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Siddique A, Black MT, Alvarado BW, Garner L, Huang TS, Gupta A, Wilson AE, Sawyer JT, Morey A. Effect of Age, Deboning Time of Carcass, and Different Cooking Conditions on the Woody Breast Myopathies in Chicken: A Meta-Analysis. Foods 2024; 13:2632. [PMID: 39200559 PMCID: PMC11354038 DOI: 10.3390/foods13162632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/19/2024] [Accepted: 08/20/2024] [Indexed: 09/02/2024] Open
Abstract
This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = -0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [-50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research.
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Affiliation(s)
- Aftab Siddique
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (A.S.); (M.T.B.); (B.W.A.); (L.G.); (T.-S.H.)
| | - Micah T. Black
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (A.S.); (M.T.B.); (B.W.A.); (L.G.); (T.-S.H.)
| | - Bet W. Alvarado
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (A.S.); (M.T.B.); (B.W.A.); (L.G.); (T.-S.H.)
| | - Laura Garner
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (A.S.); (M.T.B.); (B.W.A.); (L.G.); (T.-S.H.)
| | - Tung-Shi Huang
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (A.S.); (M.T.B.); (B.W.A.); (L.G.); (T.-S.H.)
| | - Ashish Gupta
- Department of Business Analytics and Information, Auburn University, Auburn, AL 36849, USA;
| | - Alan E. Wilson
- School of Fisheries, Aquaculture, & Aquatic Science, Auburn University, Auburn, AL 36849, USA;
| | - Jason T. Sawyer
- Department of Animal Science, Auburn University, Auburn, AL 36849, USA;
| | - Amit Morey
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (A.S.); (M.T.B.); (B.W.A.); (L.G.); (T.-S.H.)
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Liu Y, Zhang X, Wang K, Li Q, Yan S, Shi H, Liu L, Liang S, Yang M, Su Z, Ge C, Jia J, Xu Z, Dou T. RNA-Seq Reveals Pathways Responsible for Meat Quality Characteristic Differences between Two Yunnan Indigenous Chicken Breeds and Commercial Broilers. Foods 2024; 13:2008. [PMID: 38998514 PMCID: PMC11241438 DOI: 10.3390/foods13132008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/17/2024] [Accepted: 06/21/2024] [Indexed: 07/14/2024] Open
Abstract
Poultry is a source of meat that is in great demand in the world. The quality of meat is an imperative point for shoppers. To explore the genes controlling meat quality characteristics, the growth and meat quality traits and muscle transcriptome of two indigenous Yunnan chicken breeds, Wuding chickens (WDs) and Daweishan mini chickens (MCs), were compared with Cobb broilers (CBs). The growth and meat quality characteristics of these two indigenous breeds were found to differ from CB. In particular, the crude fat (CF), inosine monophosphate content, amino acid (AA), and total fatty acid (TFA) content of WDs were significantly higher than those of CBs and MCs. In addition, it was found that MC pectoralis had 420 differentially expressed genes (DEGs) relative to CBs, and WDs had 217 DEGs relative to CBs. Among them, 105 DEGs were shared. The results of 10 selected genes were also confirmed by qPCR. The differentially expressed genes were six enriched Kyoto Encyclopedia of Genes and Genomes (KEGG) biological pathways including lysosomes, phagosomes, PPAR signaling pathways, cell adhesion molecules, cytokine-cytokine receptor interaction, and phagosome sphingolipid metabolism. Interestingly, four genes (LPL, GK, SCD, and FABP7) in the PPAR signal pathway related to fatty acid (FA) metabolism were elevated in WD muscles, which may account for higher CF, inosine monophosphate content, and AA and FA contents, key factors affecting meat quality. This work laid the foundation for improving the meat quality of Yunnan indigenous chickens, especially WD. In future molecular breeding, the genes in this study can be used as molecular screening markers and applied to the molecular breeding of chicken quality characteristics.
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Affiliation(s)
- Yong Liu
- Yunnan Rural Revitalization Education Institute, Yunnan Open University, Kunming 650101, China; (Y.L.)
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
- Key Laboratory of Buffalo Genetics, Breeding and Reproduction Technology, Guangxi Bufialo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China
| | - Xia Zhang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
- School of Biological and Food Engineering, Lvliang University, Lvliang 033000, China
| | - Kun Wang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Qihua Li
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Shixiong Yan
- Yunnan Rural Revitalization Education Institute, Yunnan Open University, Kunming 650101, China; (Y.L.)
