Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens
Wooden breast (WB), spaghetti meat (SM) and white striping (WS) are significant research focuses due to their impact on meat quality. This study examines the relationship between different myopathies in chickens from a commercial slaughterhouse and compares physicochemical traits between breasts wit...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124012033 |
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| author | Míriam Muñoz-Lapeira Maria Font-i-Furnols Albert Brun Anna Jofré Marcos Botella Cristina Zomeño |
| author_facet | Míriam Muñoz-Lapeira Maria Font-i-Furnols Albert Brun Anna Jofré Marcos Botella Cristina Zomeño |
| author_sort | Míriam Muñoz-Lapeira |
| collection | DOAJ |
| description | Wooden breast (WB), spaghetti meat (SM) and white striping (WS) are significant research focuses due to their impact on meat quality. This study examines the relationship between different myopathies in chickens from a commercial slaughterhouse and compares physicochemical traits between breasts with single and multiple myopathies and control (CO-no apparent myopathy). A total of 240 breasts were evaluated for myopathy presence, severity and location, and physicochemical parameters (i.e. carcass weight and color; breast color, pH, electrical conductivity, drip, thaw and cooking loss, Warner-Brazler texture, moisture, protein, fat and collagen content). A 54.8 % of the affected breasts presented multiple myopathies, and within them, a correlation between WB and WS was found (Kendall's tau = 0.24; P < 0.01). Additionally, myopathies were more prevalent in the breast cranial region (P < 0.05). Most physicochemical parameters varied significantly across myopathy classes. Breasts presenting WB, alone or in combination, were the most altered, showing: heavier carcasses with higher breast yield and redder and yellower skin; breasts with higher L*, b* and Hue, higher moisture, fat and collagen and lower protein content, and with higher cooking loss and lower resistance to shear (P < 0.05). SM, WS and their combination often had intermediate values between CO and WB breasts, with a few exceptions in carcass color and breast fat content. The principal component discriminant analysis revealed a proximity of CO to WS, SM, and their combinations, and a clear separation to WB and WB-SM. Breast yield, pH, cooking and thaw loss, and protein and fat content were the most discriminative parameters between categories. The partial least squares discriminant analysis could not differentiate between single, multiple myopathies and CO (accuracy = 42.6 %), but showed 80.63 % balanced accuracy for WB-SM, 74.26 % for SM and 74.61 % for CO. These findings confirm most previously reported data on meat quality, and provide a thorough analysis that can help industries to improve breast myopathies postmortem classification and identification. |
| format | Article |
| id | doaj-art-51cbb6af87e7432d96fcb51ba3d44e70 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-51cbb6af87e7432d96fcb51ba3d44e702025-01-22T05:40:46ZengElsevierPoultry Science0032-57912025-01-011041104625Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickensMíriam Muñoz-Lapeira0Maria Font-i-Furnols1Albert Brun2Anna Jofré3Marcos Botella4Cristina Zomeño5IRTA-Food Safety and Functionality, Finca Camps i Armet, Monells, SpainIRTA-Food Quality and Technology, Finca Camps i Armet, Monells, SpainIRTA-Food Quality and Technology, Finca Camps i Armet, Monells, SpainIRTA-Food Safety and Functionality, Finca Camps i Armet, Monells, SpainVall Companys Group, Lleida, SpainIRTA-Food Quality and Technology, Finca Camps i Armet, Monells, Spain; Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Spain; Corresponding author at: Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Cardenal Herrera-CEU, CEU Universities, C/ Tirant lo Blanc 7, Alfara del Patriarca, Valencia 46115, Spain.Wooden breast (WB), spaghetti meat (SM) and white striping (WS) are significant research focuses due to their impact on meat quality. This study examines the relationship between different myopathies in chickens from a commercial slaughterhouse and compares physicochemical traits between breasts with single and multiple myopathies and control (CO-no apparent myopathy). A total of 240 breasts were evaluated for myopathy presence, severity and location, and physicochemical parameters (i.e. carcass weight and color; breast color, pH, electrical conductivity, drip, thaw and cooking loss, Warner-Brazler texture, moisture, protein, fat and collagen content). A 54.8 % of the affected breasts presented multiple myopathies, and within them, a correlation between WB and WS was found (Kendall's tau = 0.24; P < 0.01). Additionally, myopathies were more prevalent in the breast cranial region (P < 0.05). Most physicochemical parameters varied significantly across myopathy classes. Breasts presenting WB, alone or in combination, were the most altered, showing: heavier carcasses with higher breast yield and redder and yellower skin; breasts with higher L*, b* and Hue, higher moisture, fat and collagen and lower protein content, and with higher cooking loss and lower resistance to shear (P < 0.05). SM, WS and their combination often had intermediate values between CO and WB breasts, with a few exceptions in carcass color and breast fat content. The principal component discriminant analysis revealed a proximity of CO to WS, SM, and their combinations, and a clear separation to WB and WB-SM. Breast yield, pH, cooking and thaw loss, and protein and fat content were the most discriminative parameters between categories. The partial least squares discriminant analysis could not differentiate between single, multiple myopathies and CO (accuracy = 42.6 %), but showed 80.63 % balanced accuracy for WB-SM, 74.26 % for SM and 74.61 % for CO. These findings confirm most previously reported data on meat quality, and provide a thorough analysis that can help industries to improve breast myopathies postmortem classification and identification.http://www.sciencedirect.com/science/article/pii/S0032579124012033Myopathy combinationChemical compositionDiscriminant analysisPoultry meatTechnological quality |
| spellingShingle | Míriam Muñoz-Lapeira Maria Font-i-Furnols Albert Brun Anna Jofré Marcos Botella Cristina Zomeño Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens Poultry Science Myopathy combination Chemical composition Discriminant analysis Poultry meat Technological quality |
| title | Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens |
| title_full | Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens |
| title_fullStr | Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens |
| title_full_unstemmed | Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens |
| title_short | Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens |
| title_sort | breast myopathy co occurrence and its impact on carcass and meat quality attributes in broiler chickens |
| topic | Myopathy combination Chemical composition Discriminant analysis Poultry meat Technological quality |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124012033 |
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