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Compared with the latter, WS\u2010S had a more severe loss of protein thiols (70.7% less thiols than in N), reduced activity of antioxidant enzymes such as catalase (23 versus 40\u2009U\u2009g<jats:sup>\u22121<\/jats:sup>), glutathione peroxidase (0.21 versus 0.54\u2009U\u2009g<jats:sup>\u22121<\/jats:sup>), and superoxide dismutase (56 versus 73\u2009U\u2009g<jats:sup>\u22121<\/jats:sup>), and consequently, had greater accretion of thiobarbituric acid reactive substances (0.64 versus 0.22\u2009mg MDAkg<jats:sup>\u20101<\/jats:sup> muscle), allysine (3.1 versus 1.9 nmol\u2009mg<jats:sup>\u22121<\/jats:sup> protein) and Schiff base structures (645 versus 258 fluorescent units). The analysis of sarcoplasmic proteins revealed that muscles severely affected by the myopathy suffered a chronic impairment of physiological (upregulation of sarcoplasmic reticulum Ca2+ ATPase, sarcalumenin and calsequestrin\u20102) and metabolic processes (downregulation of pyruvate kinase, creatine kinase, and <jats:sc>l<\/jats:sc>\u2010lactate dehydrogenase).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The overexpression of ribonuclease \/ angiogenin inhibitor 1 and Kelch\u2010like proteins in WS chicken breasts indicates altered protein turnover plausibly mediated by oxidative stress and accumulation of oxidized proteins. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10747","type":"journal-article","created":{"date-parts":[[2020,8,24]],"date-time":"2020-08-24T18:28:27Z","timestamp":1598293707000},"page":"1364-1371","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Pinpointing oxidative stress behind the white striping myopathy: depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis"],"prefix":"10.1002","volume":"101","author":[{"given":"Leila M","family":"Carvalho","sequence":"first","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Department of Food Engineering Federal University of Paraiba  Jo\u00e3o Pessoa Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4074-981X","authenticated-orcid":false,"given":"Josu\u00e9","family":"Delgado","sequence":"additional","affiliation":[{"name":"Heart Clinical Unit, Virgen de la Victoria University Clinic Hospital, Institute of Biomedical Research in Malaga, IBIMA, CIBERCV University of M\u00e1laga  M\u00e1laga Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8619-3178","authenticated-orcid":false,"given":"Marta S","family":"Madruga","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Department of Food Engineering Federal University of Paraiba  Jo\u00e3o Pessoa Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8509-2789","authenticated-orcid":false,"given":"Mario","family":"Est\u00e9vez","sequence":"additional","affiliation":[{"name":"Institute of Meat and Meat Products (IPROCAR), TECAL Research Group University of Extremadura  C\u00e1ceres Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,9,12]]},"reference":[{"key":"e_1_2_6_2_1","unstructured":"OECD.Meat consumption. 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