Spaghetti Meat Abnormality in Broilers: Current Understanding and Future Research Directions

Baldi, Giulia; Soglia, Francesca; Petracci, Massimiliano

doi:10.3389/fphys.2021.684497

Cited by 25 publications

(21 citation statements)

References 49 publications

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“…Some authors recognized that the prevalence of WB increases significantly with a higher growth rate, as well as a higher body weight [39,40], and this was also the case according to our results. However, there are not enough studies that confirm this trend for SM [41].…”

Section: Production Parameters and Breast Myopathiesmentioning

confidence: 96%

Relationship among Sex, Skin Color, and Production Parameters of Broiler in Pectoral Myopathies

Novoa¹,

Francisco²,

Lage³

et al. 2022

Animals

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Breast anomalies in broilers, especially wooden breast (WB) and spaghetti meat (SM), cause high economic losses to the poultry meat sector. In order to identify the parameters that have a causal effect and to reduce the incidence of these myopathies, 141,792 broilers were analyzed in a total of 1477 batches using a visual grading system. The relationship among productive parameters such as the feed conversion ratio, live weight, growth rate, and mortality, was evaluated. Effects due to skin color (white vs. yellow), broiler sex (male, female, and mixed groups), feed presentation (grain vs. mash), and veterinary treatments (treated vs. untreated) were also included in the statistical study. Live weight was observed to have a significant effect (p < 0.001) on WB incidence, which increased by 1.11 for each 100 g of weight. Weight did not significantly affect the incidence of SM. Males had a higher incidence of WB and a lower incidence of SM than females. The incidence of both myopathies varied between samples that turned out to be significantly affected by some of the variables considered in the model, such as grain feeding and the feed conversion ratio. Controlling these factors in the broiler production could help to reduce the incidence of WB and SM.

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Section: Production Parameters and Breast Myopathiesmentioning

confidence: 96%

Relationship among Sex, Skin Color, and Production Parameters of Broiler in Pectoral Myopathies

Novoa¹,

Francisco²,

Lage³

et al. 2022

Animals

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“…These observed alterations in the connective tissue are thought to contribute to the impaired muscle integrity of SM. As the visual acceptability of the breast fillet is compromised, processors are forced to use affected meat to manufacture further-processed products ( Baldi et al, 2021 ). Initial studies on SM focused on understanding the impact of this myopathy on basic breast meat quality and composition characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…Initial studies on SM focused on understanding the impact of this myopathy on basic breast meat quality and composition characteristics. The SM myopathy exerts a profound and negative impact on breast meat composition that leads to diminished functionality traits such as water-holding capacity and emulsifying properties ( Baldi et al, 2018 ; Baldi et al, 2019 ; Baldi et al, 2021 ; Tasoniero et al, 2020 ). Despite having a greater pH, SM exhibits a greater proportion of extra-myofibrillar water and lower water-holding capacity compared to unaffected meat ( Baldi et al, 2018 ; Baldi et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…The SM myopathy exerts a profound and negative impact on breast meat composition that leads to diminished functionality traits such as water-holding capacity and emulsifying properties ( Baldi et al, 2018 ; Baldi et al, 2019 ; Baldi et al, 2021 ; Tasoniero et al, 2020 ). Despite having a greater pH, SM exhibits a greater proportion of extra-myofibrillar water and lower water-holding capacity compared to unaffected meat ( Baldi et al, 2018 ; Baldi et al, 2021 ). Researchers observed that a diminished water-holding capacity in pork muscle is associated with decreased degradation of cytoskeletal muscle proteins both early postmortem and with increasing postmortem aging ( Huff-Lonergan and Lonergan, 2005 ).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast

Tasoniero

Zhuang²,

Bowker³

2022

Front. Physiol.

