White striping
White striping (abbreviated WS) is a condition in poultry where white fat deposits replace muscle in stripes along muscle fibers. It is considered a type of myopathy, primarily of the Pectoralis major muscle.[1][2] There does not appear to be direct harm to birds specifically from white striping. However, some scientists and animal welfare groups have called its presence indicative of the industry's use of fast-growing birds, who have higher rates of health issues and welfare concerns such as hock burns.[3][4] Using fast-growing birds is linked to overall higher rates of white striping.[5]
Prevalence[edit]
Over the last decade, the rates of white striping have increased substantially. In 2012, multiple studies averaged around 5% of birds showing signs of white striping. In 2018 and 2019, studies averaged above at least 90%.[6] In 2021, one group found that it showed up around 99% of all farmed birds in the US, with 70% being moderate to severe.[3]
The condition is not limited to the United States. In Italy, France, Spain, and Brazil, up to 50% of chicken breasts contained white striping according to research from 2014 to 2016. While data is not always available for every country, researchers suggest it is likely to appear at a higher prevalence in countries with fast-growing birds. It is also suggested that prevalence of white striping is likely higher than what the industry reports.[5]
Cause[edit]
The exact cause is not fully known. It is hypothesized that hypoxia and oxidative stress play a role in the emergence of the condition.[7] Other hypotheses include higher calcium levels in the tissue between cells and the muscle fibers changing type.[8]
It is known that birds genetically selected to grow faster show higher rates of white striping, regardless of their diet. Compared to a more moderately growing bird, the fast-growing Ross 308 shows an 11-25 times increase, and the Cobb 500 shows a 24–28 times increase. The exact mechanism behind that connection is still an area of open research.[4]
Effects[edit]
In severe cases of white striping, one study found it results in 223% higher fat and a 9% reduction in the protein of chicken. Moderate cases result in 87% higher fat and a 3% reduction in protein. Additionally, birds with white striping show worsened quality of protein.[9]
See also[edit]
References[edit]
- ^ Kuttappan, V.A.; Hargis, B.M.; Owens, C.M. (November 2016). "White striping and woody breast myopathies in the modern poultry industry: a review". Poultry Science. 95 (11): 2724–2733. doi:10.3382/ps/pew216. ISSN 0032-5791. PMID 27450434. Archived from the original on 28 May 2024. Retrieved 23 May 2024.
- ^ Livingston, M L; Ferket, P R; Brake, J; Livingston, K A (March 2019). "Dietary amino acids under hypoxic conditions exacerbates muscle myopathies including wooden breast and white stripping". Poultry Science. 98 (3): 1517–1527. doi:10.3382/ps/pey463. PMID 30289544. Archived from the original on 12 April 2024. Retrieved 24 May 2024.
- ^ a b Gibson, Kate (20 September 2021). "Nearly all store-brand chicken in U.S. has fatty "white striping" issue, group says – CBS News". www.cbsnews.com. Archived from the original on 23 May 2024. Retrieved 23 May 2024.
- ^ a b Lee, Jessie; Mienaltowski, Michael J. (12 May 2023). "Broiler White Striping: A Review of Its Etiology, Effects on Production, and Mitigation Efforts". Poultry. 2 (2): 292–304. doi:10.3390/poultry2020022. ISSN 2674-1164.
- ^ a b Petracci, M.; Soglia, F.; Madruga, M.; Carvalho, L.; Ida, Elza; Estévez, M. (4 February 2019). "Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities". Comprehensive Reviews in Food Science and Food Safety. 18 (2): 565–583. doi:10.1111/1541-4337.12431. ISSN 1541-4337. PMID 33336940. Archived from the original on 28 May 2024. Retrieved 23 May 2024.
- ^ Prisco, Francesco; De Biase, Davide; Piegari, Giuseppe; d'Aquino, Ilaria; Lama, Adriano; Comella, Federica; Mercogliano, Raffaelina; Dipineto, Ludovico; Papparella, Serenella; Paciello, Orlando (July 2021). "Pathologic characterization of white striping myopathy in broiler chickens". Poultry Science. 100 (7): 101150. doi:10.1016/j.psj.2021.101150. PMC 8167160. PMID 34049215.
- ^ Boerboom, Gavin; van Kempen, Theo; Navarro-Villa, Alberto; Pérez-Bonilla, Adriano (November 2018). "Unraveling the cause of white striping in broilers using metabolomics". Poultry Science. 97 (11): 3977–3986. doi:10.3382/ps/pey266. PMC 6162359. PMID 29931266. Archived from the original on 23 April 2024. Retrieved 24 May 2024.
- ^ Erinle, Taiwo J.; Oladokun, Samson; MacIsaac, Janice; Rathgeber, Bruce; Adewole, Deborah (January 2022). "Dietary grape pomace – effects on growth performance, intestinal health, blood parameters, and breast muscle myopathies of broiler chickens". Poultry Science. 101 (1): 101519. doi:10.1016/j.psj.2021.101519. ISSN 0032-5791. PMC 8605297. PMID 34794081. Archived from the original on 28 May 2024. Retrieved 26 May 2024.
- ^ Petracci, Massimiliano; Mudalal, Samer; Babini, Elena; Cavani, Claudio (January 2014). "Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat". Italian Journal of Animal Science. 13 (1): 3138. doi:10.4081/ijas.2014.3138. hdl:11585/257281. ISSN 1828-051X. Archived from the original on 28 May 2024. Retrieved 23 May 2024.