined. Cooking time and internal meat temperature were recorded for each fillet every 5 min on each fillet during cooking. Water/moisture properties and shear values of BMORS were determined at different meat temperatures (HOT [68°C], AMBIENT [22°C] and COLD [4°C]) after cooking. SEV fillets showed higher L*, a*, b*, pH, CF, CE, BMORS force, BMORS energy, and peak counts of BMORS values compared to NORM fillets in raw state (P < 0.05). Cooking time was shorter in SEV fillets than NORM fillets (P < 0.0001). Cook loss, total water loss, and moisture loss (HOT, AMBIENT) were greater in SEV fillets than NORM fillets (P < 0.01). PC-BMORS were greater in SEV fillets than NORM fillets (P < 0.05), and all BMORS shear values increased as post-cooking meat temperature decreased (P < 0.05). Positive correlations were observed between WB scores and raw meat characteristics and shear values. There were also significant relationships (P < 0.001) between WB scores and cooking performance measures except moisture loss for COLD treatment. BMORS force and energy were moderately correlated to total water loss, cook loss, and moisture loss (HOT) regardless of meat temperature (P < 0.05); however, PC-BMORS was only correlated to total water loss at COLD and moisture loss (HOT) at all meat temperatures (P < 0.05). These data corroborate the association of WB condition with impaired quality/texture characteristics in raw and cooked fillets; WB also had a significant impact on cooking time, cooking at a faster rate, along with water/moisture loss during and after thermal processing. Results demonstrate that the post-cooking meat temperature plays an important role in shear test values.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000, Anhui, China
| | - Aline Giampietro-Ganeco
- Department of Food Engineering, University of São Paulo - USP, Pirassununga, 13635-900, São Paulo, Brazil
| | - Ashleigh Mueller
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Clay J Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Juan P Caldas-Cueva
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA.
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21
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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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22
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Zhang J, Zhuang H, Bowker B, Stelzleni AM, Yang Y, Pang B, Gao Y, Thippareddi H. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Poult Sci 2021; 100:101123. [PMID: 33957392 PMCID: PMC8113972 DOI: 10.1016/j.psj.2021.101123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 02/09/2021] [Accepted: 02/26/2021] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breast fillets (60 normal [NOR], 60 moderate WB [MOD], and 60 severe WB [SEV]) in two meat states (fresh never-frozen, n = 144; frozen/thawed, n = 36) were chosen based on their WB scores. In each trial, half of the fillets were used for measuring raw meat texture and the other half for cooked meat texture measurement. Blunt Meullenet-Owens Razor Sear (BMORS) was used for comparison. In fresh raw broiler fillets, both the MBS and BMORS methods detected differences between NOR, MOD, and SEV fillets (P < 0.001). In cooked broiler fillets, the methods were equivalent in their ability to separate SEV from NOR fillets. The MBS measurements showed greater Spearman correlation coefficients with the WB scores (rs ≥ 0.70 in raw and ≥ 0.33 in cooked) compared to the BMORS measurements (rs = 0.63 in raw and ≤ 0.27 in cooked) for both fresh and cooked breast fillets. In addition, the MBS measurements were either as precise as or more precise than BMORS measurements regardless of meat condition (fresh vs. cooked) and the shear parameter. These results suggest that the MBS method is more reliable in measuring tactile characteristics of broiler breast fillets with the WB myopathy compared with the BMORS method.
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Affiliation(s)
- Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, China
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Brian Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Alexander M Stelzleni
- Animal and Dairy Sciences Department, University of Georgia, 425 River Rd, Athens, GA, 30602, USA
| | - Yi Yang
- Beijing Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
| | - Bin Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yue Gao
- Suzhou Polytechnic Institute of Agriculture, Suzhou, 215008, China
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23
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Kuttappan VA, Manangi M, Bekker M, Chen J, Vazquez-Anon M. Nutritional Intervention Strategies Using Dietary Antioxidants and Organic Trace Minerals to Reduce the Incidence of Wooden Breast and Other Carcass Quality Defects in Broiler Birds. Front Physiol 2021; 12:663409. [PMID: 33889089 PMCID: PMC8055936 DOI: 10.3389/fphys.2021.663409] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 03/11/2021] [Indexed: 12/16/2022] Open
Abstract
Wooden breast (WB) is a degenerative myopathy seen in modern broiler birds resulting in quality downgrade of breast fillets. Affected filets show increased toughness both before as well as after cooking and have decreased water holding capacity and marinade pick up compared to normal fillets. Although the exact etiology is unknown, the circulatory insufficiency and increased oxidative stress in the breast muscles of modern broiler birds could be resulting in damage and degeneration of muscle fibers leading to myopathies. Three independent experiments were conducted to evaluate the effect of various dietary interventions on the incidence of WB when birds are exposed to oxidative stress associated with feeding oxidized fat and mild heat stress. Feed additives such as dietary antioxidant [Ethoxyquin (ETX)], mineral methionine hydroxy analog chelate (MMHAC) of Zn, Cu, and Mn, and organic selenium (Org Se) were tested at recommended levels. In experiment 1, ETX reduced (P < 0.05) the incidence of severe WB induced by oxidized fat diet. The magnitude of improvement in percentage of normal (no WB) filets and reduction in muscle lipid peroxidation was greater (P < 0.05) when ETX and MMHAC were fed together as shown by experiment 2. In birds exposed to mild heat stress (Experiment 3), feeding MMHAC by itself reduced (P < 0.05) tissue damage by reducing incidence of tibial head lesions, skin scratches, breast blisters, in addition to increasing the incidence of normal (no WB) fillets. When MMHAC was combined with ETX and Org Se, further improvement (P < 0.05) in normal (no WB) filets was observed. In summary, under different oxidative stress conditions, dietary intervention programs that contain ETX, MMHA-Zn, -Cu, and -Mn and Org Se can improve performance and increase carcass integrity, reducing problems, such as WB, either independently or with additive effect. This effect is most likely attained by simultaneously improving the exogenous and endogenous antioxidant status, reducing oxidative stress, and improving tissue healing process of the bird.
