Hostname: page-component-745bb68f8f-s22k5 Total loading time: 0 Render date: 2025-01-23T20:44:41.078Z Has data issue: false hasContentIssue false
  • English
  • Français

Meat quality in fast-growing broiler chickens

Published online by Cambridge University Press:  03 June 2015

M. PETRACCI ,
S. MUDALAL ,
F. SOGLIA  and
C. CAVANI
M. PETRACCI*
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena (FC), Italy
S. MUDALAL
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena (FC), Italy
F. SOGLIA
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena (FC), Italy
C. CAVANI
Affiliation:
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena (FC), Italy
*
Corresponding author: [email protected]
Get access

Abstract

During the past few decades there has been a notable increase in the demand for poultry meat due to its low cost, good nutritional profile and suitability for further processing. Moreover, current forecasts and projection studies have predicted that the expansion of the poultry market will continue in the future. This growing demand has led to progressive improvements in genetic selection to produce fast-growing broilers, inducing the appearance of several spontaneous, idiopathic muscle abnormalities along with an increased susceptibility to stress-induced myopathy. Such muscle abnormalities have several implications for the quality of fresh and processed products, as breast meat that is affected by deep pectoral myopathy is usually rejected due to its unacceptable appearance. In addition, pale, soft and exudative like meat has a low processing ability due to its reduced water holding capacity, soft texture and pale colour. Finally, the high incidence of abnormalities observed in chicken breast muscles such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulging areas of substantial hardness) impair both the appearance and technological traits of breast meat. This review evaluates the consequences of genetic selection on muscle traits and describes the relevance of major breast abnormalities on nutritional, technological, sensorial and microbial characteristics of raw and processed meat.

Keywords

broilergeneticsmeatabnormalitiessensory quality
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 2 , June 2015 , pp. 363 - 374
Copyright
Copyright © World's Poultry Science Association 2015 

