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Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P 26%, P 16%, P 2) than normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended owing to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.

SUMMARY: Novel protein feeds are needed in ecological and organic poultry production to supply natural sources of amino acids, particularly methionine. Synthetic amino acids are increasingly banned in certified organic production. Carp is an invasive fish in the United States and its harvest can help provide natural source of methionine, while reducing an undesirable population. In our previous study, we formulated a diet using extruded carp-based meal (CBM) to replace synthetic methionine in broiler diets and conducted a feeding trial to test its effect on broiler performance. For this study, birds were processed at the end of the feeding trial and evaluated for quality and sensory attributes of meat from birds fed with CBM diet. Controls were normal diet that contained methionine and the carp meal was used to replace methionine and a portion of soybean meal. Results suggest that birds fed with CBM diet did not differ from the Control in live weight, carcass weight, breast weight, ready-to-cook yield, wing yield, tenders, and thigh yields (P > 0.05). Breast meat was more light (L*) for birds from the CBM treatment compared to the Control and the pH was lower (P < 0.05). For the thigh meat, birds fed CBM diets resulted in higher protein and less fat compared to the Control (P < 0.05). In the consumer analysis, overall impression, flavor, and mouthfeel were lower for the CBM breast meat than the Control and scored lower in terms of tenderness and juiciness (P < 0.05). Interestingly, thigh meat from CBM had more omega-3 fatty acids, which has a human health benefit. The results indicate that carp-based meal hold potential as a novel protein to replace synthetic methionine in organic broiler diets.

Two meat-type broiler strains, strain A and strain B, were reared in floor pens (25 birds/pen; 45 pens/strain) for pectoralis (P) major collagen and mixed muscle protein turnover (PT) study from 0-56 D using primary breeder nutrition and husbandry guidelines. Forty broilers (n = 10/strain for collagen PT; n = 10/strain for mixed muscle PT) were selected at each sampling age at day 21, 28, 35, 42, and 56 and infused with 1-13C proline (Pro) and 15N-phenylalanine (Phe) which are used as amino acid tracers for collagen and mixed muscle PT measurements, respectively. Muscle and plasma samples were collected, and enrichments of 1-13C Pro and 15N-Phe were determined using mass spectrometry. Fractional synthesis rate (FSR) and fractional degradation rate (FDR) were measured for collagen and mixed muscle using precursor-product principle. At day 42, after separating the sampled broilers as myopathy (woody breast [WB] score > 1) and nonmyopathy (WB = 0), plasma metabolites were screened for differential 3-methyhistidine (3-MH) expression for both strains. Data were analyzed using one-way ANOVA using t test. Results showed that collagen and mixed muscle FSR and FDR in pectoralis major decreased (P < 0.05) for both strains as the broilers aged. FSR for collagen and FDR for mixed muscle were higher for strain B than those for strain A (P < 0.05). Total collagen was higher (P < 0.05) for strain B. Differentially expressed 3-MH in plasma was higher (P < 0.05) for myopathy-affected broilers indicating greater muscle degradation occurring in myopathy-affected broiler types for both strains. 3-MH Expression in plasma was higher for strain B than for strain A. The research findings showing an increased collagen content per unit muscle weight in pectoralis major in strain B (than in strain A) could be due to higher mixed muscle FDR and increased collagen FSR occurring during the grow-out period. The increased degradation of muscle fibers and probable replacement of muscle-specific protein with connective tissue, mainly collagen, was an evident pathophysiological phenomenon occurring in myopathy-affected broilers.

Summary: The Cobb MV × Cobb 700 male broiler was evaluated for BW and feed conversion ratio (FCR) when fed diets of increasing levels of digestible lysine (Lys) and ME within each growing phase (0–12 D, 12–26 D, 26–35 D, and 35–55 D). Male BW was highest (P < 0.0001) at 12 D of age for birds fed 1.24% digestible Lys and 3,194 ME vs. birds fed 1.20% digestible Lys and 3,084 ME. Male BW were also highest (P < 0.0001) at 26 D of age for birds fed 1.23% digestible Lys and 3,194 ME. However, birds were able to compensate with increased FCR (P < 0.0001) when fed diets with lower levels of digestible Lys and ME from 26 to 55 D to achieve similar BW (P > 0.05) compared with the birds on the highest level and duration of digestible Lys and ME. The control group, that is, industry standard digestible Lys and ME levels, had the lowest levels of digestible Lys and ME for the duration of the experiment and had the highest (P < 0.0001) FCR and the lowest (P < 0.0001) BW. The results for BW and FCR suggest that the digestible Lys needs are higher than previously established. More investigations within each growing phase should be performed to better define the requirements of the Cobb MV × Cobb 700 broiler for digestible Lys.

