Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy. Issue 4 (6th February 2019)

• Record Type: Journal Article
• Authors: Salles, Gleidson Biasi Carvalho; Boiago, Marcel Manente; Silva, Anielen Dutra; Morsch, Vera Maria; Gris, Anderson; Mendes, Ricardo Evandro; Baldissera, Matheus D.; da Silva, Aleksandro Schafer
• Is Part Of: Journal of food biochemistry. Volume 43:Issue 4(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-02-06
• Subjects: biochemistry -- glutathione peroxidase -- hypereosinophilia -- lipoperoxidation -- meat quality -- oxidation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.12792
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups ( n = 15): normal, moderate (stripes <1 mm) and severe (stripes >1 mm). Chicken breasts with severe WS showed muscular cells with small areas and diameters ( p < 0.05), as well as the presence of inflammatory cells. Higher percentages of moisture content, fat, collagen, and smaller protein content than did WS breast samples compared control. Breast samples with moderate and severe degrees of WS had higher reactive oxygen species levels and advanced oxidation protein products than did the control group, and animals with severe WS had higher lipid peroxidation levels. The activities of glutathione peroxidase and glutathione S‐transferase were higher ( p < 0.0001) in animals with moderate WS than those in the control. Practical applications: White striping myopathy in broiler breast fillets is characterized by the presence of parallel white stripes in the same direction as the muscular fiber, commonly occurring in the pectoralis major muscle. The results showed that chicken breasts with WS demonstrated imbalances of antioxidant/oxidant status, characterizing increases of lipid peroxidation and protein oxidation in muscle. This situation does not prevent the consumption of the meat, but negatively affects its quality.