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Affiliation(s)
| | | | - Matthew Bekker
- Novus International, Inc., St. Charles, MO, United States
| | - Juxing Chen
- Novus International, Inc., St. Charles, MO, United States
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24
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Soglia F, Petracci M, Davoli R, Zappaterra M. A critical review of the mechanisms involved in the occurrence of growth-related abnormalities affecting broiler chicken breast muscles. Poult Sci 2021; 100:101180. [PMID: 33975044 PMCID: PMC8131729 DOI: 10.1016/j.psj.2021.101180] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 01/10/2023] Open
Abstract
In the past decade, the poultry industry has faced the occurrence of growth-related muscular abnormalities that mainly affect, with a high incidence rate, the Pectoralis major of the fast-growing genotypes selected for their production performances (high growth rate and breast yield). These myopathies are termed as White Striping, Wooden Breast, and Spaghetti Meat and exhibit distinctive phenotypes. A spatiotemporal distribution has been demonstrated for these disorders as in the early stage they primarily affect the superficial area in the cranial portion of the muscle and, as the birds grow older, involve the entire tissue. Aside from their distinctive phenotypes, these myopathies share common histological features. Thus, it might be speculated that common causative mechanisms might be responsible for the physiological and structural perturbations in the muscle associated with these conditions and might underpin their occurrence. The present review paper aims to represent a critical survey of the outcomes of all the histologic and ultrastructural observations carried out on White Striping, Wooden Breast, and Spaghetti Meat affected muscles. Our analysis has been performed by combining these outcomes with the findings of the genetic studies, trying to identify possible initial causative mechanisms triggering the onset and the time-series of the events ultimately resulting in the development and progression of the growth-related myopathies currently affecting broilers Pectoralis major muscles. Several evidences support the hypothesis that sarcoplasmic reticulum stress, primarily induced an accumulation of misfolded proteins (but also driven by other factors including altered calcium homeostasis and accumulation of fatty acids), may be responsible for the onset of these growth-related myopathies in broilers. At the same time, the development of hypoxic conditions, as a direct consequence of an inadequate vascularization, triggers a time-series sequence of events (i.e., phlebitis, oxidative stress, etc.) resulting in the activation of response mechanisms (i.e., modifications in the energetic metabolism, inflammation, degeneration, and regeneration) which are all strictly related to the progression of these myopathic disorders.
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Affiliation(s)
- F Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy.
| | - R Davoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
| | - M Zappaterra
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
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25
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Xing T, Pan X, Zhang L, Gao F. Hepatic Oxidative Stress, Apoptosis, and Inflammation in Broiler Chickens With Wooden Breast Myopathy. Front Physiol 2021; 12:659777. [PMID: 33935806 PMCID: PMC8081064 DOI: 10.3389/fphys.2021.659777] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 03/10/2021] [Indexed: 01/01/2023] Open
Abstract
Wooden breast (WB) syndrome has emerged as a global myopathy in modern commercial broiler chickens, mainly affecting the pectoralis major muscle. Recent evidence suggests that WB myopathy is a systemic disease, which might be accompanied by other physiological disparities and metabolic changes. This study was conducted to systemically investigate the potential physiological changes in liver tissues as well as the possible mechanisms involved to enhance the understanding of the etiology. A total of 93 market-age Arbor Acres male broiler chickens were sampled and categorized into control (CON) and WB groups based on the evaluation of myopathic lesions. Liver samples were collected (n = 10 in each group) for histopathological evaluation and biochemical analyses. Results indicated that WB birds exhibited significantly higher plasma aspartate amino transferase, alkaline phosphatase, and gamma glutamyl transpeptidase activities. Histopathological changes in hydropic/fatty degeneration, inflammatory cell infiltration, intrahepatic hemorrhages, elevated myeloperoxidase activity, and overproduction of nitric oxide were observed in WB liver compared with CON, suggesting the occurrence of liver injury in birds affected by WB myopathy. The WB group showed increased levels of reactive oxygen species, oxidative products, as well as enhanced antioxidant capacities in the liver. These changes were associated with impaired mitochondria morphology and mitochondrial dysfunction. WB myopathy also induced mitochondria-mediated hepatic apoptosis by upregulating levels of caspases 3 and 9, altering the expressions of apoptotic B-cell lymphoma-2 family regulators, as well as increasing the release of cytochrome c. The activation of nuclear factor kappa-light-chain-enhancer of activated B cell signaling enhanced the mRNA expression of downstream inflammatory mediators, contributing to the production of inflammatory cytokines in WB liver. Combined, these findings suggest that hepatic disorders may be conjoined with WB myopathy in broiler chickens and indicating systemic physiological disparities, and other metabolic changes accompanying this myopathy need further assessment.
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Affiliation(s)
- Tong Xing
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaona Pan
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Lin Zhang
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Feng Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
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26
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Puolanne TEJ, Costandache CG, Ertbjerg P. Influence of Woody Breast Myopathy on Sarcomere Length and Tensile Strength in Commercial Broiler Pectoralis major Muscle. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Woody breast syndrome is characterized by degenerative changes at the muscle fiber level and accumulation of connective tissue between the fibers. This study explored effects of the syndrome on muscle properties by focusing on a comparison of the sarcomere lengths between normal and woody breast muscles, including cranial and middle parts, surface and deeper layers, electrically stimulated and nonstimulated muscles, and their combinations. Tensile strengths longitudinally and transversally to the muscle fiber direction in the cranial and middle parts of the muscles were determined. The overall sarcomere lengths of woody breasts were longer than normal muscles (1.93 μ m vs. 1.88 μm; P < 0.05). The surface layer had overall longer sarcomere lengths than the deeper layer (cranial surface vs. cranial deeper layer: 1.97 vs. 1.89 μ m; middle surface vs. middle deeper layer: 1.93 vs.1.84 μ m; P < 0.05). Compared with normal breast muscles, woody breast muscles had longer sarcomeres in the surface layer; however, sarcomere length did not differ in the deeper layer. Electrically stimulated chicken breasts generally had longer sarcomere lengths (2.00 vs. 1.82 μm; P < 0.001). There was no significant difference in tensile strength between normal and focal woody breast (mild local lesion, usually in the cranial end) samples when fiber direction or sample location was studied (P > 0.05), but there was a clear difference between normal and focal versus diffuse (severe woody breast lesion throughout the muscle) samples (P < 0.001). Tensile strength was much greater in diffuse woody breast muscles when extended longitudinally or transversely to the fiber direction. In conclusion, although this study did not show sarcomere lengths in living muscle, it suggests an imbalance in sarcomere lengths in different parts of the breast muscle, which may induce a reduction in the functionality and strength of the muscle.
