Table 3.
Chemical compositions of broiler breast meat as affected by white striping and wooden breast defects1)
| Age/carcass weight | Composition | Defect level | ||||||
|---|---|---|---|---|---|---|---|---|
|
| ||||||||
| Non-WS | Mild WS | Moderate WS | Severe WS | |||||
|
|
|
|
|
|||||
| Non-WB | Non-WB | WB | Non-WB | WB | Non-WB | WB | ||
| 6 wk/≤2.5 kg | Moisture (%) | 75.4±0.7 | 74.9±0.7 | nd | 75.0±0.8 | nd | nd | nd |
| Crude protein (%) | 22.2±0.1 | 22.3±1.0 | nd | 22.1±0.8 | nd | nd | nd | |
| Crude fat (%) | 1.3±0.2 | 1.3±0.4 | nd | 1.6±0.2 | nd | nd | nd | |
| Ash (%) | 1.21±0.06 | 1.21±0.07 | nd | 1.2±0.1 | nd | nd | nd | |
| Total collagen (mg/g meat) | 1.2c±0.3 | 2.6b±0.5 | nd | 3.2a±0.3 | nd | nd | nd | |
| Fat:protein ratio (%) | 5.9±0.8 | 6.8±1.6 | nd | 7.2±1.1 | nd | nd | nd | |
| Collagen:protein ratio (%) | 0.6b±0.1 | 1.2a±0.2 | nd | 1.4a±0.2 | nd | nd | nd | |
| 6 wk/>2.5 kg | Moisture (%) | 74.6b±0.3 | 75.0b±0.6 | 76.5a±1.5 | 75.0b±0.7 | 75.4b±1.14 | nd | nd |
| Crude protein (%) | 23.9a±0.4 | 22.3b±0.7 | 20.3c±1.7 | 22.1bc±1.1 | 21.7bc±0.38 | nd | nd | |
| Crude fat (%) | 1.4±0.3 | 1.6±0.4 | 1.5±0.1 | 1.6±0.3 | 1.4±0.2 | nd | nd | |
| Ash (%) | 1.24a±0.02 | 1.19ab±0.08 | 1.08bc±0.23 | 1.18ab±0.06 | 0.97c±0.01 | nd | nd | |
| Total collagen (mg/g meat) | 1.6b±0.2 | 2.8ab±1.0 | 2.0b±0.1 | 2.7ab±0.7 | 4.2a±1.2 | nd | nd | |
| Fat:protein ratio (%) | 5.7±1.0 | 7.1±1.6 | 7.4±0.6 | 7.2±1.6 | 6.4±0.7 | nd | nd | |
| Collagen:protein ratio (%) | 0.7b±0.1 | 1.3ab±0.5 | 1.0b±0.01 | 1.2ab±0.3 | 1.9a±0.5 | nd | nd | |
| 7 wk/>2.5 kg | Moisture (%) | nd | 75.2b±1.1 | 78.4a±0.2 | 75.4b±1.0 | 77.5a±1.7 | 75.7b±2.5 | 76.9ab±0.1 |
| Crude protein (%) | nd | 22.0a±0.9 | 18.6c±1.3 | 21.8a±1.0 | 18.7b±1.6 | 21.0ab±2.1 | 23.9ab±0.01 | |
| Crude fat (%) | nd | 1.5±0.3 | 1.4±0.1 | 1.7±0.5 | 1.6±0.6 | 2.0±1.3 | 1.6±0.2 | |
| Ash (%) | nd | 1.16a±0.08 | 1.03b±0.57 | 1.17a±0.67 | 1.06b±0.02 | 1.12ab±0.09 | 1.10ab±0.1 | |
| Total collagen (mg/g meat) | nd | 3.3±1.8 | 5.0±2.8 | 2.6±0.5 | 3.0±1.7 | 4.0±1.3 | 3.3±0.01 | |
| Fat:protein ratio (%) | nd | 6.9±1.4 | 7.8±0.9 | 7.7±2.1 | 8.3±2.5 | 9.8±6.9 | 7.5±1.2 | |
| Collagen:protein ratio (%) | nd | 1.5±0.9 | 2.7±1.7 | 1.2±0.3 | 1.6±1.1 | 2.0±0.8 | 1.5±0.1 | |
WS, white striping; WB, wooden breast; nd, not detected, indicating that no samples were classified into such category.
1)
Data are presented in mean±standard deviation.
a–c
Different superscripts indicate statistical difference within each row (p<0.05).