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Barbut S, Mitchell R, Hall P, Bacon C, Bailey R, Owens CM, Petracci M. Review: Myopathies in broilers: supply chain approach to provide solutions to challenges related to raising fast growing birds. Poult Sci 2024; 103:103801. [PMID: 38925081 PMCID: PMC11259736 DOI: 10.1016/j.psj.2024.103801] [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: 02/15/2024] [Revised: 04/15/2024] [Accepted: 04/22/2024] [Indexed: 06/28/2024] Open
Abstract
This review is a summary of a Poultry Science Association symposium addressing myopathies in broilers' breast meat, focusing on the interactions between genetics, nutrition, husbandry, and meat processing. The Pectoralis major myopathies (woody breast [WB]; white striping [WS]; spaghetti meat [SM]) and Pectoralis minor ("feathering") are described, followed by discussing their prevalence, potential causes, current and future ways to mitigate, as well as detection methods (in live birds and meat) as well as ways to utilize affected meat. Overall, breast myopathies remain an important focus across the poultry industry and whilst a lot of data and knowledge has been gathered, it is clear that there is still a lot to understand. As there are multiple factors impacting the occurrence of breast myopathies, their reduction relies on a holistic approach. Ongoing balanced breeding strategies by poultry breeders is targeting the longer-term genetic component but comprehending the significant influence from nongenetic factors (short-term solutions such as nutrition) remains a key area of opportunity. Consequently, understanding the physiology and biological needs of the muscle through the life of the bird is critical to reduce the myopathies (e.g., minimizing oxidative stress) and gain more insight into their etiology.
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Affiliation(s)
- Shai Barbut
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
| | | | | | - Craig Bacon
- Simmons Prepared Foods, Siloam Springs, AR 72761, USA
| | | | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
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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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Study of emerging chicken meat quality defects using OMICs: What do we know? J Proteomics 2023; 276:104837. [PMID: 36781045 DOI: 10.1016/j.jprot.2023.104837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/13/2023]
Abstract
Starting in approximately 2010, broiler breast meat myopathies, specifically woody breast meat, white striping, spaghetti meat, and gaping have increased in prevalence in the broiler meat industry. Omic methods have been used to elucidate compositional, genetic, and biochemical differences between myopathic and normal breast meat and have provided information on the factors that contribute to these myopathies. This review paper focuses on the genomic, transcriptomic, proteomic, metabolomic, and other omics research that has been conducted to unravel the molecular mechanisms involved in the development of these myopathies and their associated factors and potential causes. SIGNIFICANCE: This review manuscript summarizes poultry meat quality defects, also referred to as myopathies, that have been evaluated using omics methods. Genomics, transcriptomics, proteomics, metabolomics and other methodologies have been used to understand the genetic predisposition, the protein expression, and the biochemical pathways that are associated with the expression of woody breast meat, white striping, and other myopathies. This has allowed researchers and the industry to differentiate between chicken breast meat with and without myopathic muscle as well as the environmental and genetic conditions that contribute to differences in biochemical pathways and lead to the phenotypes associate with these different myopathies.
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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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Maynard C, Nelson D, Rochell S, Owens C. Reducing broiler breast myopathies through supplementation of guanidinoacetic acid in broiler diets. J APPL POULTRY RES 2022. [DOI: 10.1016/j.japr.2022.100324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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Effects of feeding different histidine to lysine ratios on performance, meat quality, and the occurrence of breast myopathies in broiler chickens. Poult Sci 2021; 101:101568. [PMID: 34923231 PMCID: PMC8693462 DOI: 10.1016/j.psj.2021.101568] [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: 04/15/2021] [Revised: 07/28/2021] [Accepted: 10/21/2021] [Indexed: 11/29/2022] Open
Abstract
In modern fast-growing broiler chickens, meat quality becomes increasingly important due to the occurrence of novel breast myopathies such as white striping (WS), woody breast (WB), and spaghetti meat (SM), compromising the sustainability of the poultry industry. Therefore, strategies for reducing the incidence of those myopathies are needed. This study focuses on the impact of different standard ileal digestible (SID) His:Lys ratios on growth performance, meat quality variables like pH, drip loss and pale-soft-exudative (PSE) meat as well as the incidence and severity of breast myopathies (WS, WB, SM), including deep pectoral myopathies (DPM). Thus, 440 male Ross 308 chickens were divided into 5 treatment groups with SID His:Lys ratios of 0.41, 0.45, 0.49, 0.53, and 0.57 in the feed, respectively. Performance was assessed on d 1, 10, 20, 33, and 38 of life. From each treatment group, 22 representative birds were slaughtered on d 38, 39, 40, and 41, respectively. All right fillets were examined 24 h after slaughter by 6 trained testers to assess the outcome of breast myopathies (3-point scale) and PSE-meat (presence and absence). Fillet weight, pH, and drip loss were recorded for selected fillets at different time points. The results of this trial showed no influence of the SID His:Lys ratios on growth performance or drip loss, whereas pH was slightly affected. The study showed a correlation between the occurrence of WB and WS (P < 0.001, normalized contingency coefficient = 0.576). A lower incidence of WB (P = 0.008) was observed in the group fed an SID His:Lys ratio of 0.45 compared with the group fed the lowest ratio of 0.41. For WS, a higher incidence was observed in broilers fed an SID His:Lys ratio of 0.49 (P = 0.002) and 0.53 (P = 0.036) when compared to 0.41. The occurrence of PSE was increased by feeding SID His:Lys at 0.51 (P = 0.008) compared to the lowest ratio. This study showed that the level of His in broiler feed had an impact on the occurrence of breast myopathies, but only WB could be decreased.
