Zampiga Marco, Soglia Francesca, Baldi Giulia, Petracci Massimiliano, Strasburg Gale M, Sirri Federico
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy.
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, United States.
Front Physiol. 2020 Jun 12;11:554. doi: 10.3389/fphys.2020.00554. eCollection 2020.
Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality protein for human consumption. To fulfill the increasing demand for turkey meat, breeding companies have been selecting genetic lines with increased growth potential and breast muscle proportion. Moreover, the progressive shift toward further processed products has emphasized the need for higher standards in poultry meat to improve its technological characteristics and functional properties (i.e., water-holding capacity). However, as observed for broiler chickens, a growing body of scientific evidence suggests that the intense selection for the aforementioned traits could be associated with a greater occurrence of growth-related myopathies and abnormalities and, consequently, to increased downgrading rates and overall reduction of meat quality characteristics. In the past, muscle abnormalities such as deep pectoral myopathy, pale-soft-and-exudative-like meat, and focal myopathy have been reported in turkey lines selected for increased growth rate. In addition, the presence of white striations in the superficial layer of pectoralis major muscle, as well as the tendency of muscle fiber bundles to separate resulting in an altered breast muscle structure, has been detected in commercial turkey abattoirs. Furthermore, past investigations revealed the presence of another quality issue depicted by an overall toughening of the breast muscle. These meat abnormalities seem to macroscopically overlap the white striping, spaghetti meat, and wooden breast conditions observed in pectoral muscle of fast-growing, high-breast-yield chicken hybrids, respectively. Considering the high economic impact of these growth-related abnormalities in broilers, there is an increasing interest of the turkey industry in estimating the occurrence and the impact of these meat quality issues also in the modern turkey lines. Studies have been recently conducted to assess the effect of the genotype on the occurrence of these emerging growth-related defects and to evaluate how meat quality properties are affected by white-striping condition in turkeys, respectively. Therefore, this review aims to provide a critical overview of the current understanding regarding the growth-related abnormalities and their impact on meat quality in modern turkey hybrids with the hope that this information may improve the knowledge concerning their overall effect on poultry meat.
火鸡肉是全球第二大消费禽肉，是人类食用优质蛋白质的经济来源。为满足对火鸡肉日益增长的需求，育种公司一直在选育具有更高生长潜力和胸肌比例的遗传品系。此外，向深加工产品的逐步转变强调了对禽肉更高标准的需求，以改善其技术特性和功能特性（即持水能力）。然而，正如在肉鸡中观察到的那样，越来越多的科学证据表明，对上述性状的高强度选择可能与生长相关肌病和异常的发生率增加有关，从而导致降级率上升和肉质特性总体下降。过去，在为提高生长速度而选育的火鸡品系中，曾报告过肌肉异常情况，如深部胸肌肌病、苍白-柔软-渗出样肉和局灶性肌病。此外，在商业火鸡屠宰场中检测到胸大肌表层出现白色条纹，以及肌纤维束分离的趋势，导致胸肌结构改变。此外，过去的调查还发现了另一个质量问题，即胸肌整体变硬。这些肉质异常在宏观上似乎分别与快速生长、高胸产量鸡杂交种胸肌中观察到的白色条纹、意大利面条状肉和木质胸肌情况重叠。考虑到这些与生长相关的异常对肉鸡的巨大经济影响，火鸡行业越来越关注评估现代火鸡品系中这些肉质问题的发生率及其影响。最近已经开展了研究，分别评估基因型对这些新出现的与生长相关缺陷发生率的影响，以及评估白色条纹状况如何影响火鸡肉质特性。因此，本综述旨在对现代火鸡杂交种中与生长相关的异常及其对肉质的影响的当前认识进行批判性概述，希望这些信息可以增进对它们对禽肉总体影响的了解。
