Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat

Figures & data

Figure 1. Classification of breast meat samples showing white striping defect (normal, moderate, and severe).

Figure 2. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis image for sarcoplasmic proteins of normal (NORM) and severe (SEV) white-striped samples. Mp, marker proteins; BSA, bovine serum albumin as reference protein with concentration 0.5-2 μg/mL.

Figure 3. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis image for myofibrillar proteins of normal (NORM) and severe (SEV) white-striped fillets. Mp, marker proteins; BSA, bovine serum albumin as reference protein with concentration 0.5-2 μg/mL.

Table 1. Chemical composition of chicken breast meat affected by different degrees of white striping.

Composition, %	Moderate (n=36)			P
Normal (n=36)	Moderate (n=36)	Severe (n=36)
Moisture	75.10±0.13	75.16±0.15	74.90±0.16	0.635
Total protein	22.90±0.25^a	22.20±0.29^b	20.90±0.23^c	<0.001
Intramuscular fat	0.78±0.09^c	1.46±0.11^b	2.53±0.30^a	<0.001
Collagen	1.30±0.01^c	1.37±0.01^b	1.43±0.02^a	<0.001

WS, white striping. Values are expressed as means±SEM.

^a-cMeans within a row followed by different superscript letters are significantly different (P≤0.05).

Table 2. Total energy content, energy distribution, and collagen:protein and fat:protein ratios of chicken breast meat affected by different degrees of white striping.

Nutritional index	Degree of WS			P
Normal (n=36)	Moderate (n=36)	Severe (n=36)
Energy from proteins, kJ/100 g	391.62±0.79^a	381.08±1.16^b	355.13±0.90^c	<0.001
Protein energy, %	93.00±0.74^a	87.40±0.86^b	78.82±1.76^c	<0.001
Energy from fat, kJ/100 g	29.50±0.88^c	54.94±1.03^b	95.55±2.72^a	<0.001
Fat energy, %	7.00±0.79^c	12.60±0.86^b	21.18±1.76^a	<0.001
Total energy, kJ/100 g	421.12±1.36^b	436.02±1.52^ab	450.68±2.93^a	0.009
Fat:protein ratio	0.027±0.001^c	0.067±0.002^b	0.118±0.002^a	<0.001
Collagen:protein ratio	5.72±0.09^c	6.19±0.19^b	6.73±0.12^a	<0.001

WS, white striping. Values are expressed as means±SEM.

^a-cMeans within a row followed by different superscript letters are significantly different (P≤0.05).