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

ALNAHHAS, N., BERRI, C., BOULAY, M., BAÉZA, E., JÉGO, Y., BAUMARD, Y., CHABAULT, M. and LE BIHAN-DUVAL, E. (2014) Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits. Journal of Animal Science 92: 3816-3824.CrossRefGoogle ScholarPubMed
AVIAGEN (2007) Ross 308 broiler performance objectives. In-house publication, global. Aviagen Ltd., Newbridge, UK.Google Scholar
AVIAGEN (2012) Ross 308 broiler performance objectives. In-house publication, global. Aviagen Ltd., Newbridge, UK.Google Scholar
BARBUT, S. (2002) Measuring sensory and functional properties, in: Poultry Products Processing. An Industry Guide, pp. 467-511 (Florida, CRC Press).Google Scholar
BARBUT, S., SOSNICKI, A.A., LONERGAN, S.M., KNAPP, T., CIOBANU, D.C., GATCLIFFE, L.J., HUFF-LONERGAN, E. and WILSON, E.W. (2008) Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Science 79: 46-63.CrossRefGoogle ScholarPubMed
BERRI, C., BESNARD, J. and RELANDEAU, C. (2008) Increasing dietary lysine increases final pH and decreases drip loss of broiler breast meat. Poultry Science 87: 480-484.CrossRefGoogle ScholarPubMed
BERRI, C., DEBUT, M., SANTE ́-LHOUTELLIER, V., ARNOULD, C., BOUTTEN, B., SELLIER, N., BAÉZA, E., JEHL, N., JEGO, Y., DUCLOS, M.J. and LE BIHAN-DUVAL, E. (2005) Variations in chicken breast meat quality: Implications of struggle and muscle glycogen content at death. British Poultry Science 46: 572-579.CrossRefGoogle ScholarPubMed
BRANCIARI, R., MUGNAI, C., MAMMOLI, R., MIRAGLIA, D., RANUCCI, D., DAL BOSCO, A. and CASTELLINI, C. (2009) Effect of genotype and rearing system on chicken behavior and muscle fiber characteristics. Journal of Animal Science 87: 4109-4117.CrossRefGoogle ScholarPubMed
BREWER, V.B., KUTTAPPAN, V.A., EMMERT, J.L., MEULLENET, J.F. and OWENS, C.M. (2012) Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers. Poultry Science 91: 248-254.CrossRefGoogle ScholarPubMed
CAVANI, C., PETRACCI, M., TROCINO, A. and XICCATO, G. (2009) Advances in research on poultry and rabbit meat quality. Italian Journal of Animal Science 8: 741-750.CrossRefGoogle Scholar
DUCLOS, M.J., BERRI, C. and LE BIHAN-DUVAL, E. (2007) Muscle growth and meat quality. Journal Applied Poultry Research 16: 107-112CrossRefGoogle Scholar
FERREIRA, T.Z., CASAGRANDE, R.A., VIEIRA, S.L., DRIEMEIER, D. and KINDLEIN, L. (2014) An investigation of a reported case of white striping in broilers. Journal Applied Poultry Research 23: 748-753.CrossRefGoogle Scholar
FLETCHER, D.L. (2002) Poultry meat quality. World's Poultry Science Journal 58: 131-145.CrossRefGoogle Scholar
FLETCHER, D.L. (2004) Further processing of poultry, in: MEAD, G.C. (Ed) Poultry Meat Processing and Quality, pp. 108-134 (Florida, CRC Press).Google Scholar
GUARDIA, S., LESSIRE, M., CORNIAUX, A., METAYER-COUSTARD, S., MERCERAND, F., TESSERAUD, S., BOUVAREL, I. and BERRI, C. (2014) Short-term nutritional strategies before slaughter are effective in modulating the final pH and colour of broiler breast meat. Poultry Science 93: 1764-1773.CrossRefGoogle ScholarPubMed
GUETCHOM, B., VENNE, D., CHÉNIER, S. and CHORFI, Y. (2012) Effect of extra dietary vitamin E on preventing nutritional myopathy in broiler chickens. Journal Applied Poultry Research 21: 548-555.CrossRefGoogle Scholar
HAVENSTEIN, G.B., FERKET, P.R. and QURESHI, M.A. (2003a) Carcass composition and yield of 1957 versus 2001 broilers when fed representative 1957 and 2001 broiler diet. Poultry Science 82: 1509-1518.CrossRefGoogle Scholar
HAVENSTEIN, G.B., FERKET, P.R. and QURESHI, M.A. (2003b) Growth, liveability, and feed conversion of 1957 versus 2001 broilers when fed representative 1957 and 2001 broiler diets. Poultry Science 82: 1500-1508.CrossRefGoogle Scholar
JLALI, M., GIGAUD, V., MÉTAYER-COUSTARD, S., SELLIER, N., TESSERAUD, S., LE BIHAN-DUVAL, E. and BERRI, C. (2012) Modulation of glycogen and breast meat processing ability by nutrition in chickens: Effect of crude protein level in 2 chicken genotypes. Journal of Animal Science 90: 447-455.CrossRefGoogle ScholarPubMed
