We have encountered this in the past at our facility and we want everyone to be aware of this disease in broilers.....
Green Muscle Disease also called Deep Pectoral Myopathy, which is the necrosis of the Pectoralis Minor (tender) muscle of poultry. When processed and cut into 1/2 there will be a chunk of meat that is yellowish-green in color along the birds breast bone. It is the result of vigorous activity of both the major and minor pectoralis muscles. Muscles normally swell with increased blood flow to supply needed oxygen and nutrients. Tenders have a more rigid muscle cover and are confined to a small space that they can not expand to accommodate this increased blood flow.
This can result in self strangulation, suffocation and eventually necrosis.
Increased broiler activity induced by such factors as feed or water outages, lighting programs, catching and live haul and even excessive noise may result in an increased incidence of this disease.
Please be aware of this disease and how it affects your birds. Also make sure who ever processes your birds is aware of this and is informed on how to handle it.