White striping
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White stripping (abbreviated WS) is a condition where white fat deposits replace muscle in stripes along muscle fibers. It is considered a type of myopathy, primarily of the Pectoralis major muscle.[1][2] There does not appear to be direct harm to birds specifically from white stripping. However, some scientists and animal welfare groups have called its presence indicative of the industry use of fast-growing birds, who have higher rates of health issues and welfare concerns such as hock burns.[3][4] Using fast-growing birds is linked to overall higher rates of white stripping.[5]
Prevalence
Over the last decade, the rates of white striping has increased substantially. In 2012, multiple studies averaged around 5% of birds showing signs of white striping. In 2018 and 2019, studies averaged above at least 90%.[6] In 2021, one group found that it showed up around 99% of all farmed birds in the US, with 70% being moderate to severe.[3]
Cause
The exact cause is not fully known. It is hypothesized that hypoxia and oxidative stress play a role in the emergence of the condition.[7]
Effects
In severe cases of white striping, one study found it results in 223% higher fat and a 9% reduction in protein of chicken. Moderate cases result in 87% higher fat and 3% reduction in protein. Additionally, birds with white stripping shows worsened quality of protein.[8]
See also
References
- ^ Kuttappan, V.A.; Hargis, B.M.; Owens, C.M. (Nov 2016). "White striping and woody breast myopathies in the modern poultry industry: a review". Poultry Science. 95 (11): 2724–2733. doi:10.3382/ps/pew216. ISSN 0032-5791. PMID 27450434.
- ^ Livingston, M L; Ferket, P R; Brake, J; Livingston, K A (Mar 2019). "Dietary amino acids under hypoxic conditions exacerbates muscle myopathies including wooden breast and white stripping". Poultry Science. 98 (3): 1517–1527. doi:10.3382/ps/pey463.
- ^ a b Gibson, Kate (2021-09-20). "Nearly all store-brand chicken in U.S. has fatty "white striping" issue, group says - CBS News". www.cbsnews.com. Retrieved 2024-05-23.
- ^ Lee, Jessie; Mienaltowski, Michael J. (2023-05-12). "Broiler White Striping: A Review of Its Etiology, Effects on Production, and Mitigation Efforts". Poultry. 2 (2): 292–304. doi:10.3390/poultry2020022. ISSN 2674-1164.
- ^ Petracci, M.; Soglia, F.; Madruga, M.; Carvalho, L.; Ida, Elza; Estévez, M. (2019-02-04). "Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities". Comprehensive Reviews in Food Science and Food Safety. 18 (2): 565–583. doi:10.1111/1541-4337.12431. ISSN 1541-4337. PMID 33336940.
- ^ Prisco, Francesco; De Biase, Davide; Piegari, Giuseppe; d'Aquino, Ilaria; Lama, Adriano; Comella, Federica; Mercogliano, Raffaelina; Dipineto, Ludovico; Papparella, Serenella; Paciello, Orlando (July 2021). "Pathologic characterization of white striping myopathy in broiler chickens". Poultry Science. 100 (7): 101150. doi:10.1016/j.psj.2021.101150. PMC 8167160. PMID 34049215.
{{cite journal}}: CS1 maint: PMC format (link) - ^ Boerboom, Gavin; van Kempen, Theo; Navarro-Villa, Alberto; Pérez-Bonilla, Adriano (Nov 2018). "Unraveling the cause of white striping in broilers using metabolomics". Poultry Science. 97 (11): 3977–3986. doi:10.3382/ps/pey266.
- ^ Petracci, Massimiliano; Mudalal, Samer; Babini, Elena; Cavani, Claudio (Jan 2014). "Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat". Italian Journal of Animal Science. 13 (1): 3138. doi:10.4081/ijas.2014.3138. ISSN 1828-051X.