We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Study on the effects of electrical stunning parameters for broilers on biochemical and histological markers of stress and meat quality.
- Authors
Mercogliano, Raffaelina; Santonicola, Serena; Murru, Nicoletta; Paciello, Orlando; Pagano, Teresa Bruna; Peruzy, Maria Francesca; Pepe, Tiziana; Anastasio, Aniello; Cortesi, Maria Luisa
- Abstract
This study was designed to investigate physicochemical (pH, peroxides) and histological parameters (glycogen reserve, muscle damages), as pre-slaughter stress markers and quality meat evaluators. Ross commercial broilers was processed, either without stunning (NS Lot), or by combining two current levels of 200mA, 67 V (HV Lot), and 200 mA, 53 V (MV Lot); with two frequencies of 1000 Hz and 800 Hz, using sinusoidal alternating current. The use of high frequency (800 and 1000 Hz) induced the fastest pH decline, already at 3 h postmortem, in Pectoralis major and Quadriceps femoris of MV and HV Lot carcasses (P < 0.05).Moreover HV carcasses showed a lesser production of superoxide free radicals than the NS Lot and MV Lot carcasses (P < 0.05). Changes in the glycogen reserve and the histological muscle damages did not show significant differences in the analysed Lots. The incidence of individual carcass defects, sufficient to cause downgrading or rejection was generally low in each Lot. To assess animal welfare and quality poultry meat the pH monitoring and measurement of superoxide radical production, as additional and feasible parameters, might be markers easier to use in practice at abattoir.
- Subjects
LIVESTOCK stunning; MEAT quality; EFFECT of stress on livestock
- Publication
Animal Production Science, 2017, Vol 57, Issue 6, p1144
- ISSN
1836-0939
- Publication type
Article
- DOI
10.1071/AN15828