Physical-chemical, histological, sensory and technologic characterization of breast meat, from broilers and turkeys affected by white striping and deep pectoral myopathies

• Grant number: 15/08471-8
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2016
• End date: February 28, 2019
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Hirasilva Borba
• Grantee: Hirasilva Borba
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
• Associated scholarship(s): 18/00847-7 - Chemical composition of breast meat from chicken broilers and turkeys affected by white striping and deep pectoral myopathy, BP.TT

Abstract

This study will be developed at School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, in association with other research institutions located at South, Southeast and Midwest regions from Brazil. The aim of this study is to characterize the breast meat from broilers and turkeys affected by different degrees of severity of myopathies white striping and deep pectoral, as well to evaluate the influence of these myopathies on meat quality, so that the purchase intention by the consumer may be influenced. Will be used Pectoralis major samples from birds with different, reared and slaughtered in southeastern Brazil. Will be used Pectoralis major samples from broilers and turkeys, affected by white striping in different severity degrees. Also will be used Pectoralis major samples remaining from carcasses of broilers and turkeys, affected by deep pectoral myopathy, and that have been released for human consumption by the Federal Inspection Service. Will be evaluated color, pH, water holding capacity, cooking weight loss, shear force, lipid oxidation, sarcoplasmic and myofibrillar proteins, myofibrillar fragmentation index, sarcomere length, collagen, chemical composition, cholesterol, fatty acid profile, sensory evaluation and histology evaluation. Burgers and sausages will be processed using chicken and turkey breast meats affected by different severity degrees of white striping myopathy. The meat products will be evaluated in relation to process yield, emulsion stability, shrinkage and cooking weight loss, texture profile, color, pH and sensory evaluation. Two experiments will be carried out (for each myopathy studied). (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FREIRE CAVALCANTI, ERIKA NAYARA; GIAMPIETRO-GANECO, ALINE; MELLO, JULIANA L. M.; FIDELIS, HELOISA A.; OLIVEIRA, RODRIGO F.; PEREIRA, MATEUS R.; VILLEGAS-CAYLLAHUA, ERICK A.; SOUZA, RODRIGO A.; SOUZA, PEDRO A.; BORBA, HIRASILVA. Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy. POULTRY SCIENCE, v. 100, n. 8, AUG 2021. (15/08471-8)

CARVALHO, LARISSA TATERO; OWENS, CASEY M.; GIAMPIETRO-GANECO, ALINE; MALAGOLI DE MELLO, JULIANA LOLLI; FERRARI, FABIO BORBA; DE CARVALHO, FRANCISCO ALLAN L.; DE SOUZA, RODRIGO ALVES; AMOROSO, LIZANDRA; DE SOUZA, PEDRO ALVES; BORBA, HIRASILVA; et al. Quality of turkeys breast meat affected by white striping. POULTRY SCIENCE, v. 100, n. 4, APR 2021. (15/08471-8)