White striping and woody breast myopathies in the modern poultry industry: a review

Kuttappan, V. A.; Hargis, Billy M.; Owens, Casey M.

doi:10.3382/ps/pew216

Cited by 298 publications

(256 citation statements)

References 77 publications

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“…GPx activity was inhibited in chicken breasts with severe WS, suggesting an impairment in the antioxidant defense system and less protection against the damaging effects of H 2 O 2 (Cesaratto et al, ). When the antioxidant defense system is unable to remove excess free radicals, the excess might affect the synthesis of antioxidant enzymes and might also inhibit them (Winterbourne, ), explaining the inhibition of GPx activity in severe WS myopathy, and contributing to major formation and propagation of free radicals, possibly contributing to the severity of WS (Herrera & Barbas, ; Kuttappan, Hargis, & Owens, ).…”

Section: Discussionmentioning

confidence: 99%

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

et al. 2019

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The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups (n = 15): normal, moderate (stripes <1 mm) and severe (stripes >1 mm). Chicken breasts with severe WS showed muscular cells with small areas and diameters (p < 0.05), as well as the presence of inflammatory cells. Higher percentages of moisture content, fat, collagen, and smaller protein content than did WS breast samples compared control. Breast samples with moderate and severe degrees of WS had higher reactive oxygen species levels and advanced oxidation protein products than did the control group, and animals with severe WS had higher lipid peroxidation levels. The activities of glutathione peroxidase and glutathione S‐transferase were higher (p < 0.0001) in animals with moderate WS than those in the control. Practical applications White striping myopathy in broiler breast fillets is characterized by the presence of parallel white stripes in the same direction as the muscular fiber, commonly occurring in the pectoralis major muscle. The results showed that chicken breasts with WS demonstrated imbalances of antioxidant/oxidant status, characterizing increases of lipid peroxidation and protein oxidation in muscle. This situation does not prevent the consumption of the meat, but negatively affects its quality.

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Section: Discussionmentioning

confidence: 99%

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

et al. 2019

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“…White striping (WS) is one of the most important emerging problems for the poultry industry, and its appearance, particularly in breast meat, has been rapidly increasing (Bailey, Watson, Bilgili, & Avendano, ; Kuttappan, Hargis, & Owens, ; Petracci et al, ). White striping (WS), the quantity and thickness of which changes from bird to bird, is characterized by white parallel lines in the same direction of the muscle fibres.…”

Section: Introductionmentioning

confidence: 99%

White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions

Adabi¹,

Soncu

2019

Animal Physiology Nutrition

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White striping (WS), characterized by white striations on the Pectoralis major muscle, is an emerging problem for the broiler industry. Thus, the impact of WS on meat quality has become a current research topic. In this context, a 2‐year follow‐up study, to reveal the prevalence of WS in broiler integrations, was undertaken. Additionally, a laboratory experiment was conducted to determine the oxidative quality during storage and the differences in proximate composition, colour and fatty acid and amino acid profiles of broiler breast fillets scored visually as normal, moderate and severe. In integrations, the WS incidence increased with increasing broiler age and more than 50% of breast fillets obtained from 32‐ to 35‐day‐old broilers and 36‐ to 39‐day‐old broilers had stripes with different scores. Lower protein and higher fat contents were measured in the moderate and severe scored fillets than the normal fillets (p < 0.001). Severe score stripes induced the formation of less redness on the ventral surface (p < 0.05) and a darker colour on the dorsal surface (p < 0.01). The lowest histidine, arginine and tryptophan amounts were determined in severe fillets (p < 0.05). Moderate and severe scored fillets were rich in polyunsaturated fatty acids implying that they were sensitive to lipid oxidation. That suggestion was further proven by the higher TBARS values. Freeze‐thawing induced the formation of carbonyl compounds, but it did not cause differences in sulphydryl groups. Briefly, we suggest that different WS scores may affect the physicochemical and oxidative quality of breast fillets; however, more studies are needed to assert an accurate and explicit judgement.

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“…With typical incidences of 5–10% of WB in markets with heavy broilers this represents significant economic losses for the poultry industry [2]. The causes for WB are still not clear, but are most likely multifactorial where an important part is related to the fast growth of modern broiler chickens [3]. With this emerging problem, it is important to find and develop methods and strategies that can alleviate the situation in the poultry industry.…”

Section: Introductionmentioning

confidence: 99%

Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

et al. 2017

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The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5–100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today’s extensive occurrence of WB.

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White striping and woody breast myopathies in the modern poultry industry: a review

Cited by 298 publications

References 77 publications

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions

Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

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