Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat

White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe) were selected to determine proximate composition (moisture, protein, lipid and collagen) as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphatepolyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; Pvs 22.2 vs 22.9%; Pvs 1.37 vs 1.43%; Pvs 421.1 kJ/100g; P