Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-10T10:38:54.376Z Has data issue: false hasContentIssue false
  • English
  • Français

Recent myopathies in broiler's breast meat fillets

Published online by Cambridge University Press:  26 November 2019

S. BARBUT
S. BARBUT*
Affiliation:
Food Science Department, University of Guelph, Guelph Ontario N1G 2W1, Canada
*
Corresponding author: sbarbut@uoguelph.ca
Get access

Abstract

Incidences of myopathies such as white striping (WS), woody breast (WB) and spaghetti meat (SP) in breast meat from young broilers have been observed globally over the past decade. Some industry reports suggest up to 20% WB occurrence in fast growing heavy broilers (~4.0 kg) with an estimated cost of more than US$500 million/year to the US industry alone, but may actually be far higher. The proportions and severity of the anomaly appear to be flock-dependent and are related to factors such as genetics, nutrition (e.g. protein level during the fast-growing phase), growth rate, activity of the birds at young age, sudden bursts of activity, number of embryonic stem cells and litter management. These three myopathies can appear together or individually, but it appears that they are all related. When meat is processed, these myopathies represent quality issues (firmer meat and/or lower water binding, aesthetics) but do not present a food safety issue. The poultry industry is now focusing on ways to reduce or eliminate the occurrence of these myopathies. Recently some improvements have been made as more is learned about the interactions between environmental and management (e.g., nutrition) factors, and some producers are already implementing new procedures. Breeding programmes are starting to show some promise and are expected to help reduce WB (estimated at 10% of birds per year) and deliver more solutions in the future.

