Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

TangShu,; YuJimian,; ZhangMiao,; BaoEndong,

doi:10.4141/cjas2013-041

Cited by 47 publications

(47 citation statements)

References 49 publications

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“…Kim et al. () showed that WHC is directly associated with muscle pH, whereas Tang, Yu, Zhang, and Bao () found negative correlation between WBS and pH. Protein, IMF and ash contents were not influenced by high pre‐slaughter environmental temperature ( p > .05; Table ) and their average contents (20.95, 6.65, and 1.14/100 g meat, respectively) were similar to those found in our previous study (Perna et al., ).…”

Section: Resultssupporting

confidence: 84%

The effect of high pre‐slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano

Simonetti

Perna

Giudice

et al. 2018

Animal Science Journal

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The aim of the present study was to evaluate the effect of high pre-slaughter environmental temperature on meat (Longissimus lumborum muscle) quality traits of Italian autochthonous pigs Suino Nero Lucano (SNL). High pre-slaughter environmental temperature influenced the meat quality of autochthonous pigs. In particular, the meat from SNL pigs exposed to heat stress (H) showed significantly lower pH values at 24 and 48 hr post mortem, haem iron content and redness (a*) value, and a significantly higher shear force, drip loss and lightness (L*) values, compared to meat from SNL pigs reared under comfortable environmental temperature (C). Moreover, H meat showed a significant reduction of vitamin A, vitamin E, creatine and carnosine content, compared to C meat. Despite this, no pale-soft-exudative pork was found in our study, and no significant difference was detected between two studied groups for intramuscular fat and protein content of meat. In addition, despite the meat from SNL pigs exposed to heat stress has suffered a qualitative decrease, it showed a good endogenous antioxidants content.

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Section: Resultssupporting

confidence: 84%

The effect of high pre‐slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano

Simonetti

Perna

Giudice

et al. 2018

Animal Science Journal

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“…In the present study, the drip loss were higher in the breast muscle of ducks reared at eight and 11 birds/m 2 (Table ), suggesting that this meat is more prone to become dry, hard and even tasteless. Lower pH prompts muscle fiber contraction, causing more drip loss (Tang, Yu, Zhang, & Bao, ). The higher drip loss was consistent with the lower pH of medium and high groups.…”

Section: Discussionmentioning

confidence: 99%

Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks

Zhang

Zhong

et al. 2018

Animal Science Journal

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This study was performed to investigate the effects of stocking density on performance, meat quality and tibia development in Pekin ducks reared on a plastic wire floor. A total of 372 healthy, 21-day-old, male ducks with similar body weight (BW) were randomly allotted to stocking densities of five (low), eight (medium) and 11 (high) birds/m . Each group had six replicates. Results showed that compared with the low density group, medium and high stocking density caused a decrease in final BW at 42 days old, and in average daily gain, European performance index (p < .01) and meat pH at 45 min postmortem (p < .001), and an increase of meat drip loss (p < .01). High stocking density resulted in an increase of feed/gain ratio (p < .001), but a decrease of tibia calcium (p < .01) and phosphorus content (p < .05). Meat color, shear force values, tibia size (weight, length, and width) and breaking strength were not significantly influenced by stocking density. In conclusion, stocking density over eight birds/m negatively affects growth performance, but meat quality and tibia development are not dramatically influenced. Based on this study, the stocking density of male Pekin ducks should be adjusted between five and eight birds/m .

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“…Namun, nilai kekuningan (b*) dari daging dada ayam broiler menunjukkan tidak berbeda (p 0,05). Menurut barbut (1997) dalam Tang et al (2013) Dadgar et al (2010), bahwa stres panas sebelum pemotongan dapat menyebabkan penurunan konsentrasi pigmen total, dimana konsentrasi pigmen yang lebih rendah dapat dikaitkan dengan laju cepat glikolisis postmortem pada suhu tinggi yang menghasilkan penurunan pH yang cepat dan penurunan intensitas warna dan denaturasi mioglobin.…”

Section: Water Holding Capacity (Whc)unclassified

Pengaruh Perbedaan Suhu Pemeliharaan terhadap Kualitas Fisik Daging Ayam Broiler Periode Finisher

Rini

Sugiharto

Mahfudz

2019

Jurnal Sain Peternakan Indonesia

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The aim of this research was to determine differences the physical quality (pH, drip loss, WHC and colour) of broiler chicken meat between two maintenance temperatures (comfortable temperature (23-24 ) and high temperature (35)(36). The materials used in this study were 20 male broiler finisher period (age 21 days) with an average initial weight of 1.17 g ± 0.03 (CV = 2.94%), which 10 animals raised at a comfortable temperature (23-24 ) and the other 10 animals were raised in high temperatures (35)(36). On day 35, broilers were stunned and sampled. Meat samples was taken from chest. Independent t test was used in the experiment to see the difference in between.The results showed that the physical meat quality including at differentces maintance between broiler raised at a comfortable temperature (23-24 ) and broiler were raised in high temperatures (35-36 ) was significantly different effect (P<0.0 ) on pH, drip loss, WHC and meat colour (L* = lightness and a*= redness), but did not significantly effect (P>0.05) on yellowness (b*) meat color. Conclution of this research was broiler chickens raised at high temperatures have lower physical quality than broiler chickens which are kept at a comfortable temperature. ABSTRAKTujuan penelitian ini adalah untuk mengetahui perbedaan kualitas fisik (pH, drip loss, WHC dan warna) daging ayam broiler broiler antara dua suhu pemeliharaan (suhu nyaman (23 -24 ) dan suhu tinggi (35-36 ). Materi yang digunakan dalam penelitian ini adalah 20 ekor ayam jantan periode finisher (umur 21 hari) dengan ratarata berat awal 1,17 g ± 0,03 (CV = 2,94%), dengan 10 ternak dibesarkan pada suhu yang nyaman (23-24 ) dan 10 ternak lainnya dibesarkan dalam suhu tinggi (35)(36). Pada hari ke-35, ayam broiler disembelih dan diambil sampelnya. Sampel daging diambil dari dada. Uji t test independen digunakan dalam penelitian ini untuk dapat melihat perbedaan keduanya. Hasil penelitian menunjukkan bahwa kualitas fisik daging pada perbedaan pemeliharaan antara broiler yang dipelihara pada suhu yang nyaman (23-24 ) dan broiler dipelihara pada suhu tinggi (35-36 ) secara signifikan berbeda nyata (P<0,05) pada pH, drip loss, WHC dan warna mat (L * = lightness dan a * = kemerahan), tetapi tidak berbeda nyata (P>0,05 ) pada warna kekuningan (b *) daging. Kesimpulan dari penelitian ini adalah ayam broiler yang dipelihara pada suhu tinggi memiliki kualitas fisik yang lebih rendah daripada ayam broiler yang dipelihara pada suhu yang nyaman.Kata kunci: Ayam broiler jantan, suhu pemeliharaan, kualitas fisik daging.

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Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

Cited by 47 publications

References 49 publications

The effect of high pre‐slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano

The effect of high pre‐slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano

Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks

Pengaruh Perbedaan Suhu Pemeliharaan terhadap Kualitas Fisik Daging Ayam Broiler Periode Finisher

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