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This study investigated postmortem muscle protein degradation and myowater properties in broiler breasts afflicted with the Spaghetti Meat (SM) myopathy during 7 days of storage. Severe SM and unaffected (NORM) breast fillets were analyzed at days 0, 3, and 7 postmortem for TD-NMR myowater traits, myofibrillar protein profiles, calpain activity, free calcium, and desmin and troponin-T degradation patterns. Only at day 0, muscle histology, fiber size and sarcomere length were assessed on multiple fillet portions. In SM breasts, the intramyofibrillar water population exhibited longer relaxation times (p = 0.0172) and a lower proportion (p = 0.0118) compared to NORM. SM had a greater proportion of extramyofibrillar water (p = 0.0080) possessing a longer relaxation time (p = 0.0001). Overall, the SM myopathy had only a minor impact on the myofibrillar proteins profiles and did not affect either free calcium concentration, calpain activity, or the degradation of desmin and TnT, while storage time strongly affected all the traits measured. At microscopic level, muscle tissue from SM fillets exhibited the typical indicators of myodegeneration mostly in the superficial-cranial portion of the breast, while fiber size and sarcomere length were similar between the two muscle conditions irrespectively from the portion considered. The lack of overall significant interaction effects between muscle condition and storage period suggested that SM and NORM breast meat experience similar proteolytic and physical changes during the postmortem period.

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“…It has been reported that birds with wooden breast were even up to 79% ( 2 ), which implies chicken breast filets with low quality has become one of the major problems nowadays, and it has been estimated to cause annual economic losses up to one billion dollars worldwide ( 3 ). Several investigations have demonstrated potential factors involved in the pathogenesis of this myopathy ( 4 ), including excessive growth rate, oxidative stress ( 5 ), ischemia with resultant local hypoxia ( 6 ), and lipid and glucose metabolism ( 7 , 8 ).…”

Section: Introductionmentioning

confidence: 99%

Multi-Omics Analysis of the Microbiome and Metabolome Reveals the Relationship Between the Gut Microbiota and Wooden Breast Myopathy in Broilers

et al. 2022

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Wooden breast (WB) is a widely prevalent myopathy in broiler chickens. However, the role of the gut microbiota in this myopathy remains largely unknown, in particular the regulatory effect of gut microbiota in the modulation of muscle metabolism. Totally, 300 1-day-old Arbor Acres broilers were raised until 49 days and euthanized, and the breast filets were classified as normal (NORM), mild (MILD), or severe wooden breast (SEV). Birds with WB comprised 27.02% of the individuals. Severe WB filets had a greater L* value, a* value, and dripping loss but a lower pH (P < 0.05). WB filets had abundant myofiber fragmentation, with a lower average myofiber caliber and more fibers with a diameter of <20 μm (P < 0.05). The diversity of the intestinal microflora was decreased in birds with severe WB, with decreases in Chao 1, and observed species indices. At the phylum level, birds with severe WB had a lower Firmicutes/Bacteroidetes ratio (P = 0.098) and a decreased abundance of Verrucomicrobia (P < 0.05). At the species level, gut microbiota were positively correlated with 131 digesta metabolites in pathways of glutamine and glutamate metabolism and arginine biosynthesis but were negatively correlated with 30 metabolites in the pathway of tyrosine metabolism. In plasma, WB induced five differentially expressed metabolites (DEMs), including anserine and choline, which were related to the severity of the WB lesion. The microbial-derived metabolites, including guanidoacetic acid, antiarol, and (2E)-decenoyl-ACP, which entered into plasma were related to meat quality traits and myofiber traits. In summary, WB filets differed in gut microbiota, digesta, and plasma metabolites. Gut microbiota respond to the wooden breast myopathy by driving dynamic changes in digesta metabolites that eventually enter the plasma.

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Spaghetti Meat Abnormality in Broilers: Current Understanding and Future Research Directions

Cited by 25 publications

References 49 publications

Relationship among Sex, Skin Color, and Production Parameters of Broiler in Pectoral Myopathies

Relationship among Sex, Skin Color, and Production Parameters of Broiler in Pectoral Myopathies

Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast

Multi-Omics Analysis of the Microbiome and Metabolome Reveals the Relationship Between the Gut Microbiota and Wooden Breast Myopathy in Broilers

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