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Affiliation(s)
| | | | - Per Ertbjerg
- University of Helsinki Department of Food and Nutrition
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27
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Sun X, Maynard CJ, Caldas-Cueva JP, Coon CN, Owens CM. Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Sanden KW, Böcker U, Ofstad R, Pedersen ME, Høst V, Afseth NK, Rønning SB, Pleshko N. Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology. Foods 2021; 10:548. [PMID: 33800851 PMCID: PMC7998852 DOI: 10.3390/foods10030548] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/22/2021] [Accepted: 03/04/2021] [Indexed: 12/30/2022] Open
Abstract
Recently, two chicken breast fillet abnormalities, termed Wooden Breast (WB) and Spaghetti Meat (SM), have become a challenge for the chicken meat industry. The two abnormalities share some overlapping morphological features, including myofiber necrosis, intramuscular fat deposition, and collagen fibrosis, but display very different textural properties. WB has a hard, rigid surface, while the SM has a soft and stringy surface. Connective tissue is affected in both WB and SM, and accordingly, this study's objective was to investigate the major component of connective tissue, collagen. The collagen structure was compared with normal (NO) fillets using histological methods and Fourier transform infrared (FTIR) microspectroscopy and imaging. The histology analysis demonstrated an increase in the amount of connective tissue in the chicken abnormalities, particularly in the perimysium. The WB displayed a mixture of thin and thick collagen fibers, whereas the collagen fibers in SM were thinner, fewer, and shorter. For both, the collagen fibers were oriented in multiple directions. The FTIR data showed that WB contained more β-sheets than the NO and the SM fillets, whereas SM fillets expressed the lowest mature collagen fibers. This insight into the molecular changes can help to explain the underlying causes of the abnormalities.
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Affiliation(s)
- Karen Wahlstrøm Sanden
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Ulrike Böcker
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Ragni Ofstad
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Mona Elisabeth Pedersen
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Vibeke Høst
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Nils Kristian Afseth
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Sissel Beate Rønning
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway; (U.B.); (R.O.); (M.E.P.); (V.H.); (N.K.A.); (S.B.R.)
| | - Nancy Pleshko
- Department of Bioengineering, Temple University, Philadelphia, PA 19122, USA;
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29
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Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy. Animals (Basel) 2021; 11:ani11030596. [PMID: 33668299 PMCID: PMC7996277 DOI: 10.3390/ani11030596] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/18/2021] [Accepted: 02/19/2021] [Indexed: 02/07/2023] Open
Abstract
This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43 and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p < 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.
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30
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Dominguez-Hernandez E, Ertbjerg P. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork. Meat Sci 2021; 175:108454. [PMID: 33548841 DOI: 10.1016/j.meatsci.2021.108454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 11/28/2022]
Abstract
The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity of myofibrils, particle size of myofibrils and effect on meat toughness as indicated by Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged and cooked in water baths at 53, 58, 63, 68 and 73 °C for 1, 8 and 24 h. The results showed that the meat toughness was markedly lower at temperatures of 53 °C and 58 °C and decreased with increasing holding time. Myofibrillar surface hydrophobicity increased with temperature, but not with time, indicating aggregation and/or gelation phenomena took place. Treatments with the lowest shear force values generally had smaller particles and were associated with high cathepsin B+L activity. A mechanism by which these cathepsins might affect the aggregation dynamics and change the mechanical properties of meat is proposed.
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Affiliation(s)
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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31
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Xing T, Xu Y, Qi J, Xu X, Zhao X. Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents. Food Chem 2021; 347:129031. [PMID: 33508587 DOI: 10.1016/j.foodchem.2021.129031] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/25/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that HIU effectively enhanced the water holding capacity (WHC) of WB at 1% and 2% NaCl, and enabled WB to obtain better WHC than the normal. The thermal stability of WB was affected by HIU, and the difference of G'end between WB and normal was reduced at 2% NaCl. HIU continuously decreased the particle size of WB at 1% NaCl, whereas opposite trends were observed at 2% NaCl. In addition, HIU transformed α-helix structure of WB to random coil at 1% NaCl, whereas to β-sheet structure at 2% NaCl. Overall, HIU can be utilized to improve the gelation properties of WB meat with the potential to produce low- and common-salt gel-type meat products.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, China
| | - Ying Xu
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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32
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Pascual Guzmán A, Trocino A, Susta L, Barbut S. Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1893134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Antón Pascual Guzmán
- Dipartimento di Biomedicina Comparata e Alimentazione, University of Padova, Padova, Italy
| | - Angela Trocino
- Dipartimento di Biomedicina Comparata e Alimentazione, University of Padova, Padova, Italy
| | - Leonardo Susta
- Pathobiology Department, Ontario Veterinary College, University of Guelph, Guelph, Canada
| | - Shai Barbut
- Food Science Department, University of Guelph, Guelph, Canada
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33
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Caldas-Cueva JP, Mauromoustakos A, Sun X, Owens CM. Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses. Poult Sci 2020; 100:100890. [PMID: 33516486 PMCID: PMC8046961 DOI: 10.1016/j.psj.2020.12.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 11/18/2020] [Accepted: 12/01/2020] [Indexed: 11/24/2022] Open
Abstract
Woody breast (WB) condition causes significant economic losses to the global poultry industry, and the lack of an objective and fast tool to identify this myopathy is a contributing factor. The aim of this study was to determine if there are broiler carcass conformation changes that can be used to identify WB characteristics using image analysis. Images of 8-wk-old male broiler carcasses (n = 544) of high breast-yielding strains were captured before evisceration, which were processed and analyzed using ImageJ software. Measurements were as follows: M0, breast length; M1, breast width in the cranial region; M2, one-fifth of the breast length starting at the tip of keel; M3, breast width at the end of M2; M4, angle formed at the tip of keel and extending to outer points of M3; M5, area of the triangle formed by M3 and lines generated by M4; M6, area of the breast above M3; and M7, M6 minus M5. Ratios of these measurements were also considered. Whole breast fillets were scored for WB severity based on tactile assessment and compression analysis to correlate them. Spearman's correlation coefficient (rs) between WB scores and compression force was highly significant (rs = 0.83, P < 0.01). Measurements M4 and M3 as well as ratios M9 (M3/M2) and M11 (M1/M0) had the highest correlation to the WB score (rs ≥ 0.70; P < 0.01) and compression force (rs ≥ 0.64; P < 0.01). The best validated model (generalized [Gen.] R2 = 0.60) to predict WB included M1, M2, and M3. Using this model, 84% of broiler carcasses were correctly classified as WB or normal with a sensitivity of 82% to detect affected samples. Alternatively, M4 and M6 as well as ratios M9 and M11 could be considered as predictors in different models (Gen. R2 ≥ 0.56). The same predictors were significant to estimate compression force (Gen. R2 ≥ 0.49). These data support the use of image analysis to predict WB condition in broiler carcasses. The potential integration of these image measurements into commercial in-line vision grading systems would allow processors to sort broiler carcasses by WB severity.
