The growing demand for high-quality poultry meat has led to genetic selection for fast-growing broilers. This enhances body weight and FCR, boosting the profitability and productivity of farmers. However, intensive selection can impact muscle structure and metabolism, leading to muscle myopathies that compromise meat tenderness and texture.
Factors like low oxygen, oxidative stress, and disturbed homeostasis, contribute to muscle myopathies. These conditions lead to inflammation, myodegeneration, fibrosis, and lipidosis. Muscle myopathies not only affect the economic aspect of the poultry industry due to the removal of affected parts but also reduce meat quality, making it tougher and less desirable. Kuttappan et al. (2016) reported that the percentage of broilers with WS or WB was as high as 90%, causing an economic loss of about $200 million to $1 billion per year to the U.S. poultry industry.
Muscle Myopathies That Affect Tenderness
These abnormalities lead to tougher, lower-quality meat:
• White Striping (WS) meat – Characterized by white streaks of fat that interfere with the meat’s natural texture.
• Wooden Breast (WB) – Identified by pale, bulging areas with significant hardness, making the meat stiff and chewy.
• Spaghetti Meat (SM) – Causes muscle fibers to separate, resulting in a mushy, fibrous texture.
Impact of Muscle Myopathies on Meat
• Poor meat texture and undesirable visual appearance.
• Lower sensory qualities affecting consumer preference.
• Reduced protein content and increased fat and moisture levels.
• Higher final pH affecting processing efficiency.
With muscle myopathies reducing meat quality and increasing losses, producers need a reliable solution to maintain profitability and consumer trust. TENDERO is a novel poultry feed additive that improves meat texture and tenderness eventually reducing losses.
TENDERO is a combination of phyto-actives that reduces muscle stiffness, enhances protein balance, and improves meat texture. It is an effective dietary supplement for broiler production systems, providing chicken meat free of abnormalities like woody breast, white striping, and spaghetti meat.
How Does TENDERO Work?
Muscular abnormalities show a common mechanism, often leading to tougher meat with higher fat content and lower protein levels. TENDERO acts as an amino acid optimizer, enhancing protein accretion and composition. It reduces muscle protein degradation, leaving less space for fat accumulation. This results in the improved texture of meat, protein-lipid-water interactions enhancing tenderness, and firmer yet tender meat retaining its nutritional value.
By using TENDERO, farmers can enhance meat tenderness, making it more appealing to consumers while significantly reducing economic losses.
Better texture, better tenderness, better nutrition—experience the TENDERO difference!
*References on Request*