Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization

https://doi.org/10.17221/54/2016-CJASCitation:Dalle Zotte A., Tasoniero G., Puolanne E., Remignon H., Cecchinato M., Catelli E., Cullere M. (2017): Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization. Czech J. Anim. Sci., 62: 51-57.
download PDF
The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutting facility, 474 carcasses of a high-breast-yield hybrid chickens were inspected for WB condition, and 30 normal (N) and 30 affected (WB) breast fillets (Pectoralis major) were randomly selected. The WB condition represented 53.2% of the examined carcasses. Weight, cross sectional area (CSA), pH, L*, a*, b* colour values, water-holding capacity, and Warner-Bratzler shear force were determined. Samples were also visually and histologically evaluated. Affected samples were heavier, thicker, paler (P < 0.001), and characterized by palpatory hardness and lower water holding capacity (P < 0.05). Macroscopically, abnormalities were primarily localized in the cranial portion of the fillet and defined by the presence of bulges, petechiae, fluid and clear exudate, and higher pH. Microscopically, the WB condition was characterized by muscle fibres with greater CSA (P < 0.001) and higher giant fibres prevalence (P < 0.01). Data suggest a relationship between breast weight and WB condition.
Brewer V. B., Kuttappan V. A., Emmert J. L., Meullenet J.- F. C., Owens C. M. (): Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers. Poultry Science, 91, 248-254  https://doi.org/10.3382/ps.2011-01705
Buche P. (1990): RACINE: a multi-image analysis system of serial sections. Application to the characterization of muscle fibres. Ph.D. Thesis. France, Rennes: Université Rennes I. (in French)
Cullen M. J., Appleyard S. T., Bindoff L. (1979): MORPHOLOGIC ASPECTS OF MUSCLE BREAKDOWN AND LYSOSOMAL ACTIVATION. Annals of the New York Academy of Sciences, 317, 440-464  https://doi.org/10.1111/j.1749-6632.1979.tb56560.x
Dalle Zotte A., Remignon H., Ouhayoun J. (2001): Effect of some biological and zootechnical factors on appearance of giant fibres in the rabbit. Consequences on muscle fibre type, morphology and meat quality. World Rabbit Science, 9, 1–7.
Dalle Zotte A., Cecchinato M., Quartesan A., Bradanovic J., Tasoniero G., Puolanne E. (2014): How does “Wooden Breast” myodegeneration affect poultry meat quality? Archivos Latinoamericanos de Produccion Animal, 22, 476–479.
Dalle Zotte A., Tasoniero G., Russo E., Longoni C., Cecchinato M. (): Impact of coccidiosis control program and feeding plan on white striping prevalence and severity degree on broiler breast fillets evaluated at three growing ages. Poultry Science, 94, 2114-2123  https://doi.org/10.3382/ps/pev205
Dutson T. R., Merkel R. A., Pearson A. M., Gann G. L. (1978): Structural Chracteristics of Porcine Skeletal Muscle Giant Myofibers as Observed by Light and Electron Microscopy. Journal of Animal Science, 46, 1212-  https://doi.org/10.2527/jas1978.4651212x
Essen-Gustavsson B. (1995): Effects of physical stress on muscle fibre characteristics in pigs – relation to meat quality. In: Proc. 2nd Dummerstorf Muscle-workshop Muscle Growth and Meat Quality, Rostock, Germany, 65–69.
Fiedler Ilse, Ender K., Wicke M., Maak S., Lengerken G.v., Meyer W. (1999): Structural and functional characteristics of muscle fibres in pigs with different malignant hyperthermia susceptibility (MHS) and different meat quality. Meat Science, 53, 9-15  https://doi.org/10.1016/S0309-1740(99)00030-3
Fiedler I., Dietl G., Rehfeldt C., Wegner J., Ender K. (2004): Muscle fibre traits as additional selection criteria for muscle growth and meat quality in pigs - results of a simulated selection. Journal of Animal Breeding and Genetics, 121, 331-344  https://doi.org/10.1111/j.1439-0388.2004.00466.x
Kuttappan V. A., Shivaprasad H. L., Shaw D. P., Valentine B. A., Hargis B. M., Clark F. D., McKee S. R., Owens C. M. (): Pathological changes associated with white striping in broiler breast muscles. Poultry Science, 92, 331-338  https://doi.org/10.3382/ps.2012-02646
Le Bihan-Duval Elisabeth, Debut Martine, Berri Cécile M, Sellier Nadine, Santé-Lhoutellier Véronique, Jégo Yves, Beaumont Catherine (2008): Chicken meat quality: genetic variability and relationship with growth and muscle characteristics. BMC Genetics, 9, 53-  https://doi.org/10.1186/1471-2156-9-53
Leygonie Coleen, Britz Trevor J., Hoffman Louwrens C. (2012): Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91, 93-98  https://doi.org/10.1016/j.meatsci.2012.01.013
