Influence of growth rate on the occurrence of white striping in broiler breast fillets

• Published in: Poultry science Vol. 91; no. 10; pp. 2677 - 2685
• Main Authors: Kuttappan, V. A., Brewer, V. B., Apple, J. K., Waldroup, P. W., Owens, C. M.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford University Press 01.10.2012
• Subjects: Aging; Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; Body Weight; Chickens - growth & development; Chickens - physiology; Color; Diet - veterinary; Energy Metabolism; Female; Male; Meat - standards; growth rate; broiler breast; intramuscular fat; white striping; high-energy diet
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2012-02259

ABSTRACT White striping refers to the occurrence of different degrees of white striations on broiler breast fillets and thighs of larger broilers, yet little is known about its causes. Thus, the objective of the study was to estimate the occurrence of normal (NORM), moderate (MOD), and severe (SEV) degrees of white striping with respect to the growth rate of broilers and to compare their proximate composition without the confounding effect of diet. Straight-run 1-d-old chicks (n = 280) were randomly assigned to either a low- (LED) or high-energy (HED) diet (5 replicates of 28 birds/dietary treatment). Birds were processed at 54 d of age, and live weight, deboned fillet weight, and occurrence of white striping were recorded. As expected, birds fed the HED had lower (P < 0.05) feed conversion ratios than birds fed LED (2.08 vs. 2.28). Also, HED-fed birds had heavier P < 0.05) live and fillet weights when compared with the LED-fed birds. A greater (P < 0.05) percentage of breast fillets from LED-fed birds were scored NORM, whereas HED-fed birds produced a greater (P < 0.05) percentage of SEV fillets. Fillet weight and yield (percent of live weight) increased (P < 0.05) as the degree of white striping increased from NORM to SEV. Additionally, NORM fillets had greater (P < 0.05) lipid and lower (P < 0.05) protein content when compared with SEV fillets. Also, NORM fillets had greater (P < 0.05) percentages of SFA than SEV fillets; however, proportions of all monounsaturated fatty acids, as well as linoleic and linolenic acids, were greater (P < 0.05) in SEV than NORM fillets. These results suggest that an increased growth rate results in increased occurrence of higher degrees of white striping in broiler breast fillets, and the various degrees of white striping are associated with differences in chemical composition of breast fillets.