Physical, chemical, sensory and histological characterization of breast meat from broilers and turkeys with different lineages and genders, affected by white striping myopathy

• Grant number: 15/14584-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Effective date (Start): July 01, 2017
• Effective date (End): January 23, 2021
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Hirasilva Borba
• Grantee: Juliana Lolli Malagoli de Mello
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
• Associated scholarship(s): 19/11621-2 - Characterization of breast meat from broilers affected by myopathies: spaghetti meat, BE.EP.PD

Abstract

This study will be developed at School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal. Will be used Pectoralis major samples from birds with different lineages and genders, reared and slaughtered in different 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 white striping myopathy, as well to evaluate the influence of this myopathy on the meat quality, so that the purchase intention by the consumer may be influenced. Will be used samples collected in the minimum 3 slaughterhouses per region in order to represent the profile of carcasses marketed. Will be evaluated color, pH, water holding capacity, cooking loss, shear force, lipid oxidation, myofibrillar fragmentation index, sarcomere length, total collagen, soluble collagen and unsoluble collagen, chemical composition, cholesterol, fatty acid profile, sensory and histology evaluation. It will be checked if there is a relationship between the variables myofibrillar fragmentation index, sarcomere length and collagen content and the variation of the Pectoralis major muscle tenderness from broiler broilers and turkeys affected by the myopathy. It will be carried sensory analysis with samples from broiler and turkeys affected by the myopathy through the acceptance test by untrained tasters. (AU)