Review article
https://doi.org/10.31727/m.26.1.3
The occurrence of myopathies and meat abnormalities in modern broiler farming
Marija Vučković
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Ivan Vnučec
orcid.org/0000-0002-5190-3045
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
*
Zlatko Janječić
orcid.org/0000-0001-9161-024X
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Dalibor Bedeković
orcid.org/0000-0002-7418-3968
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Croatian Veterinary Institute, Zagreb, Croatia
Miroslav Jůzl
orcid.org/0000-0001-7870-7282
; Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Ivica Kos
orcid.org/0000-0002-2126-2566
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
* Corresponding author.
Abstract
Over the past few decades, there has been a significant increase in the production and consumption of poultry meat due to its high-quality nutritional profile, relatively low production costs, and ease of meat processing. This growing demand has led to progressive improvements in genetic selection for fast-growing broilers, triggering several spontaneous idiopathic muscle abnormalities along with an increased susceptibility to stress-induced myopathy. These muscle abnormalities have a negative impact on the quality of both fresh and processed chicken meat, primarily affecting the large breast muscle (m. pectoralis major) of broilers, which is also the most valuable part of the carcass. Frequent meat abnormalities include the occurrence of pale, soft, and exudative meat, primarily characterized by reduced water-holding capacity, while Deep Pectoral Myopathy results in a change in colour and a significant reduction in the attractive appearance of the small breast muscle (m. pectoralis minor). Myopathies labelled as "White Striping" are characterized by superficial white stripes, "Wooden Breast" is marked by pale and bulging areas of significant hardness, while "Spaghetti Meat" is described by the separation of muscle fibres resembling spaghetti pasta. These mentioned abnormalities and myopathies negatively impact the economic aspect of the poultry industry during the removal of affected parts and, furthermore, reduce the qualitative and nutritional value of the meat, posing challenges during technological processes. This paper describes recent findings on the occurrence, characteristics, and prevalence of the most common myopathies affecting modern broiler farming.
Keywords
broilers; PSE meat; deep pectoral myopathy; "White Striping"; "Wooden Breast"; "Spaghetti Meat"
Hrčak ID:
314581
URI
Publication date:
14.2.2024.
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