Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies
Eglė Lebednikaitė,
Dovilė Klupšaitė,
Elena Bartkienė,
Jolita Klementavičiūtė,
Ernestas Mockus,
Lina Anskienė,
Žana Balčiauskienė,
Alius Pockevičius
Affiliations
Eglė Lebednikaitė
Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
Dovilė Klupšaitė
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
Elena Bartkienė
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
Jolita Klementavičiūtė
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
Ernestas Mockus
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
Lina Anskienė
Department of Animal Breeding, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
Žana Balčiauskienė
Vilnius Department of the State Food and Veterinary Service, 08106 Vilnius, Lithuania
Alius Pockevičius
Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p p p p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.