SUMMARY The magnitude and timing of broiler responses to dietary amino acid (AA) density can vary between sexes and among genetic lines. Two experiments (Exp) were conducted to determine the responsiveness of Cobb MV × 700 broilers to changes in dietary AA density. In Exp 1, low (L), medium (M), and high (H) AA density diets were maintained across starter and grower phases in a 28 d growth performance trial (all males). In Exp 2, combinations of L, M, and H-AA density diets were varied across 4 feeding phases to evaluate the effect of 6 AA feeding regimens (HHHH, HHHM, HHMM, HMMM, MMMM, and HHLL) on growth performance, carcass composition, and breast muscle myopathies of broilers reared sex-separately. Body weight gain, feed intake (FI), and FCR responded positively to increased AA density during the starter and grower phases (0 to 28 d) of Exp 1. In Exp 2, broiler responses to AA density from 0 to 28 d diminished by the conclusion of the finisher phase (day 35), and FCR was the only measurement influenced by dietary AA density through day 46. Carcass characteristics and breast muscle myopathies were unaffected by AA density, with the exception of fat pad percentage, which decreased with increasing AA density. These data indicate that Cobb MV × 700 broilers may be less responsive to dietary AA density than other high-yielding broiler strains and further research to establish digestible AA:Lys ratios or dietary energy concentrations that optimize responses to increased AA density are warranted.

Summary The percentage of broiler complex processing plants slaughtering big birds (e.g., those greater than 3.5 kg) has steadily increased in the United States the past 15 yr. Precision amino acids in dietary formulation is key as the growing cycle for these birds is extended, as well as total feed consumed. Furthermore, broilers reared for big-bird slaughter plants are destined for specialty breast meat yield portioning, making digestible Lys one of the key nutrients in feed formulation. This work assesses dietary Lys levels in graduations across feed phases to 53 D in Cobb MV × Cobb 700 female and male broilers. Optimizing digestible Lys in the starter phase (to 14 D) occurred between 1.26 and 1.31%. On average, dietary Lys intake per bird needed to optimize live performance, and white meat yield was higher in male birds (64 g) than in female birds (58 g). Optimization of Lys amino acid density in the Cobb MV × Cobb 700 broilers resulted in increased white meat yields in larger broilers, resulting in increased fillet weights per bird with white striping and woody breast being unaffected.

After being banned by the European Commission in 2018, the use of formaldehyde as a feed amendment in the United States has come into question. Therefore, this study was conducted to explore alternatives to formaldehyde, such as formic acid and monoglycerides, and their effects on poultry production. In total, 1,728 Cobb 700 broilers were randomly assigned to 96-floor pens on day of hatch (18 birds/pen). Using a randomized complete block design (4 blocks), treatments were assigned to pens with blocking based on location within the barn, with the eastern half of the barn designated for digestibility and the western half designated for production (per experiment: 8 control pens and 10 pens per treatment). All diets were based on a negative control (NC), basal diet. Dietary treatments consisted of: NC, NC + 0.25% formalin (F), NC + 0.25 and 0.50% Amasil NA (AML and AMH; 61% formic acid and 20.5% Na-formate), and NC + SILO Health 104L (SILO; mixture of monoglycerides; 0.5% from 0 to 14 d, 0.4% from 14 to 28 d, and 0.2% from 28 to 42 d). Water and feed were provided ad libitum. Performance data were collected during feed changes on d 0, 14, 28, and 42, with digestibility data collected at d 14 (2 per pen) and carcass quality (6 per pen) assessed at d 46 with a randomly selected group of broilers. A one-way ANOVA followed by Dunnett's multiple comparison, where treatments were evaluated against F were conducted using JMP 14.0 (P ≤ 0.05). Main effect of treatment was significant for performance, nutrient digestibility, and carcass quality. Differences in body weight and ADG were observed from d 14 to d 28, resulting in a trending improvement in lysine digestibility on d 14 and carcass quality on d 46 of birds fed AML and AMH in comparison to those fed F (P < 0.05). Whereas birds fed SILO had reduced digestibility of methionine on d 14 and a decrease in meat quality on d 46 in comparison to those fed F (P < 0.05). Therefore, Amasil NA at 0.25 or 0.50% may be an effective alternative to formaldehyde as a feed amendment for poultry production.

