Hostname: page-component-848d4c4894-pftt2 Total loading time: 0 Render date: 2024-06-02T09:44:31.127Z Has data issue: false hasContentIssue false
  • English
  • Français

Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers

Published online by Cambridge University Press:  22 May 2017

G. Baldi ,
F. Soglia ,
M. Mazzoni ,
F. Sirri ,
L. Canonico ,
E. Babini ,
L. Laghi ,
C. Cavani  and
M. Petracci
G. Baldi
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
F. Soglia
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
M. Mazzoni
Affiliation:
Department of Veterinary Medical Sciences, Alma Mater Studiorum – University of Bologna, 40064 Ozzano dell’Emilia (BO), Italy
F. Sirri
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
L. Canonico
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
E. Babini
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
L. Laghi
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
C. Cavani
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
M. Petracci*
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
*
†E-mail: m.petracci@unibo.it
Get access

Abstract

During the past few years, there has been an increasing prevalence of broiler breast muscle abnormalities, such as white striping (WS) and wooden breast conditions. More recently, a new muscular abnormality termed as spaghetti meat (SM) because of the altered structural integrity of the Pectoralis major muscle often associated with WS has emerged. Thus, this study aimed at evaluating the effects of WS and SM conditions, occurring alone or combined within the same P. major muscle, on meat quality traits and muscle histology. In two replications, 96 P. major muscles were classified into four classes: normal (N), WS, SM and WS/SM. The whole fillet was used for weight assessment and morphometric measurements, then each sample was cut in order to separate the superficial layer from the deep one and used to evaluate proximate composition, histological features, nuclear magnetic resonance relaxation times, functional properties and both myofibrillar and sarcoplasmic proteins profile. Fillets affected by WS and SM abnormalities exhibited higher weights and increased thickness and length. SM condition was associated with a relevant decrease in protein content coupled with a significant increase in moisture level, whereas fat content was affected only by the simultaneous presence of WS. Histological evaluations revealed that abnormal samples were characterized by several degenerative aspects that almost completely concerned the superficial layer of the fillets. White striped fillets exhibited necrosis and lysis of fibers, fibrosis, lipidosis, loss of cross striation and vacuolar degeneration. Moreover, SM samples were characterized by poor fiber uniformity and a progressive rarefaction of the endo- and peri-mysial connective tissue, whereas WS/SM fillets showed intermediate histological features. Nuclear magnetic resonance relaxation analysis revealed a higher proportion of extra-myofibrillar water in the superficial section of all the abnormal fillets, especially in SM samples, which consequently led to a reduction of the water holding capacity of meat. As for functional properties, abnormal fillets exhibited a lower protein solubility and higher ultimate pH values on both the superficial and deep sections. Although abnormal fillets exhibited higher yellowness values, no relevant effect on meat color was observed. The occurrence of WS and SM abnormalities led to increased carbonylation levels and more intense proteolytic processes. Overall, muscle abnormalities mainly affect the superficial layer of P. major muscle and particularly the occurrence of SM myopathy seems to implicate a more pronounced modification of meat quality traits than the mere presence of WS.

