Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet

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dc.contributor.authorGiampietro-Ganeco, Aline
dc.contributor.authorOwens, Casey M.
dc.contributor.authorBorba, Hirasilva [UNESP]
dc.contributor.authorde Mello, Juliana Lolli Malagoli [UNESP]
dc.contributor.authorde Souza, Rodrigo Alves [UNESP]
dc.contributor.authorFerrari, Fábio Borba [UNESP]
dc.contributor.authorCavalcanti, Erika Nayara [UNESP]
dc.contributor.authorde Oliveira, Rodrigo Fortunato [UNESP]
dc.contributor.authorCarvalho, Larissa Tátero
dc.contributor.authorSun, Xiao
dc.contributor.authorTrindade, Marco Antonio
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversity of Arkansas
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionChuzhou University
dc.date.accessioned2022-05-01T07:58:47Z
dc.date.available2022-05-01T07:58:47Z
dc.date.issued2021-09-01
dc.description.abstractOne 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).en
dc.description.affiliationDepartment of Food Engineering Faculty of Animal Science and Food Engineering University of São Paulo - USP
dc.description.affiliationDepartament of Poutry Science & The Center of Excellence for Poultry Science University of Arkansas, 1260 W. Maple
dc.description.affiliationDepartment of Technology University of Agricultural and Veterinary Sciences - UNESP
dc.description.affiliationSchool of Biological and Food Engineering Chuzhou University
dc.description.affiliationUnespDepartment of Technology University of Agricultural and Veterinary Sciences - UNESP
dc.identifierhttp://dx.doi.org/10.1016/j.psj.2021.101377
dc.identifier.citationPoultry Science, v. 100, n. 9, 2021.
dc.identifier.doi10.1016/j.psj.2021.101377
dc.identifier.issn1525-3171
dc.identifier.issn0032-5791
dc.identifier.scopus2-s2.0-85111653901
dc.identifier.urihttp://hdl.handle.net/11449/233339
dc.language.isoeng
dc.relation.ispartofPoultry Science
dc.sourceScopus
dc.subjectbroiler
dc.subjectmeat
dc.subjectPectoralis major
dc.subjectPectoralis minor
dc.subjectquality
dc.titleImpact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast filleten
dc.typeArtigo
unesp.author.orcid0000-0003-1382-6904[2]
unesp.author.orcid0000-0002-2529-1145[10]

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