Hostname: page-component-8448b6f56d-wq2xx Total loading time: 0 Render date: 2024-04-24T01:13:38.789Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of white striping on turkey breast meat quality

Published online by Cambridge University Press:  08 January 2018

F. Soglia ,
G. Baldi ,
L. Laghi ,
S. Mudalal ,
C. Cavani  and
M. Petracci
F. Soglia
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, 47521 Cesena (FC), Italy
G. Baldi
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
S. Mudalal
Affiliation:
Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7, Nablus, Palestine
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

In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force) meat as well as water distribution within the muscle tissue did not differ between NORM and WS cases. Overall, if compared with broilers, WS only marginally affected quality traits of turkey breast meat. It might thus be hypothesised a diverse specie-specific physiological response to the pressure in muscle tissue induced by the selection in turkeys that, although analogously led to the occurrence of WS, results in limited effects on meat quality.

Keywords

turkeybreast meatwhite stripingmeat qualityNMR
Type
Research Article
Information
animal , Volume 12 , Issue 10 , October 2018 , pp. 2198 - 2204
Copyright
© The Animal Consortium 2018 

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

Aviagen 2015. Commercial feeding guidelines for Nicholas and B.U.T. heavy lines. Retrieved on 23 October 2017, from http://www.aviagenturkeys.com/en-gb/documents.Google Scholar
Baldi, G, Soglia, F, Mazzoni, M, Sirri, F, Canonico, L, Babini, E, Laghi, L, Cavani, C and Petracci, M 2017. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers. Animal, doi: 10.1017/S1751731117001069, Published online by Cambridge University Press 22 May 2017.Google Scholar
Borgia, GC, Brown, RJS and Fantazzini, P 1998. Uniform-penalty inversion of multiexponential decay data. Journal of Magnetic Resonance 132, 65–77.Google Scholar
Brewer, VB, Kuttappan, VA, Emmert, JL, Meullenet, JF and Owens, CM 2012. Big-bird programs: effect of strain, sex and debone time on meat quality of broilers. Poultry Science 91, 248–254.Google Scholar
Dutson, RD and Carter, A 1985. Microstructure and biochemistry of avian muscle and its relevance to meat processing industries. Poultry Science 64, 1577–1590.Google Scholar
Ferket, PR and Sell, JL 1989. Effect of severity of early protein restriction on large turkey toms. 1. Performance characteristics and leg weakness. Poultry Science 68, 676–686.Google Scholar
Grey, TC, Griffiths, NM, Jones, JM and Robinson, D 1986. A study of soma factors influencing the tenderness of turkey breast meat. Lebensmittel-Wissenschaft & Technologie 19, 412–414.Google Scholar
Griffin, JR, Moraes, L, Wick, M and Lilburn, MS 2017. Onset of white striping and progression into wooden breast as defined by myopathic changes underlying Pectoralis major growth. Estimation of growth parameters as predictors for stage of myopathy progression. Avian Pathology, doi: 10.1080/03079457.2017.1356908, Published online by Taylor and Francis Group 21 August 2017.Google Scholar
Havenstein, GB, Ferket, PR, Grimes, JL, Qureshi, MA and Nestor, KE 2007. Comparison of the performance of 1966- versus 2003-type turkeys when fed representative 1966 and 2003 turkey diets: growth rate, livability, and feed conversion. Poultry Science 86, 232–240.Google Scholar
Hocking, PM 2014. Unexpected consequences of genetic selection in broilers and turkeys: problems and solutions. British Poultry Science 55, 1–12.Google Scholar
Jeacocke, RE 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. Journal of Food 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 Official Analytical Chemists 73, 54–57.Google Scholar
