Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality

Abstract

Wooden breast (WB) abnormality adversely impacts the quality of chicken meat and has been linked with oxidative stress. In this study, breast samples were taken from carcasses of 7-week-old Ross 308 broilers 20-min and 24-h postmortem. Five WB and seven non-WB control samples were assigned based on palpatory hardness (non-WB = no unusual characteristics and WB = focal or diffused hardness). WB exhibited lower contents of protein and the amino acids, i.e., isoleucine, leucine and valine, lighter surface color, lower shear force, greater drip loss and altered mineral profiles (p ≤ 0.05). Despite no difference in lipid oxidation, a greater degree of protein oxidation was found in the WB meat (p ≤ 0.05). Absolute transcript abundances of superoxide dismutase, hypoxia inducible factor 1 alpha and pyruvate dehydrogenase kinase 1 were greater in WB (p ≤ 0.05), whereas lactate dehydrogenase A expression was lower in WB (p ≤ 0.05). The findings support an association between oxidative stress and the altered nutritional and technological properties of chicken meat in WB.

Influences of Thermal Stress During Three Weeks Before Market Age on Histology and Expression of Genes Associated With Adipose Infiltration and Inflammation in Commercial Broilers, Native Chickens, and Crossbreeds

“…Focusing on CB breeds, average values of moisture and fat content of the control CB were about 1.5 and 30% greater than those of their stressed counterparts. The results for CB breast were consistent with the characteristics of the breasts affected with growth-related myopathies ( Soglia et al, 2016 ; Cai et al, 2018 ; Malila et al, 2018 ; Dalle Zotte et al, 2020 ; Maharjan et al, 2020 ; Thanatsang et al, 2020 ).…”

“…This could impair the muscle regeneration process and lead to muscle abnormalities, including emerging myopathies known as white striping (WS) and wooden breast (WB), among the chickens exposed to thermal challenge ( Aslam et al, 2021 ). Several studies indicated chemical changes, that is, reduced protein and increased fat content in chicken meat affected with those abnormalities ( Kuttappan et al, 2012 ; Petracci et al, 2014 ; Malila et al, 2018 ; Thanatsang et al, 2020 ). Overall, the incidence could not only affect economic returns of broilers but also potentially dilute nutritional properties of chicken breast meat, which is generally recognized as an inexpensive source of food protein in several regions.…”

Differential expression patterns of genes associated with metabolisms, muscle growth and repair in Pectoralis major muscles of fast- and medium-growing chickens

“…in the FG might partly be induced by an intracellular Ca 2+ overload following muscle damage [66] consistently reported in breast muscles affected by WS and WB abnormality [12,67,68].…”

“…Today, the actual role of CAMKKβ in skeletal muscle is still under investigation. Up-regulated CAMKK2 in the FG might partly be induced by an intracellular Ca 2+ overload following muscle damage [ 66 ] consistently reported in breast muscles affected by WS and WB abnormality [ 12 , 67 , 68 ].…”

Dietary Supplementation of Some Antioxidants as Attenuators of Heat Stress on Chicken Meat Characteristics

“…The inclusion of CrPic + VC in the chicken diet led to an increase in the pH of breast meat compared to C group. pH is considered one of the crucial variables determining meat quality [41]. According to Berri et al [42] the normal pH values of chicken meat at 15 min postmortem are around 6.2 to 6.5, whereas normal ultimate pH values are around 5.8 [43].…”