Termografia infravermelha na detecção de miopatias peitorais em frangos de corte

Abstract

The objective of this study was to evaluate the surface temperature of the pectoral muscle in the cranial, medial and caudal regions, as well as the meat quality of broilers affected byWhite striping and Wooden breast myopathies. The experiment was carried out at the Federal University of Grande Dourados, in the experimental aviary of the Faculty of Agricultural Sciences. The birds used in the experiment were from the Cobb 500® line, with 300 male and female day old chicks housed, after the initial weighing and standardization of the weights with a variation of ± 10%. The experimental diets were supplied ad libtum and formulated based on corn and soybean meal according to the production phase. Infrared thermography was performed at 35 days of age, where the surface temperatures of the breast of 300 birds were recorded. At 35 days of age, after the registration of the thermographic images, the birds were slaughtered to assess the breasts for the presence and severity of myopathies. After cooling, the breasts were boned and separated to characterize myopathies. After the characterization of myopathies, the samples were cooled and analyzed 24 hours post mortem, and the boneless fillets were weighed followed by measurements of size, pH measurement, colorimetry (L * luminosity, * red and b * yellow), water retention capacity, Drip Loss, cooking loss and shear force. It was not possible to see a temperature difference using the infrared thermography technique between normal breasts and breasts affected by White striping and Wooden breast myopathies. In the qualitative aspects, changes in the qualitative and physical aspects can be seen as there was an increase in the degree of severity of myopathies, thus, myopathies ended up compromising the quality of meat.