Kuttappan, VA, Brewer, VB, Apple, JK, Waldroup, PW and Owens, CM 2013. Influence of growth rate on the occurrence of white-striping in broiler breast fillet. Poultry Science 91, 2677–2685.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, Lee, YS, Erf, GF, Meullenet, JF, McKee, SR and Owens, CM 2012. Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping. Poultry Science 91, 1240–1247.Google Scholar
Kuttappan, VA, Owens, CM, Coon, C, Hargis, BM and Vazquez-Anon, M 2017. Incidence of broiler breast myopathies at 2 different ages and its impact on selected raw meat quality parameters. Poultry Science 96, 3005–3009.Google Scholar
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.Google Scholar
Petracci, M, Laghi, L, Rocculi, P, Rimini, S, Panarese, V, Cremonini, MA and Cavani, C 2012. The use of sodium bicarbonate for marination of broiler breast meat. Poultry Science 91, 526–534.Google Scholar
Petracci, M, Mudalal, S, Babini, E and Cavani, C 2014. Effect of white striping on chemical composition and nutritional value of chicken breast meat. Italian Journal of Animal Science 13, 179–183.Google Scholar
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.Google Scholar
Petracci, M, Soglia, F and Berri, C 2017. Muscle metabolism and meat quality abnormalities. In Poultry quality evaluation. Quality attributes and consumer values (ed. M Petracci and C Berri), pp. 51–75. Woodhead Publishing, Duxford, UK.Google Scholar
Remignon, H 2004. Production of turkeys, geese, ducks and game birds. In Poultry meat processing and quality (ed. GC Mead), pp. 211–231. Woodhead Publishing, Duxford, UK.Google Scholar
Remignon, H, Zanusso, J, Albert, G and 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.Google Scholar
Scheuermann, GN, Bilgili, SF, Hess, JB and Mulvaney, DR 2003. Breast muscle development in commercial broiler chickens. Poultry Science 82, 1648–1658.Google Scholar
Sihvo, HK, Immonen, K and Puolanne, E 2014. Myodegeneration with fibrosis and regeneration in the Pectoralis major muscle of broilers. Avian Pathology 51, 619–623.Google Scholar
Siller, WG and Wight, PAL 1979. The pathology of deep pectoral myopathy of turkeys. Avian Pathology 7, 583–617.Google Scholar
Sosnicki, AA and Wilson, BW 1991. Pathology of turkey skeletal muscle: implications for the poultry industry. Food Structure 10, 317–326.Google Scholar
Sosnicki, AA, Cassens, RG, McIntyre, DR and Vimini, RJ 1988. Structural alterations in oedematosus and apparently normal skeletal muscles of domestic turkeys. Avian Pathology 17, 147–152.Google Scholar
Sosnicki, AA, Cassens, RG, Vimini, RJ and Greaser, ML 1991. Histopathological and ultrastructural alteration of turkey skeletal muscle. Poultry Science 70, 343–348.Google Scholar
Strasburg, GM and Chiang, W 2009. Pale, soft, exudative turkey – the role of ryanodine receptor variation in meat quality. Poultry Science 88, 1497–1505.Google Scholar
Updike, MS, Zerby, HN, Sawdy, JC, Lilburn, MS, Kaletunc, G and Wick, MP 2005. Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yield. Meat Science 71, 706–712.Google Scholar
Velleman, SG 2015. Relationship of skeletal muscle development and growth to breast muscle myopathies: a review. Avian Disease 59, 525–531.Google Scholar
Velleman, SG, Anderson, JW, Coy, CS and Nestor, KE 2003. Effect of selection for growth rate on muscle damage during turkey breast muscle development. Poultry Science 82, 1069–1074.Google Scholar
Velleman, SG and Clark, DL 2015. Histopathologic and myogenic gene expression changes associated with wooden breast in broiler breast muscles. Avian Disease 59, 410–418.Google Scholar
Werner, C, Riegel, J and Wicke, M 2008. Slaughter performance of four different turkey strains, with special focus on the muscle fibre structure and the meat quality of the breast muscle. Poultry Science 87, 1849–1859.Google Scholar
Wilson, BW 1990. Developmental and maturational aspects of inherited avian myopathies. Proceedings of the Society of Experimental Biology and Medicine 194, 87–96.Google Scholar
Supplementary material: File

Soglia et al. supplementary material

Soglia et al. supplementary material 1

Download Soglia et al. supplementary material(File)
File 15.1 MB