Keywords

broilergeneticsgrowth ratemeat qualitymyopathypoultryspaghetti meatwhite stripingwoody breast
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 4 , December 2019 , pp. 559 - 582
Copyright
Copyright © World's Poultry Science Association 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ABASHT, B., MUTRYN, M.F., MICHALEK, R.D. and LEE, W.R. (2016) Oxidative stress and metabolic perturbations in wooden breast disorder in chickens. PLoS One 11 (4): e0153750, doi: 10.1371/journal.pone.0153750.Google Scholar
AGUIRRE, M.E., OWENS, C.M., MILLER, R.K. and ALVARADO, C.Z. (2018) Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poultry Science 97 (4): 1456-1461, doi: 10.3382/ps/pex428.Google Scholar
ALNAHHAS, N., BERRI, C., CHABAULT, M., CHARTRIN, P., BOULAY, M., BOURIN, M.C. and LE BIHAN-DUVAL, E. (2016) Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle. BMC Genetics 17 (1): 61-69, doi: 10.1186/s12863-016-0369-2.Google Scholar
AVIAGEN (2016) Aviagen brief - breast muscle myopathies. (Issued June 2016).Google Scholar
BAILEY, R.A., WATSON, K.A., BILGILI, S.F. and AVENDANO, S. (2015) The genetic basis of pectoralis major myopathies in modern broiler chicken lines. Poultry Science 94 (12): 2870-2879, doi: 10.3382/ps/pev304.Google Scholar
BALDI, G., SOGLIA, F., MAZZONI, M., SIRRI, F., CANONICO, L., BABINI, E., LAGHI, L., CAVANI, C. and PETRACCI, M. (2018) Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers. Animal 12 (1): 164-173.Google Scholar
BARBUT, S. (2015) Chapter 3: structure and muscle physiology, in: The Science of Poultry and Meat Processing. ISBN 978-0-88955-626-3. Free download available at http://www.poultryandmeatprocessing.com/.Google Scholar
BIANCHI, M., PETRACCI, M., FRANCHINI, A. and CAVANI, C. (2006) The occurrence of deep pectoral myopathy in roaster chickens. Poultry Science 85 (10): 1843-1846, doi: 10.1093/ps/85.10.1843.Google Scholar
BILGILI, S.F. (2013) Broiler chicken myopathies: II. woody breast? Worthwhile Operational Guidelines & Suggestions. Broiler Processing Timely Information. Available at http://poul.auburn.edu/wp-content/uploads/sites/13/2014/09/WOGSAPR13.pdf.Google Scholar
BODLE, B.C., ALVARADO, C., SHIRLEY, R.B., MERCIER, Y. and LEE, J.T. (2018) Evaluation of different dietary alterations in their ability to mitigate the incidence and severity of woody breast and white striping in commercial male broilers. Poultry Science 97 (9): 3298-3310, doi: 10.3382/ps/pey166.Google Scholar
CAI, K., SHAO, W., CHEN, X., CAMPBELL, Y.L., NAIR, M.N., SUMAN, S.P., BEACH, C.M., GUYTON, M.C. and SCHILLING, M.W. (2017) Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poultry Science 97 (1): 337-346, doi: 10.3382/ps/pex284.Google Scholar
CLARK, D.L., WALTER, K.G. and VELLEMAN, S.G. (2017) Incubation temperature and time of hatch impact broiler muscle growth and morphology. Poultry Science 96 (11): 4085-4095, doi: 10.3382/ps/pex202.Google Scholar
DALGAARD, L.B., RASMUSSEN, M.K., BERTRAM, H.C., JENSEN, J.A., MØLLER, H.S., AASLYNG, M.D., HEJBØL, E.K., PEDERSEN, J.R., ELSSER-GRAVESEN, D. and YOUNG, J.F. (2018) Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments. International Journal of Food Science & Technology 53 (7): 1744-1752.Google Scholar
FLETCHER, D.L. (1999) Color variation in commercially packaged broiler breast fillets. Journal of Applied Poultry Research 8 (1): 67-69, doi: 10.1093/japr/8.1.67.Google Scholar
GEE, K. (29 March and 2016) Bigger chickens bring a tough new problem: ‘woody breast’. The Wall Street Journal. Available at https://www.wsj.com/articles/bigger-chickens-bring-a-tough-new-problem-woody-breast-1459207291.Google Scholar
GRIFFIN, J.R., MORAES, L., WICK, M. and LILBURN, M.S. (2018) Onset of white striping and progression into wooden breast as defined by myopathic changes underlying Pectoralis major growth. Estimation of growth parameters as predictors for stage of myopathy progression. Avian pathology 47 (1): 2-13.Google Scholar
KAWASAKI, T., IWASAKI, T., YAMADA, M., YOSHIDA, T. and WATANABE, T. (2018) Rapid growth rate results in remarkably hardened breast in broilers during the middle stage of rearing: A biochemical and histopathological study. PloS One 13 (2): e0193307, doi: 10.1371/journal.pone.0193307.Google Scholar
KEIGER, K. (2017) The poultry industry digs for solutions to woody breast. Poultry Times. Available at http://www.poultrytimes.com/poultry_today/article_cd6d0284-5ab9-11e7-a8e4-c399c839e7e8.html.Google Scholar
KUTTAPPAN, V.A., LEE, Y.S., ERF, G.F., MEULLENET, J.F., MCKEE, S.R. and OWENS, C.M. (2012) Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping. Poultry Science 91 (5): 1240-1247, doi: 10.3382/ps.2011-01947.Google Scholar
KUTTAPPAN, V.A., BREWER, V.B., MAUROMOUSTAKOS, A., MCKEE, S.R., EMMERT, J.L., MEULLENET, J.F. and OWENS, C.M. (2013a) Estimation of factors associated with the occurrence of white striping in broiler breast fillets. Poultry Science 92 (3): 811-819, doi: 10.3382/ps.2012-02506.Google Scholar
KUTTAPPAN, V.A., SHIVAPRASAD, H.L., SHAW, D.P., VALENTINE, B.A., HARGIS, B.M., CLARK, F.D., MCKEE, S.R. and OWENS, C.M. (2013b) Pathological changes associated with white striping in broiler breast muscles. Poultry Science 92 (2): 331-338.Google Scholar
KUTTAPPAN, V.A., HARGIS, B.M. and OWENS, C.M. (2016) White striping and woody breast myopathies in the modern poultry industry: a review. Poultry Science 95 (11): 2724-2733, doi: 10.3382/ps/pew216.Google Scholar
