Economic losses associated with Wooden Breast and White Striping in broilers

Abstract

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.

Glucolipotoxicity: A Proposed Etiology for Wooden Breast and Related Myopathies in Commercial Broiler Chickens

“…Alongside improvements to production traits, intense breeding programs and enhanced management practices may have elicited the emergence of several muscle disorders among fast-growing broiler strains. Myopathies such as wooden breast, white striping, spaghetti meat, and dorsal cranial myopathy significantly impact meat quality, causing substantial economic losses in the poultry industry (Zimermann et al, 2012;Kuttappan et al, 2016;Baldi et al, 2018;Zanetti et al, 2018). Speculation on the causes of these muscle disorders has focused largely on impaired oxygen supply, buildup of metabolic waste, and overstretching or compartmentalization of the muscle due to sustained rapid growth of skeletal muscle and consequent vascular marginalization (Kuttappan et al, 2013;Mudalal et al, 2015;Dalle Zotte et al, 2017;Lilburn et al, 2018).…”

Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China

“…By conservative estimates, the incidence of severe WB could lead to an annual economic loss of more than $200 million in the US (Kuttappan et al, 2016 ). Based on a 0.8% incidence rate of WB resulting in condemned meat, the loss in the Brazilian poultry industry is estimated to be in excess of $70,000 per day (Zanetti et al, 2018 ).…”

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

“…Wooden breast condition, characterized by hardened areas, pale, and ridge-like bulges at the caudal end, raised increasing concerns in the poultry industry ( Sihvo et al., 2014 , Dalgaard et al., 2018 ). Owing to the visual appearance and tough texture by palpation, the incidence of wooden breast myopathy reduced consumers' overall acceptability for chicken broiler breasts, impacting consumer's choices ( Tijare et al., 2016 , Zanetti et al., 2018 ).…”

“…One way to use wooden breast meat was to manufacture ground meat products ( Petracci et al., 2015 , Zanetti et al., 2018 ) such as sausage, patty, and meatball. Important quality aspects of meat products mainly embrace appearance, water-holding capacity ( WHC )/fat-holding capacity, and the eating quality implying texture/tenderness, juiciness, aroma, and flavor.…”