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Hongmei Shi
- Yunnan Rural Revitalization Education Institute, Yunnan Open University, Kunming 650101, China; (Y.L.)
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Lixian Liu
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
- Institute of Science and Technology, Chuxiong Normal University, Chuxiong 675000, China
| | - Shuangmin Liang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Min Yang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Zhengchang Su
- Department of Bioinformatics and Genomics, College of Computing and Informatics, the University of North Carolina at Charlotte, Charlotte, NC 28223, USA;
| | - Changrong Ge
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Junjing Jia
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
| | - Zhiqiang Xu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Tengfei Dou
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (X.Z.); (K.W.); (Q.L.); (C.G.); (J.J.)
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Pang B, Bowker B, Yoon SC, Yang Y, Zhang J, Xue C, Chang Y, Sun J, Zhuang H. Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition. Foods 2024; 13:1816. [PMID: 38928758 PMCID: PMC11202802 DOI: 10.3390/foods13121816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 05/29/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
This study evaluated the potential of using combined relaxation (CRelax) spectra within time-domain nuclear magnetic resonance (TD-NMR) measurements to predict meat quality. Broiler fillets affected by different severities of the wooden breast (WB) conditions were used as case-study samples because of the broader ranges of meat-quality variations. Partial least squares regression (PLSR) models were established to predict water-holding capacity (WHC) and meat texture, demonstrating superior CRelax capabilities for predicting meat quality. Additionally, a partial least squares discriminant analysis (PLS-DA) model was developed to predict WB severity based on CRelax spectra. The models exhibited high accuracy in distinguishing normal fillets from those affected by the WB condition and demonstrated competitive performance in classifying WB severity. This research contributes innovative insights into advanced spectroscopic techniques for comprehensive meat-quality evaluation, with implications for enhancing precision in meat applications.
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Affiliation(s)
- Bin Pang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; (B.P.); (J.S.)
- College of Food Science & Engineering, Ocean University of China, Qingdao 266003, China; (C.X.); (Y.C.)
| | - Brian Bowker
- U.S. National Poultry Research Center, USDA-Agricultural Research Service, Athens, GA 30605, USA; (B.B.); (S.-C.Y.)
| | - Seung-Chul Yoon
- U.S. National Poultry Research Center, USDA-Agricultural Research Service, Athens, GA 30605, USA; (B.B.); (S.-C.Y.)
| | - Yi Yang
- School of Computer and Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China;
| | - Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
| | - Changhu Xue
- College of Food Science & Engineering, Ocean University of China, Qingdao 266003, China; (C.X.); (Y.C.)
| | - Yaoguang Chang
- College of Food Science & Engineering, Ocean University of China, Qingdao 266003, China; (C.X.); (Y.C.)
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; (B.P.); (J.S.)
| | - Hong Zhuang
- U.S. National Poultry Research Center, USDA-Agricultural Research Service, Athens, GA 30605, USA; (B.B.); (S.-C.Y.)
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Wu H, Wang S, Xie J, Ji F, Peng W, Qian J, Shen Q, Hou G. Effects of Dietary Lycopene on the Growth Performance, Antioxidant Capacity, Meat Quality, Intestine Histomorphology, and Cecal Microbiota in Broiler Chickens. Animals (Basel) 2024; 14:203. [PMID: 38254372 PMCID: PMC10812500 DOI: 10.3390/ani14020203] [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: 12/12/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
The experiment aimed to investigate the effects of dietary lycopene on the growth performance, antioxidant capacity, meat quality, intestine histomorphology, and cecal microbiota in broiler chickens. We randomly divided five hundred and seventy-six one-day-old male broilers into four groups each with six replicates and 24 chickens in each replicate. The control group (CG) was fed the basal diet, and the other groups were given powder lycopene of 10, 20, and 30 mg/kg lycopene (LP10, LP20, and LP30, respectively). Compared with the control group, (1) the dietary lycopene increased (p = 0.001) the average daily gain and decreased (p = 0.033) the feed conversion ratio in the experimental groups; (2) the glutathione peroxidase enzyme contents in LP20 were higher (p =< 0.001) in myocardium; (3) the crude protein contents were higher (p = 0.007) in the group treated with 30 mg/kg dietary lycopene; (4) the jejunum villous height was higher (p = 0.040) in LP20; (5) the Unclassified-f-Ruminococcaceae relative abundance was significantly higher (p = 0.043) in LP20. In this study, adding 20 mg/kg dietary lycopene to the broiler chickens' diets improved the growth performance, antioxidant capacity, meat quality, intestine histomorphology, and cecal microbiota in broiler chickens.
