Effects of Feed Withdrawal Periods on Carcass Yield and Breast Meat Quality of Chickens Reared Using an Alternative System

Abstract

The purpose of this work was to evaluate the effects of different feed withdrawal (FW) periods (3, 6, 9, 12, 15, and 18 h) on live broiler weight loss, dressed and chilled carcass yields, and chilled breast meat quality attributes of chickens reared in an alternative system, without the use of any antibiotics, growth promoters, coccidiostats, or ingredients from animal sources. Live weight loss and dressed and chilled carcass yields after FW were determined, and also fillet color, waterholding capacity (WHC), pH, shear value, cooking loss, and proximate composition, and a sensory analysis was conducted. Longer FW periods resulted in significant (P ≤ 0.05) increases in live broiler weight losses, from 1.3 to 5.3% in the 18-h period. The drops in dressed and chilled carcass yields became statistically significant at 12 h of FW, with dressed carcass yields of 65.2% after 3 h of FW and 63.8% after 12 h. Chilled carcass yields dropped from 68.8% after 3 h of FW to 67.0% after 12 h. Fillet color, as indicated by the L* values, became darker with longer FW periods, as shown by regression analysis. No statistical differences were observed for the a* values, b* values, WHC, cooking losses, and proximate composition of the fillets for the different FW periods. The Pearson correlation values showed a significant but low negative correlation between fillet pH and shear force, which varied with FW period. The highest carcass yields were obtained for broilers submitted to FW periods of between 3 and 9 h.

Relationships between technological and nutritional meat quality parameters in local poultry populations (<i>Gallus gallus</i>) of Benin

“…This finding is consistent with those of Askit et al (2006) in Ross 308 broiler, Contreras-Castillo et al (2007) in male Cobb broilers, and de Jesus Silva (2011) in broiler meat. According to Le Bihan-Duval et al (2001), the redness and yellowness of chicken are linked, such that meat with higher redness tends to present higher levels of yellowness, similar to the association found in this study.…”

“…In short, when pH decreases, lightness, yellowness and drip loss of the meat increase. However, Contreras-Castillo et al (2007) found that correlation between L* and pH values was not significant in male Cobb broilers.…”

Optimizing Feed Withdrawal Time to Assess Broiler Stress and Welfare

“…Consequently, feed withdrawal can cause bodyweight loss between 0.22 and 0.56% per hour [5]. Similar reports show significant increase in live broiler weight losses from 1.3 to 5.3% in18 hourperiod [6]. Additionally, the drops in dressed and chilled carcass yields were higher, with dressed carcass yields of 65.2% after 3 hours and 63.8% after 12 hours following feed withdrawal.…”

The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria

“…Several events preslaughter have an influence on poultry processing efficiency including feed and water withdrawal, catching methods, transportation system, distance to the plant and plant holding conditions, which are significant factors effecting poultry slaughter quality (Bilgili, 1995). Because of the increase in volume of deboned chicken cuts and further processing, the effects of FW on fillet pH, tenderness, cooking weight loss and chemical composition have become the focus of attention for several researchers (Ali et al, 1999;Berri, 2000;Castillo et al, 2007). Murray and Rosemberg (1953) reported that glycogen concentration related to pre-slaughter fasting.…”

“…Although 10 h to 12 h of FW is enough to minimize carcass contamination and yield loss (Wabeck, 1972;Veerkamp, 1986;Castillo et al, 2007), Wabeck (1972) suggested eight hours as the minimum time to empty the broilers' gastrointestinal contents. Weight loss by the birds during the period between FW and processing called as live shrink or shrinkage (Bilgili, 2002).…”