Food processing environment flooring can become contaminated with pathogens in many ways including foot and equipment traffic, incoming materials, and floor drain backups. Natural antimicrobial turmeric and commercially available powdered floor treatments may reduce the levels of pathogens on flooring thereby reducing the risk of cross contamination from the floor to food contact surfaces. These chemicals were evaluated to determine their effectiveness against cocktails of Salmonella , Escherichia coli , and Listeria monocytogenes dried onto the surfaces of carriers made from polyurethane-concrete commercial flooring material. Aqueous test solutions were prepared from the minimum treatment required per m 2 from the manufacturer's instructions diluted in sterile water. Potential synergy between turmeric and a percarbonate based commercial floor treatment was explored with a mixture of turmeric and sodium percarbonate, each at approximately 37g/m 2 application rate. Each inoculated carrier was exposed to the treatment solutions or a sterile water control for 10 minutes at room temperature, neutralized with Hi-Cap neutralizing broth, the bacteria suspended, enumerated, and log 10 reductions calculated for each treatment and inoculum combination. Mean log 10 CFU/carrier reductions with standard deviations ranged between 4.29±0.34 for the sodium percarbonate (SPC) based treatment and 0.004±0.23 for turmeric for Salmonella , 4.81±0.16 for SPC based treatment and -0.16±0.62 for turmeric for E. coli , and 4.88±0.6 for SPC based treatment and -0.16±0.15 for turmeric for L. monocytogenes .

The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.

Made available in DSpace on 2022-05-01T07:58:47Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-01 One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of the Pectoralis major muscle (breast fillet) from carcasses of broilers affected by DPM in Pectoralis minor muscle (tender) and from a control group. Breast fillets samples were harvested from Ross AP95 broilers that were slaughtered at 42 days of age and were selected to the occurrence of the myopathy (score 2 and score 3) and from a control group without (score 0) the presence of myopathy. Chemical composition, cholesterol, fatty acid profile, pH, color, water-holding capacity, cooking loss, shear force, sarcomere length, and collagen were analyzed in the breast fillet. And with the results it was observed the samples classified as DPM score 2 had a higher moisture and a lower protein percentage. The higher values lipid was found in the samples from broilers affected by DPM. There was no difference (P > 0.05) fatty acid profile only to C10:0, C15:0, C17:0, C20:0, and C18:2c9,t11. Differences were detected (P < 0.05) for the pH, WHC, SF, and sarcomere length of the samples from broilers affected by DPM. The higher pH observed in the samples from birds classified as DPM score 2 and the higher WHC values were observed in the samples affected by DPM (score 2 and 3). The SF (P < 0.05) among samples, with the most tender samples (lower SF values) being those unaffected by the condition DPM (score 0). The dorsal side surface, where the Pectoralis major muscle is in contact with the Pectoralis minor muscle, higher L* values were found in the meat affected by the myopathy. Although deep pectoral myopathy affects the Pectoralis minor muscle of broilers, it can also alter the qualitative characteristics and chemical composition of the breast fillets (Pectoralis major muscle). Department of Food Engineering Faculty of Animal Science and Food Engineering University of São Paulo - USP Departament of Poutry Science & The Center of Excellence for Poultry Science University of Arkansas, 1260 W. Maple Department of Technology University of Agricultural and Veterinary Sciences - UNESP School of Biological and Food Engineering Chuzhou University Department of Technology University of Agricultural and Veterinary Sciences - UNESP

Woody breast (WB) myopathy results in poor muscle quality. The increasing incidence of WB over the last several years indicates a need for improved prediction or early diagnosis. We hypothesized that the use of body fluids, including blood, may be more suitable than breast muscle tissue in developing a minimally invasive diagnostic tool for WB detection. To identify potential early-age-biomarkers that may represent the potential onset of WB, blood samples were collected from 100, 4 wks old commercial male broilers. At 8 wks of age, WB conditions were scored by manual palpation. A total of 32 blood plasma samples (eight for each group of WB and non-WB control birds at two time points, 4 wks and 8 wks) were subjected to shotgun proteomics and untargeted metabolomics to identify differentially abundant plasma proteins and metabolites in WB broilers compared to non-WB control (Con) broilers. From the proteomics assay, 25 and 16 plasma proteins were differentially abundant (p < 0.05) in the 4 and 8 wks old samples, respectively, in WB compared with Con broilers. Of those, FRA10A associated CGG repeat 1 (FRAG10AC1) showed >2-fold higher abundance in WB compared with controls. In the 8 wks old broilers, 4 and 12 plasma proteins displayed higher and lower abundances, respectively, in WB compared with controls. Myosin heavy chain 9 (MYH9) and lipopolysaccharide binding protein (LBP) showed more than 2-fold higher abundances in WB compared with controls, while transferrin (TF) and complement C1s (C1S) showed more than 2-fold lower abundances compared with controls. From the untargeted metabolomics assay, 33 and 19 plasma metabolites were differentially abundant in birds at 4 and 8 wks of age, respectively, in WB compared with controls. In 4 wks old broilers, plasma 3-hydroxybutyric acid (3-HB) and raffinose concentrations showed the highest and lowest fold changes, respectively, in WB compared with controls. The blood plasma 3-HB and raffinose concentrations were confirmed with targeted biochemical assays. Blood biomarkers, such as 3-HB and raffinose, may be suitable candidate targets in the prediction of WB onset at early ages.

