Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

Cai, Kezhou; Shao, Wenjie; Chen, X; Campbell, Yan L.; Nair, Mahesh N.; Suman, Surendranath P.; Beach, Carol M.; Guyton, M C; Schilling, M. Wes

doi:10.3382/ps/pex284

Cited by 115 publications

(91 citation statements)

References 48 publications

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“…The significant effect of bleeding on meat colour was showed by Hopkins et al (2006). Additionally, Cai et al (2018) showed significantly lower a* value of breast meat in normal meat with comparison to wooden breast. They observed that normal meat was significantly less red than other faulty breast meat (wooden breast and white stripping).…”

Section: Resultsmentioning

confidence: 88%

“…One of the negative factors is the high density of birds, which makes them very stressed. Secondly, fast muscle growth causes weakening of bones (the head of the tibia) and the formation of a series of muscle myopathies, such as white striping, wooden breast, spaghetti meat and deep pectoral myopathy (Cai et al, 2018). In addition, because of the high density of birds Sałek, P., Przybylski, W., Jaworska, D., Adamczak, L., Zielińska, D., Głuchowski, A.…”

Section: Introductionmentioning

confidence: 99%

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The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex

Sałek¹,

Przybylski²,

Jaworska³

et al. 2020

Acta Sci Pol Technol Aliment

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Background. Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird welfare and meat quality. The meat industry is looking for new solutions that can reduce meat quality defects. One of them may undoubtedly be a feed reformulation, of which a supplementation with zinc can be taken into consideration. The aim of this study was to evaluate the impact of Zn supplementation of chicken feed on the technological and sensory quality of meat. Materials and methods. The research was carried out on material taken from 60 carcasses. Half of the group (30 pieces) was fed with Zn in the form of nonorganic compounds (zinc oxide) and the other 30 chickens were fed zinc in its organic form, and amino acids (ratio 1:1). After the broilers were slaughtered, the meat quality was evaluated in the breast muscle, and was based on pH value, color parameters, natural drip loss, cooking loss, microbiological status, sensory quality, instrumental shear force and lipid oxidation status. Results. The obtained results show that lower levels (p ≤ 0.01) of drip loss (1.04%), and higher amounts (p ≤ 0.01) of glucose (4.61 mmol/l) and protein (0.7%) were found in the meat from the group fed with zinc in organic form as an additive. Moreover, the meat from this group was less red (a* value =-0.46 vs. 0.11) and less yellow (b* value 8.41 vs. 10.16) at the same time (p ≤ 0.01). There were no significant differences between the examined groups for cooking loss, microbiological status, lipid oxidation and sensory quality. Conclusion. It should be stated that Zn supplementation in a form with amino acids has a beneficial effect on the quality of poultry meat as far as drip loss reduction is concerned.

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Section: Resultsmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex

Sałek¹,

Przybylski²,

Jaworska³

et al. 2020

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…Similar findings have been observed in chicken breast with WB myopathy (with or without WS). Several authors have reported consistent results including significant reduction in protein and ash contents and increase in moisture and lipid levels in WB muscles compared to their normal counterpart (Cai et al., ; Soglia et al., ,b; Wold et al., ). The collagen content in the WB, SM, WB, WS/WB, and WS/SM presented contrasting results since some studies showed a higher content than the normal group and others did not observe a significant difference (Baldi et al., ; Cai et al., ; Soglia et al., ,b).…”

Section: Physicochemical and Histological Properties Of Wb Ws And Smmentioning

confidence: 74%

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

Petracci

Soglia

Madruga

et al. 2019

Comp Rev Food Sci Food Safe

277

325

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Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast‐growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown. The distinctive white striations in breasts affected by white striping disorder, the presence of out‐bulging and pale areas of hardened consistency in the so‐called wooden breast, and the separation of the fiber bundles in breasts labelled as spaghetti meat, made these myopathies easily identified in chicken carcasses. Yet, the high incidence of these myopathies and the increasing concern by producers and retailers led to an unprecedented flood of questions on the causes and consequences of these abnormal chicken breasts. This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences. Today, it is known that the occurrence is linked to fast‐growth rates of the birds and their large breast muscles. The muscle hypertrophy along with an unbalanced growth of supportive connective tissue leads to a compromised blood supply and hypoxia. The occurrence of oxidative stress and mitochondrial dysfunction leads to lipidosis, fibrosis, and overall myodegeneration. Along with the altered appearance, breast muscles affected by the myopathies display poor technological properties, impaired texture properties, and reduced nutritional value. As consumer's awareness on the occurrence of these abnormalities and the concerns on animal welfare arise, efforts are made to inhibit the onset of the myopathies or alleviate the severity of the symptoms. The lack of fully effective dietary strategies leads scientists to propose whether “slow” production systems may alternatively provide with poultry meat free of these myopathies.

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“…The drip loss was determined according to Liu et al [72]. Cooking loss was measured according to the protocol described by Cai et al [73]. The pH values of the pectoral muscle at 45 minutes and 24 hours were measured by a pH meter (testo 205; Germany).…”

Section: Meat Quality Analysismentioning

confidence: 99%

Transcriptome analysis reveals a molecular understanding of nicotinamide and butyrate sodium on meat quality of broilers under high stocking density

Wang

Yin

et al. 2020

Preprint

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Background: In recent years, increased attention has been focused on breast muscle yield and meat quality in poultry production. Supplementation with nicotinamide and butyrate sodium can improve the meat quality of broilers. However, the potential molecular mechanism is not clear yet. This study was designed to investigate the effects of supplementation with a combination of nicotinamide and butyrate sodium on breast muscle transcriptome of broilers under high stocking density. A total of 300 21-d-old Cobb broilers were randomly allocated into 3 groups based on stocking density: low stocking density control group (L; 14 birds/m2), high stocking density control group (H; 18 birds/m2), and high stocking density group provided with a combination of 50 mg/kg nicotinamide and 500 mg/kg butyrate sodium (COMB; 18 birds/m2), raised to 42 days of age. Results: The H group significantly increased cooking losses, pH decline and activity of lactate dehydrogenase in breast muscle when compared with the L group. COMB showed a significant decrease in these indices by comparison with the H group (P < 0.05). The transcriptome results showed that key genes involved in glycolysis, proteolysis and immune stress were up-regulated whereas those relating to muscle development, cell adhesion, cell matrix and collagen were down-regulated in the H group as compared to the L group. In contrast, genes related to muscle development, hyaluronic acid, mitochondrial function, and redox pathways were up-regulated while those associated with inflammatory response, acid metabolism, lipid metabolism, and glycolysis pathway were down-regulated in the COMB group when compared with the H group. Conclusions: The combination of nicotinamide and butyrate sodium may improve muscle quality by enhancing mitochondrial function and antioxidant capacity, inhibiting inflammatory response and glycolysis, and promoting muscle development and hyaluronic acid synthesis.

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Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

Cited by 115 publications

References 48 publications

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

Transcriptome analysis reveals a molecular understanding of nicotinamide and butyrate sodium on meat quality of broilers under high stocking density

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