KUTTAPPAN, V.A., BOTTJE, W., RAMNATHAN, R., HARTSON, S.D., COON, C.N., KONG, B.W., OWENS, C.M., VAZQUEZ-AÑON, M. and HARGIS, B.M. (2017) Proteomic analysis reveals changes in carbohydrate and protein metabolism associated with broiler breast myopathy. Poultry Science 96: 2992-2999.Google Scholar
LILBURN, M.S., GRIFFIN, J.R. and WICK, M. (2018) From muscle to food: oxidative challenges and developmental anomalies in poultry breast muscle. Poultry Science 97 (10): in press, doi: 10.3382/ps/pey409.Google Scholar
MUDALAL, S., LORENZI, M., SOGLIA, F., CAVANI, C. and PETRACCI, M. (2015) Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. Animal 9 (4): 728-734, doi: 10.1017/S175173111400295X.Google Scholar
NATIONAL CHICKEN COUNCIL (2017) National chicken council calls for balance between animal care, environmental, economic impact in chicken production. Available at https://www.nationalchickencouncil.org/national-chicken-council-calls-balance-animal-care-environmental-economic-impact-chicken-production/ (Accessed 28 November 2018).Google Scholar
NATIONAL CHICKEN COUNCIL (2018) About the industry: statistics. Available at https://www.nationalchickencouncil.org/about-the-industry/statistics/ (Accessed 28 November 2018).Google Scholar
PAPAH, M.B., BRANNICK, E.M., SCHMIDT, C.J. and ABASHT, B. (2017) Evidence and role of phlebitis and lipid infiltration in the onset and pathogenesis of Wooden Breast Disease in modern broiler chickens. Avian Pathology 46 (6): 623-643, doi: 10.1080/03079457.2017.1339346.Google Scholar
PETRACCI, M., MUDALAL, S., SOGLIA, F. and CAVANI, C. (2015) Meat quality in fast-growing broiler chickens. World's Poultry Science Journal 71 (2): 363-374, doi: 10.1017/S0043933915000367.Google Scholar
PETRACCI, M., SOGLIA, F., MADRUGA, M., CARVALHO, L., IDA, E. and ESTÉVEZ, M. (2019) Wooden breast, white striping, and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities. Comprehensive Reviews in Food Science and Food Safety 18 (2): 565-583.Google Scholar
POWELL, D.J., MCFARLAND, D.C., COWIESON, A.J., MUIR, W.I. and VELLEMAN, S.G. (2014) The effect of nutritional status on myogenic gene expression of satellite cells derived from different muscle types. Poultry Science 93 (9): 2278-2288, doi: 10.3382/ps.2013-03810.Google Scholar
SANCHEZ BRAMBILA, G., BOWKER, B.C. and ZHUANG, H. (2016) Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping. Poultry Science 95 (10): 2472-2476.Google Scholar
SANCHEZ BRAMBILA, G., CHATTERJEE, D., BOWKER, B. and ZHUANG, H. (2017) Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poultry Science 96 (9): 3489-3494, doi: 10.3382/ps/pex118.Google Scholar
SIHVO, H.K., LINDÉN, J., AIRAS, N., IMMONEN, K., VALAJA, J. and PUOLANNE, E. (2017) Wooden breast myodegeneration of pectoralis major muscle over the growth period in broilers. Veterinary Pathology 54 (1): 119-128, doi: 10.1177/0300985816658099.Google Scholar
SIHVO, H.K., AIRAS, N., LINDÉN, J. and PUOLANNE, E. (2018) Pectoral vessel density and early ultrastructural changes in broiler chicken wooden breast myopathy. Journal of Comparative Pathology 161: 1-10, doi: 10.1016/j.jcpa.2018.04.002.Google Scholar
SILLER, W.G. (1985) Deep pectoral myopathy: A penalty of successful selection for muscle growth. Poultry Science 64 (8): 1591-1595, doi: 10.3382/ps.0641591.Google Scholar
SUN, X., KOLTES, D.A., COON, C.N., CHEN, K. and OWENS, C.M. (2018) Instrumental compression force and meat attribute changes in woody broiler breast fillets during short-term storage. Poultry Science 97 (7): 2600-2606, doi: 10.3382/ps/pey107.Google Scholar
TASONIERO, G., CULLERE, M., CECCHINATO, M., PUOLANNE, E. and DALLE ZOTTE, A. (2016) Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by white striping and wooden breast myopathies. Poultry Science 95 (11): 2707-2714, doi: 10.3382/ps/pew215.Google Scholar
TASONIERO, G., BERTRAM, H.C., YOUNG, J.F., DALLE ZOTTE, A. and PUOLANNE, E. (2017) Relationship between hardness and myowater properties in Wooden Breast affected chicken meat: a nuclear magnetic resonance study. LWT-Food Science and Technology 86: 20-24, doi: 10.1016/j.lwt.2017.07.032.Google Scholar
TIJARE, V.V., YANG, F.L., KUTTAPPAN, V.A., ALVARADO, C.Z., COON, C.N. and OWENS, C.M. (2016) Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poultry Science 95 (9): 2167-2173, doi: 10.3382/ps/pew129.Google Scholar
USDA-FSIS (2018) Disposition instructions for "woody breast" and "white striping" poultry conditions, in: FSIS Notice, Number: 42-18. United States Department of Agriculture Food Safety and Inspection Service, Washington, DC. (Issued 3 August 2018). Available at https://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/fsis-notices/2cc68fcc-603d-4ba7-8633-9ab8c4586a92.Google Scholar
WOLD, J.P., VEISETH-KENT, E., HØST, V. and LØVLAND, A. (2017) Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy. PloS One 12 (3): e0173384, doi: 10.1371/journal.pone.0173384.Google Scholar
ZAMPIGA, M., TAVANIELLO, S., SOGLIA, F., PETRACCI, M., MAZZONI, M., MAIORANO, G., MELUZZI, A., CLAVENZANI, P. and SIRRI, F. (2019) Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties. Poultry Science 98: 2305-2315.Google Scholar
ZUIDHOF, M.J., SCHNEIDER, B.L., CARNEY, V.L., KORVER, D.R. and ROBINSON, F.E. (2014) Growth, efficiency, and yield of commercial broilers from 1957, 1978, and 2005. Poultry Science 93 (12): 2970-2982. doi: 10.3382/ps.2014-04291.Google Scholar