{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T09:28:52Z","timestamp":1788427732871,"version":"build-2803163510"},"reference-count":48,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2024,4,20]],"date-time":"2024-04-20T00:00:00Z","timestamp":1713571200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jiangsu Agricultural Industry Technology System","award":["JATS (2022) 163"],"award-info":[{"award-number":["JATS (2022) 163"]}]},{"name":"Jiangsu Agricultural Industry Technology System","award":["CX (22) 3033"],"award-info":[{"award-number":["CX (22) 3033"]}]},{"name":"Jiangsu Agricultural Industry Technology System","award":["SJCX23_1993"],"award-info":[{"award-number":["SJCX23_1993"]}]},{"name":"Jiangsu Province Agricultural Science and technology independent innovation fund project","award":["JATS (2022) 163"],"award-info":[{"award-number":["JATS (2022) 163"]}]},{"name":"Jiangsu Province Agricultural Science and technology independent innovation fund project","award":["CX (22) 3033"],"award-info":[{"award-number":["CX (22) 3033"]}]},{"name":"Jiangsu Province Agricultural Science and technology independent innovation fund project","award":["SJCX23_1993"],"award-info":[{"award-number":["SJCX23_1993"]}]},{"name":"Postgraduate Research &amp; Practice Innovation Program of Jiangsu Province","award":["JATS (2022) 163"],"award-info":[{"award-number":["JATS (2022) 163"]}]},{"name":"Postgraduate Research &amp; Practice Innovation Program of Jiangsu Province","award":["CX (22) 3033"],"award-info":[{"award-number":["CX (22) 3033"]}]},{"name":"Postgraduate Research &amp; Practice Innovation Program of Jiangsu Province","award":["SJCX23_1993"],"award-info":[{"award-number":["SJCX23_1993"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>Spaghetti meat (SM) is a newly identified muscle abnormality that significantly affects modern broiler chickens, consequently exerting a substantial economic impact on the poultry industry worldwide. However, investigations into the meat quality and the underlying causative factors of SM in broilers remain limited. Therefore, this study was undertaken to systematically evaluate meat quality and muscle fiber characteristics of SM-affected meat. To elucidate the disparities between SM-affected and normal (NO) muscles in broiler chickens reared under identical conditions, we selected 18 SM-affected breast tissues and 18 NO breast tissues from 200 broiler chickens raised according to commercial standards under the same conditions for our study. The results showed that compared with the NO group, the muscle surface of the SM group lost integrity, similar to strip and paste. The brightness and yellowness values were significantly higher than those of the NO group. On the contrary, the shear force and protein were significantly lower in the SM group. Microscopic examination revealed that the muscle fibers in the SM group were lysed, necrotic, and separated from each other, with a large number of neutrophils diffusely distributed on the sarcolemma and endometrium. Thirty-five significantly different metabolites were observed in the breast muscles between both groups. Among them, the top differential metabolites\u201414,15-DiHETrE, isotretinoin, L-malic acid, and acetylcysteine\u2014were mainly enriched in lipid metabolism and inflammatory pathways, including linoleic acid, arachidonic acid, phenylalanine, and histidine metabolism. Overall, these findings not only offer new insights into the meat quality and fiber traits of SM but also contribute to the understanding of potential mechanisms and nutritional regulators for SM myopathy.<\/jats:p>","DOI":"10.3390\/ani14081236","type":"journal-article","created":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T03:57:07Z","timestamp":1713758227000},"page":"1236","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Broiler Spaghetti Meat Abnormalities: Muscle Characteristics and Metabolomic Profiles"],"prefix":"10.3390","volume":"14","author":[{"given":"Teng","family":"Wu","sequence":"first","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"},{"name":"Key Laboratory for Evaluation and Utilization of Livestock and Poultry Resources (Poultry), Ministry of Agriculture and Rural Affairs, Beijing 100176, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pingping","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"},{"name":"Key Laboratory for Evaluation and Utilization of Livestock and Poultry Resources (Poultry), Ministry of Agriculture and Rural Affairs, Beijing 100176, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Youluan","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ning","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yang","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"},{"name":"Key Laboratory for Evaluation and Utilization of Livestock and Poultry Resources (Poultry), Ministry of Agriculture and Rural Affairs, Beijing 100176, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2791-0429","authenticated-orcid":false,"given":"Qi","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"},{"name":"Key Laboratory for Evaluation and Utilization of Livestock and Poultry Resources (Poultry), Ministry of Agriculture and Rural Affairs, Beijing 100176, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China"},{"name":"Key Laboratory for Evaluation and Utilization of Livestock and Poultry Resources (Poultry), Ministry of Agriculture and Rural Affairs, Beijing 100176, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"102309","DOI":"10.1016\/j.psj.2022.102309","article-title":"Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens","volume":"2","author":"Wang","year":"2023","journal-title":"Poult. 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