Neželene spremembe prsne mišičnine pri pitovnih piščancih

Manca PAL PEČJAK, Vida REZAR

Povzetek


V svetovnem merilu perutninsko meso predstavlja cenovno dostopen in kakovosten vir beljakovin, zato se je v zadnjih desetletjih povečala njegova prireja. Slednje smo dosegli z intenzivno selekcijo pitovnih piščancev na hitro rast, učinkovitejše izkoriščanje krme, povečan delež prsne mišičnine in manjši delež trebušne maščobe. Na drugi strani so tako intenzivna selekcija in zahteve po večji prireji, kot tudi nekateri zunanji stresni dejavniki, ki vključujejo neželene spremembe v okolju, prehranskem režimu, tehnologiji reje in nepravilne postopke ravnanja z živalmi pred zakolom, povzročili večjo dovzetnost živali za oksidativni stres, ki poslabšuje senzorične in tehnološke lastnosti perutninskega mesa. Posledice hitrega povečevanja prsne mišičnine pri pitovnih piščancih in intenzivne tehnologije reje se kažejo v naraščajočem trendu pojavnosti različnih neželenih sprememb piščančjega mesa oziroma miopatij. Med najpogostejše miopatije spadajo miopatija globoke prsne mišice, bledo, mehko in vodeno meso, bela progavost prsne mišice, olesenelost prsne mišičnine ter špagetasto meso, ki prizadenejo predvsem veliko prsno mišico in poslabšujejo njene senzorične in tehnološke lastnosti. Prav tako omenjene spremembe prsne mišičnine poslabšujejo kakovost in prehransko vrednost mesa ter vplivajo na sprejemljivost mesa za potrošnike in nedvomno povzročajo ekonomske izgube v živilsko-predelovalni industriji.

Ključne besede


perutnina; pitovni piščanci; prehrana živali, prsno mišično tkivo; kakovost mesa; miopatije

Celotno besedilo:

PDF

Literatura


Adabi, S. G. in Soncu, E. D. (2019). White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions. Journal of Animal Physiology and Animal Nutrition, 103(4), 1060–1069.

Aviagen. (2019). Breast muscle myopathies (BMM). Pridobljeno s http://eu.aviagen.com/tech-center/download/1282/Breast-Muscle-Myopathies-2019-EN.pdf

Baldi, G., Soglia, F., Mazzoni, M., Sirri, F., Canonico, L., Babini E., … Petracci M. (2018). Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers. Animal, 12(1), 164–173. https://doi.org/10.1017/S1751731117001069

Baldi G., Soglia F. in Petracci M. (2020). Current status of poultry meat abnormalities. Meat and Muscle Biology, 4(2), 1–7. https://doi.org/10.22175/mmb.9503

Baldi, G., Soglia, F. in Petracci, M. (2021). Spaghetti meat abnormality in broilers: current understanding and future research directions. Frontiers in Physiology, 12, 1–7. https://doi.org/10.3389/fphys.2021.684497

Bailey, R. A., Watson, K. A., Bilgili, S. F. in Avendano, S. (2015). The genetic basis of pectoralis major myopathies in modern broiler chicken lines. Poultry Science, 94, 2870–2879. https://doi.org/10.3382/ps/pev304

Barbut, S., Zhang, L. in Macrone, M. (2005). Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poultry Science, 84, 797–802. https://doi.org/10.1093/ps/84.5.797

Bianchi, B., Petracci, M., Franchini, A. in Cavani, C. (2006). The occurrence of deep pectoral myopathy in roaster chickens. Poultry Science, 85, 1843–1846. https://doi.org/10.1093/ps/85.10.1843

Boerboom, G., Van Kempen, T., Navarro-Villa, A. in P´erez-Bonilla A. (2018). Unraveling the cause of white striping in broilers using metabolomics. Poultry Science, 97, 3977–3986. https://doi.org/10.3382/ps/pey266

Bowker, B. & Zhuang, H. (2016). Impact of white striping on functionality attributes of broiler breast meat. Poultry Science, 95, 1957–1965. https://doi.org/10.3382/ps/pew115

Cai, K., Shao, W., Campbell, Y. L., Nair, M. N., Suman, S. P., Beach, C. M., … Schilling, M. W. (2018). Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poultry Science, 97, 337–346. https://doi.org/10.3382/ps/pex284

Caldas-Cueva, J. P., Mauromoustakos, A., Sun, X. in Owens, C. M. (2021). Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses. Poultry Science, 100(4), 100890. https://doi.org/10.1016/j.psj.2020.12.003

