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Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids

Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality protein for human consumption. To fulfill the increasing demand for turkey meat, breeding companies have been selecting genetic lines with increased growth potential and breast muscle pro...

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Autores principales: Zampiga, Marco, Soglia, Francesca, Baldi, Giulia, Petracci, Massimiliano, Strasburg, Gale M., Sirri, Federico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7304436/
https://www.ncbi.nlm.nih.gov/pubmed/32595515
http://dx.doi.org/10.3389/fphys.2020.00554
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author Zampiga, Marco
Soglia, Francesca
Baldi, Giulia
Petracci, Massimiliano
Strasburg, Gale M.
Sirri, Federico
author_facet Zampiga, Marco
Soglia, Francesca
Baldi, Giulia
Petracci, Massimiliano
Strasburg, Gale M.
Sirri, Federico
author_sort Zampiga, Marco
collection PubMed
description Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality protein for human consumption. To fulfill the increasing demand for turkey meat, breeding companies have been selecting genetic lines with increased growth potential and breast muscle proportion. Moreover, the progressive shift toward further processed products has emphasized the need for higher standards in poultry meat to improve its technological characteristics and functional properties (i.e., water-holding capacity). However, as observed for broiler chickens, a growing body of scientific evidence suggests that the intense selection for the aforementioned traits could be associated with a greater occurrence of growth-related myopathies and abnormalities and, consequently, to increased downgrading rates and overall reduction of meat quality characteristics. In the past, muscle abnormalities such as deep pectoral myopathy, pale-soft-and-exudative-like meat, and focal myopathy have been reported in turkey lines selected for increased growth rate. In addition, the presence of white striations in the superficial layer of pectoralis major muscle, as well as the tendency of muscle fiber bundles to separate resulting in an altered breast muscle structure, has been detected in commercial turkey abattoirs. Furthermore, past investigations revealed the presence of another quality issue depicted by an overall toughening of the breast muscle. These meat abnormalities seem to macroscopically overlap the white striping, spaghetti meat, and wooden breast conditions observed in pectoral muscle of fast-growing, high-breast-yield chicken hybrids, respectively. Considering the high economic impact of these growth-related abnormalities in broilers, there is an increasing interest of the turkey industry in estimating the occurrence and the impact of these meat quality issues also in the modern turkey lines. Studies have been recently conducted to assess the effect of the genotype on the occurrence of these emerging growth-related defects and to evaluate how meat quality properties are affected by white-striping condition in turkeys, respectively. Therefore, this review aims to provide a critical overview of the current understanding regarding the growth-related abnormalities and their impact on meat quality in modern turkey hybrids with the hope that this information may improve the knowledge concerning their overall effect on poultry meat.
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spelling pubmed-73044362020-06-26 Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids Zampiga, Marco Soglia, Francesca Baldi, Giulia Petracci, Massimiliano Strasburg, Gale M. Sirri, Federico Front Physiol Physiology Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality protein for human consumption. To fulfill the increasing demand for turkey meat, breeding companies have been selecting genetic lines with increased growth potential and breast muscle proportion. Moreover, the progressive shift toward further processed products has emphasized the need for higher standards in poultry meat to improve its technological characteristics and functional properties (i.e., water-holding capacity). However, as observed for broiler chickens, a growing body of scientific evidence suggests that the intense selection for the aforementioned traits could be associated with a greater occurrence of growth-related myopathies and abnormalities and, consequently, to increased downgrading rates and overall reduction of meat quality characteristics. In the past, muscle abnormalities such as deep pectoral myopathy, pale-soft-and-exudative-like meat, and focal myopathy have been reported in turkey lines selected for increased growth rate. In addition, the presence of white striations in the superficial layer of pectoralis major muscle, as well as the tendency of muscle fiber bundles to separate resulting in an altered breast muscle structure, has been detected in commercial turkey abattoirs. Furthermore, past investigations revealed the presence of another quality issue depicted by an overall toughening of the breast muscle. These meat abnormalities seem to macroscopically overlap the white striping, spaghetti meat, and wooden breast conditions observed in pectoral muscle of fast-growing, high-breast-yield chicken hybrids, respectively. Considering the high economic impact of these growth-related abnormalities in broilers, there is an increasing interest of the turkey industry in estimating the occurrence and the impact of these meat quality issues also in the modern turkey lines. Studies have been recently conducted to assess the effect of the genotype on the occurrence of these emerging growth-related defects and to evaluate how meat quality properties are affected by white-striping condition in turkeys, respectively. Therefore, this review aims to provide a critical overview of the current understanding regarding the growth-related abnormalities and their impact on meat quality in modern turkey hybrids with the hope that this information may improve the knowledge concerning their overall effect on poultry meat. Frontiers Media S.A. 2020-06-12 /pmc/articles/PMC7304436/ /pubmed/32595515 http://dx.doi.org/10.3389/fphys.2020.00554 Text en Copyright © 2020 Zampiga, Soglia, Baldi, Petracci, Strasburg and Sirri. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Physiology
Zampiga, Marco
Soglia, Francesca
Baldi, Giulia
Petracci, Massimiliano
Strasburg, Gale M.
Sirri, Federico
Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids
title Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids
title_full Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids
title_fullStr Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids
title_full_unstemmed Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids
title_short Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids
title_sort muscle abnormalities and meat quality consequences in modern turkey hybrids
topic Physiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7304436/
https://www.ncbi.nlm.nih.gov/pubmed/32595515
http://dx.doi.org/10.3389/fphys.2020.00554
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