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Affiliation(s)
- Hongzhi Wu
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Sibo Wang
- Abna Management (Shangai) Co., Ltd., Shanghai 200050, China
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Jiajun Xie
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Fengjie Ji
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Weiqi Peng
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Jinyu Qian
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Qian Shen
- Hainan Xuhuai Technology Co., Ltd., Haikou 571127, China
| | - Guanyu Hou
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
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Maynard CJ, Jackson AR, Caldas-Cueva JP, Mauromoustakos A, Kidd MT, Rochell SJ, Owens CM. Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs. Poult Sci 2023; 102:102570. [PMID: 36921550 PMCID: PMC10018226 DOI: 10.1016/j.psj.2023.102570] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023] Open
Abstract
In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with varying degrees of amino acid inclusion to evaluate meat quality of broiler raised on varying planes of nutrition. Birds were processed to meet 2 specified target weights (2.5 and 3.8 kg) representing small bird and big bird debone markets in the United States, respectively. Birds were processed using commercial methods, deboned at 3-h postmortem, and meat quality was assessed. Myopathies (woody breast, white striping, spaghetti meat, along with tenderloin quality), fillet dimensions, color, water-holding capacity (e.g., drip loss, cook loss), and Meullenet Owens Razor Shear was determined. Data were analyzed using the Mixed Model platform of JMP Pro 15.2 (SAS Institute, Cary, NC). Diet had no effect (P > 0.05) on the key quality responses; data were then pooled resulting in main effects of sex, strain, and target weight (noted as carcass size). On the day of processing, high yielding (HY) strains produced higher breast and tender yields (P < 0.05) when compared to standard yielding (SY) strains. In addition, and as expected, females exhibited higher breast and tender yields (P < 0.05) than males. However, males had significantly thicker (P < 0.05) and longer (P < 0.05) fillets, higher incidences (P < 0.05) of white striping, and higher (P < 0.05) cook loss when compared to females. Differences were also observed in tenderness as SY strain A produced the lowest shear values, whereas SY strain B produced the highest shear values across parameters (P < 0.05). SY strains in the small bird (SB) market performed better than SY strains in the big bird (BB) market as indicated by lower incidences of breast and tender myopathies white striping, woody breast, spaghetti meat, woody-like tender, and tender feathering and improved quality attributes (P < 0.05). Similar trends were observed (P < 0.05) in HY strains as SB carcasses produced a better overall product than BB. Differences in carcass size directly impacted quality (P < 0.05) as SB markets showed improvements in most parameters assessed, but broilers representing BB markets had greater breast yield. Although strain had minimal impacts on quality measures, carcass size, and sex had a greater impact on muscle myopathies, water-holding capacity, and shear properties.
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Affiliation(s)
- C J Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - A R Jackson
- Cobb-Vantress Inc., Siloam Springs, AR 72761, USA
| | - J 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
| | - M T Kidd
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - S J Rochell
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - C M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA.