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Affiliation(s)
- Juan P Caldas-Cueva
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - A Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701, USA
| | - X Sun
- School of Biological Science and Food Engineering, Chuzhou University, Anhui 239000, China
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA.
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Thanatsang KV, Malila Y, Arayamethakorn S, Srimarut Y, Tatiyaborworntham N, Uengwetwanit T, Panya A, Rungrassamee W, Visessanguan W. Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality. Animals (Basel) 2020; 10:E2272. [PMID: 33276466 PMCID: PMC7759853 DOI: 10.3390/ani10122272] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/08/2020] [Accepted: 11/21/2020] [Indexed: 02/07/2023] Open
Abstract
Wooden breast (WB) abnormality adversely impacts the quality of chicken meat and has been linked with oxidative stress. In this study, breast samples were taken from carcasses of 7-week-old Ross 308 broilers 20-min and 24-h postmortem. Five WB and seven non-WB control samples were assigned based on palpatory hardness (non-WB = no unusual characteristics and WB = focal or diffused hardness). WB exhibited lower contents of protein and the amino acids, i.e., isoleucine, leucine and valine, lighter surface color, lower shear force, greater drip loss and altered mineral profiles (p ≤ 0.05). Despite no difference in lipid oxidation, a greater degree of protein oxidation was found in the WB meat (p ≤ 0.05). Absolute transcript abundances of superoxide dismutase, hypoxia inducible factor 1 alpha and pyruvate dehydrogenase kinase 1 were greater in WB (p ≤ 0.05), whereas lactate dehydrogenase A expression was lower in WB (p ≤ 0.05). The findings support an association between oxidative stress and the altered nutritional and technological properties of chicken meat in WB.
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Affiliation(s)
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani 12120, Thailand; (K.V.T.); (S.A.); (Y.S.); (N.T.); (T.U.); (A.P.); (W.R.); (W.V.)
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Caldas-Cueva JP, Maynard CJ, Mauromoustakos A, Owens CM. Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11223] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The use of broiler breast fillets affected by the woody breast (WB) condition in processed poultry products couldbe a feasible solution to this meat quality problem. This study assessed the impact of utilizing broiler breast fillets at differ-ent degrees of WB severity and percentages on instrumental texture characteristics of deli loaves. Breast fillets (n = 270) were collected from broiler carcasses and sorted based on palpation assessment in 3 WB categories (normal [NOR], mild [MIL], and severe [SEV]). Nine treatments of deli loaves were prepared from cubed portions in each of 3 replications: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Cooked deli loaves were subjected to texture profile analysis, cook loss, instrumental color, and dimensional modifications. Hardness of deli loaves increased (P < 0.05), whereas cohesiveness values decreased (P < 0.05), as WB severity increased in the meat added into the product formulation when compared with NOR samples and excluding treatments T2 through T4. The use of SEV fillets at 100% (T9) or mixtures of MIL and SEV fillets (T7 and T8) yielded nonuniform deli loaves with different color parameters and higher levels of cook loss (>13%), coupled with reductions in diameter (>8%) and length (>5%), comparedto NOR samples (P < 0.05). These results suggest that the negative effects of WB on quality and yield characteristics are not minimized by the preparation of this formed product when using high proportions of WB meat. Thus, broiler breast fillets affected by the WB condition may be used at relatively low percentages combined with NOR fillets as an option in commercial chicken deli loaf formulations.
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Caldas-Cueva JP, Mauromoustakos A, Owens CM. Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics. Poult Sci 2020; 100:1239-1247. [PMID: 33518081 PMCID: PMC7858008 DOI: 10.1016/j.psj.2020.09.093] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 09/24/2020] [Accepted: 09/30/2020] [Indexed: 11/03/2022] Open
Abstract
Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P < 0.05) as WB severity increased in the meat incorporated into the formulation. Patties prepared using mixtures of MIL and SEV fillets (T7 and T8) including T9 had higher levels of cook loss (>26%, P < 0.05) accompanied by significant reductions in diameter (>16%, P < 0.05) and distinguishable color changes (ΔE∗ab > 2) than normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended owing to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.
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Affiliation(s)
- Juan P Caldas-Cueva
- Department of Poultry Science, University of Arkansas, Fayetteville 72701, USA
| | - A Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville 72701, USA
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville 72701, USA.
