Manca Pečjak (Author), Vida Rezar (Author)

Abstract

V svetovnem merilu perutninsko meso predstavlja cenovno dostopen in kakovosten vir beljakovin, zato se je v zadnjih desetletjih povečala njegova prireja. Slednje smo dosegli z intenzivno selekcijo pitovnih piščancev na hitro rast, učinkovitejše izkoriščanje krme, povečan delež prsne mišičnine in manjši delež trebušne maščobe. Na drugi strani so tako intenzivna selekcija in zahteve po večji prireji, kot tudi nekateri zunanji stresni dejavniki, ki vključujejo neželene spremembe v okolju, prehranskem režimu, tehnologiji reje in nepravilne postopke ravnanja z živalmi pred zakolom, povzročili večjo dovzetnost živali za oksidativni stres, ki poslabšuje senzorične in tehnološke lastnosti perutninskega mesa. Posledice hitrega povečevanja prsne mišičnine pri pitovnih piščancih in intenzivne tehnologije reje se kažejo v naraščajočem trendu pojavnosti različnih neželenih sprememb piščančjega mesa oziroma miopatij. Med najpogostejše miopatije spadajo miopatija globoke prsne mišice, bledo, mehko in vodeno meso, bela progavost prsne mišice, olesenelost prsne mišičnine ter špagetasto meso, ki prizadenejo predvsem veliko prsno mišico in poslabšujejo njene senzorične in tehnološke lastnosti. Prav tako omenjene spremembe prsne mišičnine poslabšujejo kakovost in prehransko vrednost mesa ter vplivajo na sprejemljivost mesa za potrošnike in nedvomno povzročajo ekonomske izgube v živilsko-predelovalni industriji.

Keywords

perutnina;pitovni piščanci;prehrana živali;prsno maščobno tkivo;kakovost mesa;miopatije;

Data

Language: Slovenian
Year of publishing:
Typology: 1.02 - Review Article
Organization: UL BF - Biotechnical Faculty
UDC: 636.5:637.5
COBISS: 150726403 Link will open in a new window
ISSN: 1854-1941
Views: 12
Downloads: 4
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Breast muscle abnormalities in broiler chickens
Secondary abstract: In recent decades, global production of poultry meat has increased due to its affordable prices and good nutritional value. The latter has been achieved by intensive selection of broilers for increased growth rate, feed efficiency, breast yield and reduced abdominal fat deposition. On the other hand, intensive selection and increasing demand for poultry meat, as well as some environmental stressors, such as changes in environmental temperature, feeding regime, breeding technology, and improper handling procedures before slaughter, lead to increased susceptibility of animals to oxidative stress, resulting in poorer sensory and technological characteristics of chicken meat. As a result of intensive broiler production and the increase in breast muscle, various breast muscle abnormalities or myopathies have been observed. The most common ones include deep pectoral myopathy, pale, soft and exudative like meat, white striping, wooden-breast and spaghetti meat, which mainly affect the pectoralis major breast muscle and negatively influence the sensory and technological characteristics of breast meat. The muscle abnormalities have a detrimental effect on quality and nutritional value of meat, affect consumer compromise consumers acceptance, and cause economic losses in the meat processing industry.
Secondary keywords: poultry;broilers;animal nutrition;breast muscle;meat quality;myopathies;
Type (COBISS): Article
Pages: str. 1-12
Volume: ǂLetn. ǂ119
Issue: ǂšt. ǂ1
Chronology: 2023
DOI: 10.14720/aas.2023.119.1.2739
ID: 19356517