The present study was aimed at estimating the genetic variability between lines of breast and thigh meat quality (pH decline, color, drip loss, and curing-cooking yield) by comparing a slow-growing French label-type line (SGL) and a fast-growing standard line (FGL) of chickens exposed to different preslaughter stress conditions. The birds were slaughtered under optimal conditions or after exposure to 2 h of transport or acute-heat stress (2 h at 35 degrees C). Relationships between meat quality and stress sensitivity were investigated by measuring struggle during shackling and tonic immobility (TI) duration, 1 wk before slaughter, as an indicator of the basal level of fear of the birds. Although most of the meat quality indicators varied between the 2 lines, differences were muscle dependent. In concordance with a lower ultimate pH, curing-cooking yield of thigh meat was decreased for the FGL birds. In contrast, these birds had a higher curing-cooking yield and a lower drip loss of breast meat resulting from a less rapid pH decline in this muscle compared with SGL birds. Thigh meat characteristics were influenced by both preslaughter stresses, but no significant effects were detected for breast meat. The main effect of heat stress in thigh meat was a decrease of the ultimate pH and led to paler color and lower curing-cooking yield; opposite effects were obtained for transport. Breast meat was much more sensitive to physical activity of birds on the shackle line. Longer durations of wing flapping on the shackle line gave more rapid initial pH decline. Whatever the line, no relationship between TI duration and meat quality characteristics or activity was observed. The present study suggested that SGL birds could be at disadvantage due to more struggle during shackling and accelerated postmortem glycolysis, which is detrimental to the quality of breast meat.

1. Pectoralis major (P. major) muscle pH and meat quality traits were studied in relation to bird response to ante-mortem stress in three chicken lines: a fast-growing standard line (FGL), a slow-growing French 'Label Rouge' line (SGL) and a heavy line (HL). Ninety-nine birds of the three genetic types were slaughtered at their usual marketing age (6, 12 and 6 weeks for FGL, SGL and HL birds, respectively) on the same day. The birds of each line were divided into three different ante-mortem treatment groups: minimum stress (shackling for 10 s) (C), shackling for 2 min (SH) and acute heat plus shackling stress (exposure to 35 degrees C for 3.5 h and shackling for 2 min before stunning) (H + SH). 2. Regardless of chicken line, wing flapping duration (WFD) between hanging and stunning was strongly negatively related to P. major muscle pH at 15 min post-mortem. It was also moderately negatively related to P. major muscle glycolytic potential (GP), which represents glycogen level at death. Increasing WFD induced an increased ultimate pH (pHu) only in HL. The consequences of increased WFD for breast meat traits were dependent on the chicken line: it induced lower L* and b* and higher a* and drip loss in SGL while it only increased breast a* in HL birds. By contrast, WFD variations did not alter breast meat quality traits of FGL birds. Regardless of the chicken line, increased GP was associated with lower pHu and higher L* and drip loss. In SGL, it also increased b* and decreased curing-cooking yield of breast meat. 3. Struggling activity on the shackle line and muscle glycogen content at death could partly explain line and pre-slaughter variations in breast meat pH and quality traits. The water holding capacity of the raw and cooked meat was impaired by long shackling in the case of SGL birds while it was barely affected by ante-mortem conditions in the two standard lines. In conditions which minimised bird struggling (C), SGL and FGL birds had meat with a better water holding ability than that of broilers from the heavy line. However, when broilers were subjected to SH or H + SH conditions, the breast meat water holding capacity of SGL birds was lowered to the same level as that of the heavy line birds.

A field enquiry mentioned the potential positive impact of a feed restriction on the health of young rabbits, but no objective information relates the intake to digestive health. The effects of a post-weaning feed restriction strategy were thus studied on digestive health and growth and carcass parameters of the growing rabbit, using a monofactorial design that produces a quantitative linear reduction of the intake, from ad libitum (AL group) to 80%, 70% and 60% of AL. The study was performed simultaneously in six experimental sites, on 1984 growing rabbits (496 per treatment) collectively caged from weaning (34 to 38 days of age, depending on the site) to slaughter (68 to 72 days). The feeding programme was applied as followed: restriction during 21 days after weaning, and then ad libitum till slaughter. During the feed restriction period the growth rate was linearly reduced with the restriction level, by 0.5 g/day for each percent of intake reduction. When returning to ad libitum intake (after 54 days old) a compensatory growth and a higher feed efficiency occurred. Therefore, the impact of the feeding programme on the slaughter weight (SW) was significant (24.5 g/% of restriction), but relatively moderate: the weight loss of the more-restricted rabbits (60%) reached 7.7% (2200 g) compared to the AL group. Over the whole fattening period, the feed restriction reduced linearly and significantly the feed conversion (FC) (20.0077 unit/% of restriction). Carcass traits were little affected by the feeding programme, except for a slightly lower decrease of the dressing percentage (mean: 1.2 units between AL and the three restricted groups). On the six experimental sites, mortality and morbidity were always caused by acute digestive disorders, namely diarrhoea and/or caecal impaction. Independent of the treatment, the mortality rate strongly varied according to the site (between 7% and 18% from weaning to 54 days and for the AL group). During feed restriction, the mortality was significantly lower from a restriction threshold of 80% (meanly: 29% compared to AL). The morbidity was also significantly reduced (26%) for the two most restricted groups (70% and 60%). The favourable effect of a lower intake on health did not persist after returning to ad libitum intake (54 days to slaughter), since mortality and morbidity were not significantly different among the treatments. Such a feeding strategy thus represents a double benefit in terms of feed costs and lower losses of young rabbits.