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Pang B, Yu X, Bowker B, Zhang J, Yang Y, Zhuang H. Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition. Poult Sci 2020; 100:1283-1290. [PMID: 33518085 PMCID: PMC7858045 DOI: 10.1016/j.psj.2020.10.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 10/10/2020] [Accepted: 10/27/2020] [Indexed: 11/26/2022] Open
Abstract
The objective of this study was to investigate the influence of meat temperature on moisture loss, muscle water properties, and protein profiles in broiler pectoralis major with the severe woody breast (WB) condition. Broiler breast samples were collected from a commercial plant and sorted into normal, WB, and pale, soft, and exudative (PSE). Temperature treatments included 23°C, 40°C, 53°C, 57°C, 68°C, and 90°C based on denaturation of major muscle protein types during heating. Moisture loss was estimated with weight changes, water properties were measured with time-domain nuclear magnetic resonance measurements, and protein profiles were determined with SDS electrophoresis gel. There were no differences in moisture loss between 3 groups at meat temperature 23°C, 40°C, and 57°C. Moisture loss of WB samples was greater than normal and PSE at either 68°C or 90°C; however, it was the least at 53°C. Only close changing trend was noted between the intramyofibrillar water (T21) reduction and moisture loss. The extramyofibrillar (T22) water content and reduction in WB meat during heating were consistent greater, and electrophoretic profiles differed among 3 muscle conditions. Data suggest that greater reductions in intramyofibrillar and extramyofibrillar water are responsible for the increased moisture loss in WB meat at higher temperature.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - X Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Y Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA.
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de Almeida Assunção AS, Garcia RG, Komiyama CM, de Sena Gandra ÉR, de Souza JR, Dos Santos W, Caldara FR, Martins RA. Wooden breast myopathy on broiler breast fillets affects quality and consumer preference. Trop Anim Health Prod 2020; 52:3555-3565. [PMID: 32946021 DOI: 10.1007/s11250-020-02392-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Accepted: 09/10/2020] [Indexed: 10/23/2022]
Abstract
INTRODUCTION The emergence of myopathies such as wooden breast in the poultry industry generally associated with the fast development of the breast muscle of broilers has provided changes in the morphological structure of muscle tissues, as well as problems of meat qualitative attributes. The aim of this study was to evaluate physical, chemical, qualitative, and sensorial attributes of broiler fillets associated with severity levels of wooden breast (WB) myopathy in a poultry slaughterhouse. MATERIALS AND METHODS Three hundred fillets in a poultry slaughterhouse were classified into three severity levels: normal (100 samples), moderate (100 samples), and severe (100 samples). RESULTS After identification, classification, and description of changes, fillets with a severe WB level presented higher levels of red (a*), yellow (b*), and final pH. The lowest shear force and the highest myofibrillar fragmentation index were observed in fillets with a severe level when compared with normal fillets. The collagen content increased according to severity level. Tasters better evidenced the characteristic taste of chicken meat when tasting fillets with a severe WB level when compared with normal and moderate fillets. The succulence and preference of the Brazilian testers increased according to the severity level of the myopathy. CONCLUSION In general, fillets with moderate and severe WB myopathy were affected not only in appearance but also in qualitative, physical, chemical, and sensory characteristics.
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Affiliation(s)
- Andrey Sávio de Almeida Assunção
- College of Veterinary Medicine and Animal Science, São Paulo State University, Street Prof. Doctor Walter Mauricio Correa, w/n, Botucatu, São Paulo, Brazil.
| | - Rodrigo Garófallo Garcia
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Claudia Marie Komiyama
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Érika Rosendo de Sena Gandra
- Institute of Studies of the Humid Tropic, Federal University of South and Southeast Pará, Street Alberto Santos Dumont, w/n, Xinguara, Pará, Brazil
| | - Jacqueline Rosa de Souza
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Wellington Dos Santos
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Fabiana Ribeiro Caldara
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Renata Aparecida Martins
- College of Veterinary Medicine and Animal Science, São Paulo State University, Street Prof. Doctor Walter Mauricio Correa, w/n, Botucatu, São Paulo, Brazil
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Young JF, Rasmussen MK. Differentially expressed marker genes and glycogen levels in pectoralis major of Ross308 broilers with wooden breast syndrome indicates stress, inflammation and hypoxic conditions. FOOD CHEMISTRY. MOLECULAR SCIENCES 2020; 1:100001. [PMID: 35415620 PMCID: PMC8991981 DOI: 10.1016/j.fochms.2020.100001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/19/2020] [Accepted: 06/20/2020] [Indexed: 06/14/2023]
Abstract
The occurrence of wooden breast (WB) in broiler production is increasing, but onset of its development is only described in part. In this study, we determined the regulation of marker genes related to oxidative stress in Ross308 broilers categorized as no-, mild- or severe-WB, on days 21 and 30 of production. The biochemical parameters, lactate dehydrogenase and pro- and macro-glycogen, were also determined. On day 21, breast meat from birds affected severely by WB had increased mRNA abundances of heat-shock protein 70, heme-oxygenase 1, cyclooxygenase 2, tumor necrosis factor 1, and hypoxia inducible factors as well as higher pH and lower dry matter contents. On day 30, breast meat from both mild and severely affected birds had increased mRNA for heme oxygenase 1, lactate dehydrogenase, and hypoxia inducible factor. Moreover, pro- and micro-glycogen, as well as the total pool of glycogen, were decreased compared with the non-WB birds. In conclusion, this study indicates oxidative stress, inflammation and hypoxic conditions in WB.
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Affiliation(s)
- Jette Feveile Young
- Corresponding author at: Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Arhus N, Denmark.
