Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada.

ABSTRACT: Spaghetti meat (SM), woody breast (WB), and white striping (WS) are myopathies affecting breast muscle of broiler chickens, and are characterized by a loss of myofibers and an increase in fibrous tissue. The conditions develop in intensive broiler chicken production systems, and cause poor meat process-ability and negative customer perception leading to monetary losses. The objectives of the present study were to describe the physical and histological characteristics of breast myopathies from commercial broiler chicken flocks in Ontario, Canada, and to assess the associations between the severity of myopathies with the physical and histological characteristics of the affected breast muscle fillets. Chicken breast fillets (n = 179) were collected over 3 visits from a processing plant and sc

SUBMITTER: Che S 

PROVIDER: S-EPMC8892137 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature