Spaghetti meat and gaping in broilers: emerging myopathies challenging poultry meat quality and processing

Area of Science:

• Poultry Science
• Animal Science
• Meat Science

Background:

• Rapid growth in the global poultry industry has led to increased consumer demand for affordable protein.
• Emerging growth-related myopathies, Spaghetti Meat (SM) and Gaping, negatively impact poultry meat quality, yield, and marketability.
• SM and Gaping are characterized by muscle fiber degeneration and structural abnormalities, affecting meat texture and technological properties.

Purpose of the Study:

• To review the characteristics, contributing factors, and mitigation strategies for Spaghetti Meat (SM) and Gaping myopathies in poultry.
• To highlight the shared pathological features and differing prevalences of SM and Gaping.
• To discuss current and future research directions for addressing these meat quality defects.

Main Methods:

• Literature review of scientific studies on poultry myopathies, specifically SM and Gaping.
• Analysis of histological findings, incidence rates, and influencing factors (genetics, nutrition, processing).
• Examination of current and proposed detection and mitigation strategies.

Main Results:

• SM and Gaping share muscle degeneration, fibrosis, and altered collagen structures, with oxidative stress implicated.
• Factors like genetics, nutrition, and processing conditions (e.g., chilling, defeathering, filleting) significantly influence myopathy severity.
• Novel detection methods (bioelectrical impedance, imaging, spectroscopy) are being explored alongside traditional visual scoring.

Conclusions:

• Integrated approaches focusing on non-genetic strategies (processing, nutrition, management) in the short term are crucial.
• Long-term research into the genetic basis of these myopathies is needed for balanced breeding programs.
• Addressing SM and Gaping is essential for maintaining poultry meat quality, consumer acceptance, and industry sustainability.