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Mueller AJ, Maynard CJ, Jackson AR, Mauromoustakos A, Kidd MT, Rochell SJ, Caldas-Cueva JP, Sun X, Giampietro-Ganeco A, Owens CM. Assessment of meat quality attributes of four commercial broiler strains processed at various market weights. Poult Sci 2023; 102:102571. [PMID: 36934600 PMCID: PMC10031490 DOI: 10.1016/j.psj.2023.102571] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 02/03/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023] Open
Abstract
As the demand for poultry meat continues to rise, industry production is constantly challenged with obtaining consumer needs. Integrators have answered this increasing demand by improving the growth rate of broilers allowing for increased production efficiently. The resulting broiler produces higher yields and a larger quantity of fresh poultry to satisfy consumer needs. However, this increase in efficiency has cost integrators as new quality issues continue to manifest through global production. Therefore, the objective of the current experiment was to evaluate the effect of genetic strain (standard and high yielding) and target weight on meat quality attributes such as pH, water holding capacity (WHC), and tenderness, alongside meat quality defects such as breast and tender myopathies. In the current study, 1,800 broilers from 4 commercial strains (2 high breast yielding (HY) and 2 standard yielding (SY) were raised sex separate to evaluate meat quality trends over time at 6 previously defined market weights. Birds were processed at weights ranging from 2,043 to 4,313 g in 454 g increments. HY strains produced higher breast and tender yields than those of SY strains (P < 0.05). There was an increase in breast and tender yield as target weight increased (P < 0.05) for both HY and SY strains. Differences were observed between strains for all fillet dimensions (P < 0.05); however, these measurements increased as target weight increased as expected. Woody breast (WB) had a higher severity (P < 0.05) in HY strains over SY strains, for both males and females. Differences were observed in white striping (WS; P < 0.05) for females in both strains, but no differences were observed in males. A main effect of target was noticed for both WB and WS (P < 0.05), expressing increased severity as target weight increased. Shear values were influenced more by target weight (P < 0.05), but inconsistent differences were observed between HY and SY groups. Meullenet-Owens Razor Shear (MORS) energy values increased slightly as target weights increased (P < 0.05) from 2,951 to 4,313 g in both males and females, but differences were minor and inconsistent with the smaller carcass weights. The MORS peak counts generally increased as target weight increased for both sexes. While strain had minimal effects on meat quality attributes, processing weight had a greater influence on quality, specifically muscle myopathies, WHC, and shear properties.
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Affiliation(s)
- A J Mueller
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - C J Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - A R Jackson
- Cobb-Vantress Inc., Siloam Springs, AR 72761, USA
| | - A Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701, USA
| | - M T Kidd
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - S J Rochell
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - J P Caldas-Cueva
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - X Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
| | - A Giampietro-Ganeco
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo-USP, São Paulo 13635-900, Brazil
| | - C M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA.
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Martins EH, Malheiros JM, Dos Santos Correia LEC, de Moraes Vilar CSM, de Oliveira MHV, Dominguez-Castaño P, de Fátima Aguiar É, de Vasconcelos Silva JAI. Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth. Trop Anim Health Prod 2022; 55:20. [PMID: 36542167 DOI: 10.1007/s11250-022-03420-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
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Affiliation(s)
- Eduardo Henrique Martins
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil
| | | | | | | | | | - Pablo Dominguez-Castaño
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.,Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia
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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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Wang C, Che S, Susta L, Barbut S. Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens. Poult Sci 2022; 102:102309. [PMID: 36473378 PMCID: PMC9720337 DOI: 10.1016/j.psj.2022.102309] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 10/20/2022] [Accepted: 10/30/2022] [Indexed: 11/08/2022] Open
Abstract
The combined effects of different severities of Wooden Breast (WB), White Striping (WS), and Spaghetti Meat (SM) were examined in 300 chicken breast fillets from 10 flocks. Severity (0 = absent, 1 = mild, noticeable upon close inspection, 2 = severe), noticeably altered from normal breast fillet (NB). Results showed that any combination of myopathies and severity resulted in significantly elevated compression force, pH and peak counts measured by the shear force test. With the exception of mild WB + mild WS, all combinations resulted in significantly higher drip loss, cooking loss and lightness value. Overall, the quality of fillets was affected the least by WS, while negatively affected the most by SM. There were limited effects on fillet quality from mild WB but major deleterious effects from severe WB.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Sunoh Che
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario, Canada N1G 2W1,Adaptation Physiology Department, Wageningen University, The Netherlands,Corresponding author:
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10
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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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11
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Zhang J, Bowker B, Yang Y, Pang B, Yu X, Tasoniero G, Zhuang H. Water properties and marinade uptake in broiler pectoralis major with the woody breast condition. Food Chem 2022; 391:133230. [PMID: 35598391 DOI: 10.1016/j.foodchem.2022.133230] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 05/07/2022] [Accepted: 05/14/2022] [Indexed: 12/29/2022]
Abstract
To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.625% sodium tripolyphosphate (SP). Targeted final concentrations were 4% NaCl and 0.5% SP. WB reduced meat marinade uptake but did not affect relationships between marinade ingredients and water mobility. WB inhibited increases in extra-myofibrillar water mobility induced by marinade ingredients. Marination increased intra-myofibrillar water (Amp21) regardless of marinade ingredients or muscle condition; however, WB resulted in reduced Amp21. Additionally, NaCl- or phosphate-induced extra-myofibrillar water (Amp22) gain in WB was greater than that in NOR. Our data suggest changes in both Amp21 and Amp22 are related to the difference in marinade uptake between NOR and WB meat marinated with NaCl-phosphate marinade.
