Abstract
The incidence of breast muscle anomalies, such as white striping (WS) and wooden breast (WB), has increased over the last two decades. These myopathies have different implications on the quality of poultry meat, which depending on the degree of the anomaly, may be rejected due to undesirable appearance or lower technological and nutritional characteristics. Despite the high economic impact, the causes of these myopathies have not yet been defined. The increased susceptibility of poultry to the oxidation process may influence the occurrence of hemorrhagic disorders and muscular dystrophies, necrosis, and fibrosis associated with myopathy with unknown etiology development. Coagulants such as ferric chloride (FC) used in the treatment of effluents can be involved in the feed peroxidation process. Our aim was to evaluate whether the peroxides generated by the presence of FC in poultries’ diets are related to myopathies. Broilers were treated with feed supplemented with 4, 8, or 12 mL FC/Kg of feed. The presence of WS and WB, feed peroxide indices (PI), mean weights, and feed conversion ratios were evaluated. The highest FC concentration indicated higher peroxide production. Addition of 4, 8 and 12 mL of FC yielded 60.0%, 70.0%, and 70.7% of myopathies, respectively, which indicated a possible relationship between food peroxidation and myopathies. Lipoperoxidation resulted in the lowest mean final weight and worsening of the feed conversion in the birds treated with 12 mL of FC. Feed with a high peroxide index is a factor that can increase the incidence of WB and WS.
Highlights
Improvements in poultry production within the past 50 years have led to increased muscle yield and growth rate, which may be contributing to development of new muscle disorders in chickens, such as myopathies of idiopathic origin [1]
The aim of this study was to evaluate if the consumption of feed with peroxides generated by the presence of ferric chloride (FC) is related to the cases of wooden breast (WB) and white striping (WS) in broilers
Secondary compounds of diverse nature as aldehydes, ketones, hydroxy acids, hydrocarbons, and polymers are produced and generally result in unpleasant odors [12, 27]. The absence of this type of oxidation in the analyses indicates that the feed did not present advanced degradation and that primary oxidation and free radicals are associated with myopathies
Summary
Improvements in poultry production within the past 50 years have led to increased muscle yield and growth rate, which may be contributing to development of new muscle disorders in chickens, such as myopathies of idiopathic origin [1]. The meat affected by WB and WS exhibit poorer nutritional value, harder texture, and impaired water-holding capacity [6] These myopathies led to increased carbonylation levels and more intense proteolytic processes [7]. It is possible that feeding animals with oxidized fat would aggravate or accelerate the onset of the myopathy in animals already predisposed to the pathology owing to the fast growth [22, 23]. In this context, the aim of this study was to evaluate if the consumption of feed with peroxides generated by the presence of FC is related to the cases of WB and WS in broilers
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