ArticlePoultry science2020
Research Note: Effect of chicken genotype and white striping-wooden breast condition on breast meat proximate composition and amino acid profile.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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29 citing papers in PubMed, 61 citations in OpenAlex.
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- Quality attributes of chicken breast proteins following sequential enzymatic hydrolysis and polyphenol conjugation.Poultry science · 2026Article
- Identification of age-related biomarkers for meat quality in Kangle chickens using multi-omics.Food chemistry. Molecular sciences · 2026Article
- Carcass Characteristics and Meat Quality of Two Serbian Indigenous Chicken Breeds: Comparative Assessment of Banat Naked Neck and Svrljig Hen.Foods (Basel, Switzerland) · 2026Article
- Incorporation of Cactus Berry (Foods (Basel, Switzerland) · 2025Article
- Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition.Comprehensive reviews in food science and food safety · 2025Review
- Untargeted metabolomics analysis reveals comparative meat quality of different muscles and the impact of Saline-alkali land feeding on Dolang sheep (Ovis aries).BMC genomics · 2025Article
- Search for Ancient Selection Traces in Faverolle Chicken Breed (Animals : an open access journal from MDPI · 2025Article
- Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods.Frontiers in nutrition · 2025Article
- Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation.Foods (Basel, Switzerland) · 2024Article
- RNA-Seq Reveals Pathways Responsible for Meat Quality Characteristic Differences between Two Yunnan Indigenous Chicken Breeds and Commercial Broilers.Foods (Basel, Switzerland) · 2024Article
- Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract.Poultry science · 2024Article
- Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities.Foods (Basel, Switzerland) · 2024Article
- Comparative metabolomic analysis of spaghetti meat and wooden breast in broiler chickens: unveiling similarities and dissimilarities.Frontiers in physiology · 2024Article
- Article
- The avian taste system.Frontiers in physiology · 2023Review
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- Dominant changes in the breast muscle lipid profiles of broiler chickens with wooden breast syndrome revealed by lipidomics analyses.Journal of animal science and biotechnology · 2022Article
- Insects in Pet Food Industry-Hope or Threat?Animals : an open access journal from MDPI · 2022Review
- Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels ofFoods (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
The present experiment compared the proximate composition, the amino acid content, and profile of the breast meat of a commercial broiler hybrid (Hybrid-Normal) vs. a broiler hybrid affected by the simultaneous presence of white striping (WS) and wooden breast (WB) myopathies (Hybrid-WSWB) vs. the Italian purebred Polverara chicken (Polverara). To this purpose, a total of n = 30 breast meat cuts from male chickens/group were subjected to meat quality evaluations. Chickens were slaughtered at their commercial age. The meat of the Polverara breed showed the highest protein (P < 0.0001) and the lowest lipids (P < 0.0001) contents, whereas that of the Hybrid-WSWB broiler chickens had the lowest protein and ash (P < 0.0001) contents and the highest (P < 0.0001) amount of fat. Meat of Hybrid-Normal chickens displayed intermediate values. Polverara meat was the richest in most amino acids (g/100 g meat), whereas Hybrid-WSWB one had the lowest content (P < 0.0001). Taurine was not detected in the meat of the Polverara chicken. The meat of Hybrid-Normal chickens was the richest in valine and taurine amino acids (P < 0.0001). Results on the amino acids proportions (% of total amino acids) highlighted that lysine, arginine, leucine, glutamic acid, aspartic acid, alanine, and serine were the most representative essential and nonessential amino acids, respectively, in all 3 meat-types chickens. The study confirmed that WS and WB myopathies negatively affect the meat proximate composition and the amino acid content. The meat of the Polverara breed displayed a remarkable meat quality including a high protein content of very good quality. This may represent a tool to promote its meat among consumers and help the survival of this endangered breed. Furthermore, research efforts should be conducted to understand why taurine was absent in the breast meat of Polverara chicken.
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