Keywords

chicken breastabnormalitieswhite stripingspaghetti meatmeat quality
Type
Research Article
Information
animal , Volume 12 , Issue 1 , January 2018 , pp. 164 - 173
Copyright
© The Animal Consortium 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abasht, B, Mutryn, MF, Michalek, RD and Lee, WR 2016. Oxidative stress and metabolic perturbations in wooden breast disorder in chickens. Plos One 11, e0153750.Google Scholar
Ahn, JY, Zheng, JX, Li, JY, Zeng, D, Qu, LJ, Xu, GY and Yang, N 2010. Effect of myofiber characteristics and thickness of perymisium and endomysium on meat tenderness of chickens. Poultry Science 89, 1750–1754.Google Scholar
Alnahhas, N, Berri, C, Chabault, M, Chartrin, P, Boulay, M, Bourin, MC and Le Bihan-Duval, E 2016. Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle. BMC Genetics 17, 61–70.CrossRefGoogle ScholarPubMed
Alnahhas, N, Le Bihan-Duval, E, Baéza, E, Chabault, M, Chartrin, P, Bordeau, T, Cailleau-Audouin, E, Méteau, K and Berri, C 2015. Impact of divergent selection for ultimate pH of Pectoralis major muscle on biochemical, histological and sensorial attributes of broiler meat. Journal of Animal Science 93, 4524–4531.CrossRefGoogle ScholarPubMed
Bianchi, M, Petracci, M, Sirri, F, Folegatti, E, Franchini, A and Meluzzi, A 2007. The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Science 86, 959–963.CrossRefGoogle ScholarPubMed
Bilgili, SF 2015. Broiler chicken myopathies: IV stringy/mushy breast. Worthwhile Operational Guidelines and Suggestion, February. Retrieved on 2 January 2017 from http://poul.auburn.edu/wp-content/uploads/sites/13/2015/11/WOGS-FEB15.pdf Google Scholar
Bertram, HC and Andersen, HJ 2006. Proton NMR relaxometry in meat science. In Modern Magnetic Resonance (ed. GA Webb), pp. 1729–1733. Springer, Dordrecht, the Netherlands.CrossRefGoogle Scholar
Bowker, B and Zhuang, H 2015. Relationship between water-holding capacity and protein denaturation in broiler breast meat. Poultry Science 94, 1657–1664.CrossRefGoogle ScholarPubMed
Bowker, B and Zhuang, H 2016. Impact of white striping on functionality attributes of broiler breast meat. Poutry Science 95, 1957–1965.CrossRefGoogle Scholar
Branciari, R, Mugnai, C, Mammoli, R, Miraglia, D, Ranucci, D, Dal Bosco, A and Castellini, C 2009. Effect of genotype and rearing system on chicken behaviour and muscle fiber characteristics. Journal of Animal Science 87, 4109–4117.CrossRefGoogle ScholarPubMed
Culler, RD, Parrish, FC, Smith, GC, and Cross, HR 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science 43, 1177–1180.CrossRefGoogle Scholar
Fritz, JD, Swartz, DR and Greaser, ML 1989. Factors affecting polyacrylamide gel electrophoresis and electroblotting of high-molecular-weight myofibrillar proteins. Analytical Biochemistry 180, 205–210.CrossRefGoogle ScholarPubMed
Hopkins, DL, Littlefield, PJ and Thompson, JM 2000. A research note on factors affecting the determination of myofibrillar fragmentation. Meat Science 56, 19–22.CrossRefGoogle ScholarPubMed
Jeacocke, RE 1977. Continuous measurements of the pH of beef muscle in intact beef carcases. International Journal of Food Science and Technology 12, 375–386.Google Scholar
Kolar, K 1990. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study. Journal of the Association of Analytical Chemists 73, 54–57.Google Scholar
Kuttappan, VA, Brewer, VB, Apple, JK, Waldroup, PW and Owens, CM 2012. Influence of growth rate on the occurrence of white striping in broiler breast fillets. Poultry Science 91, 2677–2685.Google Scholar
Kuttappan, VA, Brewer, VB, Mauromoustakos, A, McKee, SR, Emmert, JL, Meullenet, JF and Owens, CM 2013b. Estimation of factors associated with the occurrence of white striping in broiler breast fillets. Poultry Science 92, 811–819.Google Scholar
Kuttappan, VA, Hargis, BM and Owens, CM 2016. White striping and woody breast myopathies in the modern poultry industry: a review. Poultry Science 95, 2724–2733.Google Scholar
Kuttappan, VA, Shivaprasad, HL, Shaw, DP, Valentine, BA, Hargis, BM, Clark, FF, McKee, SR and Owens, CM 2013a. Pathological changes associated with white striping in broiler breast muscles. Poultry Science 92, 331–338.Google Scholar
