The present experiment compared the proximate composition, the amino acid content, and profile of the breast meat of a commercial broiler hybrid (Hybrid-Normal) vs. a broiler hybrid affected by the simultaneous presence of white striping (WS) and wooden breast (WB) myopathies (Hybrid-WSWB) vs. the Italian purebred Polverara chicken (Polverara). To this purpose, a total of n = 30 breast meat cuts from male chickens/group were subjected to meat quality evaluations. Chickens were slaughtered at their commercial age. The meat of the Polverara breed showed the highest protein (P < 0.0001) and the lowest lipids (P < 0.0001) contents, whereas that of the Hybrid-WSWB broiler chickens had the lowest protein and ash (P < 0.0001) contents and the highest (P < 0.0001) amount of fat. Meat of Hybrid-Normal chickens displayed intermediate values. Polverara meat was the richest in most amino acids (g/100 g meat), whereas Hybrid-WSWB one had the lowest content (P < 0.0001). Taurine was not detected in the meat of the Polverara chicken. The meat of Hybrid-Normal chickens was the richest in valine and taurine amino acids (P < 0.0001). Results on the amino acids proportions (% of total amino acids) highlighted that lysine, arginine, leucine, glutamic acid, aspartic acid, alanine, and serine were the most representative essential and nonessential amino acids, respectively, in all 3 meat-types chickens. The study confirmed that WS and WB myopathies negatively affect the meat proximate composition and the amino acid content. The meat of the Polverara breed displayed a remarkable meat quality including a high protein content of very good quality. This may represent a tool to promote its meat among consumers and help the survival of this endangered breed. Furthermore, research efforts should be conducted to understand why taurine was absent in the breast meat of Polverara chicken.

中文翻译：

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研究注：鸡基因型和白色条状木胸状况对胸肉近端成分和氨基酸谱的影响。

本实验比较了商品肉鸡杂种（Hybrid-Normal）与同时受白色条带（WS）和木胸肉（WB）影响的肉鸡杂种的胸肉的近似组成，氨基酸含量和概况）肌病（Hybrid-WSWB）与意大利纯种Polverara鸡（Polverara）。为此，对每组雄性鸡的n = 30块胸肉进行了肉质评估。在商业年龄将鸡宰杀。Polverara品种的肉具有最高的蛋白质（P <0.0001）和最低的脂质（P <0.0001）含量，而Hybrid-WSWB肉鸡的蛋白质和灰分最低（P <0.0001）和最高（P <0.0001）脂肪含量。杂种普通鸡的肉显示中间值。Polverara肉中大多数氨基酸含量最高（g / 100 g肉），而Hybrid-WSWB含量最低（P <0.0001）。Polverara鸡肉的肉中未检测到牛磺酸。杂种正常鸡的肉中缬氨酸和牛磺酸氨基酸含量最高（P <0.0001）。氨基酸比例（占总氨基酸的百分比）的结果表明，在所有三种肉类鸡中，赖氨酸，精氨酸，亮氨酸，谷氨酸，天冬氨酸，丙氨酸和丝氨酸分别是最有代表性的必需氨基酸和非必需氨基酸。 。研究证实，WS和WB肌病会对肉的邻近成分和氨基酸含量产生负面影响。Polverara品种的肉具有非凡的肉质，包括很高的蛋白质含量和非常好的质量。这可能是在消费者中推广其肉类并帮助该濒危品种生存的工具。此外，应进行研究以了解为什么Polverara鸡的胸肉中不存在牛磺酸。