Caldas-Cueva, J. P. & Owens, C. M. (2020). A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry. Journal of Animal Science, 98(7), 1–10. https://doi.org/10.1093/jas/skaa207

Carvalho, R. H., Elza, I. I., Madruga, M. S., Martinez, S. L., Shimokomaki, M. in Estevez, M. (2017). Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat. Food Chemistry, 215, 129–137. https://doi.org/10.1016/j.foodchem.2016.07.182

Chatterjee, D., Zhuang, H., Bowker, B. C., Rincon, A. M. in Sanchez-Brambila, G. (2016). Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition. Poultry Science, 95, 2449–2454. https://doi.org/10.3382/ps/pew204

Che, S., Wang, C., Varga, C., Barbut, S. in Susta L. (2022). Prevalence of breast muscle myopathies (spaghetti meat, woody breast, white striping) and associated risk factors in broiler chickens from Ontario Canada. PLOS ONE, 17(4), e0267019. https://doi.org/10.1371/journal.pone.0267019

Dalle Zotte, A., Tasoniero, G., Puolanne, E., Remignon, H., Cecchinato, M., Catelli, E. in Cullere, M. (2017). Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization. Czech Journal of Animal Science, 62, 51–57. https://doi.org/10.17221/54/2016-CJAS

Dong, M., Chen, H., Zhang, Y., Xu, Y., Han, M., Xu, X. in Zhou, G. (2020). Improvement of pale, soft, and exudative-like chicken meat: A review. Food and Bioprocess Technology, 13(8), 1280–1291. https://doi.org/10.1007/s11947-020-02464-3

Geronimo, B. C., Mastelini, S. M., Carvalho, R. H., Júnior, S. B., Barbin, D. F., Shimokomaki, M. in Ida, E. I. (2019). Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization. Infrared Physics & Technology, 96, 303–310. https://doi.org/10.1016/j.infrared.2018.11.036

Gonzalez-Rivas, P. A., Chauhan, S. S., Ha, M., Fegan, N., Dunshea, F. R. in Warner, R. D. (2020). Effects of heat stress on animal physiology, metabolism, and meat quality: A review. Meat Science, 162, 108025. https://doi.org/10.1016/j.meatsci.2019.108025

Karunanayaka, D. S., Jayasena, D. D. in Jo, C. (2016). Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. Journal of Animal Science and Technology, 58, 27. https://doi.org/10.1186/s40781-016-0110-8

Kijowski, J. in Kupińska, E. (2012). Induction of DPM changes in broiler chickens and characteristics of myopathy symptoms. Bulletin of the Veterinary Institute in Pulawy, 56(2), 217–223. https://doi.org/10.2478/v10213-012-0039-8

Kijowski, J. in Kupińska, E. (2013). The evaluation of selected quality parameters of broiler chicken muscles with Deep Pectoral Myopathy (DPM) symptoms. Archiv für Geflügelkunde, 77, 102–108.

Kijowski, J., Kupińska, E., Stangierski, J., Tomaszewska-Gras, J. in Szablewski, T. (2014). Paradigm of deep pectoral myopathy in broiler chickens. World’s Poultry Science Journal, 70, 125–138. https://doi.org/10.1017/S0043933914000117

Kong, F., Zhao, G., He, Z., Sun, J., Wang, X., Liu, D., … Wen, J. (2021). Serum creatine kinase as a biomarker to predict wooden breast in vivo for chicken breeding. Frontiers in Psysiology, 12, 711711. https://doi.org/10.3389/fphys.2021.711711

Kuttappan, V. A., Brewer, V. B., Apple, J. K., Waldroup, P. W. in Owens, C. M. (2012a). Influence of growth rate on the occurrence of white striping in broiler breast fillets. Poultry Science, 91, 2677–2685. https://doi.org/10.3382/ps.2012-02259

Kuttappan, V. A., Goodgame, S. D., Bradley, C. D., Mauromoustakos, A., Hargis, B. M., Waldroup, P. W. in Owens, C. M. (2012b). Effect of different levels of dietary vitamin E (dl-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets. Poultry Science, 91, 3230–3235. https://doi.org/10.3382/ps.2012-02397

Kuttappan, V. A., Lee, Y. S., Erf, G. F., Meullenet, J.-F. C., McKee, S. R. in Owens, C. M. (2012c). Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping. Poultry Science, 91, 1240–1247. https://doi.org/10.3382/ps.2011-01947