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Pascual A, Trocino A, Birolo M, Cardazzo B, Bordignon F, Ballarin C, Carraro L, Xiccato G. Dietary supplementation with sodium butyrate: growth, gut response at different ages, and meat quality of female and male broiler chickens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1824590] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Antón Pascual
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), Università di Padova, Legnaro, Padova, Italy
| | - Angela Trocino
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), Università di Padova, Legnaro, Padova, Italy
| | - Marco Birolo
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente (DAFNAE), Università di Padova, Legnaro, Padova, Italy
| | - Barbara Cardazzo
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), Università di Padova, Legnaro, Padova, Italy
| | - Francesco Bordignon
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), Università di Padova, Legnaro, Padova, Italy
- Institute of Animal Science and Technology, Polytechnic University of Valencia, Valencia, Spain
| | - Cristina Ballarin
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), Università di Padova, Legnaro, Padova, Italy
| | - Lisa Carraro
- Dipartimento di Biomedicina Comparata e Alimentazione (BCA), Università di Padova, Legnaro, Padova, Italy
| | - Gerolamo Xiccato
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente (DAFNAE), Università di Padova, Legnaro, Padova, Italy
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Caldas-Cueva JP, Owens CM. A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry. J Anim Sci 2020; 98:skaa207. [PMID: 32783056 PMCID: PMC7419734 DOI: 10.1093/jas/skaa207] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/28/2020] [Indexed: 01/24/2023] Open
Abstract
In recent years, the global poultry industry has been facing increasing and challenging myopathies such as the woody breast (WB) condition that has caused significant economic losses. Even though the etiological causes of WB myopathy are still unknown or partially understood, the intensive genetic selection for rapid-growth rates and high yields in broilers may be the main factor associated with the development of this abnormality. The severity of this anomaly and its incidence rates are associated with fast-growing and heavier broilers, especially with those from high breast yielding strains. Such WB myopathy is primarily characterized by a notorious hardness in broiler breast muscles, which exhibit morphometric and histopathological alterations coupled with physicochemical abnormalities that result in undesired sensory, nutritional, and technological properties. In this negative context, although scientists are trying to solve or reduce the prevalence of this meat quality problem, the poultry industry needs noncontact and rapid in-line methods for WB detection at the fillet and/or carcass level that could help to establish automated objective grading or sorting systems according to its severity. Another need is the development and selection of profitable alternatives for the utilization of WB meat once poultry carcasses or deboned fillets affected by this abnormality are objectively detected and sorted. Indeed, there is a need for studies to expand the industrial applications of WB meat in further processed products, optimizing the incorporation of this affected chicken meat based on sensorial, technological, and nutritional profile evaluations. Even though a better understanding of the contribution of genetic and nongenetic factors to the development of growth-related myopathies can be the main strategy to mitigate their negative effects, the poultry industry could benefit from meeting the aforementioned needs.
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Affiliation(s)
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR
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Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times. Poult Sci 2020; 99:4096-4099. [PMID: 32731997 PMCID: PMC7597905 DOI: 10.1016/j.psj.2020.04.028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 04/23/2020] [Accepted: 04/26/2020] [Indexed: 11/23/2022] Open
Abstract
The study aimed to understand whether deboning time contributes to the altered texture attributes of wooden breast (WB) fillets. To this purpose, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were selected at 15 min postmortem (PM) and allotted into treatments with different deboning times: A (5 NORM + 5 WB; right fillets deboned at 15 min PM), B (5 NORM + 5 WB; right fillets deboned at 3 h PM), and C (5 NORM + 5 WB; right fillets deboned at 6 h PM). Left fillets from each carcass were deboned at 24 h PM. Multiple instrumental texture analyses were performed on the cranial-middle portion of the Pectoralis major muscles. Irrespective of deboning time, all fillets were subjected to a single 30% compression in the raw state at 24 h PM. All fillets were cooked at 24 h PM and subjected to shear force assessments at 48 h PM using blunt Meullenet-Owens razor shear, Meullenet-Owens razor shear, and Warner-Bratzler shear force. Using an ANOVA mixed model, deboning time was evaluated as a fixed effect within muscle condition (sampling session and carcass ID as random effects). Compression force assessment of raw meat at 24 h PM showed that WB fillets exhibited the greatest hardness when they were deboned at 6 h PM (15 min = 35.4 N; 3 h = 30.9 N; 6 h = 48.0 N; 24 h = 30.6 N; P < 0.05). Differently, deboning time had no effect (P > 0.05) on raw compression force values in NORM fillets. In cooked NORM fillets, shear force values were the greatest in fillets deboned at 15 min, and shear force gradually declined with deboning time through 24 h PM. On the contrary, no changes (P > 0.05) in shear values due to different deboning times were observed in cooked WB meat regardless of shear method. These results suggest that early PM changes in breast muscles and their influence on meat texture are different between normal and WB fillets.
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Baldi G, Soglia F, Petracci M. Current Status of Poultry Meat Abnormalities. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Over the past decade, the poultry industry has faced an increasing occurrence of growth-related muscular abnormalities that mainly affect fast-growing genotypes selected for their production performances (high growth rate and breast yield). These abnormalities, termed white striping (WS), wooden breast (WB) and spaghetti meat (SM), primarily affect the superficial portion of pectoralis major muscles. Despite their distinctive phenotypes, WS, WB, and SM conditions entail common histological features, i.e., they might share common causative mechanisms underpinning their occurrence. Meat affected by growth-related abnormalities is harmless for human nutrition since no specific biological or chemical hazards have been found to be related to its consumption. However, WS, WB, and SM abnormalities negatively affect both quality traits and technological properties of raw and processed meat, causing relevant economic damages in the poultry industry. This paper aims to provide an update about the current status of poultry meat abnormalities, giving useful insights about their impact on meat quality, the possible causative mechanisms, methods for mitigation, and future perspectives.
