Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality

Overview

Journal Animals (Basel)

Date 2020 Dec 5

PMID 33276466

Citations 10

Authors

Krittaporn V Thanatsang

Yuwares Malila

Sopacha Arayamethakorn

Yanee Srimarut

Nantawat Tatiyaborworntham

Tanaporn Uengwetwanit

Atikorn Panya

Wanilada Rungrassamee

Wonnop Visessanguan

Affiliations

Soon will be listed here.

Abstract

Wooden breast (WB) abnormality adversely impacts the quality of chicken meat and has been linked with oxidative stress. In this study, breast samples were taken from carcasses of 7-week-old Ross 308 broilers 20-min and 24-h postmortem. Five WB and seven non-WB control samples were assigned based on palpatory hardness (non-WB = no unusual characteristics and WB = focal or diffused hardness). WB exhibited lower contents of protein and the amino acids, i.e., isoleucine, leucine and valine, lighter surface color, lower shear force, greater drip loss and altered mineral profiles ( ≤ 0.05). Despite no difference in lipid oxidation, a greater degree of protein oxidation was found in the WB meat ( ≤ 0.05). Absolute transcript abundances of superoxide dismutase, hypoxia inducible factor 1 alpha and pyruvate dehydrogenase kinase 1 were greater in WB ( ≤ 0.05), whereas lactate dehydrogenase A expression was lower in WB ( ≤ 0.05). The findings support an association between oxidative stress and the altered nutritional and technological properties of chicken meat in WB.

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