A study was conducted to understand the differentially expressed genes in Pectoralis (P) major under woody breast (WB) myopathy condition in a high yielding broiler strain using RNA-sequencing at the growing (d 21) and finishing (d 42 and d 56) grow-out ages. Follow-up study was conducted to understand the in vivo triglyceride (TG) synthesis (d 49) occurring in adipogenic tissues using deuterium oxide (2H2O) as a metabolic tracer. Results indicated the top physiological systems affected in myopathy broiler were related to the musculo-skeletal system (d 21, 42, and 56) and cardiovascular system (d 42 and 56). Ubiquitin-specific proteases are expressed higher in myopathy broiler at d 21 (OTUD1) and d 42 (SACS) that potentially indicated higher degradation of muscle protein occurring at those ages. While genes related to transcription factors and muscle cell differentiation (ZNF234, BTG2) and muscle growth (IGF1) were upregulated with myopathy broiler suggesting concurrent muscle fiber regeneration. The downregulation of PYGB and MGAM genes related to carbohydrate transport and metabolism at d 42 potentially indicated nutrient-deficient state of myopathy affected fibers; whereas the nutrient-deficient physiological state of cells seemed to be counteracted by up-regulation of genes related to carbohydrate (ALDOB, GPD1L2) at d 56. There was a reduced (P < 0.05) in vivo TG synthesis in liver of the myopathy broiler (0.123 %/hr) compared to non-myopathy broiler (0.197 %/hr). The majority of TG synthesized in liver with myopathy broiler could conceivably be delivered to P. major (rather than to abdominal fat pad storage) to fulfil the increased energy need of muscle cells (via TG lipolysis and fatty acid [FA] oxidation). The increased utilization of FAs in the WB affected muscle could result in reduced secretion of FAs into blood circulation leading to sub-optimal availability of FAs for re-esterification for TG synthesis in liver. Results indicated that myopathy broiler at later age (d 56) of grow-out period were synchronously going through adaptive physiological processes of feedback responses to adverse cellular states.

SUMMARY Meeting dietary energy needs of broilers accounts for the largest proportion of feed costs, and energy has long been identified as a driver of feed intake (FI) in poultry. Dietary energy content can also influence responses of broilers to dietary amino acids (AA). Therefore, 2 experiments (Exp) were conducted to determine the effects of energy density in the finisher (29–36 d) and withdrawal (37–46 d) diets on Cobb MV × 700 broiler performance and processing characteristics. Treatments in Exp 1 were a factorial arrangement of sex and energy density [low (LE), medium (ME), and high energy (HE)], whereas treatments in Exp 2 were a factorial arrangement of energy (LE, ME, and HE) and AA density [medium AA (MAA) or high AA (HAA)]. In Exp 1, no energy or energy × sex interactions were observed on overall (29–46 d) live performance or processing measurements of broilers. In Exp 2, energy density had no effect on overall live performance or carcass composition. Birds fed MAA diets had higher FI and body weight gain than birds fed the HAA diets during the overall experimental period. Processed part weights and yields were unaffected by AA density, except for pectoralis minor yields, which were higher for birds fed HAA than for those fed MAA diets. These data indicated that changes in 29–46 d energy density of the magnitude used in this study did not influence responses of Cobb MV × 700 broilers to varying AA levels.

This study evaluated the cooking time of chicken patties prepared with broiler breast fillets exhibiting varying degrees of woody breast (WB). Intact breast fillets (n = 90) deboned at 3 h postmortem were collected from broilers processed following commercial-based operations and categorized based on the degree of tactile hardness in 3 WB categories (normal [NOR], mild [MIL], and moderate/severe [SEV]). These tactile scores were validated using the instrumental compression force analysis. Fillet color (L* , a*, and b*) and pH were also measured at 24 h postmortem. Breast fillets were individually ground and formed into patties (patties made with NOR [P-NOR], patties made with MIL [P-MIL], and patties made with SEV [P-SEV]). Patties were cooked from 2°C to a final center temperature of 75°C on a flat electric griddle (150°C). Internal patty temperatures were measured at 0, 1, 2, 3, and 4 min and then every 30 s until the target core temperature was reached. Cook loss and moisture content were also evaluated in cooked patties. SEV fillets showed higher (P < 0.05) compression force, pH, L*, a*, and b* values than NOR fillets. The cooking time to the terminal point was lower for P-SEV compared with P-NOR (P < 0.05). No differences were observed in cooking time between P-MIL and the other patty samples. Cook loss and moisture content levels were greater (P < 0.05) in P-SEV in comparison with P-NOR and P-MIL. These results suggest that the WB condition can alter the thermal processing of chicken patties by reducing the cooking time. Further research would be needed to confirm potential alterations caused by this myopathy in thermophysical properties of intact WB fillets and further processed poultry products containing WB meat.