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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
| | - Brian Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, 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
| | - Xiang Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - Giulia Tasoniero
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA.
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12
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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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13
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Khan MJ, Ramiah SK, Selamat J, Shameli K, Sazili AQ, Mookiah S. Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2021.2012285] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Muhammad Jamshed Khan
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
- Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, Pakistan
| | - Suriya Kumari Ramiah
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
| | - Jinap Selamat
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
| | - Kamyar Shameli
- Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, Kuala Lumpur, Malaysia
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang, Malaysia
| | - Saminathan Mookiah
- Malaysian Palm Oil Board 6, Persiaran Institusi, Bandar Baru Bangi Kajang, Selangor, Malaysia
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14
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Sun X, You J, Xu L, Zhou D, Cai H, Maynard CJ, Caldas-Cueva JP. Quality properties of chicken meatballs prepared with varying proportions of woody breast meat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:666-676. [PMID: 35153310 PMCID: PMC8814150 DOI: 10.1007/s13197-021-05060-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2021] [Accepted: 03/01/2021] [Indexed: 02/03/2023]
Abstract
The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness and resilience), low-field NMR (bound water, immobilized water, and free water), microstructure, and sensory characteristics of chicken meatballs with different WB inclusion levels (0%, 25%, 50%, 75%, 100%) were analyzed. The results showed that the impairment of product quality traits such as CL, color, texture (hardness, chewiness), free water, microstructure, and sensory scores (appearance, organization, total score) increased as the percentage of WB meat increased in the product formulation, particularly when the WB incorporation level exceeded 25%. Indeed, cook loss, L*, a*, b* parameters, bound water, and immobilized water increased when the WB inclusion level was higher than 25% (P ≤ 0.05). However, free water, sensory characteristics, hardness, and chewiness parameters decreased (P ≤ 0.05). The microstructure of chicken meatballs also changed as the proportion of WB meat increased. Even though data suggest that the inclusion of WB meat up to 30% could be feasible to produce acceptable chicken meatballs, the optimal maximum incorporation rate of WB meat into chicken meatball recipes was 25% based on economic feasibility and final overall quality.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China ,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang China
| | - Ligen Xu
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China ,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang China
| | - Di Zhou
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China
| | - Huazhen Cai
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, AR USA
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15
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Development of Imaging System for Online Detection of Chicken Meat with Wooden Breast Condition. SENSORS 2022; 22:s22031036. [PMID: 35161781 PMCID: PMC8838829 DOI: 10.3390/s22031036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/19/2022] [Accepted: 01/25/2022] [Indexed: 02/07/2023]
Abstract
In recent years, the wooden breast condition has emerged as a major meat quality defect in the poultry industry worldwide. Broiler pectoralis major muscle with the wooden breast condition is characterized by hardness upon human palpation, which can lead to decrease in meat value or even reduced consumer acceptance. The current method of wooden breast detection involves a visual and/or tactile evaluation. In this paper, we present a sideview imaging system for online detection of chicken breast fillets affected by the wooden breast condition. The system can measure a physical deformation (bending) of an individual chicken-breast fillet through high-speed imaging at about 200 frames per second and custom image processing techniques. The developed image processing algorithm shows the over 95% classification performance in detecting wooden breast fillets.
