Relación entre las características del hueso cortical, morfometría osea y mineralización en pollos de carne

Universidad Nacional Agraria La Molina. Facultad de Zootecnia. Departamento Académico de NutriciónEl objetivo fue determinar la correlación de las variables de hueso cortical con la morfometría y mineralización ósea en pollos de engorde. Se utilizó 320 pollos machos de la línea Ross 308 de un día de edad distribuidos aleatoriamente en 40 jaulas (8 aves/jaula). Al día 21 se sacrificaron 160 pollos para obtener los huesos de ambas patas (fémur, tibia y tarso). Para el estudio del hueso cortical se evaluaron el diámetro del hueso en el punto de corte (DHPC), área del hueso en el punto de corte (AHPC), diámetro (DCM) y área (ACM) del canal medular, grosor de la pared cortical (GPC), y área del hueso cortical en la superficie de corte (AHCSC). Los indicadores de mineralización ósea estudiados fueron: el índice de Seedor (IS), índice de Quetelet (IQ), índice de robusticidad (IR), índice de forma (IF), densidad (D) e índice de LIAN2.1 (IL). Las variables de morfometría ósea fueron: el índice morfométrico (IM), el peso (PH), largo (LH), diámetro (DH) y volumen del hueso (VH). Todas las variables fueron analizadas con el programa estadístico SAS, usando el coeficiente de correlación de Spearman. Los resultados mostraron relaciones positivas y elevadas significativas (P<0.01) para las relaciones entre DHPC y PH (0.69), DPHC y IS (0.72), DPHC y IQ (0.68), AHPC y PH (0.71), AHPC y IS (0.75), AHPC y DH (0.80), AHPC y IQ (0.72), GPC y PH (0.63), GPC y DH (0.60), GPC e IS (0.68), GPC y IQ (0.66) en los huesos de la tibia. En fémur se observaron también relaciones positivas y elevadas significativas (P<0.01) entre AHPC e IS (0.71), AHPC e IQ (0.71), DHPC e IS (0.64). Se concluye que las variables del hueso cortical DHPC, AHPC y GPC guardan una correlación alta con IS, IQ, PH e IF

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at &minus;20 &deg;C. There was a reduction (p &lt; 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p &lt; 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p &lt; 0.001) in pH and an increase (p &lt; 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p &lt; 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry

Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy

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 &lt; 0.0001) myofibrillar fragmentation index (64.51) and lower (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

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy

ABSTRACT: The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from broiler chickens slaughtered between 42- and 46-days old in a slaughterhouse in the state of São Paulo. The experiment consisted of samples from pectoralis major muscle of birds affected or not by DPM (normal—absence of myopathy and DPM category 3—progressive degeneration of the pectoralis minor with a greenish appearance). After classification of the samples, a part of raw products with the pectoralis minor removed, was submitted to microbiological and physical analyses for the characterization of DPM. Afterward, only the pectoralis major muscle was used to manufacture fresh sausages and 2 groups were established. The evaluated parameters were: color, pH, water-holding capacity (WHC), cooking loss (CL), shear force (SF), water activity (Aw), and chemical composition. Meat pH was higher (P < 0.05) in meats with DPM, however, WHC values were lower (71.92%), which made CL value increase (25.31%). In addition, the coloring increased and the technological characteristics of raw breasts were less favorable with the presence of DPM. All fresh sausages’ color (except a* higher control group), pH, and Aw values were higher in DPM group. No effect on SF values was observed between fresh sausages. In chemical composition, only protein content increased in fresh sausages with DPM. Microbiological analyses did not indicate bacterial contamination of raw samples and fresh sausages. Data obtained in the present study suggest fresh sausages produced with breasts affected by DPM are a viable alternative and may confer more favorable qualitative characteristics to sausages than the raw marketed meat

Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy

ABSTRACT: The objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three hundred samples of male Cobb 500 broilers slaughtered at 42 d of age were used. Part of the samples (n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree) were analyzed on the day of collection (beginning), previously kept under refrigeration (4°C). The other samples were stored (−18°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), physical and chemical analyses were performed (per period: n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree). Color (L*, a*, and b*), pH, water-holding capacity, cooking losses, tenderness, lipid oxidation, chemical composition, cholesterol concentration, mineral profile, and collagen concentration were evaluated. The physicochemical quality of wooden chicken breast meat is significantly altered during frozen storage for 12 mo, being of inferior quality when compared to normal chicken breast meat, which can negatively affect consumer acceptance. However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity