Pathological changes associated with white striping in broiler breast muscles

Area of Science:

• Poultry Science
• Animal Pathology
• Muscle Biology

Background:

• White striping is a common condition in broiler breast meat.
• It is characterized by white striations and categorized by visual intensity: normal, moderate, and severe.
• Histological and compositional changes associated with white striping require detailed evaluation.

Purpose of the Study:

• To investigate the histological alterations in broiler breast fillets with varying degrees of white striping.
• To analyze the proximate composition (fat and protein content) of muscle tissue in relation to white striping severity.
• To understand the underlying pathology of white striping in broilers.

Main Methods:

• Collected broiler breast fillets from birds with normal, moderate, and severe white striping.
• Performed histological analysis using H&E, Masson's Trichrome, and Oil Red O stains.
• Conducted proximate analysis to determine fat and protein content in muscle samples.

Main Results:

• Histopathology revealed degeneration, necrosis, fibrosis, and lipidosis in moderate and severe white striping.
• Scores for degenerative lesions, fibrosis, and lipidosis increased significantly with white striping severity.
• Proximate analysis showed increased fat and decreased protein content in muscle with higher degrees of white striping.

Conclusions:

• White striping in broilers is associated with significant histopathological changes indicative of a degenerative myopathy.
• The condition is linked to increased muscle lipidosis and reduced protein content.
• Rapid growth rates in broiler chickens may contribute to the development of white striping.