AHMET TEKELİ, MEHMET AKİF ÖZCAN, HASAN RÜŞTÜ KUTLU

Etlik Piliçlerde Odunsu Göğüs Eti 'Wooden Breast' Sorunu

Mevcut çalışma, kanatlı göğüs eti kalitesinde görsel ve duyusal farklılıklara yol açan önemli bir kas problemi olan odunsu göğsün makroskobik ve mikroskobik bulguları, nedenleri ve ekonomik kayıplarına dikkat çekmek için hazırlanmıştır. Odunsu göğüs olarak bilinen 'Wooden Breast' kanatlı endüstrisi için hayati önem taşıyan bir sorundur. Son yıllarda, Amerika Birleşik Devletleri başta olmak üzere Avrupa ve diğer ülkelerde de kanatlı et üretimini ciddi bir şekilde etkilemeye başlamıştır. Odunsu göğüs eti oluşumu etlik piliçlerde göğüs filetosunun tamamen sertleşmesi ve dokunulduğunda da şişliğin belli olması ile karakterize bir durumdur. Filetonun yüzeyi, peteşiyal (Toplu iğne büyüklüğünde, kabarık olmayan mor-kırmızı kanama odağı) kanamalı ve kanamasız vizkoz-jelatinli eksüdat (Yangı nedeniyle vücudun herhangi bir yerinde oluşan protein ve hücrelerden meydana gelen sıvı) içermektedir. 'Wooden' denilen odunsu yapı sadece göğüs etinde değil aynı zamanda bacaklarda da oluşabilmektedir. Büyüme oranı, cinsiyet, yemin enerji düzeyi, aminoasit düzeyi ve selenyum katkısı odunsu göğüs eti (wooden breast) oluşumuna etki eden faktörlerdir. Odunsu göğüsün makroskobik görüntüsünde, soluk renk, yüzeysel akıntı ve dokuda anormal sertlik görülmektedir. Mikroskobik bulgularında ise, göğüsteki kas lifleri daha az ve yuvarlak şekildedir. Lezyonlar patojenik bir mikroorganizma içermez, aseptiktir. Odunsu göğüs etlerinde etin rengi daha parlak, daha beyazdır (L* değeri). Kaslarda görülen bu problem, kasları sadece görsel ve duyusal olarak etkilerken, bu etlerin insan sağlığı üzerine olumsuz bir etkisi bulunmamaktadır. Göğüs etlerindeki beyaz çizgilerin ve odunsu yapının şiddeti arttıkça, Avrupalı tüketiciler arasında bu etlerin kabul edilme oranı azalmaktadır

Wooden Breast Problem in Broiler Chickens

The present study is designed to attract attention to macroscobic and microscobic findings, causes and economiclosses of wooden breast which is a significant muscle problem leading to visual and sensory differences in poultry breast meat quality. Wooden Breast is a crucial problem in poultry industry. It has started to seriously affect poultry production in European and other countries, and especially in United States of America. Woody breast formation is a situation characterized with completely hardened breast fillet or with swelling easily understood when touched. Surface of the fillet contains exudate with petechial bleeding or non-bleeding viscous gelatine. Woody structure called "wooden" can occur not only in breast meat but also in legs. Growth rate, gender, energy level of the feed, amino acid level, and selenium supplement are the factors affecting wooden breast-woody breast meat formation. Shaded colour, surface leak and abnormally hard tissue are seen in macroscopic image of woody breast. In microscopic findings, muscle fibers are less and round. Lesions don't contain pathogenic micro-organisms, they are aseptic. Colourof the meat of woody breast is brighter and whiter, and (L* value) This muscle problem affects muscles visuallyand sensorial; but it doesn't have a negative effect on human health. The more white lines and woody structure in breast meat, the less they are accepted among European consumers.

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