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Affiliation(s)
- Giulia Baldi
- University of Bologna Dept. of Agricultural and Food Sciences
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Campo MDM, Mur L, Guerrero A, Barahona M, Resconi VC, Magalhaes DR, Lisbinski E, Boito B, de Oliveira IM, Olleta JL. Differentiating Breast Myopathies through Color and Texture Analyses in Broiler. Foods 2020; 9:E824. [PMID: 32586049 PMCID: PMC7353513 DOI: 10.3390/foods9060824] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/16/2020] [Accepted: 06/19/2020] [Indexed: 11/23/2022] Open
Abstract
Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter and reflectance values obtained. Texture was measured on raw meat with a modified compression test that hinders the fiber from expanding transversally and a texture profile analysis (TPA) and also on cooked meat with a Warner-Bratzler shear and a TPA. Color differs between severity degrees, increasing redness (from -1.77 to -1.32 in WB) and, especially, yellowness (from 5.00 to 6.73 in WS) and chroma (from 5.75 to 7.22 in SM) with the severity of the myopathy. The subtraction R630 minus R580 was found to be a useful index to differentiate breast myopathies degrees. The modified compression test can be considered an effective tool to assess the hardness of different structures in each myopathy. Texture differences in the myopathies are better assessed in raw than in cooked meat.
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Affiliation(s)
- María del Mar Campo
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Leticia Mur
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
- GRUPO UVESA, Pol. Ind. Montes del Cierzo A68 km 86Apdo.-67, 31500 Tudela, Spain
| | - Ana Guerrero
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Marta Barahona
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Virginia Celia Resconi
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Danielle Rodrigues Magalhaes
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Eduardo Lisbinski
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Bruna Boito
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - Ivanna Moraes de Oliveira
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
| | - José Luis Olleta
- Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (L.M.); (A.G.); (M.B.); (V.C.R.); (D.R.M.); (E.L.); (B.B.); (I.M.d.O.); (J.L.O.)
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Soglia F, Petracci M, Puolanne E. Sarcomere lengths in wooden breast broiler chickens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1761271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Francesca Soglia
- Dipartemento di Scienze e Tecnologie Agro-alimentari, Università di Bologna, Cesena, Italy
| | - Massimiliano Petracci
- Dipartemento di Scienze e Tecnologie Agro-alimentari, Università di Bologna, Cesena, Italy
| | - Eero Puolanne
- Elintarvike- ja ympäristötieteiden osasto, Helsingin yliopisto, Helsinki, Suomi
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Baldi G, Yen CN, Daughtry MR, Bodmer J, Bowker BC, Zhuang H, Petracci M, Gerrard DE. Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition. Front Physiol 2020; 11:343. [PMID: 32457639 PMCID: PMC7227419 DOI: 10.3389/fphys.2020.00343] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 03/26/2020] [Indexed: 12/18/2022] Open
Abstract
The elevated ultimate pH (pH u ) found in wooden breast (WB) meat suggests an altered muscular energetic status in WB but also could be related to a prematurely terminated post-mortem pH decline. The aims of this study were to explore the factors contributing to the elevated pH u and establish whether the occurrence of WB defect alters muscle post-mortem carbohydrate metabolism and determine if the contractile apparatus reflects such changes. A total of 24 carcasses from Ross 308 male chickens were obtained from a commercial producer and harvested using commercial processing procedures. Carcasses were categorized into unaffected (NORM) and WB groups (n = 12 each), and samples were collected from cranial bone-in pectoralis major (PM) muscles at 15 min and 24 h post-mortem for the determination of pH, glycolytic metabolites, adenonucleotides, buffering capacity, phosphofructokinase (PFK) activity, and in vitro pH decline. Twenty-four additional deboned PM samples (12 NORM and 12 WB) were collected from the same processing plant to assess muscle histology and sarcomere length at four different locations throughout the PM muscle. Data show that the reduced glycolytic potential of WB muscles only partially explains the higher (P < 0.001) pH u of WB meat, as residual glycogen along with unaltered PFK activity suggests that neither glycogen nor a deficiency of PFK is responsible for arresting glycolysis prematurely. The dramatic reduction in ATP concentrations in the early post-mortem period suggests a defective ATP-generating pathway that might be responsible for the reduced pH decline in WB samples. Further, the addition of excess of ATPase extended post-mortem glycolysis of WB meat in an in vitro glycolytic system. WB-affected samples have longer (P < 0.001) sarcomeres compared to NORM, indicating the existence of compromised energy-generating pathways in myopathic muscles that may have had consequences on the muscle contraction and tension development, as in vivo, also during the post-mortem period. Considering the overall reduced glycolytic potential and the myodegenerative processes associated with WB condition, we speculate that the higher pH u of WB meat might be the outcome of a drastically impaired energy-generating pathway combined with a deficiency and/or a dysfunction of muscle ATPases, having consequences also on muscle fiber contraction degree.
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Affiliation(s)
- Giulia Baldi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Con-Ning Yen
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - Morgan R. Daughtry
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - Jocelyn Bodmer
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - Brian C. Bowker
- US National Poultry Research Center, Quality & Safety Assessment Research Unit, Athens, GA, United States
| | - Hong Zhuang
- US National Poultry Research Center, Quality & Safety Assessment Research Unit, Athens, GA, United States
| | | | - David E. Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
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47
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Evaluation of growth production factors as predictors of the incidence and severity of white striping and woody breast in broiler chickens. Poult Sci 2020; 99:3723-3732. [PMID: 32616268 PMCID: PMC7597843 DOI: 10.1016/j.psj.2020.03.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 02/25/2020] [Accepted: 03/20/2020] [Indexed: 11/22/2022] Open
Abstract
White striping (WS) and woody breast (WB) have been previously associated with older and heavier birds. However, there is limited information supporting the association between these 2 muscle conditions and growth parameters. The objectives of this study were 1) to investigate the relationship between WS and WB using different growth production factors and 2) to propose a predictive model that uses growth production factors to investigate the incidence and severity of WS and WB. A combined database of 4,332 broilers pooled from 7 research experiments conducted from 2016 to 2017 at Texas A&M University was used in this study. Parameters such as sex, age (4 wk, 6 wk, and 8 wk), strain (standard A vs. high-breast-yield [B and C]), live weight categories (500 g increments), and breast weight categories (250 g increments) were included in the model. Results showed that WS was 12% more likely to be present in non-WB fillets. The association between WS and WB suggests a moderate relationship between the ranks of both outcome variables (ρ = 0.57, P < 0.0001). Variables such as age, live weight, and sex were not as important as breast weight and strain in the severity prediction of WS and WB. Butterfly fillets above 750 g and with high-breast-yielding strains were more likely associated with higher severity of WS and WB scores. No post hoc variable selection was performed. Both models show good discrimination. The WS model produced an uncorrected area under the curve (AUC) of 0.739, with a bootstrap corrected estimate of 0.736. The WB model produced an uncorrected AUC of 0.753 and a bootstrap corrected estimate of 0.752. Therefore, the growth production factors analyzed in this study indicated that there is a moderate relationship between WS and WB myopathies and were jointly predictive of the severity of WS and WB. Potentially other factors not included in this study may play a major role in the relationship of these 2 myopathies. More research should be done to investigate this possibility.