Simple Summary The use of essential oils in animal feeding has been practiced for their role as antibacterial, antiviral, antifungal, antioxidant, digestive stimulants, immunomodulators, hypolipidemic agents, and heat stress alleviators. The objective of the present research was to assess dietary supplementation of three formulations of essential oils on performance, bone mineralization, carcass component weights, intestinal permeability, anti-inflammatory, and antioxidant biomarkers in broiler chickens under cyclic heat stress. Heat stress reduced the body weight, feed intake, and bone strength through bone mineralization, while increasing feed conversion, gut permeability, IFN-γ and IgA levels in serum when compared with thermoneutral control broilers. Interestingly, in the present study, all three essential oils treatments partially mitigated these harmful effects at statistically significant levels compared with heat stress control chickens. These results suggest that the strategic use of some essential oils formulations during periods of stress, such as cyclic heat stress, could ameliorate adverse effects. Abstract The objective of the present research was to assess the dietary supplementation of three formulations of essential oils (EO) in chickens under heat stress (HS). Day-of-hatch Cobb 500 chicks (n = 500) were randomly distributed into four groups: 1. HS control + control diets; 2. HS + control diets supplemented with 37 ppm EO of Lippia origanoides (LO); 3. HS + control diets supplemented with 45 ppm LO + 45 ppm EO of Rosmarinus officinalis (RO) + 300 ppm red beetroot; 4. HS + 45 ppm LO + 45 ppm RO + 300 ppm natural betaine. Chickens that received the EO showed significant (p < 0.05) improvement on BW, BWG, FI, and FCR compared to control HS chickens. Average body core temperature in group 3 and group 4 was significantly (p < 0.05) reduced compared with the HS control group and group 2. Experimental groups showed a significant reduction in FITC-d at 42 days, a significant increase in SOD at both days but a significant reduction of IFN-γ and IgA compared with HS control (p < 0.05). Bone mineralization was significantly improved by EO treatments (p < 0.05). Together these data suggest that supplemental dietary EO may reduce the harmful effects of HS.

This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and energy and) along with the blunt blade of the Meullenet-Owens razor shear (BMORS) properties were determined. Cooking time and internal meat temperature were recorded for each fillet every 5 min on each fillet during cooking. Water/moisture properties and shear values of BMORS were determined at different meat temperatures (HOT [68°C], AMBIENT [22°C] and COLD [4°C]) after cooking. SEV fillets showed higher L*, a*, b*, pH, CF, CE, BMORS force, BMORS energy, and peak counts of BMORS values compared to NORM fillets in raw state (P < 0.05). Cooking time was shorter in SEV fillets than NORM fillets (P < 0.0001). Cook loss, total water loss, and moisture loss (HOT, AMBIENT) were greater in SEV fillets than NORM fillets (P < 0.01). PC-BMORS were greater in SEV fillets than NORM fillets (P < 0.05), and all BMORS shear values increased as post-cooking meat temperature decreased (P < 0.05). Positive correlations were observed between WB scores and raw meat characteristics and shear values. There were also significant relationships (P < 0.001) between WB scores and cooking performance measures except moisture loss for COLD treatment. BMORS force and energy were moderately correlated to total water loss, cook loss, and moisture loss (HOT) regardless of meat temperature (P < 0.05); however, PC-BMORS was only correlated to total water loss at COLD and moisture loss (HOT) at all meat temperatures (P < 0.05). These data corroborate the association of WB condition with impaired quality/texture characteristics in raw and cooked fillets; WB also had a significant impact on cooking time, cooking at a faster rate, along with water/moisture loss during and after thermal processing. Results demonstrate that the post-cooking meat temperature plays an important role in shear test values.

