肉鸡白纹肉和木质肉的研究进展

doi:10.3969/j.issn.1674-7968.2025.08.017

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Abstract To meet the growing market demand for chicken meat, the modern broiler (Gallus gallus domesticus) industry has prioritized growth rate and breast meat yield as key breeding criteria. However, intensive selection strategies have concurrently exacerbated muscular abnormalities, particularly a dramatic increase in the incidence of white striping (WS) and wooden breast (WB). These myopathies severely impair the sensory quality and processing functionality of chicken meat, resulting in substantial economic losses to the poultry sector. Consequently, researchers and industry stakeholders have paid more and more attention to WS and WB. Current studies focus on nutritional regulation to reduce their occurrence and improve their physicochemical properties of WS and WB. But systematic research on targeted countermeasures remains limited. This review summarized recent advances in WS and WB study across 6 critical dimensions: general description, pathological mechanism, influencing factors, quality characteristics, grading and detecting techniques, and approaches mitigating WS and WB. By integrating these insights, this work aims to provide actionable scientific guidance for fostering sustainable development in the global broiler industry.

Key words： Wooden breast White striping Chicken quality Heterogeneous meat

Received: 16 December 2024

ZTFLH:

S831.5

Corresponding Authors: *dayong@cau.edu.cn

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	CHEN Si-Chao
	ZHANG Hao-Sen
	YANG Di
	SUN Tao
	SI Da-Yong

Cite this article:

CHEN Si-Chao,ZHANG Hao-Sen,YANG Di, et al. Progress in the Study of White Striping and Wooden Breast in Broiler Chickens (Gallus gallus domesticus)[J]. 农业生物技术学报, 2025, 33(8): 1843-1851.

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https://journal05.magtech.org.cn/Jwk_ny/EN/10.3969/j.issn.1674-7968.2025.08.017 OR https://journal05.magtech.org.cn/Jwk_ny/EN/Y2025/V33/I8/1843

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