Physicochemical and histopathological parameters of broilers with dorsal cranial myopathy.

Autor: Pavanello ACL; Department of Food Science and Technology, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil., Mendonça FJ; Department of Food Science and Technology, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil., Oliveira TES; Laboratory of Animal Pathology, Department of Veterinary Preventive Medicine, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil., Torezan GB; Lar Cooperativa Agroindustrial, Rolândia, PR 86600-001, Brazil., Di Santis GW; Laboratory of Animal Pathology, Department of Veterinary Preventive Medicine, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil., Soares AL; Department of Food Science and Technology, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil.
Jazyk: angličtina
Zdroj: Animal bioscience [Anim Biosci] 2023 Jun; Vol. 36 (6), pp. 953-961. Date of Electronic Publication: 2022 Nov 13.
DOI: 10.5713/ab.22.0109
Abstrakt: Objective: This study aimed to investigate the effect of dorsal cranial myopathy (DCM) on chicken meat quality.
Methods: Sixty-six Ross 308 AP broilers, 47 days old, of both sexes, weighing about 3.51 kg, were slaughtered according to standard industrial practices, and evaluated for meat color, pH, chemical composition, collagen content, fatty acid profile, and histopathological parameters. Comparisons between normal and DCM-affected meat were performed using Student's t-test at the 5% significance level.
Results: Histological analysis of muscle tissues affected by DCM showed myofiber degeneration, proliferation of inflammatory cells, fibroplasia, and necrosis with fibrosis. DCM samples had lower protein content and higher moisture, ash, insoluble collagen, total collagen, and pH. DCM-affected meat was redder and more yellowish. There were no differences in lipid or soluble collagen contents between groups. DCM-affected meat had higher percentages of arachidonic acid (C20:4n-6) and eicosapentaenoic acid (C20:5n-3).
Conclusion: This study revealed that DCM-affected meat exhibits considerable changes in quality parameters.
Databáze: MEDLINE
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