Broiler Breast Research Articles

Broiler White Striping: A Review of Its Etiology, Effects on Production, and Mitigation Efforts

With an increase in the demand and production of chicken products, broilers have been bred to grow larger at a faster rate. This has led to several myopathies, one of which being white striping, which is now common to almost all broilers and is characterized as the deposition of fat within the broiler breast muscles. The purposes of this review are to examine the change in chicken production over the years, and to consider normal muscle growth physiology and the suspected pathological process and causes of white striping, as well as white striping visualization and detection in fast-growing broilers. With the increase in growth rate and size, multiple biochemical processes are affected in broilers, leading to hypoxia and inflammation, subsequent formation of foam cells from macrophages, and the deposition of fat in the form of white stripes along the muscle tissues. The negative effects of white striping include increased fat content and calories and decreased protein content, as well as reductions in palatability and drip loss. Thus, this review also explores the effects of white striping on meat quality, and finally evaluates several strategies attempted to mitigate white striping.

Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat.

Dietary sources of bioactive compounds in animal diets, are the natural way to produce animal food products with improved nutritional quality. The present study aimed to test the hypothesis of a synergistic effect of bioactive compounds of cranberry leaf powder and walnut meal on the nutritional quality and antioxidant compounds of broiler meat. An experiment was conducted on 160 COBB 500 broiler chickens, housed in an experimental hall with permanent wood shave litter in boxes of 3 m2. The six dietary treatments were based on corn and soybean meal; three experimental groups were fed diets supplemented with cranberry leaves (CLs) with three inclusion rates (0% in the control group and CL 1% and CL 2%); two experimental groups were fed diets supplemented with walnut meal (WM) with two inclusion rates (0% and WM 6%); and two groups were fed diets with a combination of the selected supplements (CL 1% WM 6% and CL 2% WM 6%). The results show that the experimental groups registered higher concentrations of copper and iron compared with the control group. An antagonist effect was noticed on lipophilic compounds, and the lutein and zeaxanthin concentrations presented a dose-dependent increasing effect under CL influence, while vitamin E concentrations decreased in the same manner. The dietary WM positively influenced vitamin E deposits on breast tissue. The dietary supplements did not produce any effect on the primary oxidation products, but the secondary products were influenced, and the maximum effect on the TBARS values were recorded for the dietary combination of CL 1% and WM 6%.

A survey of broiler breast meat quality in the retail market of Quebec

In this study, 206 breast fillets were purchased from grocery stores in the province of Quebec and evaluated for the presence of different quality defects. Of these fillets, 48.5% showed breast muscle myopathies (BMM), 19.4% showed pale, soft, and exudative (PSE), and 6.8% showed dark, firm, and dry (DFD) attributes. BMM were equally present ( P > 0.05) in fillets of economical, commercial, and high-quality brands, while PSE-like fillets were more present in economical brands ( P < 0.0001). The combined effect of BMM and DFD induced significantly higher counts of Salmonella ( P = 0.03) and Enterobacteriaceae ( P = 0.03) in myopathic than in unaffected fillets. These quality defects also altered the nutritional quality of breast meat: BMM-affected fillets had greater fat content ( P < 0.0001) and DFD fillets had lower protein content ( P = 0.041) than normal fillets. The technological quality was only slightly impacted by BMM, while PSE-like fillets had higher cooking loss ( P = 0.009) and a tougher texture after cooking ( P < 0.0001) than DFD fillets. For the first time, this study confirmed the presence of multiple quality issues in the Quebec poultry supply chain, and provided valuable data to support future research efforts.

Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system.

This study examined the effect of Medicago sativa (A), Trifolium repens (WC), Lolium perenne (PR), and their mixture (Mix) on growth performance, carcass characteristics, internal organ weights, and meat quality of slower-growing broiler chickens in a free-range production system. The animal materials comprised of mixed-sex Hubbard ISA Red JA, which were reared in the deep litter system for the first 3weeks, and thereafter, the pop hole in each of the indoor pens was opened to allow birds access to the range containing one of the above pasture treatments. The range availability was ensured from 08:30 a.m. to 4:30 p.m. The results indicated no significant difference in broiler live body weight, feed conversion ratio, and livability between 28 and 77days among the pasture treatments (P > 0.05). No significant variations were observed in the carcass and internal organ weights among pasture types (P > 0.05). Additionally, while the dry matter content (P < 0.01), TBA value (P < 0.05), and fatty acid profiles differed (P < 0.01), the protein, ash, water holding capacity, and oxidation stability of broiler breast meat did not differ among pasture groups (P > 0.05). Moreover, while the values of breast meat lightness (L*) and brightness (b*) differed (P < 0.05), redness and pH did not differ between the sexes (P > 0.05). Furthermore, sex significantly affected ash, protein content (P < 0.05), and TBA value (P < 0.01) of breast meat but did not affect dry matter, water holding capacity, and peroxide value of breast meat. Also, there was a significant difference in the weight of the neck, breast, thigh, live weight, hot carcass yield, heart, liver, abdominal fat, and digestive system between sexes (P < 0.05). However, breast meat fat content and fatty acid profiles were not influenced by the sex of the broilers (P > 0.05). It was concluded that access to the studied pasture species has no effect on the growth performance traits but results in notable variations in the fatty acid profiles in broiler breast meat.

Feasibility of imaging under structured illumination for evaluation of white striping in broiler breast fillets

Muscle myopathies or defects, such as white striping (WS), downgrade the quality of broiler meat, leading to the loss of millions of dollars annually for the U.S. poultry industry. Visual inspection is currently practiced for assessing myopathies in broiler meat, which is however prone to human evaluation error, labor-intensive, and costly. Imaging under uniform or diffuse illumination has been investigated for assessing broiler meat quality, but their performance is not always satisfactory, especially for detecting subtle defects with few visual symptoms. This study presents the first proof-of-concept evaluation of the utility of an innovative technique for improved imaging of structures of biological materials, i.e., structured-illumination reflectance imaging (SIRI), for detecting WS conditions in broiler breast meat. Broiler breast fillets with varying degrees of WS severity were imaged by an in-house assembled SIRI system under sinusoidal illumination at different spatial frequencies (0.05–0.40 cycles/mm). The acquired pattern images were demodulated into direct components (DC) and amplitude components (AC) at each spatial frequency. Texture features were extracted from DC and AC images for building classification models using regularized linear discriminant analysis, which were to classify meat samples into 2, 3, and 4 classes, respectively, according to WS conditions. AC images were found by visual inspection more effective than DC in resolving WS characteristics, depending on the spatial frequency of illumination patterns. Compared to DC, AC yielded the maximum accuracy improvements of 8.33%, 7.93%, and 12.3% in 2-, 3- and 4-class classifications, respectively. Models using ranked features yielded similar improvements of up to 9.53% by AC over DC. The SIRI technique is promising for enhanced detection of WS and potentially other defects of broiler breast meat. • Structured-illumination reflectance imaging (SIRI) was used for poultry quality detection. • Amplitude component (AC) images enabled resolving white striping (WS) of broiler breast meat. • Broiler breast fillets were classified by models into 2, 3 and 4 classes according to WS conditions. • SIRI offered substantial improvements of up to 12% in classifying WS-affected poultry samples.

Effects of Chinese Yam Polysaccharide on Intramuscular Fat and Fatty Acid Composition in Breast and Thigh Muscles of Broilers.

