Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Avenida Duque de Caxias Norte, Pirassununga, São Paulo, Brazil.
Department of Poultry Science, University of Arkansas, Fayetteville, AR.
Poult Sci. 2021 Apr;100(4):101022. doi: 10.1016/j.psj.2021.101022. Epub 2021 Jan 28.
The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pectoralis major muscles of each treatment were obtained from Nicholas breed male and female turkeys, reared and slaughtered in the center-west region of Brazil. The whole breasts of the turkeys were used for macroscopic classification, weight evaluation, and morphometric measurements. Then, the pectoralis major muscle was separated for histological evaluation and qualitative physicochemical analyses, namely ventral and dorsal color (L∗, a∗, and b∗), pH value, water holding capacity (WHC), cooking loss (CL), shear force (SF) (Meullenet-Owens Razor Shear [MORS] and Warner-Bratzler), sarcomere length, total, soluble, and insoluble collagen contents, proximate composition (protein, lipids, moisture, and ash), cholesterol content, and fatty acid profile. The results showed that muscles affected by myopathy, both MOD and SEV, exhibited larger weights (around 2.8 kg) compared to NORM muscles (1.3 kg) and a significant increase (P < 0.05) in the diameter of the fibers. The increase in the degree of severity of the myopathy increased (P < 0.05) the value of L∗ of the dorsal part and ventral part of the muscle. No differences (P > 0.05) were observed in the pH, CL, and WHC values of the muscles, whereas the MORS and Warner-Bratzler SF of the SEV fillets resulted in significantly lower shear values (P < 0.05) compared to the NORM fillets. In addition, the MOD and SEV fillets presented lower values of protein (P < 0.05) than NORM fillets. No significant differences (P > 0.05) were observed for moisture and lipid and cholesterol contents. Meat with MOD and SEV severity of WS myopathy had higher (P < 0.05) concentrations of total and insoluble collagen. Thus, the presence of WS myopathy in MOD and SEV degrees affected a large part of the histological and quality characteristics evaluated.
本研究旨在描述受不同严重程度（正常[NORM]、中度[MOD]和严重[SEV]）的白条（WS）肌病影响的火鸡胸脯肉，并评估这种肌病对肉质的影响。从巴西中西部地区饲养和屠宰的尼古拉斯品种雄性和雌性火鸡的每个处理中获得 29 个胸大肌样本。火鸡的整个胸部用于宏观分类、重量评估和形态测量。然后，分离胸大肌进行组织学评估和定性物理化学分析，即腹侧和背侧颜色（L∗、a∗和 b∗）、pH 值、水分保持能力（WHC）、蒸煮损失（CL）、剪切力（SF）（Meullenet-Owens Razor Shear [MORS]和 Warner-Bratzler）、肌节长度、总胶原、可溶性胶原和不溶性胶原含量、粗蛋白、脂肪、水分和灰分、胆固醇含量和脂肪酸谱。结果表明，受肌病影响的肌肉，无论是 MOD 还是 SEV，其重量（约 2.8 公斤）均明显大于 NORM 肌肉（1.3 公斤），并且纤维直径显著增加（P<0.05）。肌病严重程度的增加（P<0.05）增加了肌肉背侧和腹侧部分的 L∗值。肌肉的 pH、CL 和 WHC 值无差异（P>0.05），但 SEV 鱼片的 MORS 和 Warner-Bratzler SF 剪切值明显低于 NORM 鱼片（P<0.05）。此外，MOD 和 SEV 鱼片的蛋白质含量（P<0.05）低于 NORM 鱼片。水分和脂肪以及胆固醇含量无显著差异（P>0.05）。WS 肌病严重程度为 MOD 和 SEV 的肉具有更高的（P<0.05）总胶原和不溶性胶原浓度。因此，WS 肌病在 MOD 和 SEV 程度的存在影响了评估的大部分组织学和质量特征。
