February 15, 2021

USPOULTRY: Researchers examine white striping in broilers during growth

Both USPOULTRY and the USPOULTRY Foundation have announced the completion of a funded research project at the University of California in which researchers examined the occurrence of white striping in broilers during the growth process.

The research was made possible in part by an endowing foundation gift from Simmons Foods and is part of the association's comprehensive research programme encompassing all phases of poultry and egg production and processing.

A complete report, along with information on other Association research, can be obtained through USPOULTRY's website.

Project #713: Examining the roles of macrophages and vascular inflammation in broiler white striping

Dr. Michael Mienaltowski and Dr. Annie King of the University of California recently completed a research project aimed at gaining knowledge into white striping disease by following broilers fed a commercial diet from hatching to market weight.

An integrative analysis was performed over four levels (for example, whole bird, pectoralis muscle tissue, cells within the tissue and molecular biological processes) to better define the causes of white striping occurring during the growth process.

From the findings thus far, the researchers have determined that future projects should focus on interventions at weeks 2-4 of growth in the broiler to reverse white blood cell infiltration in the muscle.

In the long-term, the findings help to advance understanding of the progression of white striping.

- USPOULTRY