肉鸡木质肉和白条纹肉研究进展

Research Progress on Wooden Breast and White Striping Myopathies in Broilers

近年来,快大型白羽肉鸡木质肉(woody/wooden breast, WB)和白条纹肉(white striping, WS)等异质肉发生率不断提高,严重影响了鸡肉品质和肉鸡生产效率,受到业界的广泛关注。WS是指肌肉表面出现平行于肌纤维的白色脂肪沉积条纹,WB主要表现为胸肉明显硬化,WS和WB组织病理学特征类似,常常共同出现。这两种肌肉缺陷严重影响了鸡胸肉的外观、营养价值以及加工特性,降低了消费者的购买意愿,造成了巨大的经济损失。目前,国外学者对WS和WB研究较多,国内报道很少。本文综述了WS和WB的病理学特征、对肉品质的影响、发生的影响因素和可能的形成机理,为未来进一步解析WS和WB形成机制,探究综合解决方案提供科学参考。

Recently,wooden breast(WB)and white striping(WS),the newly reported myopathies attracted wide attention of global poultry industry for their increasing incidences and negative effects on meat quality and broiler performance.WS is characterized by the occurrence of white fat striations parallel to muscle fibers,while WB is mainly featured with obvious hardening of breast meat fillets.These two myopathies share similar histological lesions and often appear together.They can adversely affect breast fillet’s appearance,nutrition value,ability for further processes and consumption intention,which result in huge economic loss to the industry.In recent years,most of the studies on WS and WB were reported by international research groups,few by Chinese research teams.In this review,we summarized the research progress of WS and WB from the aspect of pathological features,impacts on meat quality and nutrition value,the underlying causes and possible detailed mechanism in order to provide reference and theoretical basis for future studies.