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16
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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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17
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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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18
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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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19
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Santos TSD, Augusto KVZ, Han Y, Sartori MMP, Denadai JC, Santos CT, Sobral NC, Roça RO, Sartori JR. High levels of copper and zinc supplementation in broiler diets on growth performance, carcase traits and apparent ileal mineral absorption. Br Poult Sci 2021; 62:579-588. [PMID: 33555207 DOI: 10.1080/00071668.2021.1887453] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
1. This study investigated the effects of hydroxy trace minerals (HTM) compared to sulphate trace minerals (STM) supplementation on growth performance, carcase parameters and mineral retention in broilers.2. A total of 1792 male Cobb 500 d-old were allocated in a completely randomised trial design to one of eight dietary treatments with eight replicates per treatment. The HTM sources used were two levels of Cu hydroxychloride (CHC) (low and high), combined with three levels of Zn hydroxychloride (ZHC) (low, med and high) and two additional treatments STM; Cu sulphate monohydrate (CSM) (low and high) combined with high Zn sulphate monohydrate (ZSM). At 21 and 42 d-old growth performance was evaluated. Additionally, at 42 d-old the carcase traits, meat quality, apparent ileal absorption and activity of antioxidant enzymes were accessed.3. A data showed that broilers receiving high-CHC had higher body weight, weight gain and better feed conversion ratio as compared to low-CHC at 21 d-old. On day 42, the feed conversion ratio was improved for birds supplemented with high-CHC in diets containing med-ZHC, as compared to low-CHC.4. Dietary Cu increased the redness of breast colour at the level of high-CHC compared to low-CHC. Greater results were observed on carcase traits for the med-ZHC group as compared to low- or high-ZHC. The ceruloplasmin activity in serum increased in the high-CSM diets containing high-ZSM as compared to low-CSM. The AIA of Cu was higher in broilers supplemented with high-CHC containing med-ZHC as compared to low-CHC. Otherwise, the AIA of Zn increased in broilers fed low-CHC containing low- or med-ZHC as compared to high-CHC.5. The trial showed that mineral trace supplementation of broilers diets with high-CHC (150 mg/kg) and low-ZHC (80 mg/kg) was a good alternative to replace sulphate mineral sources in diets.
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Affiliation(s)
- T S Dos Santos
- Department of Animal Breeding and Nutrition, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil
| | - K V Z Augusto
- Research and Development, Trouw Nutrition R&D, Campinas, Brazil
| | - Y Han
- Research and Development, Trouw Nutrition R&D, Utrecht, The Netherlands
| | - M M P Sartori
- Department of Crop Science, School of Agriculture, São Paulo State University (UNESP), Botucatu, Brazil
| | - J C Denadai
- Department of Animal Breeding and Nutrition, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil
| | - C T Santos
- Department of Animal Breeding and Nutrition, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil
| | - N C Sobral
- Department of Animal Breeding and Nutrition, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil
| | - R O Roça
- Department of Animal Breeding and Nutrition, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil
| | - J R Sartori
- Department of Animal Breeding and Nutrition, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil
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20
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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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21
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Pang B, Bowker B, Zhang J, Yang Y, Zhuang H. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107391] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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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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23
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Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Pang B, Bowker B, Gamble G, Zhang J, Yang Y, Yu X, Sun JX, Zhuang H. Muscle water properties in raw intact broiler breast fillets with the woody breast condition. Poult Sci 2020; 99:4626-4633. [PMID: 32868007 PMCID: PMC7598021 DOI: 10.1016/j.psj.2020.05.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/13/2020] [Accepted: 05/22/2020] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was collected from a commercial plant and categorized as normal (NORM), moderate WB, or severe WB (SEV). Meat drip loss was calculated based on weight loss during overnight storage at 4°C. Water properties of the intact fillets were determined with time domain nuclear magnetic resonance and the T2 relaxation times were determined using an inverse Laplace algorithm (CONTIN). Three T2 water components, hydration water (T2b), intra-myofibrillar water (T21), and extra-myofibrillar water (T22), were identified. With increasing WB severity, the time constant of each water component and the relative content of T22 (P22) increased while the relative areas of T2b and T21 (P2b and P21, respectively) decreased. Spearman correlation analysis showed that there were significant correlations between the WB condition score and either the time constant or normalized area for each T2 component. T22 normalized areas (A22) were most strongly correlated with the WB score (r = 0.75); however, the weakest correlation was found between the WB score and T21 areas (A21). Pearson correlation analysis revealed that the strongest correlation (r = 0.64) was found between A22 and drip loss; however, there was no correlation between A21 and drip loss. Within the NORM group, drip loss was significantly correlated to the time constants for both T2b and T21. Within the SEV group, only A22 was significantly correlated to drip loss. These data indicate that the WB condition has a significant impact on the distribution of water within the intact muscle tissue. The content of extra-myofibrillar water in broiler breast fillets may be a key factor responsible for the poor WHC measurements in WB meat.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - G Gamble
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, 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
| | - X Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - J-X Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA.
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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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