1. The aim of this study was to compare the behavioural and physiological responses to hanging and acute heat stress in three different chicken breeds. Chicks were obtained from a slow-growing French 'Label Rouge' line (SGL), a fast-growing standard line (FGL) and a heavy line (HL). The SGL, FGL and HL birds were slaughtered at their respective market ages of 12, 6 and 6 weeks, in an attempt to achieve similar body weights. Before stunning, birds were either shackled by their legs on the moving line for 2 min (shackling stress: SH) or placed in a room at 35 degrees C and 60% of humidity for 3.5 h and then shackled for 2 min (acute heat stress plus shackling: H + SH) or subjected to minimal stress by shackling for 10 s before stunning (control group: C). 2. Bird physiological responses to the three pre-slaughter treatments were estimated by measuring blood corticosterone, glycaemia, creatine kinase activity, acid-base status and electrolyte concentration as well as lactate content and glycolytic potential in the breast (Pectoralis major) and thigh (Ilio tibialis) muscles. Behavioural responses to shackling stress were evaluated by measuring wing flapping duration, straightening up attempts and vocalisations. 3. Blood corticosterone was higher in SH and H+SH groups than in the C group, regardless of genotype. The struggling activity on the shackle line differed among chicken breeds. It was more intense and occurred more rapidly after hanging in the SGL birds than in both other breeds. Furthermore, SGL struggling activity was not affected by hanging duration while it increased with hanging duration in FGL and HL birds. 4. Wing flapping duration was negatively correlated with blood pH, bicarbonate concentration and positively correlated with breast muscle lactate content, indicating that struggling stimulated antemortem glycolysis activity in breast muscle. Acute heat stress affected blood Ca2+ and Na+ concentration and increased glycaemia and glycolytic potential of thigh muscle. 5. Both acute heat stress and shackling before slaughter were experienced as stressful events by all types of birds.

Caecal microbial activity, digestion and gut health were analysed in the young rabbit, in response to fibre substitution by starch, in diets with high proportions of rapidly fermentable polysaccharides (pectins þ hemicelluloses:acid-detergent fibre (ADF) ratio of 1·7). A range of five diets corresponding to a 60 % linear reduction of the ADF level (230 to 92 g ADF/kg) without changes in the fibre quality, and to a corresponding linear increase in dietary starch, was given ad libitum to young rabbits from 18 d until 70 d of age. A one half reduction of the ADF level resulted in a sharp increase in energy digestibility (þ 25 units), associated with a lower feed intake ( -35 %) and to an increase of the mean retention time (þ 6 h) in the whole digestive tract. Despite large variations in the fibre intake (20 to 59 g ADF/d), the fibre digestive efficiency remained similar among the five diets. Starch ileal concentrations were low after 4 weeks of age (,5 %), and variations with age were significant when the dietary starch level was over 19 %. A 65 % lower biomass production was measured when the ADF level progressed from 230 to 165 g/kg, and no precise relationship was found with fermentative activity. Reducing the fibre intake led to a linear decrease of caecal volatile fatty acids concentrations, and to higher pH and NH 3 levels. An increased occurrence of mortality by diarrhoea was registered with the lowest fibre intake. It can be concluded that a sufficient supply of fibre, with high proportions in rapidly fermentable polysaccharides, stimulates the maturation of microbial activity and reduces the occurrence of diarrhoea.

No abstract

-Standard fast-growing (FG), 'label' slow-growing (SG), and medium growing (MG) chicken crosses were grown until their market ages: 6, 8 and 12 weeks, respectively. They were compared for carcass and muscle traits and meat processing ability. The breasts of 6wk-FG birds contained less protein, more fat and muscle fibres with larger diameters than those of 8wk-MG and 12wk-SG birds. The pH 15 and pH u values of breast and thigh muscle were the highest in the 6wk-FG and the lowest in the 12wk-SG. The latter exhibited higher breast drip loss compared with the 6wk-FG. During processing, the highest curing-cooking yields were obtained with the breast and leg meat from 6wk-FG and the lowest with that from the 12wk-SG. As a consequence of their reduced water holding ability, the processed meat from the 12wk-SG exhibited the lowest moisture and the white curedcooked meat showed the driest texture and the best slice cohesiveness. This study suggests that processing ability and processed product characteristics of breast and leg meats are greatly related to the chicken type of production, with fast growing birds being more adapted to further processing than slow growing ones in terms of profitability. deux autres types de poulets (MG et SG). Les pH à 15 minutes et à 24 h post mortem des muscles du filet et de la cuisse étaient les plus élevés chez les animaux standards (FG) et les plus faibles chez les animaux de type 'label' (SG). Les filets de ces derniers présentaient par ailleurs des pertes par exsudation supérieures à celles des filets des poulets standards. Lors de la transformation par saumurage-cuisson, les rendements technologiques les plus élevés ont été obtenus pour la viande de filet et de cuisse des poulets standards et les rendements les plus faibles pour la viande des poulets de type label. Du fait de leur pertes en eau supérieures lors de la transformation par saumuragecuisson, les produits élaborés à base de viande de poulets labels présentaient les teneurs en eau les plus faibles, et dans le cas des blancs de poulets, la texture en bouche la plus sèche et la meilleure tenue de tranche. Cette étude montre que l'aptitude à la transformation ainsi que la qualité des produits élaborés sont largement influencées par le type de poulet, la viande des poulets de type standard paraissant la plus adaptée, d'un point de vue économique, aux procédés de transformation par saumurage-cuisson.

No abstract