Effect of Dietary Fats and Stunning Methods on Chicken Meat Quality Attributes and Myopathy Indicators

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Dietary fat supplementation from different sources during the grow-out period and the different stunning tech-niques during processing may influence broiler breast meat quality and myopathy-related traits. This study evaluated the effects of dietary fat source, including soy oil (SO), poultry fat (PF), soapstock (SS), and palm oil (PO), and stunning method, electrical stunning (ES) versus controlled atmosphere stunning (CAS), on breast meat quality and myopathies. A total of 1,152 Ross Yield Plus Male 708 chicks were fed treatment diets differing only in fat source for 42 d. Meat quality traits, including pH, color, drip loss, and texture, were assessed 2 h postchilling in 104 breast fillets, with 13 fillets per treatment. Myopathy scores for woody breast (WB) and white striping (WS) (0 – 3), and spaghetti meat (SP) (0–2), were evaluated after deboning and 24 h postmortem in 576 breast fillets, with 12 fillets per pen. At 24 h postmortem, CAS samples had higher pH (5.80 ± 0.02) than ES samples (5.75 ± 0.02; P = 0.007). Similarly, the PO group had the highest 24 h postmortem pH (5.80 ± 0.03), compared with the SO group (5.72 ± 0.02). No treatment effects were observed for lightness (L* ), drip loss (2.2–2.7%), or shear energy (70.7–74.3 N·mm). Color analysis showed that the SO group (a* = 3.23) and ES group (a* = 2.78) had greater a* values than the other treatment groups (P < 0.001). The SO group had 3.19 times higher odds of mild WS than the PF group (P = 0.010). However, fat sources had no significant effect on WB or SP scores. In conclusion, dietary fat sources and stunning methods influenced selected meat quality attributes, particularly ultimate pH, yellowness and redness, but did not alter the incidence or severity of WB or SP.

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