The purpose of the study was to conduct a qualitative exploration of barriers and recommendations from women leaders in science and agriculture. This study used a voluntary sample descriptive survey design that included 8 demographic, 11 importance/satisfaction, 7 negative/positive attribution, 11 barrier, and two open-ended questions. Responses were collected over a one-week period using social networking sites for women leaders in science and agriculture resulting in 60 respondents. The average respondents were all women in leadership roles in science and agriculture, 44years old, married, with no children, making between $60-120,000 per year, who were also highly educated with a Masters or Doctoral degree and traveled more than two-three times per month. This study focused on responses of the two open-ended questions. Comments to the questions: “If there was one piece of advice you could go back and give yourself when you began your career, what would you share?” and “Please let us know if there was something else you wanted to share related to women in leadership roles in science and agriculture” resulted in 72 individual responses analyzed using the constant comparative method. Peer debriefings and inter-coder reliability were used to ensure trustworthiness and credibility. The qualitative analysis resulted in the following emerging themes: Having it all, Personal Development and Education, Personal Advocacy, and Networking. Though the results of this study are limited to this group of respondents, it is an important step in understanding the nuanced issues women face in leadership roles. One participant summed it up by stating: “The "take this opportunity now because it might never happen again" advice Iwas given for my career, Iused too much... and sometimes…the opportunities DO happen again... your life doesn't though, and at the end of the day, it's your family and health that stick.”

SUMMARY Apart from soybean meal, alternative sources of protein are a long-term concern facing commercial broiler producers. These alternative protein sources must be rich in protein, have a balanced amino acid profile, be highly digestible, be nutritionally safe for the bird, and ideally contain some other intrinsic value. Spirulina platensis is a microalgae that is growing in popularity due to its high protein level, health benefits, and environmental impact. Two experiments (in female and male Ross 708 broilers) were conducted to determine the effect of Spirulina inclusion in reduced crude protein diets on broiler growth, carcass yields, breast fillet color, breast myopathy, and footpad quality. The results showed that lowering crude protein impaired carcass yield in both experiments, while hindering growth performance more in male birds than female birds. Spirulina inclusion at 10% in a reduced protein diet improved footpad score in male broilers and increased meat and skin pigmentation in all birds. The inclusion of Spirulina into a commercial setting will always be driven by costs, but this study aids in expanding fundamental research to make that possible.

SUMMARY: The optimal light intensities for broiler production and well-being have been investigated for some time. The use of a minimum 20 lux (lx) is mandated within the European Union (European Commission, 2000; European Union 2007). Light intensities below 20 lx are commonly used in the United States. There have been inconsistent effects of light intensities below 20 lx on broiler performance. The present study evaluated the performance of broiler chickens reared under 5, 10, and 20 lx or a choice between these intensities. The feed: gain ratio was the lowest for birds reared using 5 lx and the choice of 5, 10, and 20 lx (1.71 and 1.70) compared to 20 lx (1.81), with 10 lx being intermediate (1.74). Furthermore, there were no differences observed in carcass yield, breast yield or abdominal fat. Preference for different light intensities (5, 10, and 20 lx) was examined using a remote video system. On d 20, more birds were observed to be feeding under light intensities of 10 and 20 lx compared to 5 lx. All other (not feeding) birds preferred 20 lx on d 20. On d 31 birds feeding no longer displayed a preference while all others preferred 10 and 20 lx over 5 lx. On the final observation d 41 only those birds not feeding or drinking showed a preference for 10 lx. The results agreed with past studies in demonstrating the change of preference for light intensity. The use of choice lighting environments was able to provide the desired light intensity of broilers at a young age while maintaining production parameters of those reared using low intensity (5 lx).

The use of broiler breast fillets affected by the woody breast (WB) condition in processed poultry products couldbe a feasible solution to this meat quality problem. This study assessed the impact of utilizing broiler breast fillets at differ-ent degrees of WB severity and percentages on instrumental texture characteristics of deli loaves. Breast fillets (n = 270) were collected from broiler carcasses and sorted based on palpation assessment in 3 WB categories (normal [NOR], mild [MIL], and severe [SEV]). Nine treatments of deli loaves were prepared from cubed portions in each of 3 replications: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Cooked deli loaves were subjected to texture profile analysis, cook loss, instrumental color, and dimensional modifications. Hardness of deli loaves increased (P < 0.05), whereas cohesiveness values decreased (P < 0.05), as WB severity increased in the meat added into the product formulation when compared with NOR samples and excluding treatments T2 through T4. The use of SEV fillets at 100% (T9) or mixtures of MIL and SEV fillets (T7 and T8) yielded nonuniform deli loaves with different color parameters and higher levels of cook loss (>13%), coupled with reductions in diameter (>8%) and length (>5%), comparedto NOR samples (P < 0.05). These results suggest that the negative effects of WB on quality and yield characteristics are not minimized by the preparation of this formed product when using high proportions of WB meat. Thus, broiler breast fillets affected by the WB condition may be used at relatively low percentages combined with NOR fillets as an option in commercial chicken deli loaf formulations.

