White Striping and Wooden Breast Myopathies in the Poultry Industry: An Overview of Changes in the Skin, Bone Tissue and Intestinal Microbiota and Their Economic Impact

Abstract

Considerable advances in the poultry industry have been observed in the last sixty years. Consequently, new technological and biological processes have accompanied the development of animals and inputs. With these new possibilities and growth in the sector, there was also the emergence of new paradigms, one of which being the different types of myopathies. In the poultry industry, the breast is one of the noble parts and, therefore, a lot has been studied about the occurrences, alterations and/or different myopathies that alter its quality characteristics. Here we will highlight White striping (WS) and Wooden breast (WB), both investigated more recently due to changes in quality characteristics and considerable losses. The objectives of this review will be to discuss the biochemical parameters of these meats affected by myopathies WS and WB and their consequences on the development of skin, bone and intestinal microbiota lesions; correlate with the impacts of these occurrences to economic losses associated with partial and total condemnations of the carcasses. Another approach is that fast-growing animals have a drop in their quality of life, impacting the well-being of birds since the inflammatory process and excess weight have a direct correlation with dermatitis, corns, arthritis and other comorbidities.

The incidence and associated risk factors affecting myopathies in broiler chickens in Lithuania

“…According to the literature, altered balance of the gut microbiota could trigger the increase in bacterial proliferation that can compete for nutrients, then inflammation occurs, the intestine wall thickens and absorption reduces. It is hypothesized that the alteration of microbiota could be predisposed to develop PMM (Pedrão et al 2021).…”

Avaliação das propriedades físico-químicas e funcionais de peitos de frango com White Striping

“…Intense genetic selection due to the economic need for rapid weight gain in poultry and shorter slaughter times has altered animal physiological behavior and caused muscle tissue alterations (Pedrão et al, 2021). Abnormalities such as PSE (pale, soft, exudative) meat (Dong et al, 2020), wooden breast (Madruga et al, 2019), spaghetti meat (Baldi et al, 2021) and white striping (WS) (Pedrão, et al, 2021; J. compromise meat quality, posing a problem for the industry (Petracci et al, 2019).…”