The purpose of this study is to evaluate the influences of Chinese yam polysaccharide (CYP) dietary supplementation on the composition of intramuscular fat (IMF) and fatty acids (FA) in thigh and breast muscles of broilers. Three hundred and sixty healthy one-day-old broilers (the breed of Crossbred chicken is named 817) with gender-balanced and similar body weight (39 ± 1 g) were randomly allocated into four groups (control, CYP1, CYP2, and CYP3 groups). Broilers in the control group were only fed a basal diet, and broilers in CYP1 group were fed the same diets further supplemented with 250 mg/kg CYP, the CYP2 group was fed the same diets further supplemented with 500 mg/kg CYP, and the CYP3 group was fed the same diets further supplemented with 1000 mg/kg CYP, respectively. Each group consisted of three replicates and each replicate consisted of 30 birds. The feeding days were 48 days. The results observed that the CYP2 group (500 mg/kg) can up-regulate the mRNA expression levels of β-catenin in thigh muscle compared to the control group. At the same time, all CYP groups (CYP1, CYP2, and CYP3 groups) can up-regulate mRNA expression of Wnt1 and β-catenin in breast muscle, while mRNA expression of PPARγ and C/EBPα in breast and thigh muscles could be down-regulated (p < 0.05). In summary, 500 mg/kg of CYP dietary supplementation can reduce IMF content and improve the FAs composition, enhancing the nutritional value of chicken meat.

Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers.

Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources.

Laser enrichment affects myogenic gene expression and breast muscle diameter in Ross 708 broilers

Environmentalenrichment designed to stimulate activity may reduce the occurrence of the problematicbreast muscle myopathy, woody breast (WB). Successful tools to minimize thisdisease and resulting economic loss to the poultry industry have yet to be established.The current research objectives were to improve broiler breast muscle qualityand myogenic growth potential through environmental enrichment. Six hundredRoss 708 broilers were randomly assigned to enrichment (LASER; laserenrichment, or CON; no laser enrichment) for a 49d study. A subset of 100 birdsat each timepoint were used for breast muscle outcomes at d42 and d49. Breastwidth was measured pre-slaughter, then the right breast fillet was scored forWB using a tactile 0-3 scale and weighed at harvest. RNA isolated from 30breast muscle samples each at d42 and 49 was analyzed using real-time qPCR. Breastmuscle diameter was increased in LASER-enriched broilers on d42 and 49(P≤0.005) and breast weight was increased by 30g on d42 (P=0.039). At d42, 16%more LASER-enriched WB scores were 0 (normal) compared to the CON, and at d49, 12%more LASER-enriched scores were 0. LASER-enriched broiler breast tissue hadupregulated expression of muscle regulatory factor 4 at d42 compared to the CON(P&amp;lt;0.05). Taken together, these outcomes indicate that laser enrichment-inducedexercise can minimize severity of woody breast without reducing growth.

Replacement of soybean oil by Hermetia illucens larvae fat in broiler diets alters the breast muscle lipidome and reduces lipid oxidation of the breast muscle during heat-processing

ABSTRACT Replacement of soybean oil by insect fat from Hermetia illucens (HI) has been reported to increase the proportions of saturated fatty acids (SFA) and decrease those of polyunsaturated fatty acids (PUFA) in total lipids of breast and thigh meat in broilers. Since the susceptibility of meat to oxidation is strongly dependent on its PUFA content, the present study hypothesised that replacement of soybean oil by HI larvae fat in broiler diets reduces the formation of lipid oxidation products, including oxidation products of cholesterol and phytosterols, in heat-processed breast muscle of broilers. To test this hypothesis, 100 male, 1-day-old Cobb 500 broilers were assigned to three groups and fed three different nutrient adequate diets, which varied only in the fat source (group HI-0: 0% HI larvae fat and 5% soybean oil; group HI-2.5: 2.5% HI larvae fat and 2.5% soybean oil; group HI-5.0: 5.0% HI larvae fat and 0% soybean oil), in a three-phase feeding system for 35 days. While the growth performance of the broilers was not different, the absolute and relative breast muscle weights were higher in group HI-5.0 than in group HI-0 (p < 0.05). The proportions of C12:0, C14:0, C14:1, C16:0, C16:1 and total SFA were higher and those of C18:1, C18:2 n-6, C18:3 n-3 and total PUFA were lower in breast muscle total lipids of group HI-5.0 than in groups HI-2.5 and HI-0 (p < 0.05). Lipidomic analysis of breast muscle revealed that the concentration of triacylglycerols was 46% and 53% lower in groups HI-2.5 and HI-5.0, respectively, than in group HI-0 (p < 0.05), whereas all other lipid classes detected did not differ among groups. Concentrations of thiobarbituric acid-reactive substances, 7α-hydroxycholesterol, 7β-hydroxycholesterol and total cholesterol oxidation products in heat-processed breast muscle were lower in group HI-5.0 than in group HI-0 (p < 0.05). Concentrations of oxidation products of phytosterols in heat-processed breast muscle were generally much lower than those of cholesterol oxidation products and did not differ between the three groups of broilers. In conclusion, complete replacement of soybean oil with HI larvae fat in broiler diets strongly alters the fatty acid composition of breast muscle total lipids and reduce lipid oxidation of the breast muscle during heat-processing.

