肉鸡胸肉肌肉异常发生率的研究进展。

Q2 Agricultural and Biological Sciences Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI:10.5851/kosfa.2018.e2
Xi Huang, Dong Uk Ahn
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引用次数: 43

摘要

在过去的50年里,通过密集的遗传选择,以及营养和管理的改善,肉鸡的生长速度、胸肌大小和产量都有了显著的提高,这导致了严重的异常,影响了胸肉的质量。异常包括淡软渗出(PSE)状况、胸深肌(DPM)肌病、意大利面肉(SM)、白色条纹(WS)和木纹胸(WB),这些对肉鸡肉制品行业有严重的负面影响。PSE和DPM的发病率已经知道了几十年,它们的患病率、病因和经济影响已经得到了很好的讨论。然而,其他异常,如SM、WS和WB,虽然这些情况已经知道一段时间了,但最近几年才有报道。肉鸡新近出现的质量问题主要与胸大肌有关,近年来在世界一些地区发病率急剧上升。高达90%的肉鸡受到这种异常的影响,预计每年给美国家禽业造成2亿至10亿美元的经济损失。因此,本文主要讨论乳腺肌肉的组织病理特征和生化变化,重点讨论新出现的异常(SM、WS和WB),其他异常也有讨论。讨论了这些异常对肉的营养、功能、机械和感官质量的影响及其对家禽业的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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The Incidence of Muscle Abnormalities in Broiler Breast Meat - A Review.

The dramatic improvements in the growth rate and breast muscle size and yield in broilers through the intensive genetic selection, and the improvement in nutrition and management over the past 50 years have introduced serious abnormalities that influenced the quality of breast meat. The abnormalities include pale-soft-exudative (PSE) conditions, deep pectoral muscle (DPM) myopathy, spaghetti meat (SM), white striping (WS), and woody breast (WB) that have serious negative implications to the broiler meat industry. The incidences of PSE and DPM have been known for several decades, and their prevalence, etiology and economic impact have been well discussed. However, other abnormalities such as SM, WS and WB conditions have been reported just for few years although these conditions have been known for some time. The newly emerging quality issues in broilers are mainly associated with the Pectoralis major muscles, and the incidences have been increased dramatically in some regions of the world in recent years. As high as 90% of the broilers are affected by the abnormalities, which are expected to cause from $200 million to $1 billion economic losses to the U.S. poultry industry per year. So, this review mainly discusses the histopathological characteristics and biochemical changes in the breast muscles with the emphasis on the newly emerging abnormalities (SM, WS, and WB) although other abnormalities are also discussed. The impacts of the anomalies on the nutritional, functional, mechanical and sensory quality of the meat and their implications to the poultry industry are discussed.

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CiteScore
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