Woody breast (WB) is a major myopathy in broilers characterized by hardness of the breast fillet and can be evaluated by human palpation with a severity scale of 0 (normal) to 3 (severe). The objective of this study was to determine fillet dimensions and meat quality factors that are associated with WB scores that may potentially be used for sorting purposes. A total of 206 broiler breast fillets (deboned at 3 h postmortem) were collected and scored for WB.Thickness and length (overall, cranial, caudal, and keel regions) of the Pectoralis major (whole butterfly) were measured with a caliper. Compression force (CF), pH, and color were measured. The right side of the butterfly fillet was frozen at −20°C for 48 h and thawed for 24 h, and then CF was measured along with cook loss, Meullenet-Owens Razor Shear, and blunt Meullenet-Owens Razor Shear. Pearson correlation coefficients and nominal logistic regression were determined.Measurement responses were compared for 4 categories of WB. The keel length measurement on the breast showed no difference (P > 0.05). However, the thickness was moderately correlated with WB score (r = 0.67) and could differentiate between the scores. In addition, CF of right side was higher than left side of fillets (P < 0.05). Freezing/storage significantly decreased (P < 0.05) CF of thawed fillets compared to chilled (nonfrozen) fillets. Cook loss increased (P < 0.05) as severity for WB increased. Peak counts for Meullenet-Owens Razor Shear and blunt Meullenet-Owens Razor Shear were higher (P < 0.05) for the severe compared to the lower levels of WB severity. In conclusion, meat quality differences were evident among the WB categories, differences in CF were observed between right and left fillets, and freezing/storage decreased hardness of fillets. Breast fillet dimensions along with L* value may potentially be used to identify WB, and this model of prediction of WB could be used in the industry to select the different WB categories in the development of sorting methods.

In recent years, the global poultry industry has been facing increasing and challenging myopathies such as the woody breast (WB) condition that has caused significant economic losses. Even though the etiological causes of WB myopathy are still unknown or partially understood, the intensive genetic selection for rapid-growth rates and high yields in broilers may be the main factor associated with the development of this abnormality. The severity of this anomaly and its incidence rates are associated with fast-growing and heavier broilers, especially with those from high breast yielding strains. Such WB myopathy is primarily characterized by a notorious hardness in broiler breast muscles, which exhibit morphometric and histopathological alterations coupled with physicochemical abnormalities that result in undesired sensory, nutritional, and technological properties. In this negative context, although scientists are trying to solve or reduce the prevalence of this meat quality problem, the poultry industry needs noncontact and rapid in-line methods for WB detection at the fillet and/or carcass level that could help to establish automated objective grading or sorting systems according to its severity. Another need is the development and selection of profitable alternatives for the utilization of WB meat once poultry carcasses or deboned fillets affected by this abnormality are objectively detected and sorted. Indeed, there is a need for studies to expand the industrial applications of WB meat in further processed products, optimizing the incorporation of this affected chicken meat based on sensorial, technological, and nutritional profile evaluations. Even though a better understanding of the contribution of genetic and nongenetic factors to the development of growth-related myopathies can be the main strategy to mitigate their negative effects, the poultry industry could benefit from meeting the aforementioned needs.

Four studies were conducted on Cobb 700 broilers to evaluate the dietary protein and any maternal effects on live production and processing parameters. Day-old Cobb 700 broiler breeder pullets were reared to conform to 2 different BW curves (control BW and increased BW) with 8 replicate pens per treatment. Birds were fed common diets from 1 d of age until first egg (24 wk). At 24 wk, 12 pens of each pullet treatment were given different amino acid (AA) diets (low = 14% CP, high = 15% CP). The performance of female and male progeny from 32 and 45 wk hens were evaluated on low AA and high AA density diets. The 4 progeny trial designs were identical factorial 2 × 2 × 2 designs, with 2 pullet BW curves (control BW and increased BW), 2 dam CP diet levels (low and high), and 2 progeny CP diets (low and high), with 6 replicates each containing 18 birds, for a total of 108 broiler progeny per treatment. Broiler chickens on the higher AA density feed exhibited consistent improvement in mid-growth BW and FCR and white meat yield percentage. Some maternal effects were noted, including increased carcass yield in female broilers from 32 wk old hens. There were 3-way interactions of pullet BW × hen dietary AA × progeny dietary AA treatments for female progeny carcass yield (from 32-week-old hens) and male tender yield (from 45-week-old hens). There were 2-way interactions of pullet BW x hen dietary AA treatments effect on female and male progeny drumstick yield from 32-week-old hens, pullet BW × progeny dietary AA treatments effect on male 27 d BW from 32-week-old hens, and hen dietary AA × progeny dietary AA treatments effect on male thigh yield from 45-week-old hen. The epigenetic effects of maternal pullet BW and dietary AA treatments were seen in processing yields suggesting, the need of dietary CP changes of the progeny.