Kuttappan, V. A., Hargis, B. M. in Owens, C. M. (2016). White striping and woody breast myopathies in the modern poultry industry: A review. Poultry Science, 95, 2724–2733. https://doi.org/10.3382/ps/pew216

Lee, B. in Choi, Y. M. (2021). Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle. Poultry Science, 100(8), 101230. https://doi.org/10.1016/j.psj.2021.101260

Lien, R. J., Bilgili, S. F., Hess, J. B. in Joiner, K. S. (2011). Finding answers to ‘green muscle disease’. WATTPoultry.com. Pridobljeno s https://www.wattagnet.com/articles/8761-finding-answers-to-green-muscle-disease (25. nov. 2022)

Lien, R. J., Bilgili, S. F., Hess, J. B. in Joiner, K. S. (2012). Induction of deep pectoral myopathy in broiler chickens via encouraged wing flapping. Journal of Applied Poultry Research, 21, 556–562. https://doi.org/10.3382/japr.2011-00441

Lobo V., Patil A., Phatak A. in Chandra N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Review, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902

Oba, A., de Almeida, M., Pinheiro, J. W., Ida E. I., Marchi, D. F., Soares, A. L. in Shimokomaki, M. (2009). The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival). Brazilian Archives of Biology and Technology, 52. https://doi.org/10.1590/S1516-89132009000700026

Olivio, R., Soares, A. L., Ida, E. in Shimokomaki, M. (2001). Dietary vitamin E inhibits poultry PSE and improved meat functional properties. Journal of Food Biochemistry, 25, 271–275. https://doi.org/10.1111/j.1745-4514.2001.tb00740.x

Pajohi-Alamoti, M., Khaledian, S. in Mohammadi, M. (2016). Study of green muscle disease in some condemned broiler chicken from Iran. Comparative Clinical Pathology, 15, 1193–1196. https://doi.org/10.1007/s00580-016-2327-9

Pampouille, E., Berri, C., Boitard, S., Hennequet-Antier, C., Beauclercq, A., Godet, E., … Le Bihan-Duval, E. (2018). Mapping QTL for white striping in relation to breast muscle yield and meat quality traits in broiler chickens. BMC Genomics, 19, 202. https://doi.org/10.1186/s12864-018-4598-9

Petracci, M. in Cavani, C. (2012). Muscle growth and poultry meat quality issues. Nutrients, 4, 1–12. https://doi.org/10.3390/nu4010001

Petracci, M., Mudalal, S., Bonfiglio, A. in Cavani, C. (2013). Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. Poultry Science, 92, 1670–1675. https://doi.org/10.3382/ps.2012-03001

Petracci, M., Mudalal, S., Babini, E. in Cavani, C. (2014). Effect of white striping on chemical composition and nutritional value of chicken breast meat. Italian Journal of Animal Science, 13(1), 3138. https://doi.org/10.4081/ijas.2014.3138

Petracci, M., Mudalal, S., Soglia, F. in Cavani, C. (2015). Meat quality in fast-growing broiler chickens. World‘s Poultry Science Journal, 71(2), 363–374. https://doi.org/10.1017/S0043933915000367

Petracci, M., Soglia, F., Madruga, M., Carvalho, L., Ida, E. in Estévez, M. (2019). Wooden-breast, white striping, and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities. Comprehensive Reviews in Food Science and Food Safety, 18, 565–583. https://doi.org/10.1111/1541-4337.12431

Semenova, A. A., Kuznetsova, T. G., Nasonova, V. V., Nekrasov, R. V. in Bogolyubova, N. V. (2019). Myopathy as a destabilizing factor of meat quality formation. Theory and Practice of Meat Processing, 4(3), 24–31. https://doi.org/10.21323/2414-438X-2019-4-3-24-31

Sihvo, H. K., Immonen, K. in Puolanne, E. (2014). Myodegeneration with fibrosis and regeneration in the Pectoralis major muscle of broilers. Veterinary Pathology, 51(3), 619–623. https://doi.org/10.1177/0300985813497488

Sihvo, H. K., Linden, J., Airas, N., Immonen, K., Valaja, J. in Puolanne, E. (2017). Wooden breast myodegeneration of pectoralis major muscle over the growth period in broilers. Veterinary Pathology, 54(1), 119–128. https://doi.org/10.1177/0300985816658099