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48
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Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters. Poult Sci 2020; 99:3742-3751. [PMID: 32616270 PMCID: PMC7597808 DOI: 10.1016/j.psj.2020.03.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 03/11/2020] [Accepted: 03/20/2020] [Indexed: 01/19/2023] Open
Abstract
The objective of this study was to evaluate the effects of wooden breast myopathy on water-holding, rheological, and gelling properties of chicken broiler breast batter. As to water-holding capacity, wooden breast myopathy significantly increased cooking loss and thawing loss of meat batter compared with that of a normal sample (P < 0.05). With regard to rheological properties, the viscosity, storage modulus, and loss modulus of meat batter gradually reduced as wooden breast myopathy worsened. Similarly, lightness, hardness, gumminess, and chewiness of heat-induced meat gels reduced with wooden breast myopathy worsening. Severe wooden breast myopathy significantly reduced lightness, hardness, gumminess, and chewiness of heat-induced meat gels (P < 0.05). Water distribution of heat-induced meat gels showed that the relaxation times of T2b1, T2b2, and T21 generally increased, whereas T22 gradually decreased when wooden breast myopathy worsened. The corresponding proportions (P2b1, P2b2, and P21) of T2 populations (T2b and T21) generally decreased, and the P22 gradually increased. Severe wooden breast myopathy significantly reduced the relaxation time of T22 and increased proportion (P22) of T22 peak (P < 0.05), but no significant difference was found in immobilized water of heat-induced meat gels. The light microscopy revealed the looser structure of gels with many big bubbles in wooden breast groups when compared with that of normal breast heat-induced gels. It is concluded that the incidence of wooden breast myopathy worsens water-holding capacity and rheological and gelling properties of breast batter of chicken broiler, reducing the further processing property.
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49
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Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets. Poult Sci 2020; 99:3292-3298. [PMID: 32475465 PMCID: PMC7597666 DOI: 10.1016/j.psj.2019.12.072] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/02/2019] [Accepted: 12/03/2019] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to compare the relationships between instrumental texture measurements and subjective woody breast (WB) scores in raw broiler breast fillets. A total of 181 broiler breast fillets were scored based on palpable hardness and rigidity ranging from 1.0 to 3.0 in 0.5 increments. Texture properties of raw fillets were measured with 3 different instrumental methods: compression force, blunt Meullenet-Owens Razor Shear (BMORS), and Meullenet-Owens Razor Shear (MORS). Compression force was measured based on % of fillet height (30%) and distance (10 mm). Blunt Meullenet-Owens Razor Shear and MORS measurements included peak force, energy, and peak counts. One-way ANOVA of instrumental texture measurements were performed. Spearman correlations between WB scores and instrumental texture measurements and Pearson correlations between 3 instrumental measurements were analyzed. ANOVA results showed that the best means separations between WB scores were found with the compression method. The weakest means separations were observed with MORS force and BMORS peak counts. Spearman correlation coefficients showed that there were significant relationships between WB scores and instrumental measurements. The strongest correlations were found between subjective WB scores and compression force measurements (r = 0.58–0.73, P < 0.0001), followed by BMORS force and energy (r = 0.55–0.56, P < 0 0.0001), MORS energy and peak count (r = 0.47–0.50, P < 0 0.0001), and BMORS peak count (r = −0.18, P = 0.015). The weakest correlation was found between the WB scores and MORS force (r = 0.17, P = 0.023). Pearson correlation coefficients between 3 different instrumental texture methods were also significant (P < 0.0001). These results demonstrate that there are significant correlations between subjective WB scores and instrumental texture measurements but that correlation strength varies with the instrumental method. Instrumental texture measurements can be used as references for subjective WB scores. Compression force method has the best potential for assessing subjective WB condition scores.
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50
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Hasegawa Y, Hara T, Kawasaki T, Yamada M, Watanabe T, Iwasaki T. Effect of wooden breast on postmortem changes in chicken meat. Food Chem 2020; 315:126285. [PMID: 32007816 DOI: 10.1016/j.foodchem.2020.126285] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 12/19/2019] [Accepted: 01/21/2020] [Indexed: 10/25/2022]
Abstract
Wooden breast is a common problem in the poultry industry, occurring when broiler breast meat becomes rubber-like and extremely hard. Unclear points remain regarding the mechanical strength changes caused by post-mortem biochemical changes in wooden breasts. This study aimed to investigate this knowledge gap. We found endogenous protease activity to be high in wooden breasts and observed a 30 kDa fragment of troponin T (an indicator of postmortem tenderness) from day 1 postmortem. The amount of intramuscular connective tissue in wooden breasts was greater than that of normal breast meat, particularly in the perimysium. The intramuscular connective tissue structure and quantity significantly affect the mechanical strength of meat. It became clear that the wooden breasts are much more mechanically stronger than normal breasts at postmortem day 5 because the large amount of intramuscular connective tissue in the wooden breasts has hardly changed even 5 days postmortem.
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Affiliation(s)
- Yasuhiro Hasegawa
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan
| | - Takayuki Hara
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan
| | - Takeshi Kawasaki
- Research Office Concerning the Health of Humans and Birds, Abashiri, Hokkaido, Japan
| | - Michi Yamada
- Department of Sustainable Agriculture, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Takafumi Watanabe
- School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan.
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