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Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy
Author(s) -
Salles Gleidson Biasi Carvalho,
Boiago Marcel Manente,
Silva Anielen Dutra,
Morsch Vera Maria,
Gris Anderson,
Mendes Ricardo Evandro,
Baldissera Matheus D.,
da Silva Aleksandro Schafer
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12792
Subject(s) - broiler , lipid peroxidation , chemistry , lipid oxidation , antioxidant , glutathione peroxidase , myopathy , malondialdehyde , glutathione , food science , medicine , endocrinology , biochemistry , zoology , enzyme , biology
The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups ( n = 15): normal, moderate (stripes <1 mm) and severe (stripes >1 mm). Chicken breasts with severe WS showed muscular cells with small areas and diameters ( p < 0.05), as well as the presence of inflammatory cells. Higher percentages of moisture content, fat, collagen, and smaller protein content than did WS breast samples compared control. Breast samples with moderate and severe degrees of WS had higher reactive oxygen species levels and advanced oxidation protein products than did the control group, and animals with severe WS had higher lipid peroxidation levels. The activities of glutathione peroxidase and glutathione S‐transferase were higher ( p < 0.0001) in animals with moderate WS than those in the control. Practical applications White striping myopathy in broiler breast fillets is characterized by the presence of parallel white stripes in the same direction as the muscular fiber, commonly occurring in the pectoralis major muscle. The results showed that chicken breasts with WS demonstrated imbalances of antioxidant/oxidant status, characterizing increases of lipid peroxidation and protein oxidation in muscle. This situation does not prevent the consumption of the meat, but negatively affects its quality.