Change of Campylobacter, Escherichia coli and Salmonella counts in packaged broiler breast meat stored under modified atmosphere and vacuum conditions at 4 and 10 °C based on cultural and molecular biological quantification

Poultry on the European market is offered primarily as fresh meat and is usually sold at the retail level packed under either a modified atmosphere (MAP) or vacuum. Packaging is meant to retain product quality during retail offering and influences microbiological changes during storage. The focus of this study was to determine the influence of routinely used broiler meat packaging technologies on the change of Campylobacter , Salmonella and Escherichia coli counts on chicken breast meat. Chicken breast meat was inoculated with Campylobacter (5 log 10 cfu/g), Salmonella and E. coli (each at 4 log 10 cfu/g), packaged under MAP or vacuum conditions and stored at 4 and 10 °C over a period of 13 days. Cultural microbiological analysis was used together with quantitative viability real time PCR (v-qPCR) to assess the development of inoculated bacteria as well as the general hygiene and spoilage microbiota. The results showed a reduction of thermophilic Campylobacter spp. of about 2 log 10 cfu at the end of storage for MAP meat as compared to vacuum packed meat. However, this reduction was not observed by v-qPCR, where viable Campylobacter spp. counts remained almost at inoculation level. No change in cfu was observed for either Salmonella or E. coli . The results indicate that examination by culturing alone can lead to an underestimation of the Campylobacter spp. load on fresh broiler meat. Quantitative molecular biological analysis with live/dead differentiation is applicable for overcoming the limitations of culturing methods and therefore requires further verification through additional studies under retail conditions on different matrices. • MAP storage at 4 °C resulted in a 2 log reduction of cultured Campylobacter . • Reduction of Campylobacter count of cultural examination was not confirmed by qPCR. • No significant differences found for E. coli comparing qPCR and cultural results. • Storage temperature influenced the change in Salmonella counts.

Dietary inositol-stabilized arginine silicate numerically reduced woody breast severity in male Ross 708 broilers without altering growth

