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Characterization of breast meat from broilers affected by myopathies - "spaghetti meat"

Grant number: 19/11621-2
Support type:Scholarships abroad - Research Internship - Post-doctor
Effective date (Start): January 20, 2020
Effective date (End): June 12, 2020
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Production
Principal Investigator:Hirasilva Borba
Grantee:Juliana Lolli Malagoli de Mello
Supervisor abroad: Massimiliano Petracci
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
Local de pesquisa : Università di Bologna, Cesena, Italy  
Associated to the scholarship:15/14584-0 - Physical, chemical, sensory and histological characterization of breast meat from broilers and turkeys with different lineages and genders, affected by white striping myopathy, BP.PD

Abstract

The aim of this study will be to characterize chicken breast affected by spaghetti meat myopathy, as well as to evaluate the influence of this myopathy on the meat quality. This research will be developed at the Laboratory of Animal Production of Department of Agricultural and Food Sciences at University of Bologna, Cesena, Italy, between February 2020 and February 2021, according to the schedule attached. Will be analyzed breast samples from females of Ross 308 strain (farmed under commercial conditions) and slaughtered at 48 days of age. A total of 48 skinless whole breasts will be collected at 3 h post-mortem in the deboning area. The whole breasts will be classified by visual appearance and manual palpation according to the presence of muscular abnormalities into four experimental groups: Normal (absence of myopathy) and Spaghetti Meat. Only severe cases will be selected. Will be analyzed: color, pH, water holding capacity, cooking loss, texture profile analysis (compression, hardness, springiness and cohesiveness), shear force, chemical composition, collagen content, myofibrillar fragmentation index, Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis - SDS-PAGE (sarcoplasmic and myofibrillar proteins), protein solubility, protein oxidation, nuclear magnetic resonance (state, mobility and distribution of water), fatty acid profile and thermal properties. Will be developed an HPLC method to quantify two specific products (AAS and GGS) of protein oxidation using spaghetti meat. The results will be analyzed using a completely randomized design (DIC), with two treatments, done in 24 replicates, using the SAS (Statistical Analysis System) One-Way ANOVA procedure. The results will be submitted to analysis of variance and compared by the Tukey test, with significance defined at P <0.05.