Abstract

Considerable advances in the poultry industry have been observed in the last sixty years. Consequently, new technological and biological processes have accompanied the development of animals and inputs. With these new possibilities and growth in the sector, there was also the emergence of new paradigms, one of which being the different types of myopathies. In the poultry industry, the breast is one of the noble parts and, therefore, a lot has been studied about the occurrences, alterations and/or different myopathies that alter its quality characteristics. Here we will highlight White striping (WS) and Wooden breast (WB), both investigated more recently due to changes in quality characteristics and considerable losses. The objectives of this review will be to discuss the biochemical parameters of these meats affected by myopathies WS and WB and their consequences on the development of skin, bone and intestinal microbiota lesions; correlate with the impacts of these occurrences to economic losses associated with partial and total condemnations of the carcasses. Another approach is that fast-growing animals have a drop in their quality of life, impacting the well-being of birds since the inflammatory process and excess weight have a direct correlation with dermatitis, corns, arthritis and other comorbidities.

Highlights

  • 60 years ago, there was a considerable advance in the broiler industry

  • In the last 20 years, there has been an increase in the preference for chicken meat by the general population, the trigger for this event being the affordable price of this protein source, ease and diversity in its preparation, as well as properties associated with the healthiness generated when it comes of white meats

  • Information about the incidence of these myopathies is limited and sometimes contradictory, it is assumed that myopathic chicken breasts appear in all countries where fast-growing hybrids are used, with White striping (WS) being the most common affecting up to 50% of the breasts of chicken in Italy, France, Spain and Brazil

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Summary

Introduction

60 years ago, there was a considerable advance in the broiler industry. The results of this project on White striping (WS) and Wooden breast (WB) in poultry will be useful to better understand what happens in these animals, what their impact on meat and carcass as a whole and ensures the slaughtering and consumer industries that will have, even with myopathies, viable products in terms of nutritional, physical–chemical, biochemical and technological aspects. In [12] observed in Finland that there was an increase in chicken breasts with abnormalities that was characterized in the pectoralis major muscle, with pale and hard external areas with white streaks, in which they caused rejection by the consumer and, there were economic losses in industries They did not find a relationship between these anomalies and any antemortem symptoms. A prior indication of the pathological pathways of these myopathies is necessary

Economic impact and losses for the poultry industry
Proteins and connective tissue
Collagen, bone tissue and fractures
Findings
Microbiota
Full Text
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