Selection for quantitative traits in meat broilers such as breast yield and growth rate exert physiological pressure leading to ante mortem histological and biochemical alterations in muscle tissues. The poultry industry has recently witnessed a myopathy condition affecting Pectoralis major (breast muscle) of broilers, called woody breast (WB), an etiology still unclear to scientific community. A study was conducted to characterize the WB myopathy in a meat broiler line at its finishing phase (d 41) in terms of heat production (HP), microbiota and plasma metabolites. Two treatment groups were studied—WB affected (myopathy) and normal (non-myopathy) broiler; n = 20 in each group. Indirect calorimetry was utilized for HP measurement. Furthermore, body composition (BC) analysis was also performed using dual-energy x-ray absorptiometry (DEXA). Microbiota in ileal digesta was studied with PCR amplified 16s rRNA gene. LC-MS targeted metabolomics was performed to understand differential expression of plasma metabolites. Results showed that there was difference in fasting HP (P < 0.05) between these two treatment groups, with non-myopathy broiler producing more heat which was indicative of higher body protein content validated by higher protein: fat ratio by BC results. Less protein content in myopathy bird could be due to probable higher mixed muscle degradation occurring in lean tissue as marked by elevated 3-methylhistidine expression in plasma. Microbiota results showed unclassified Lactobacillus as predominant genus with higher abundance occurring in myopathy group; whereas at species level, L. acidipiscis was predominant bacteria for non-myopathy broiler. Differentially significant metabolites (P < 0.05) identified from plasma metabolome between these two treatment groups were homocysteine, cyclic GMP, trimethylamine N-oxide (TMAO), tyramine, carnitine, and acetylcarnitine, which were all associated to cardiovascular system. The findings suggest that more research in meat broilers could be opted toward delivering reduced vascularity issues to alleviate this myopathy condition.

Collagen protein has been considered as major culprit to myopathy condition affecting Pectoralis major, called woody breast (WB) in Gallus gallus domesticus (broiler). The WB myopathy is characterized by macroscopic stiffness of P. major and the affected tissue have reduced protein quality. This study measured the in-vivo soluble (S-) and insoluble (I-) collagen fractional synthesis and degradation rates (FSR and FDR) in P. major over typical grow-out cycle of broiler using stable isotope of 1-13C proline as metabolic tracer. Collagen content and muscle fiber histomorphology of P. major were also assessed simultaneously. The FSR and FDR for S- and I-collagen decreased over age, however FSR remained higher than FDR suggesting collagen was accreting during the grow-out period. This was reflected by increment in total collagen content in P. major in maturing broiler. Histomicrographs showed myodegeneration occurring as early as 21 days followed by greater accumulation of collagenous tissue in perimysial and endomysial connective tissue spaces of muscle fibers as bird aged. The findings suggest that reduced turnover of collagen in P. major at the later age of bird could have evolved due to adaptive physiological feedback mechanism against further synthesis and deposition of collagen in the extracellular matrix.

SUMMARY Currently, there is little scientific information regarding the effect of differing housing types and production methods on the final quality of broiler meat. The purpose of this study was to evaluate meat quality characteristics of commercial fast-growing broiler chickens when raised in portable vs. fixed housing, with or without access to pasture. Fast-growing broilers are being grown by many small farm poultry producers due to their favorable attributes, including greater breast meat yields, a more uniform carcass, and higher feed efficiency than heritage or slower growing breeds. The pasture land used in this study closely matched the lands common to this local area. It was a pasture composed of a mix of tall fescue, Bermuda grass, and a lesser amount of legumes and forbs. The experiment had 4 treatment groups: (1) small, portable hoop houses with access to pasture, (2) small, portable hoop houses without access to pasture, (3) a fixed house with access to the outdoors, and (4) a fixed house without access to the outdoors. The study was conducted during spring and fall within the same yr to evaluate if any seasonal effects on carcass or meat quality were present. Overall, the access to pasture did not alter meat quality parameters such as moisture, protein, fat percentage, pH, color, texture, cooking loss, or shear energy when compared to birds without pasture access. Since forages contribute to the nutritive value of the meat and may help in reducing costs, the type and quality of forage choices in pastures are important considerations for these production methods and need to be explored further for pasture production systems.