Laemmli, UK 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680–685.CrossRefGoogle ScholarPubMed
Lee, H, Santè-Lhoutellier, V, Vigorux, S, Briand, Y and Briand, M 2008. Role of calpains in post-mortem proteolysis in chicken muscle. Poultry Science 87, 2126–2132.CrossRefGoogle Scholar
Liu, J, Ruusunen, M, Puolanne, E and Ertbjerg, P 2014. Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle. Food Science and Technology 55, 483–489.Google Scholar
Mudalal, S, Babini, E, Cavani, C and Petracci, M 2014. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping. Poultry Science 93, 2108–2116.CrossRefGoogle ScholarPubMed
Mudalal, S, Lorenzi, M, Soglia, F, Cavani, C and Petracci, M 2015. Implication of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. Animal 9, 728–734.CrossRefGoogle ScholarPubMed
Petracci, M, Laghi, L, Rimini, S, Rocculi, P, Capozzi, F. and Cavani, C 2014. Chicken breast meat marinated with increasing levels of sodium bicarbonate. Journal of Poultry Science 51, 206–212.Google Scholar
Petracci, M, Mudalal, S, Bonfiglio, A and Cavani, C 2013. Occurrence of white striping and its impact on breast meat quality in broiler chickens. Poultry Science 92, 1670–1675.CrossRefGoogle ScholarPubMed
Petracci, M, Mudalal, S, Soglia, F and Cavani, C 2015. Meat quality in fast-growing broiler chickens. World’s Poultry Science Journal 71, 363–374.CrossRefGoogle Scholar
Radaelli, G, Piccirillo, A, Birolo, M, Bertotto, D, Gratta, F, Ballarin, C, Vascellari, M, Xiccato, G and Trocino, A 2017. Effect of age on the occurrence of muscle fiber degeneration associated with myopathies in broiler chickens submitted to feed restriction. Poultry Science 96, 309–319.CrossRefGoogle ScholarPubMed
Sihvo, HK, Lindén, J, Airas, N, Immonen, K, Valaja, J and Puolanne, E 2016. Wooden breast myodegeneration of pectoralis major muscle over the growth period in broilers. Veterinary Pathology 54, 119–128.Google Scholar
Sirri, F, Maiorano, G, Tavaniello, S, Chen, J, Petracci, M and Meluzzi, A 2016. Effect of different levels of dietary zinc, manganese and copper from organic or inorganic sources on performance, bacterial chondronecrosis, intramuscular collagen characteristics and occurrence of meat quality defects of broiler chickens. Poultry Science 95, 1813–1824.Google Scholar
Soglia, F, Gao, J, Mazzoni, M, Puolanne, E, Cavani, C and Petracci, M 2017. Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage. Poultry Science (in press: doi 10.3382/ps/pex115).CrossRefGoogle ScholarPubMed
Soglia, F, Laghi, L, Canonico, L, Cavani, C and Petracci, M 2016c. Functionality property issues in broiler breast meat related to emerging muscle abnormalities. Food Research International 89, 1071–1076.Google Scholar
Soglia, F, Mudalal, S, Babini, E, Di Nunzio, M, Mazzoni, M, Sirri, F and Petracci, M 2016a. Histology, composition and quality traits of chicken pectoralis major muscle affected by wooden breast abnormality. Poultry Science 95, 651–659.Google Scholar
Soglia, F, Petracci, M and Ertbjerg, P 2016b. Novel DNPH-based method for determination of protein carbonylation in muscle and meat. Food Chemistry 197, 670–675.CrossRefGoogle ScholarPubMed
Swatland, HJ 1990. A note on the growth of connective tissues binding turkey muscle fibers together. Canadian Institute of Food Science and Technology Journal 23, 239–241.CrossRefGoogle Scholar
Tasoniero, G, Cullere, M, Cecchinato, M, Puolanne, E and 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.Google Scholar
Velleman, SG and Clark, DL 2015. Histopathological and myogenic gene expression changes associated with wooden breast in broiler breast muscles. Avian Diseases 59, 410–418.CrossRefGoogle ScholarPubMed
Zambonelli, P, Zappaterra, M, Soglia, F, Petracci, M, Sirri, F, Cavani, C and Davoli, R 2016. Detection of differentially expressed genes in broiler pectoralis major muscle affected by white striping – wooden breast myopathies. Poultry Science 95, 2771–2785.Google Scholar
Supplementary material: PDF

Baldi et al supplementary material

Figure S1

Download Baldi et al supplementary material(PDF)
PDF 74.2 KB