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Characterization, prevalence, and risk factors of broiler breast myopathies (spaghetti meat, woody breast, white string) in Ontario

2021 CPRF
Intensive poultry rearing has seen the emergence of myopathies such as Spaghetti Meat (SM), Woody Breast (WB), and White Striping (WS). These conditions cause loss of myofibers and fibrosis of the breast fillets, resulting in reduced consumer acceptance and economic losses. Our study aimed to assess the prevalence and risk factors associated with these conditions. From May 2019 to March 2020, at two processing plants, 250 random breast fillets from each of 37 flocks (total, 9,250) were assessed for the presence and severity of myopathies. Demographic data (e.g., sex, live weight), environmental conditions during the grow-out period (e.g., temperature), and parameters associated with husbandry (e.g., vaccination) and plant operations (e.g., chilling method) were collected for each flock. Associations between these factors and the myopathies were tested using logistic regression analyses. The prevalence of SM, severe WB, and mild and moderate WS was 36.3% (95% CI: 35.3 – 37.3), 11.8% (95% CI: 11.2 – 12.5), and 96.0% (95% CI: 95.6 – 96.4), respectively. Most (85.1%) of the fillets showed multiple myopathies. Regression analyses showed that SM was positively associated live weight (OR = 1.42, 95% CI 1.12 – 1.80), and WB was positively associated with temperature during grow-out (OR = 1.35, 95% CI 1.08 – 1.67). This study confirms a high prevalence of myopathies in Ontario broilers, suggesting that these lesions may have an economic impact on Canadian producers, meat processors, and retailers. We have shown that environmental conditions and flock demographics are associated with the occurrence of myopathies.
Tags :
breast myopathies,Ontario,prevalence,woody breast
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University of Guelph

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