aviNews International interviewed Dr. Massimiliano Petracci to discuss broiler breast abnormalities at the World’s Poultry Congress in Paris in 2022.
Dr. Petracci is a full professor at the University of Bologna. His research is about several aspects of poultry and product quality. Currently, Dr. Petracci is working on the characterization of the emerging meat abnormalities in poultry, such as white stripping, wooden breast, and spaghetti meat. He is also the author of more than 100 scientific articles.
Talking about the main factors during the broilers’ growth that cause the development of breast abnormalities, Dr. Petracci explained that this kind of abnormality increased a lot during the last decade.
Therefore, in the last ten years, “we understand that the main factor is the genetic background of the chicken, and we see that the fast-growing chickens that nowadays are used to produce chicken meat worldwide are more prompt to develop this kind of abnormality respect to the slow-growing chickens.”
On the other hand, many scientists are trying to understand the metabolic origin or pathway that produces breast abnormalities. Dr. Petracci indicated that they are convinced that
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