scholarly journals Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

2019 ◽  
Vol 18 (2) ◽  
pp. 565-583 ◽  
Author(s):  
M. Petracci ◽  
F. Soglia ◽  
M. Madruga ◽  
L. Carvalho ◽  
Elza Ida ◽  
...  
Keyword(s):  
Consumer Perception ◽  
Broiler Meat ◽  
White Striping ◽  
Wooden Breast

scholarly journals Genetic basis and identification of candidate genes for wooden breast and white striping in commercial broiler chickens

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Juniper A. Lake ◽  
Jack C. M. Dekkers ◽  
Behnam Abasht
Keyword(s):  
Candidate Genes ◽  
Broiler Chickens ◽  
Genetic Basis ◽  
Genome Wide Association Study ◽  
Specific Protein ◽  
Chromosome 11 ◽  
A Genome ◽  
White Striping ◽  
Commercial Broiler ◽  
Wooden Breast

AbstractWooden breast (WB) and white striping (WS) are highly prevalent and economically damaging muscle disorders of modern commercial broiler chickens characterized respectively by palpable firmness and fatty white striations running parallel to the muscle fiber. High feed efficiency and rapid growth, especially of the breast muscle, are believed to contribute to development of such muscle defects; however, their etiology remains poorly understood. To gain insight into the genetic basis of these myopathies, a genome-wide association study was conducted using a commercial crossbred broiler population (n = 1193). Heritability was estimated at 0.5 for WB and WS with high genetic correlation between them (0.88). GWAS revealed 28 quantitative trait loci (QTL) on five chromosomes for WB and 6 QTL on one chromosome for WS, with the majority of QTL for both myopathies located in a ~ 8 Mb region of chromosome 5. This region has highly conserved synteny with a portion of human chromosome 11 containing a cluster of imprinted genes associated with growth and metabolic disorders such as type 2 diabetes and Beckwith-Wiedemann syndrome. Candidate genes include potassium voltage-gated channel subfamily Q member 1 (KCNQ1), involved in insulin secretion and cardiac electrical activity, lymphocyte-specific protein 1 (LSP1), involved in inflammation and immune response.

Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near‐infrared spectroscopy and multivariate analysis to identify affected chicken breasts

2020 ◽  
Vol 85 (10) ◽  
pp. 3102-3112
Author(s):  
Leila Moreira Carvalho ◽  
Marta Suely Madruga ◽  
Mario Estévez ◽  
Amanda Teixeira Badaró ◽  
Douglas Fernandes Barbin
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
White Striping ◽  
Wooden Breast

scholarly journals Economic losses associated with Wooden Breast and White Striping in broilers

2018 ◽  
Vol 39 (2) ◽  
pp. 887 ◽  
Author(s):  
Marcelo Augusto Zanetti ◽  
Denise Cristina Tedesco ◽  
Tatiele Schneider ◽  
Sabrina Tolotti Fraga Teixeira ◽  
Luciane Daroit ◽  
...  
Keyword(s):  
Weight Gain ◽  
Stocking Density ◽  
Economic Losses ◽  
Firm Level ◽  
Factors Associated ◽  
Condemnation Rate ◽  
White Striping ◽  
Access To Water ◽  
Accelerated Growth ◽  
Wooden Breast

Currently, two defects in poultry breasts termed Wooden Breast (WB) and White Striping (WS) have been reported in slaughterhouses. These defects may be associated with the accelerated growth of the birds, management, density in the aviary, and both weight and age at slaughter. Although the health of the affected birds is not impaired, these myopathies cause carcass condemnation and economic losses to slaughterhouses, since the breasts of these chickens, considered to be prime cuts in the poultry industry, have to be discarded. This paper reports on the economic losses and factors associated with carcass condemnation caused by white striping (WS) and wooden breast (WB) in broilers from a federally inspected slaughterhouse. Twelve flocks, totaling 207,000 slaughtered broilers, were assessed as to weight and age at slaughter, and stocking density and carcass condemnations due to these two myopathies were also evaluated. Economic losses were estimated by the price of poultry breast at the firm level, around U$ 19,12 per kilo, amounting to daily losses of up to U$ 70,632.00, given that approximately 0.8% of the chicken breasts were condemned. Heavier broilers had a larger condemnation rate due to WS and WB, and so did those reared at a smaller density, due probably to their better access to water and feed, which contributed to weight gain and consequent condemnation, resulting in losses that could affect the entire poultry sector.

scholarly journals Research Note: Effect of chicken genotype and white striping–wooden breast condition on breast meat proximate composition and amino acid profile

2020 ◽  
Vol 99 (3) ◽  
pp. 1797-1803 ◽  
Author(s):  
Antonella Dalle Zotte ◽  
Rebecca Ricci ◽  
Marco Cullere ◽  
Lorenzo Serva ◽  
Sandro Tenti ◽  
...  
Keyword(s):  
Amino Acid ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Research Note ◽  
Breast Meat ◽  
White Striping ◽  
Breast Condition ◽  
Wooden Breast

scholarly journals 362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 96-96
Author(s):  
Alexander M Stelzleni
Keyword(s):  
Rheological Properties ◽  
Meat Products ◽  
Value Added ◽  
Normal Breast ◽  
Pectoralis Major ◽  
Chicken Breast ◽  
Processed Meat ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

scholarly journals Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Kartika Yaning Alifia ◽  
Teysar Adi Sarjana ◽  
Rina Muryani
Keyword(s):  
Water Content ◽  
Meat Quality ◽  
Fat Content ◽  
Dry Season ◽  
Water Holding Capacity ◽  
Stress Index ◽  
Broiler Meat ◽  
White Striping ◽  
Broiler Meat Quality ◽  
Water Holding

Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season Abstract The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality. 

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