The woody breast (WB) myopathy is an unintended outcome of fast broiler chicken growth and high breast muscle yields. Myodegeneration and fibrosis in the living tissue are results of hypoxia and oxidative stress driven by lack of blood supply to muscle fibers. The study aim was to titrate a vasodilator ingredient, inositol-stabilized arginine silicate (ASI), as a feed additive to improve blood flow and ultimately, breast meat quality. A total of 1,260 male Ross 708 broilers were assigned to: 1) a control basal diet, or the control diet plus increasing ASI: 2) 0.025% ASI, 3) 0.05% ASI, 4) 0.10% ASI, or 5) 0.15% ASI. At d 14, 28, 42, and 49, growth performance was measured on all broilers and serum from 12 broilers/diet was analyzed for creatine kinase and myoglobin presence. On d 42 and 49, 12 broilers/diet were measured for breast width, then left breast fillets were excised, weighed, palpated for WB severity, and visually scored for degree of white striping (WS). At 1 d postmortem, 12 raw fillets/treatment underwent compression force analysis, and at 2d postmortem, the same fillets were analyzed for water-holding capacity. mRNA was isolated from 6 right breasts/diet at both d 42 and 49 for qPCR quantification of myogenic gene expression. Birds fed the lowest dose of 0.025% ASI had a 5-point/3.25% feed conversion ratio reduction compared to birds fed 0.10% ASI over wk 4 to 6 and reduced serum myoglobin at 6-wk of age compared to the control. Breasts from birds fed 0.025% ASI received 42% greater normal WB scores at d 42 compared to control fillets. At d 49, breasts from broilers fed 0.10 and 0.15% ASI received 33% normal WB scores. At d 49, 0.025% AS-fed broiler breasts showed no severe WS. Increased myogenin expression was observed in 0.05 and 0.10% ASI breast samples on d 42 and myoblast determination protein-1 expression was upregulated in breasts from birds fed 0.10% ASI on d 49 compared to the control. Therefore, a dietary inclusion of 0.025, 0.10, or 0.15% ASI was beneficial in reducing WB and WS severity and promoting muscle growth factor gene expression at age of harvest without diminishing bird growth or breast muscle yields.

Study of emerging chicken meat quality defects using OMICs: What do we know?

Starting in approximately 2010, broiler breast meat myopathies, specifically woody breast meat, white striping, spaghetti meat, and gaping have increased in prevalence in the broiler meat industry. Omic methods have been used to elucidate compositional, genetic, and biochemical differences between myopathic and normal breast meat and have provided information on the factors that contribute to these myopathies. This review paper focuses on the genomic, transcriptomic, proteomic, metabolomic, and other omics research that has been conducted to unravel the molecular mechanisms involved in the development of these myopathies and their associated factors and potential causes. SignificanceThis review manuscript summarizes poultry meat quality defects, also referred to as myopathies, that have been evaluated using omics methods. Genomics, transcriptomics, proteomics, metabolomics and other methodologies have been used to understand the genetic predisposition, the protein expression, and the biochemical pathways that are associated with the expression of woody breast meat, white striping, and other myopathies. This has allowed researchers and the industry to differentiate between chicken breast meat with and without myopathic muscle as well as the environmental and genetic conditions that contribute to differences in biochemical pathways and lead to the phenotypes associate with these different myopathies.

The Effect of Antibiotics Used Throughout Chicken Cycle on the Bacterial Count of Their Meat