KIJOWSKI, J., KUPIŃSKA, E., STANGIERSKI, J., TOMASZEWSKA-GRAS, J. and SZABLEWSKI, T. (2014) Paradigm of deep pectoral myopathy in broiler chickens. World's Poultry Science Journal 70: 125-138.CrossRefGoogle Scholar
KUTTAPPAN, V.A., BREWER, V.B., APPLE, J.K., WALDROUP, P.W. and OWENS, C.M. (2012a) Influence of growth rate on the occurrence of white striping in broiler breast fillets. Poultry Science 91: 2677-2685.CrossRefGoogle ScholarPubMed
KUTTAPPAN, V.A., BREWER, V.B., CLARK, F.D., MCKEE, S.R., MEULLENET, J.F., EMMERT, J.L. and OWENS, C.M. (2009) Effect of white striping on the histological and meat quality characteristics of broiler fillets. Poultry Science 88 (E-Suppl. 1): 136-137.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: 811-819.CrossRefGoogle ScholarPubMed
KUTTAPPAN, V.A., GOODGAME, S.D., BRADLEY, C.D., MAUROMOUSTAKOS, A., HARGIS, B.M., WALDROUP, P.W. and OWENS, C.M. (2012b) Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets. Poultry Science 91: 3230-3235.CrossRefGoogle ScholarPubMed
KUTTAPPAN, V.A., HUFF, G.R., HUFF, W.E., HARGIS, B.M., APPLE, J.K., COON, C. and OWENS, C.M. (2013c) Comparison of hematologic and serologic profiles of broiler birds with normal and severe degrees of white striping in breast fillets. Poultry Science 92: 339-345.CrossRefGoogle ScholarPubMed
KUTTAPPAN, V.A., LEE, Y.S., ERF, G.F., MEULLENET, J.F., MCKEE, S.R. and OWENS, C.M. (2012c) Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping. Poultry Science 91: 1240-1247.CrossRefGoogle ScholarPubMed
KUTTAPPAN, V.A., SHIVA PRASAD, H.L., SHAW, D.P., VALENTINE, B.A., HARGIS, BM HARGIS, F.D., MCKEE, S.R. and OWENS, C.M. (2013b) Pathological changes associated with white striping in broiler breast muscles. Poultry Science 92: 331-338.CrossRefGoogle ScholarPubMed
LE BIHAN-DUVAL, E., DEBUT, M., BERRI, C., SELLIER, N., SANTÉ-L'HOUTELLIER, V., JÉGO, Y. and BEAUMONT, C. (2008) Chicken meat quality: genetic variability and relationship with growth and muscle characteristics. BMC Genetics 9: 53.CrossRefGoogle ScholarPubMed
LORENZI, M., MUDALAL, S., CAVANI, C. and PETRACCI, M. (2014) Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy. Journal Applied Poultry Research 23: 754-758.CrossRefGoogle Scholar
MACRAE, V.E, MAHON, M., GILPIN, S., SANDERCOCK, D.A. and MITCHELL, M.A. (2006) Skeletal muscle fibre growth and growth associated myopathy in the domestic chicken (Gallus domesticus). British Poultry Science 47: 264-272.CrossRefGoogle ScholarPubMed
MAHON, M. (1999) In: Poultry Meat Science. RICHARDSON, R.I. & MEAD, G.C. (Eds), pp. 19-64 (CABI Publishing Oxon England).Google Scholar
MALLIA, J.G., BARBUT, S., VAILLANCOURT, J.P., MARTIN, S.W. and MCEWEN, S.A. (2000a) Roaster breast meat condemned for cyanosis: A dark firm dry-like condition? Poultry Science 79: 908-912.CrossRefGoogle ScholarPubMed
MALLIA, J.G., HUNTER, B., VAILLANCOURT, J.P., IRWIN, R., MUCKLE, C.A., MARTIN, S.W. and MCEWEN, S.A. (2000b) Bacteriological and histological profile of turkeys condemned for cyanosis. Poultry Science 79: 1194-1199.CrossRefGoogle ScholarPubMed
MITCHELL, M.A. (1999) In: Poultry Meat Science. RICHARDSON, R.I. & MEAD, G.C. (Eds), pp 65-98 (CABI Publishing Oxon England).Google Scholar
MUDALAL, S., BABINI, E., CAVANI, C. and PETRACCI, M. (2014) Quantity and functionality of protein fractions in chicken breast fillets affected by white striping. Poultry Science 93: 2108-2116.CrossRefGoogle ScholarPubMed
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, doi:10.1017/S175173111400295X.CrossRefGoogle Scholar
PETRACCI, M. and CAVANI, C. (2012) Muscle growth and poultry meat quality issues. Nutrients 4: 1-12.CrossRefGoogle ScholarPubMed
PETRACCI, M., BETTI, M., BIANCHI, M. and CAVANI, C. (2004) Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science 83: 2086-2092.CrossRefGoogle ScholarPubMed
PETRACCI, M., BIANCHI, M. and CAVANI, C. (2009) The European perspective on pale, soft, exudative conditions in poultry. Poultry Science 88: 1518-1523.CrossRefGoogle ScholarPubMed
