Physical, Chemical and Histological Characterization of <i>Pectoralis major</i> Muscle of Broilers Affected by Wooden Breast Myopathy
Rodrigo Fortunato de Oliveira,
Juliana Lolli Malagoli de Mello,
Fábio Borba Ferrari,
Erika Nayara Freire Cavalcanti,
Rodrigo Alves de Souza,
Mateus Roberto Pereira,
Aline Giampietro-Ganeco,
Erick Alonso Villegas-Cayllahua,
Heloisa de Almeida Fidelis,
Maísa Santos Fávero,
Lizandra Amoroso,
Pedro Alves de Souza,
Hirasilva Borba
Affiliations
Rodrigo Fortunato de Oliveira
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Juliana Lolli Malagoli de Mello
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Fábio Borba Ferrari
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Erika Nayara Freire Cavalcanti
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Rodrigo Alves de Souza
Faculty of Animal Science and Food Engineering, University of São Paulo—USP, 225, Duque de Caxias Norte Avenue, Pirassununga, Sao Paulo 13635-900, Brazil
Mateus Roberto Pereira
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Aline Giampietro-Ganeco
Faculty of Animal Science and Food Engineering, University of São Paulo—USP, 225, Duque de Caxias Norte Avenue, Pirassununga, Sao Paulo 13635-900, Brazil
Erick Alonso Villegas-Cayllahua
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Heloisa de Almeida Fidelis
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Maísa Santos Fávero
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Lizandra Amoroso
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Pedro Alves de Souza
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
Hirasilva Borba
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal, Sao Paulo 14884-900, Brazil
This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43% and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.