There is no doubt that poultry industry is a very useful to our society Therefore poultry meat has its own value even economic value or nutrional value. The feature of poultry meat helps the consumer to obtain the more nutritional value such as Protein, Low fat, Carbs and vitamins. The contamination of poultry meat effects on the quality of meat and its content. Therefore it effects the population and can cuase infectious diseases .The present experiment was conducted on the broilers that obtained from private farm located at Egypt-Alexandria road. The broiler chicks were fed on well-balanced diet. Starter diet was given till the 20th day of age after that chicks were fed on finisher diet which was given from the 21st day till the end of the experiment. Water and food were offered adlibitium. The chicks were housed in clean well ventilated separate experimental rooms, previously fumigated with formalin and potassium permanganate. The floor was bedded by fresh clean chopped wheat straw forming litter of 3.5 cm depth. Each room was provided by suitable numbers of feeders and water utensils. Each group of bird was provided by suitable feeder and water. This study aimed to investigate the effect of antibiotics administrated during broilers chicken cycle on the bacteriological count of their meat through study of: 1- The level of mesophilc, aerobicenterobacteriacae and coliform counts among the breast and thigh samples at 15 day and 35 days of production cycle. 2- The level of mould and yeast counts among the breast and thigh samples at 15 day and 35 days of production cycle. 3- Identification of some isolated mould and yeast.4- Determination of the antibiotic residues among the breast and thigh samples at 15 day and 35 days of production cycle. The Staistical analytical results of Mesophilc aerobic bacterial counts isolated from breast and thigh of broilers at different periods of experiment was 34.15 X 103 ± 14.28 X 103 in breast at day 15 and was 38.64 X 103 ±19.88 X 103 in thigh at day 15. But in day 35 was 82.15 X 103 ± 24.51 X 103 in breast and was 89.91 X 103 ±28.99 X 103 in thigh at day 35 .The results of Enterobacteriaceae bacterial counts isolated from breast and thigh of broilers at different periods of experiment was 4.20 X 102±1.70 X 102 in breast at day 15 and was 1.51 X 103±4.70 X 102 in thigh at day 15 . But in day 35 was 9.04 X 103±3.93 X 103 n breast and was 3.21 X 103±1.32 X 103 in thigh at day 35.The results of Coliforms bacterial counts isolated from breast and thigh of broilers at different periods of experiment was 1.64 X 103 ± 1.13 X 103 in breast at day 15 and was 3.30 X 102± 6 X 10 in thigh at day 15. But in day 35 was 4.5 X 102± 1.7 X 102 in breast and was 7 X 10 ± 2 X 10 in thigh at day 35. Tht results of Moulds counts isolated from breast and thigh of broilers at different periods of experiment was 2 X 10 ± 1.0 X 10 in breast at day 15 and was 2.0 X 10 ± 1.0 X 10 in thigh at day 15. But at day 35 was 3.0 X 10 ± 1.0 X 10 in breast and was 3 X 10 ± 1.0 X 10 in thigh at day 35.The results of Yeast counts isolated from breast and thigh in different time of experiment was 0.04 X 103± 0.02 X 103 in breast at day 15 and was 0.11 X 103 ± 0.05 X 103 in thigh at day15. But at day 35 was 0.03 X 103 ± 0.01 X 103 in breast and was 0.03 X 103± 0.01 X 103 in thigh at day 35.

Perfil de ácidos graxos de frangos de corte de crescimento lento suplementados com minerais biocomplexados

ABSTRACT: This study was conducted to evaluate the effects of dietary supplementation with biocomplexed selenium and chromium on the fatty acid profile of the breast and thigh of males and females broilers of the Label Rouge lineage. The experimental design was completely randomized arranged in a 3 x 2 factorial scheme corresponding to three diets (control; 0.40 ppm of chromium; 0.50 ppm of selenium) and two sexes. Each treatment consisted of three plots of five broilers. The fatty acid profile was evaluated in the breast and thigh samples. The addition of biocomplexed selenium in the broilers diets increased the content of long chain fatty acid of the omega 3 and 6 series (docosahexaenoic - DHA and arachidonic acids, respectively), the total of omega 6 and the stearic acid content on the breast (pectoralis major muscle). In addition, selenium supplementation caused a reduction in oleic acid content and in total of monounsaturated in the same muscle. Males had higher contents of linoleic and linolenic acids, and total of polyunsaturated; and lower content of oleic acid, total of monounsaturated and saturated in the thigh. The broilers supplemented with biocomplexed selenium and males presented better lipid quality in the muscle by breast and thigh, respectively.

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts

Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts

ВЛИЯНИЕ ВЫХОДА МЯСА МЕХОБВАЛКИ ГРУДНЫХ КОСТЕЙ ТУШЕК БРОЙЛЕРОВ НА ЕГО МОРФОЛОГИЮ, ХИМИЧЕСКИЕ И ФУНКЦИОНАЛЬНЫЕ СВОЙСТВА

Comparative analysis has presented in the paper of mechanical deboning meat (MDM) of broiler carcasses breast bone being received with different yields and minced broiler breast meat. Effect of muscular tissue destruction de- gree has been studied on MDM physical and chemical properties.

