Abstract
Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality protein for human consumption. To fulfill the increasing demand for turkey meat, breeding companies have been selecting genetic lines with increased growth potential and breast muscle proportion. Moreover, the progressive shift toward further processed products has emphasized the need for higher standards in poultry meat to improve its technological characteristics and functional properties (i.e., water-holding capacity). However, as observed for broiler chickens, a growing body of scientific evidence suggests that the intense selection for the aforementioned traits could be associated with a greater occurrence of growth-related myopathies and abnormalities and, consequently, to increased downgrading rates and overall reduction of meat quality characteristics. In the past, muscle abnormalities such as deep pectoral myopathy, pale-soft-and-exudative-like meat, and focal myopathy have been reported in turkey lines selected for increased growth rate. In addition, the presence of white striations in the superficial layer of pectoralis major muscle, as well as the tendency of muscle fiber bundles to separate resulting in an altered breast muscle structure, has been detected in commercial turkey abattoirs. Furthermore, past investigations revealed the presence of another quality issue depicted by an overall toughening of the breast muscle. These meat abnormalities seem to macroscopically overlap the white striping, spaghetti meat, and wooden breast conditions observed in pectoral muscle of fast-growing, high-breast-yield chicken hybrids, respectively. Considering the high economic impact of these growth-related abnormalities in broilers, there is an increasing interest of the turkey industry in estimating the occurrence and the impact of these meat quality issues also in the modern turkey lines. Studies have been recently conducted to assess the effect of the genotype on the occurrence of these emerging growth-related defects and to evaluate how meat quality properties are affected by white-striping condition in turkeys, respectively. Therefore, this review aims to provide a critical overview of the current understanding regarding the growth-related abnormalities and their impact on meat quality in modern turkey hybrids with the hope that this information may improve the knowledge concerning their overall effect on poultry meat.
Highlights
According to recent estimates, poultry meat consumption is increasing worldwide regardless of the country and the income level (OECD/FAO, 2016)
Wilson et al (1990), finding more fragmented muscle fibers and higher plasma creatine kinase concentration in fast-growing turkey lines compared to slow-growing ones, hypothesized that the selection for growth rate and muscle development has resulted in muscles that have “outgrown their life-support systems,” leading to alterations in muscle morphology, physiological state, and biochemistry
Further studies have been supporting this hypothesis, suggesting that the selection for the aforementioned traits in modern turkey lines could be associated with alterations in the musculoskeletal structure (Sosnicki and Wilson, 1991; Velleman et al, 2003; Hocking, 2014; Velleman, 2015) and a greater occurrence of growth-related abnormalities (Sosnicki and Wilson, 1991; Mahon, 1999; Owens et al, 2009), as well as impaired meat functionality and technological traits (Updike et al, 2005), which will be discussed in the following paragraph
Summary
Past investigations revealed the presence of another quality issue depicted by an overall toughening of the breast muscle These meat abnormalities seem to macroscopically overlap the white striping, spaghetti meat, and wooden breast conditions observed in pectoral muscle of fastgrowing, high-breast-yield chicken hybrids, respectively. Considering the high economic impact of these growth-related abnormalities in broilers, there is an increasing interest of the turkey industry in estimating the occurrence and the impact of these meat quality issues in the modern turkey lines. This review aims to provide a critical overview of the current understanding regarding the growth-related abnormalities and their impact on meat quality in modern turkey hybrids with the hope that this information may improve the knowledge concerning their overall effect on poultry meat
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