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Physicochemical and histopathological parameters of broilers with dorsal cranial myopathy |
Ana Clara Longhi Pavanello1,* 
, Fernanda Jéssica Mendonça1
, Thalita Evani Silva Oliveira2
, Guilherme Baú Torezan3
, Giovana Wingeter Di Santis2
, Adriana Lourenço Soares1,*
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1Department of Food Science and Technology, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil
2Laboratory of Animal Pathology, Department of Veterinary Preventive Medicine, Universidade Estadual de Londrina, Londrina, PR 86057-970, Brazil
3Lar Cooperativa Agroindustrial, Rolândia, PR 86600-001, Brazil |
Correspondence:
Ana Clara Longhi Pavanello, Tel: +55-43-98834-0505, Fax: +55-43-3371-4080, Email: longhi.pavanello@gmail.com
Adriana Lourenço Soares, Tel: +55-43-3371-5962, Fax: +55-43-3371-4080, Email: adri.soares@uel.br
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Received: 17 March 2022 • Revised: 27 May 2022 • Accepted: 13 September 2022 |
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| Abstract |
Objective
This study aimed to investigate the effect of dorsal cranial myopathy (DCM) on chicken meat quality.
Methods
Sixty-six Ross 308 AP broilers, 47 days old, of both sexes, weighing about 3.51 kg, were slaughtered according to standard industrial practices, and evaluated for meat color, pH, chemical composition, collagen content, fatty acid profile, and histopathological parameters. Comparisons between normal and DCM-affected meat were performed using Student's t-test at the 5% significance level.
Results
Histological analysis of muscle tissues affected by DCM showed myofiber degeneration, proliferation of inflammatory cells, fibroplasia, and necrosis with fibrosis. DCM samples had lower protein content and higher moisture, ash, insoluble collagen, total collagen, and pH. DCM-affected meat was redder and more yellowish. There were no differences in lipid or soluble collagen contents between groups. DCM-affected meat had higher percentages of arachidonic acid (C20:4n−6) and eicosapentaenoic acid (C20:5n−3).
Conclusion
This study revealed that DCM-affected meat exhibits considerable changes in quality parameters. |
| Keywords:
Anterior latissimus dorsi Muscle; Collagen; Fatty Acid Profile; Histology; Meat Quality |
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