Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo

• Published in: Poultry science 2024-01, Vol.103 (1), p.103153-103153, Article 103153
• Main Authors: Villegas-Cayllahua, Erick Alonso, Dutra, Daniel Rodrigues, de Oliveira, Rodrigo Fortunato, Pereira, Mateus Roberto, Cavalcanti, Érika Nayara Freire, Ferrari, Fábio Borba, de Souza, Rodrigo Alves, de Almeida Fidelis, Heloísa, Giampietro-Ganeco, Aline, de Souza, Pedro Alves, de Mello, Juliana Lolli Malagoli, Borba, Hirasilva
• Format: Article
• Language: English
• Subjects: pectoralis major muscle; PUFA; shelf life
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1016/j.psj.2023.103153

The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of “wooden breast” myopathy [“severe,” “moderate,” and “normal” (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at −18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.