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Baldi G, Soglia F, Petracci M. Spaghetti Meat Abnormality in Broilers: Current Understanding and Future Research Directions. Front Physiol 2021; 12:684497. [PMID: 34135775 PMCID: PMC8202004 DOI: 10.3389/fphys.2021.684497] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Accepted: 04/26/2021] [Indexed: 01/07/2023] Open
Abstract
Spaghetti meat (SM) is a recent muscular abnormality that affects the Pectoralis major muscle of fast-growing broilers. As the appellative suggests, this condition phenotypically manifests as a loss of integrity of the breast muscle, which appears soft, mushy, and sparsely tight, resembling spaghetti pasta. The incidence of SM can reach up to 20% and its occurrence exerts detrimental effects on meat composition, nutritional value, and technological properties, accounting for an overall decreased meat value and important economic losses related to the necessity to downgrade affected meats. However, due to its recentness, the causative mechanisms are still partially unknown and less investigated compared to other muscular abnormalities (i.e., White Striping and Wooden Breast), for which cellular stress and hypoxia caused by muscle hypertrophy are believed to be the main triggering factors. Within this scenario, the present review aims at providing a clear and concise summary of the available knowledge concerning SM abnormality and concurrently presenting the existing research gaps, as well as the potential future developments in the field.
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Soglia F, Zampiga M, Baldi G, Malila Y, Thanatsang KV, Srimarut Y, Tatiyaborworntham N, Unger O, Klamchuen A, Laghi L, Petracci M, Sirri F. Lysine Depletion during Different Feeding Phases: Effects on Growth Performances and Meat Quality of Broiler Chickens. Animals (Basel) 2021; 11:ani11061499. [PMID: 34064247 PMCID: PMC8224322 DOI: 10.3390/ani11061499] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 05/17/2021] [Accepted: 05/19/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary In the past, many studies have been carried out to investigate the effect of lysine supplementation on broilers’ growth performances and feed efficiency. However, the knowledge concerning the reduction of the dietary content of this essential amino acid is limited and mainly restricted to the production performances of the birds. Within this context, the present study aimed at assessing the impact of lysine restriction during grower I (10–20 d) and grower I and II (10–20 and 21–34 d) feeding phases on live performances, breast meat quality traits and technological properties, as well as on the incidence and severity of abnormalities affecting the pectoral muscles (i.e., white striping, wooden breast and spaghetti meat). Lysine restriction during different feeding phases exerts negligible effects on the production performances of the broilers due to their compensatory growth. In addition, the increased anserine content following lysine depletion might have exerted a protective role against protein denaturation by buffering the acidic end-products generated during post-mortem rigor development. Abstract The present study aimed at assessing the impact of lysine restriction performed during different feeding phases on growth performances, meat quality traits and technological properties as well as on the incidence and severity of breast muscle abnormalities. For this purpose, a total of 945 one-day-old Ross 308 male chicks was randomly divided into three experimental groups: CONT, fed a four feeding phases commercial diet, GRW I, and GRW I + II fed CONT diet with the depletion of synthetic lysine during grower I and grower I and II feeding phases, respectively. Productive performances were recorded throughout the whole rearing cycle and the incidence of breast muscle growth-related abnormalities assessed at slaughter (49 d) on 280 breasts/group. Quality traits and technological properties of breast meat were measured on a total of 54 Pectoralis major muscles. Lysine restriction only marginally affected the productive performances and the quality parameters of breast meat. The increased (p < 0.05) solubility of the protein fraction along with the remarkably higher (p < 0.05) anserine content found in GRW I + II suggests an increased energy requirement in the pectoral muscles belonging to lysine-restricted birds and supports the hypothesis of a reduced protein synthesis taking place within these muscles.
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Affiliation(s)
- Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, 47521 Cesena, Italy; (F.S.); (G.B.); (L.L.); (M.P.)
| | - Marco Zampiga
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, 40064 Ozzano dell’Emilia, Italy;
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, 47521 Cesena, Italy; (F.S.); (G.B.); (L.L.); (M.P.)
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani 12120, Thailand; (Y.M.); (K.V.T.); (Y.S.); (N.T.)
| | - Krittaporn V. Thanatsang
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani 12120, Thailand; (Y.M.); (K.V.T.); (Y.S.); (N.T.)
| | - Yanee Srimarut
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani 12120, Thailand; (Y.M.); (K.V.T.); (Y.S.); (N.T.)
| | - Nantawat Tatiyaborworntham
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani 12120, Thailand; (Y.M.); (K.V.T.); (Y.S.); (N.T.)
| | - Onuma Unger
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Thailand Science Park, Pathum Thani 12120, Thailand; (O.U.); (A.K.)
| | - Annop Klamchuen
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Thailand Science Park, Pathum Thani 12120, Thailand; (O.U.); (A.K.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, 47521 Cesena, Italy; (F.S.); (G.B.); (L.L.); (M.P.)
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, 47521 Cesena, Italy; (F.S.); (G.B.); (L.L.); (M.P.)
| | - Federico Sirri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, 40064 Ozzano dell’Emilia, Italy;
- Correspondence: ; Tel.: +39-051-2097942
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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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