白条纹鸡肉和木质化鸡胸肉的发生特征及机理研究进展

doi:10.11843/j.issn.0366-6964.2019.05.001

摘要/Abstract

摘要：

鸡肉品质是决定肉鸡生产效益的重要因素之一。近年来，白条纹鸡肉（white striping，WS）和木质化鸡胸肉（woody/wooden breast，WB）两种新型肌肉缺陷问题因其出现概率高、影响范围大，正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。这两种肌肉缺陷问题表现出类似的组织学特征，并且常常共同出现。WS和WB的出现严重影响了屠宰鸡肉及分割产品的外观、营养品质以及加工特性，给肉鸡产业造成了严重的经济损失。目前，WS和WB的特征、性质及发生机理方面已取得较大进展，但大多数研究为国外团队报道，国内相关报道较少。本文针对WS和WB的病理学特征、品质特性以发生机理等方面相关研究进展进行综述，旨在为后续研究提供基础理论支撑及参考。

Abstract:

Meat quality is one of the most important factors for determining the efficiency of broiler production. Recently, two newly reported myopathies are gaining the more attention of poultry industry globally for their high incidence, white striping (WS) and wooden breast (WB). WS is characterized by the occurrence of white fat striations parallel to muscle fibers, while WB is mainly characterized by obvious hardening of the breast muscle. These two myopathies share similar histological lesions, and often appear together. The occurrence of the two myopathies can adversely affect meat's appearance, nutrition value and ability for further processes, which result in huge economic loss to the industry. In recent years, the study of characteristics and mechanism of WB and WS has a greater progress. Most of the studies were reported by foreign research groups, fewer by Chinese research teams. In this review, we summarized the research progress of WB and WS from the aspect of pathological features, effect on meat quality and nutrition value, and detailed mechanism in order to provide reference and theoretical basis for future studies.

中图分类号:

S831.7

刘一帆, 巨晓军, 章明, 屠云洁, 姬改革, 单艳菊, 邹剑敏, 束婧婷. 白条纹鸡肉和木质化鸡胸肉的发生特征及机理研究进展[J]. 畜牧兽医学报, 2019, 50(5): 901-908.

LIU Yifan, JU Xiaojun, ZHANG Ming, TU Yunjie, JI Gaige, SHAN Yanju, ZOU Jianmin, SHU Jingting. Research Progress on Characteristics and Mechanism of White Striping and Wooden Breast Myopathies in Broilers[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2019, 50(5): 901-908.

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