Sirri, F., Maiorano, G., Tavaniello, S., Chen, J., Petracci, M. in Meluzzi, A. (2016). Effect of different levels of dietary zinc, manganese, and copper from organic or inorganic sources on performance, bacterial chondronecrosis, intramuscular collagen characteristics, and occurrence of meat quality defects of broiler chickens. Poultry Science, 95, 1813–1824. https://doi.org/10.3382/ps/pew064

Soglia, F., Laghi, L., Canonico, L., Cavani, C. in Petracci, M. (2016a). Functional property issues in broiler breast meat related to emerging muscle abnormalities. Food Research International, 89, 1071–1076. https://doi.org/10.1016/j.foodres.2016.04.042

Soglia, F., Mudalal, S., Babini, E., Di Nunzio, M., Mazzoni, M., Sirri, F., … Pterracci, M. (2016b). Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality. Poultry Science, 95, 651–659. https://doi.org/10.3382/ps/pev353

Soglia, F., Silva, A. K., Tappi, S., Lião, L. M., Rocculi, P., Laghi, L. in Petracci, M. (2019). Gaping of pectoralis minor muscles: magnitude and characterization of anemerging quality issue in broilers. Poultry Science, 98, 6194–6204. https://doi.org/10.3382/ps/pez418

Surai, P. F., Kochish, I. I., Fisinin, V. I. in Kidd, M. T. (2019). Antioxidant defence systems and oxidative stress in poultry biology: an update. Antioxidants (Basel), 8(7), 235. https://doi.org/10.3390/antiox8070235

Stangierski, J., Tomaszewska-Gras, J., Baranowska, H. M., Krzywdzińska-Bartkowiak, M. in Konieczny, P. (2019). The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniques. European Food and Research Technology, 245, 459–467. https://doi.org/10.1007/s00217-018-3177-2

Tang, S., Yu, J., Zhang, M., Bao, E. (2013). Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. Canadian Journal of Animal Science, 93(4), 453–460. https://doi.org/10.4141/cjas2013-041

Tasoniero, G., Zhuang, H., Gamble, G. R. in Bowker, B. C. (2020). Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality. Poultry Science, 99, 1724–1733. https://doi.org/10.1016/j.psj.2019.10.069

Traffano-Schiffo, M. V., Castro-Giraldez, M., Herrero, V., Colom, R. J. in Fito, P. J. (2018). Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. Journal of Food Engineering, 237, 137–145. https://doi.org/10.1016/j.jfoodeng.2018.05.023

Trocino, A., Piccirillo, A., Birolo, M., Radaelli, G., Bertotto, D., Filiou, E. in Xiccato, G. (2015). Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens. Poultry Science, 94, 2996−3004. https://doi.org/10.3382/ps/pev296

Xing, T., Gao, F., Tume, R. K., Zhou, G. in Xu, X. (2019). Stress effects on meat quality: a mechanistic perspective. Comperhensive Reviews in Food Science and Food Safety, 18(2), 380–401. https://doi.org/10.1111/1541-4337.12417

Yalcin, S., Ozkan, S., Comert Acar, M. in Meral, O. (2019). The occurrence of deep pectoral myopathy in broilers and associated changes in breast meat quality. British Poultry Science, 59(1), 55–62. https://doi.org/10.1080/00071668.2017.1401214

Zaboli, G., Huang, X., Feng, X. in Ahn, D. U. (2019). How can heat stress affect chicken meat quality? – A review. Poultry Science, 98(3), 1551–1556. https://doi.org/10.3382/ps/pey399

Zhang, X., Virellia, To K., Jarvis, T. R., Campbell, Y. L., Hendrix, J. D., Suman, S. P. in Schilling, M. W. (2021). Broiler genetics influences proteome profiles of normal and woody breast muscle. Poultry Science, 100(4), 100994. https://doi.org/10.1016/j.psj.2021.01.017

Zhang, J., Zhuang, H., Bowker, B., Stelzleni, A. M., Yang, Y., Pang, B., … Thippareddi, H. (2021b). Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Poultry Science, 100(6), 101123. https://doi.org/10.1016/j.psj.2021.101123




DOI: http://dx.doi.org/10.14720/aas.2023.119.1.2739

Povratne povezave

  • Trenutno ni nobenih povratnih povezav.


Avtorske pravice (c) 2023 Manca PAL PEČJAK, Vida REZAR

##submission.license.cc.by4.footer##

 

Acta agriculturae Slovenica je odprtodostopna revija, ki objavlja pod pogoji licence Creative Commons Priznanje avtorstva (CC BY).

                     


eISSN 1854-1941