白羽肉鸡胸肌意大利面肉和木质肉发生率及其对肉品质影响研究

doi:10.11843/j.issn.0366-6964.2025.06.013

摘要/Abstract

摘要：

旨在统计国内白羽肉鸡胸肌异质肉的发生率以及意大利面肉(spaghetti meat, SM)和木质肉(wooden breast，WB)在组织学特征、肉品质指标及加工属性之间的异同。本研究以两个饲养条件一致的白羽肉鸡群体共1 900个42日龄屠宰后胸肌样本为素材，采用表观评分法对意大利面肉、木质肉和白条纹肉(white striping，WS)严重等级进行判定并统计发生率，选取其中326个样本分为4大组，包括46个正常组、78个意大利面肉组、174个木质肉组以及28个意大利面肉和木质肉共同发生组，用于测定胸大肌重、压缩力、剪切力、腌渍吸收率、滴水损失和肉色；另选取131个样本也分为4组，包括20个正常组、35个意大利面肉组、70个木质肉组以及6个意大利面肉和木质肉共同发生组，用于分析蒸煮损失和pH。结果显示，两个群体异质肉总发生率分别为48.88%、48.67%，其中意大利面肉发生率分别为14.60%、13.90%，中度和重度木质肉发生率分别为9.20%、8.40%。苏木精-伊红染色和天狼猩红染色分析结果表明，意大利面肉和木质肉肌束膜的结缔组织均明显异于正常胸肌，呈现出Ⅰ型和Ⅲ型胶原纤维杂乱排列的状态，而意大利面肉肌束离散程度更大，且胶原纤维更少更短，以Ⅲ型纤维为主。肉品质分析结果表明，意大利面肉严重程度与剪切力和压缩力显著负相关；木质肉的压缩力、肉色亮度值显著上升而红度值显著下降，与胸大肌重显著正相关(P < 0.05)。意大利面肉和木质肉pH均显著高于正常肉(P < 0.05)。加工属性分析结果表明，意大利面肉腌渍吸收率和滴水损失无显著变化(P>0.05)，而木质肉腌渍吸收率显著下降(P < 0.05)。综上所述，意大利面肉和木质肉的发生改变了胸肌的胶原纤维类型、肉品质以及加工属性，这为通过遗传、养殖或加工手段改善白羽肉鸡胸肌异质肉问题提供了必要的参考信息。

关键词: 白羽肉鸡胸肌, 意大利面肉, 木质肉, 肉品质, 加工属性, 天狼猩红染色

Abstract:

The aim of this study was to investigate the incidence of myopathies in breast muscle of domestic broilers and the similarities and differences between spaghetti meat (SM) and wooden breast (WB) in terms of histological characteristics, meat quality indexes and processing attributes. A total of 1 900 post-slaughter breast muscle samples from 42-day-old broilers reared under the same feeding conditions were used to classify the severity grades of SM, WB, and white striping (WS) and to count the incidence. From these, 326 samples were selected and divided into 4 major groups, including 46 samples from normal group, 78 samples from SM group, 174 samples from WB group, and 28 from the co-occurrence group for the determination of pectoralis major weight, compression force, shear force, marinade uptake, drip loss and meat color; and another 131 samples were also selected and divided into 4 groups, including 20 samples from normal group, 35 samples from SM group, 70 samples from WB group and 6 samples from the co-occurrence group for the analysis of cooking loss and pH. The results showed that the total incidence of myopathies in the two groups was 48.88% and 48.67%, with 14.60% and 13.90% incidence of SM, and 9.20% and 8.40% incidence of moderate and severe WB, respectively. Histological analysis using hematoxylin-eosin and Picrosirius Red staining revealed that the connective tissues in the muscle bundles membranes of SM and WB were significantly different from those of normal muscle, presenting a heterogeneous arrangement of collagen fibers of type Ⅰ and type Ⅲ, whereas the muscle bundles of SM had a greater degree of dissociation and fewer and shorter collagen fibers, with type Ⅲ fibers predominating. Meat quality analyses showed that SM severity was significantly and negatively correlated with shear and compression forces; compression force and meat color brightness of WB significantly increased while redness significantly decreased, and were significantly and positively correlated with pectoralis major weight (P < 0.05). pH of SM and WB were significantly (P < 0.05) higher than those of normal meat. Analysis of processing attributes showed no significant changes (P>0.05) in marinade uptake and drip loss for SM, whereas marinade uptake significantly decreased (P < 0.05) for WB. In summary, the occurrence of SM and WB altered the collagen fiber type, meat quality, and processing attributes of the breast muscle, which provides necessary reference information for solving the problem of myopathies by genetic, breeding, or processing means in broilers.

Key words: broiler breast muscle, spaghetti meat, wooden breast, meat quality, processing attribute, Picrosirius Red staining

中图分类号:

S831.1

陈艳茹, 马小春, 王明慧, 唐瑶瑶, 白露, 赵桂苹, 文杰, 刘冉冉. 白羽肉鸡胸肌意大利面肉和木质肉发生率及其对肉品质影响研究[J]. 畜牧兽医学报, 2025, 56(6): 2672-2684.

CHEN Yanru, MA Xiaochun, WANG Minghui, TANG Yaoyao, BAI Lu, ZHAO Guiping, WEN Jie, LIU Ranran. Incidence of Spaghetti Meat and Wooden Breast in Breast Muscles of Broilers and Their Effects on Meat Quality[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(6): 2672-2684.

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群体 Group	样本量 Sample size	异质肉总发生率/% Incidence of myopathies	木质肉发生率/% WB	白条纹肉发生率/% WS	意大利面肉发生率/% SM
群体1 Group 1	700	48.88	35.60	8.60	14.60
群体2 Group 2	1 200	48.67	31.70	20.50	13.90

群体 Group	轻度WB Mild WB	中度WB Moderate WB	重度WB Severe WB	轻度WS Mild WS	中度WS Moderate WS	重度WS Severe WS	中度SM Moderate SM	重度SM Severe SM
群体1 Group 1	27.80	8.20	1.00	6.20	2.40	0.00	14.60	0.00
群体2 Group 2	23.30	7.10	1.30	16.80	3.30	0.40	12.80	1.10

相关性 Relevance	胸大肌重 Pectoralis major weight	压缩力 Compression force	剪切力 Shear force	滴水损失 Drip loss	腌渍吸收率 Marinade uptake	L^*	a^*	b^*
SM评分SM score	－0.415^**	－0.280^**	－0.423^**	－0.090	0.305^**	－0.045	0.147^*	－0.053
WB评分WB score	0.514^**	0.383^**	0.311^**	0.114	－0.356^**	－0.003	－0.095	0.072

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