Wooden or woody breast ( WB ) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth and proteome differences between 5 genetic strains of broilers that yield WB and normal breast ( NB ) meat. Eight-week-old broilers were evaluated for the WB myopathy and divided into NB and WB groups. Differential expression of proteins was analyzed using 2-dimensional gel electrophoresis and LC-MS/MS to elucidate the mechanism behind the breast myopathy because of the genetic backgrounds of the birds. The percentages of birds with WB were 61.3, 68.8, 46.9, 45.2, and 87.5% for strains 1-5, respectively, indicating variability in WB myopathy among broiler strains. Birds from strains 1, 3, and 5 in the WB group were heavier than those in the NB group ( P < 0.05). Woody breast meat from all strains were heavier than NB meat ( P < 0.05). Within WB, strain 5 had a greater breast yield than strains 1, 3, and 4 ( P < 0.0001). Woody breast from strains 2, 3, 4, and 5 had a greater breast yield than NB ( P < 0.05). Six proteins were more abundant in NB of strain 5 than those of strains 2, 3, and 4, and these proteins were related to muscle growth, regeneration, contraction, apoptosis, and oxidative stress. Within WB, 14 proteins were differentially expressed between strain 5 and other strains, suggesting high protein synthesis, weak structural integrity, intense contraction, and oxidative stress in strain 5 birds. The differences between WB from strain 3 and strains 1, 2, and 4 were mainly glycolytic. In conclusion, protein profiles of broiler breast differed because of both broiler genetics and the presence of WB myopathy.
Chicken breast samples (N = 90; n = 30 normal [NOR]; n = 30 moderate [MOD] woody breast [WB]; n = 30 severe [SEV] WB) were collected from a commercial processing plant on 5 separate occasions and were evaluated for severity from d 0 through d 5. A 3 × 6 two-way factorial structure (meat quality treatment × storage time) with 5 replications within a randomized complete block design (replications as blocks) with subsamples was utilized to evaluate the effects of treatment (NOR, MOD, SEV) and storage time (d 0 through 5) on pH, color, cook loss, shear force, and proximate analysis (d 0 and 5). After 5 d of storage at 2°C to 4°C, 84% of SEV WB fillets were evaluated as MOD WB, which was greater (P < 0.05) than all other storage times. In comparison, 40% to 52% of the MOD WB fillets were rated as slight WB or NOR after 3 to 5 d of storage. Cook loss was less (P < 0.05) for NOR compared to MOD and SEV breast meat at all storage times. Shear force was greater (P < 0.05) for NOR breast meat than MOD and SEV WB meat on d 0. After 2, 3, 4, and 5 d of storage, the upper position (cranial part) of SEV WB had greater (P < 0.05) shear force than NOR fillets. Therefore, the lessening of severity that occurred in WB meat over refrigerated storage was apparent through palpation but did not result in improved texture in the cranial portion of the breast, based on shear force and water-holding capacity results. These results are important because they indicate that, even though muscle softening occurred over refrigerated storage time, meat quality did not improve.
Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that negatively impacts breast meat quality. The objective of this research was to evaluate quality differences between normal (NOR), moderately woody (MOD), and severely woody (SEV) broiler breast that were marinated with water (control); water, sodium phosphate, and salt (traditional); or water, potassium carbonate, and salt (clean label). Treatments were vacuum tumbled for 30 min and then frozen in a CO2 cabinet. A 3 × 3 factorial structure within a randomized complete block design with 3 replications was used to evaluate the effects of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble and cook loss, shear force, and texture profile analysis. For sensory analysis, a 2 × 3 factorial structure was used because the control was not evaluated. When averaged over WB severity, clean label marinade had less tumble loss (P < 0.05) than traditional. When averaged over marinade, NOR had less tumble loss (P < 0.05) than MOD and SEV. Marinated SEV were crunchier and less tender (P < 0.05) than MOD and NOR, and MOD was less tender (P < 0.05) than NOR. Similarly, the clean SEV was chewier (P < 0.05) than MOD and NOR, but traditional SEV was only chewier (P < 0.05) than NOR. Clean and traditional SEV were less acceptable (P < 0.05) than MOD and traditional NOR, but no difference (P > 0.05) existed in acceptability between MOD and NOR for both marinades. In addition, when averaging over WB severity, the traditional marinade was preferred (P < 0.05) over the clean label marinade. Although the clean marinade samples were tender, the clean label formulation was not interchangeable with the traditional marinade when SEV was marinated. The use of salt and sodium phosphate or potassium carbonate improved the eating quality of MOD and SEV WB. However, differences remain between NOR and SEV in tenderness, gumminess, and crunchiness that negatively impact consumer acceptability.
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