Non-destructive Assessment of White Striping in Broiler Breast Meat Using Structured-Illumination Reflectance Imaging with Deep Learning

Highlights Broiler breast meat with white striping (WS) was imaged under sinusoidally modulated structured illumination. Amplitude component (AC) images resolved better WS characteristics than direct component (DC) images. Models built on deep features classified meat samples into 2 and 3 classes according to WS severity. The AC images consistently outperformed the DC images and achieved the best accuracy of 96.6% in 2-class modeling. Abstract. Visual inspection is the prevailing practice in the industry for assessing white striping (WS) in broiler breast meat. However, this approach is subjective, laborious, and prone to error. Several studies have utilized imaging technology under uniform illumination; however, detecting defects, such as WS, remains challenging. This study investigated the efficacy of the emerging structured illumination reflectance imaging (SIRI) combined with deep learning (DL) for the WS assessment of broiler meat. Broiler fillets with varying degrees of WS were imaged using a custom-assembled monochromatic SIRI system (0.05-0.40 cycles/mm). The acquired SIRI pattern images were demodulated into direct components (DC) and amplitude components (AC) at each spatial frequency. Pre-trained DL models, including two Very Deep Convolutional Networks (VGG16 and VGG19) and two Densely Connected Convolutional Neural Networks (DenseNet121 and DensetNet201), were evaluated as fine-tuned end-to-end classifiers and feature extractors separately to differentiate the meat samples. Fine-tuned VGG16 resulted in the best 2-class and 3-class classification accuracies of 94.5% and 74.6%, respectively, based on the AC images at 0.30 cycles/mm, improving over the accuracies of the corresponding DC images by 10.4% and 8.9%, respectively. Fine-tuned VGG19 and DenseNet201 also achieved substantial improvements of AC over DC images by 12% or higher. Linear discriminant analysis, in conjunction with principal component analysis for dimension reduction, yielded better accuracies of 96.6% in 2-class and 83.4% in 3-class classification, based on the deep features extracted by DenseNet121 from the AC images at 0.40 cycles/mm and 0.30 cycles/mm, respectively, representing improvements of 5.0% and 2.9% based on the features of the corresponding DC images. The SIRI technique combined with DL is effective for differentiating between normal and WS-affected broiler meat. Keywords: Deep learning, Imaging, Meat quality, Poultry, Structured illumination, White striping.

Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review

During the past few decades, there has been a notable increase in the demand for poultry meat due to its low cost and good nutritional profile. Rapid growth of chicken breast has become a primary screening criterion in modern broiler industry. However, the rapid growth causes many abnormal meat quality problems. Wooden breast (WB), PSE (pale, soft, exudative)-like broiler meat, and white-striping (WS) meat are the representative features reflecting serious chicken myopathy. The high incidence of these myopathies leads to a range of questions, increasing concerns of producers and retailers. There are many studies involved in the formation mechanism and detection grading of abnormal broiler meat, but there are few reports on the use of abnormal broiler. Several abnormal broiler types and the improvement strategies are reviewed through enhancing its processing properties or alleviating its degenerated functionalities. The improving approaches, include adding non-meat ingredients, marination, vacuum tumbling, high-pressure processing, high-intensity ultrasound, pulsed electric field, pH-shifting and low-speed shearing, glycosylation, isoelectric solubilization/precipitation, blade tenderization, and using them as ingredients in further-processed products. The combined use of various physical and chemical technologies provides the possibility for improvement in utilization of abnormal broiler meat in the future.

Phytochemical Feed Additives, Garlic, Ginger and Their Mixture on Physical Quality Parameters and Sensory Attributes of Broiler Chicken Meat

The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely randomized design (CRD). On the last day of the 70-day feeding and growth trial, 3 birds were decapitated per treatment. The slaughtered birds were singed in warm water, de-feathered, eviscerated, cut into parts and deboned. Meat cuts of about 800g taken from the thigh and breast muscles of each of the representative birds per treatment were tested for meat quality (water holding capacity, cook loss, pH and fat binding capacity) parameters and sensory attributes. The meat parts were later cut into 2.5 cm – 3.0cm pieces and mixed in 0.4% of iodized common salt before boiling in a pot at a cooking temperature above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The meat quality and overall acceptability results depicted by the panelists on the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2- garlic only were better preferred by consumers and was recommended.