green packet of meat along chicken's breast.

[Exclavius]

Hi, I just butchered one of my Cornish Cross white rocks, and I decided to debone it. When i was carving the meat off the breast, I found a separated packet of meat all along both sides of the breast bone that was green. Pictures attached. Anyone ever see this before? The bird was 13 weeks old, weighted about 12 pounds dressed, so yeah I know I let him live a little longer than I should... The flesh itself in this green bit almost seamed like it was cooked... whereas the rest of the meat appeared 100% normal.

 

[Sally PB]

I don't know anything about butchering, but just want to ask... did all the internal organs come out intact? Could something have ruptured and spread inside?

 

[Melly-Mae]

Hi, I just butchered one of my Cornish Cross white rocks, and I decided to debone it. When i was carving the meat off the breast, I found a separated packet of meat all along both sides of the breast bone that was green. Pictures attached. Anyone ever see this before? The bird was 13 weeks old, weighted about 12 pounds dressed, so yeah I know I let him live a little longer than I should... The flesh itself in this green bit almost seamed like it was cooked... whereas the rest of the meat appeared 100% normal.

View attachment 2826862

View attachment 2826863

The only thing I can think of that would cause greening like that, is the gall bladder. I hope someone else on here is able to shed some light on this for you! I will be following!

 

[Exclavius]

I don't know anything about butchering, but just want to ask... did all the internal organs come out intact? Could something have ruptured and spread inside?

None came out significantly odd to make me take notice, my layers who gather round as i butcher my broilers ate the organs as I cleaned. The liver, heart and gizzard which I cook for the dog all looked 100% normal. The bile duct was in tact on the liver, as best I can recall, (cause yeah that's a similar green) There was a maybe 2 to 2.5 hour gap between when i finished plucking and gutting them until I butchered them, and for that period this one sat at the bottom of the bucket below the 2nd an 3rd I butchered.

 

[Auntiejessi3]

@U_Stormcrow might now. He does regular butchering. You've got me curious...

 

[ladybrasa]

Ooo, I’ve no clue, but this link came up on top of a google search. I bet this is it:

https://eu.aviagen.com/assets/Tech_...rticles/English/AviagenBrief_Green_Muscle.pdf

(still reading it myself…)

 

[Exclavius]

Ooo, I’ve no clue, but this link came up on top of a google search. I bet this is it:

https://eu.aviagen.com/assets/Tech_...rticles/English/AviagenBrief_Green_Muscle.pdf

(still reading it myself…)

Thank you, that indeed is the issue. and it appears some of the stress causes listed could've had a role to play, as the generator had been running within 20 feet of their enclosure quite a lot over the past few weeks, and I built a new duck house right next to their run.

Pah, you know, this is another nail in the coffin... I'd decided no more franken-birds and this seals the deal, Rustic Rangers (and barred rocks) next year...Last year these things yielded a 100% harvest rate for me, this year I lost over 1/3 of them.

 

[ladybrasa]

Yeah, those poor CX. Why do humans have to breed such things. I mean a bird that injures itself by flapping its wings!?! That’s just sad.

 

[Ruby Rogue]

Yeah, those poor CX. Why do humans have to breed such things. I mean a bird that injures itself by flapping its wings!?! That’s just sad.

That's never happened to me..

 

[U_Stormcrow]

I have raised CX past 13 **MONTHS** (don't ask).

No, I've never seen that while butchering. Yes, Green Muscle Syndrome is the likely culprit. My CX were feed restricted and forced to free range for their diet, so even over 14 pounds for my largest, never experienced this. @ladybrasa good Googling!

As I am one willing to engage in informed risk taking, I'd still eat the meat from the rest of the bird.

@Exclavius I'll keep my eye out for the article again, but even with all their practice (and eye on the bottom line), I want to say that an average loss rate on CX around 14% is the industry standard. You are basically there, in a less controlled environment. Don't kick yourself too hard.

Of course, I'm not raising FrankenBirds anymore either - but truly, nothing compares with their feed efficiency or ability to put on weight. The difference is so great that, even losing 1 bird in 7, they are more profitable to raise for meat than any other breed, commercially. Also, they have the big breast relative to overall size that Amercians want. The potential for Green Muscle Syndrome is the consequence of selection for enlarged breast, in combination with the way they are managed/kept.