Effect of white striping on chemical composition and nutritional value of chicken breast meat

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Journal Title, Volume, Page: 
Italian Journal of Animal Science (Impact Factor: 0.6). 03/2014; 13(1).
Year of Publication: 
2014
Authors: 
Samer Mudalal
Preferred Abstract (Original): 
White striping defect (appearance of white
striations parallel to muscle fiber on surface of
breast) is considered an emerging issue in
chicken breast meat which is related to
increasing growth rate of modern hybrid birds.
This study was aimed at evaluating the effect
of white striping on chemical composition and
nutritional value of chicken breast meat.
During three replications, a total of 108
Pectoralis major muscles representing three
degrees of white striping (absence=normal;
presence classified in 2 levels as moderate or
severe) were selected to determine proximate
composition (moisture, protein, lipid and collagen)
as well as sarcoplasmic and myofibrillar
protein profile by sodium dodecyl sulphatepolyacrylamide
gel electrophoresis analysis.
The results showed that both severe and moderate
white-striped fillets had higher fat content
(2.53 vs 1.46 vs 0.78%; P<0.001), lower
protein level (20.9 vs 22.2 vs 22.9%; P<0.001),
decreased quality of protein as proven by higher
collagen content (1.30 vs 1.37 vs 1.43%;
P<0.001), and different pattern on myofibrillar
and sarcoplasmic fractions when compared to
normal fillets. Moreover, severe white-striped
fillets exhibited higher energy content (450.7
vs 421.1 kJ/100g; P<0.01) with respect to normal
meat. In conclusion, there was a large
worsening of nutritional value of chicken
breast meat following occurrence of white
striping and this might impair consumer attitude
towards poultry meat.
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