Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet
ABSTRACT: One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-09-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579121004004 |
| _version_ | 1818916114668716032 |
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| author | Aline Giampietro-Ganeco Casey M. Owens Hirasilva Borba Juliana Lolli Malagoli de Mello Rodrigo Alves de Souza Fábio Borba Ferrari Erika Nayara Cavalcanti Rodrigo Fortunato de Oliveira Larissa Tátero Carvalho Xiao Sun Marco Antonio Trindade |
| author_facet | Aline Giampietro-Ganeco Casey M. Owens Hirasilva Borba Juliana Lolli Malagoli de Mello Rodrigo Alves de Souza Fábio Borba Ferrari Erika Nayara Cavalcanti Rodrigo Fortunato de Oliveira Larissa Tátero Carvalho Xiao Sun Marco Antonio Trindade |
| author_sort | Aline Giampietro-Ganeco |
| collection | DOAJ |
| description | ABSTRACT: One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of the Pectoralis major muscle (breast fillet) from carcasses of broilers affected by DPM in Pectoralis minor muscle (tender) and from a control group. Breast fillets samples were harvested from Ross AP95 broilers that were slaughtered at 42 days of age and were selected to the occurrence of the myopathy (score 2 and score 3) and from a control group without (score 0) the presence of myopathy. Chemical composition, cholesterol, fatty acid profile, pH, color, water-holding capacity, cooking loss, shear force, sarcomere length, and collagen were analyzed in the breast fillet. And with the results it was observed the samples classified as DPM score 2 had a higher moisture and a lower protein percentage. The higher values lipid was found in the samples from broilers affected by DPM. There was no difference (P > 0.05) fatty acid profile only to C10:0, C15:0, C17:0, C20:0, and C18:2c9,t11. Differences were detected (P < 0.05) for the pH, WHC, SF, and sarcomere length of the samples from broilers affected by DPM. The higher pH observed in the samples from birds classified as DPM score 2 and the higher WHC values were observed in the samples affected by DPM (score 2 and 3). The SF (P < 0.05) among samples, with the most tender samples (lower SF values) being those unaffected by the condition DPM (score 0). The dorsal side surface, where the Pectoralis major muscle is in contact with the Pectoralis minor muscle, higher L* values were found in the meat affected by the myopathy. Although deep pectoral myopathy affects the Pectoralis minor muscle of broilers, it can also alter the qualitative characteristics and chemical composition of the breast fillets (Pectoralis major muscle). |
| first_indexed | 2024-12-20T00:13:02Z |
| format | Article |
| id | doaj.art-e7ec4518079e40a7b410f0b62de6dca5 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-20T00:13:02Z |
| publishDate | 2021-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-e7ec4518079e40a7b410f0b62de6dca52022-12-21T20:00:27ZengElsevierPoultry Science0032-57912021-09-011009101377Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast filletAline Giampietro-Ganeco0Casey M. Owens1Hirasilva Borba2Juliana Lolli Malagoli de Mello3Rodrigo Alves de Souza4Fábio Borba Ferrari5Erika Nayara Cavalcanti6Rodrigo Fortunato de Oliveira7Larissa Tátero Carvalho8Xiao Sun9Marco Antonio Trindade10Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, São Paulo 13635-900, Brazil; Corresponding author:Departament of Poutry Science & The Center of Excellence for Poultry Science, University of Arkansas, 1260 W. Maple, AR 72701, USADepartment of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, BrazilDepartment of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, BrazilDepartment of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, BrazilDepartment of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, BrazilDepartment of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, BrazilDepartment of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, BrazilDepartment of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, São Paulo 13635-900, BrazilSchool of Biological and Food Engineering, Chuzhou University, Anhui 239000, ChinaDepartment of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, São Paulo 13635-900, BrazilABSTRACT: One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of the Pectoralis major muscle (breast fillet) from carcasses of broilers affected by DPM in Pectoralis minor muscle (tender) and from a control group. Breast fillets samples were harvested from Ross AP95 broilers that were slaughtered at 42 days of age and were selected to the occurrence of the myopathy (score 2 and score 3) and from a control group without (score 0) the presence of myopathy. Chemical composition, cholesterol, fatty acid profile, pH, color, water-holding capacity, cooking loss, shear force, sarcomere length, and collagen were analyzed in the breast fillet. And with the results it was observed the samples classified as DPM score 2 had a higher moisture and a lower protein percentage. The higher values lipid was found in the samples from broilers affected by DPM. There was no difference (P > 0.05) fatty acid profile only to C10:0, C15:0, C17:0, C20:0, and C18:2c9,t11. Differences were detected (P < 0.05) for the pH, WHC, SF, and sarcomere length of the samples from broilers affected by DPM. The higher pH observed in the samples from birds classified as DPM score 2 and the higher WHC values were observed in the samples affected by DPM (score 2 and 3). The SF (P < 0.05) among samples, with the most tender samples (lower SF values) being those unaffected by the condition DPM (score 0). The dorsal side surface, where the Pectoralis major muscle is in contact with the Pectoralis minor muscle, higher L* values were found in the meat affected by the myopathy. Although deep pectoral myopathy affects the Pectoralis minor muscle of broilers, it can also alter the qualitative characteristics and chemical composition of the breast fillets (Pectoralis major muscle).http://www.sciencedirect.com/science/article/pii/S0032579121004004broilermeatPectoralis majorPectoralis minorquality |
| spellingShingle | Aline Giampietro-Ganeco Casey M. Owens Hirasilva Borba Juliana Lolli Malagoli de Mello Rodrigo Alves de Souza Fábio Borba Ferrari Erika Nayara Cavalcanti Rodrigo Fortunato de Oliveira Larissa Tátero Carvalho Xiao Sun Marco Antonio Trindade Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet Poultry Science broiler meat Pectoralis major Pectoralis minor quality |
| title | Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet |
| title_full | Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet |
| title_fullStr | Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet |
| title_full_unstemmed | Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet |
| title_short | Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet |
| title_sort | impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet |
| topic | broiler meat Pectoralis major Pectoralis minor quality |
| url | http://www.sciencedirect.com/science/article/pii/S0032579121004004 |
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