White striping, woody breast and spaghetti meat: Cooccurrence and relationship with breast fillet weight in big broiler chicken flocks

Abstract

The present study aimed to determine the incidence and coincidence of white striping (WS), woody breast (WB) and spaghetti meat (SM) in raw chicken breast meat (n = 300) collected 3–3.5 h post mortem from commercial broiler flocks (Ross 708 males, 56 days of age). The fillets were scored for the occurrence and severity of WS, WB and SM using visual and tactile methods, and the relationship between myopathies and breast weight was evaluated. A total of 88% of samples (out of 300) had either one or a combination of three myopathies, leaving only 12% without any myopathies. Approximately 29% of the fillets had only one myopathy present, with 59% of the samples demonstrating the cooccurrence of breast myopathies. In the present study, 47.7% of WB samples also exhibited WS, while the cooccurrence of WB and SM was exhibited in 14.7%. Based on binomial logistic regression, an increase in WB scores decreases the odds that the fillet may be affected by SM myopathy. No association was found between SM and fillet weight. Multinomial logistic regression showed that the weight of breast fillets was positively associated with WB1 (P = 0.011), WB2 (P < 0.001), and WB3 (P < 0.001). Furthermore, positive associations were found between WS1 and WB3 (P = 0.004) as well as between WS2 and WB3 (P < 0.001). The percentage distribution changes of each WB and WS myopathy score were used in relation to the 10 weight groups. The percentages of WB3 increased and WB0 decreased as the average fillet weight increased. Regarding linear regression, these results exhibited a positive linear relationship for both WB (R2 = 0.91, P < 0.001) and WS (R2Â =Â 0.71, P = 0.002) myopathy with fillet weight. A high prevalence of myopathies was observed. The incidence of severe WB categories and the overall high cooccurrence rate are alarming.