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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研究报告：鸡基因型和白条木胸条件对胸肉近端成分和氨基酸谱的影响。


本实验比较了商业杂种肉鸡 (Hybrid-Normal) 与同时存在白条纹 (WS) 和木质胸肉 (WB) 的杂种肉鸡的胸肉的近似成分、氨基酸含量和特征。 ）肌病（Hybrid-WSWB）与意大利纯种波尔维拉拉鸡（Polverara）。为此，对每组雄性鸡的总共 n = 30 块胸肉进行了肉质评估。鸡在商业年龄时被屠宰。 Polverara 品种的肉显示出最高的蛋白质 (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含量最低 (P < 0.0001)和最高的脂肪量（P< 0.0001）。杂交-正常鸡的肉显示出中间值。 Polverara 肉的大多数氨基酸含量最丰富（克/100 克肉），而 Hybrid-WSWB 的氨基酸含量最低（P < 0.0001）。 Polverara 鸡的肉中未检测到牛磺酸。杂交普通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（占氨基酸总量的%）结果表明，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所有 3 种肉鸡中最具代表性的必需氨基酸和非必需氨基酸。研究证实，WS 和 WB 肌病会对肉的近端成分和氨基酸含量产生负面影响。 Polverara 品种的肉表现出卓越的肉质，包括高品质的蛋白质含量。这可能是向消费者推销其肉类并帮助这种濒危品种生存的工具。 此外，应该进行研究以了解为什么波尔维拉拉鸡的胸肉中不含牛磺酸。