PETRACCI, M., BIANCHI, M. and CAVANI, C. (2010) Preslaughter handling and slaughtering factors influencing poultry product quality. World's Poultry Science Journal 66: 17-26.CrossRefGoogle Scholar
PETRACCI, M., BIANCHI, M., MUDALAL, S. and CAVANI, C. (2013a) Functional ingredients for poultry meat products. Trends in Food Science & Technology 33: 27-39.CrossRefGoogle Scholar
PETRACCI, M., MUDALAL, S., BABINI, E. and CAVANI, C. (2014) Effect of white striping on chemical composition and nutritional value of chicken breast meat. Italian Journal of Animal Science 13: 179-183.CrossRefGoogle Scholar
PETRACCI, M., MUDALAL, S., BONFIGLIO, A. and CAVANI, C. (2013b) Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. Poultry Science 92: 1670-1675.CrossRefGoogle ScholarPubMed
PICARD, B., LEFAUCHEUR, L., BERRI, C. and DUCLOS, M.J. (2002) Muscle fibre ontogenesis in farm animal species. Reproduction Nutrition Development 42: 415-431.CrossRefGoogle ScholarPubMed
PUOLANNE, E. and RUUSUNEN, M. (2014) The utilization of poultry breast muscle of different quality. Retrieved on 29 July 2014 from http://prezi.com/yt3v1aavvkbm/?utm_campaign=share&utm_medium=copy &rc=ex0share.Google Scholar
QIAO, M., FLETCHER, D.L., NORTHCUTT, J.K. and SMITH, D.P. (2002) The relationship between raw broiler breast meat color and composition. Poultry Science 81: 422-427.CrossRefGoogle ScholarPubMed
SANDERCOCK, D.A. and MITCHELL, M.A. (2003) Myopathy in broiler chickens: A role for Ca2+-activated phospholipase A (2). Poultry Science 82: 1307-1312.CrossRefGoogle Scholar
SANDERCOCK, D.A., BARKER, Z.E., MITCHELL, M.A. and HOCKING, P.M. (2009) Changes in muscle cell cation regulation and meat quality traits are associated with genetic selection for high body weight and meat yield in broiler chickens. Genetics, Selection and Evolution 41: 1-8.CrossRefGoogle ScholarPubMed
SANDERCOCK, D.A., HUNTER, R.R., MITCHELL, M.A. and HOCKING, P.M. (2006) Thermoregulatory capacity and muscle membrane integrity are compromised in broilers compared with layers at the same age or body weight. British Poultry Science 47: 322-329.CrossRefGoogle ScholarPubMed
SANDERCOCK, D.A., HUNTER, R.R., NUTE, G.R., MITCHELL, M.A. and HOCKING, P.M. (2001) Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: Implications for meat quality. Poultry Science 80:418-425.CrossRefGoogle ScholarPubMed
SCHEUERMANN, G.N., BILGILI, S.F., TUZUN, S. and MULVANEY, D.R. (2004) Comparison of chicken genotypes: Myofiber number in pectoralis muscle and myostatin ontogeny. Poultry Science 83: 1404-1412.CrossRefGoogle ScholarPubMed
SCHREURS, F.J.G. (2000) Post-mortem changes in chicken muscle. World's Poultry Science Journal56: 319-346.CrossRefGoogle Scholar
SILLER, W.G. (1985) Deep pectoral myopathy: A penalty of successful selection for muscle growth. Poultry Science 64: 1591-1595.CrossRefGoogle ScholarPubMed
SIHVO, H.K., IMMONEN, K. and PUOLANNE, E. (2014) Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers. Veterinary Pathology 51: 619-623.CrossRefGoogle ScholarPubMed
SOLOMON, M.B., VAN LAACK, R.L.J.M. and EASTRIDGE, J.S (1998) Biophysical basis of Pale, Soft, Exudative (PSE) pork and poultry muscle: a review. Journal of Muscle Foods 9: 1-11.CrossRefGoogle Scholar
VAN LAACK, R.L.J.M., LIU, C.-H., SMITH, M.O. and LOVEDAY, H.D. (2000) Characteristics of pale, soft, exudative broiler breast meat. Poultry Science 79: 1057-1061.CrossRefGoogle ScholarPubMed
WANG, Y., LEHANE, C., GHEBREMESKI, K. and CRAWFORD, M.A. (2010) Modern organic and broiler chickens sold for human consumption provide more energy from fat than protein. Public Health Nutrition 13: 400-408.CrossRefGoogle ScholarPubMed
ZIMERMANN, F.C., FALLAVENA, L.C.B., SALLE, C.T.P., MORAES, H.L.S., SONCINI, R.A., BARRETA, M.H. and NASCIMENTO, V.P. (2012) Downgrading of heavy broiler chicken carcasses due to myodegeneration of the Anterior latissimus dorsi: pathologic and epidemiologic studies. Avian Diseases 56: 418-421.CrossRefGoogle ScholarPubMed