Miraglia D., Mammoli R., Branciari R., Ranucci D., Cenci Goga B. T. (2006): Characterization of Muscle Fibre Type and Evaluation of the Presence of Giant Fibres in Two Meat Chicken Hybrids. Veterinary Research Communications, 30, 357-360  https://doi.org/10.1007/s11259-006-0080-2
Mudalal S., Lorenzi M., Soglia F., Cavani C., Petracci M. (2015): Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. animal, 9, 728-734  https://doi.org/10.1017/S175173111400295X
Mutryn Marie F, Brannick Erin M, Fu Weixuan, Lee William R, Abasht Behnam (2015): Characterization of a novel chicken muscle disorder through differential gene expression and pathway analysis using RNA-sequencing. BMC Genomics, 16, -  https://doi.org/10.1186/s12864-015-1623-0
Palka Krystyna (1999): Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting. Meat Science, 53, 189-194  https://doi.org/10.1016/S0309-1740(99)00047-9
Petracci Massimiliano, Cavani Claudio (2012): Muscle Growth and Poultry Meat Quality Issues. Nutrients, 4, 1-12  https://doi.org/10.3390/nu4010001
Petracci M., Mudalal S., Bonfiglio A., Cavani C. (): Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. Poultry Science, 92, 1670-1675  https://doi.org/10.3382/ps.2012-03001
Petracci Massimiliano, Mudalal Samer, Babini Elena, Cavani Claudio (2014): Effect of white striping on chemical composition and nutritional value of chicken breast meat. Italian Journal of Animal Science, 13, -  https://doi.org/10.4081/ijas.2014.3138
Petracci M., Soglia F., Sirri F., Zambonelli P., Davoli R., Cavani C. (2015): Broiler Pectoralis major muscle affected by emerging abnormalities: composition and technological traits. Italian Journal of Animal Science, 14 (Suppl. 1), 59.
Remignon H, Zanusso J, Albert Gaëlle, Babilé R (2000): Occurrence of giant myofibres according to muscle type, pre- or post-rigor state and genetic background in turkeys. Meat Science, 56, 337-343  https://doi.org/10.1016/S0309-1740(00)00059-0
Schubert-Schoppmeyer A., Fiedler I., Nürnberg G., Jonas L., Ender K., Maak S., Rehfeldt C. (2008): Simulation of giant fibre development in biopsy samples from pig longissimus muscle. Meat Science, 80, 1297-1303  https://doi.org/10.1016/j.meatsci.2008.06.008
Sihvo H.-K., Immonen K., Puolanne E. (2013): Myodegeneration With Fibrosis and Regeneration in the Pectoralis Major Muscle of Broilers. Veterinary Pathology, 51, 619-623  https://doi.org/10.1177/0300985813497488
Sink J.D., Mann O.M., Turgut H. (1986): Characterization of the giant myofibre in bovine skeletal muscle. Experimental Cell Biology, 54, 1–7.
Soglia F., Mudalal S., Babini E., Di Nunzio M., Mazzoni M., Sirri F., Cavani C., Petracci M. (2016a): Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality. Poultry Science, 95, 651–659.
Soglia F., Laghi L., Canonico L., Cavani C., Petracci M. (2016b): Functional property issues in boiler breast meat related to emerging muscle abnormalities. Food Research International, 89, 1071–1076.
Sosnicki Andrzej (1987): Histopathological Observation of Stress Myopathy in M. Longissimus in the Pig and Relationships with Meat Quality, Fattening and Slaughter Traits. Journal of Animal Science, 65, 584-  https://doi.org/10.2527/jas1987.652584x
SOSNICKI A. A., CASSENS R. G., VIMINI R. J., GREASER M. L. (1991): Histopathological and Ultrastructural Alterations of Turkey Skeletal Muscle. Poultry Science, 70, 349-357  https://doi.org/10.3382/ps.0700349
Tasoniero G., Cullere M., Cecchinato M., Puolanne E., Dalle Zotte A. (2016): Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies. Poultry Science, 95, 2707-2714  https://doi.org/10.3382/ps/pew215
Tijare V. V., Yang F. L., Kuttappan V. A., Alvarado C. Z., Coon C. N., Owens C. M. (2016): Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poultry Science, 95, 2167-2173  https://doi.org/10.3382/ps/pew129
Tornberg E. (2005): Effects of heat on meat proteins – Implications on structure and quality of meat products. Meat Science, 70, 493-508  https://doi.org/10.1016/j.meatsci.2004.11.021
Wegner J., Ender K. (1990): Microstructural bases for the growth of muscle and fatty tissue and their relationship with carcass lean and quality. Fleischwirtschaft, 70, 337–340.
WILSON B. W., NIEBERG P. S., BUHR R. J., KELLY B. J., SHULTZ F. T. (1990): Turkey Muscle Growth and Focal Myopathy. Poultry Science, 69, 1553-1562  https://doi.org/10.3382/ps.0691553
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti