Effects of heat stress on broiler meat quality

Song, Daijun; King, Arthur S.

doi:10.1017/s0043933915002421

Cited by 69 publications

(59 citation statements)

References 62 publications

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“…In the present study, the occurrence of PSE-like meat in the T group was significantly higher than that in the other two groups. This finding is in accordance with those of previous studies, which reported that the high incidence of PSE-like chicken breast meat is related with heat stress or transport stress (Song et al, 2015;Jiang et al, 2016). Numerous studies have indicated that the direct cause of PSE-like syndrome in poultry is muscle hypermetabolism during early postmortem (Barbut, 2012).…”

Section: Discussionsupporting

confidence: 93%

Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality

Xing

Wang

Han

et al. 2017

Animal

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Omics research has indicated that heat shock protein 70 (HSP70) is a potential biomarker of meat quality. However, the specific changes and the potential role of HSP70 in postmortem meat quality development need to be further defined. In this study, Arbor Acres broiler chickens (n = 126) were randomly categorized into three treatment groups of unstressed control (C), 0.5-h transport (T) and subsequent water shower spray following transport (T/W). Each treatment consisted of six replicates with seven birds each. The birds were transported according to a designed protocol. The pectoralis major (PM) muscles of the transport-stressed broilers were categorized as normal and pale, soft and exudative (PSE)-like muscle samples according to L* and pH 24 h values to test the expression and location of HSP70. Results revealed that the activities of plasma creatine kinase and lactate dehydrogenase increased significantly ( P < 0.05) in normal and PSE-like muscle samples after transportation. The mRNA expression of HSP70 in normal muscle samples increased significantly ( P < 0.05) compared with that in the controls after stress. The protein expression of HSP70 increased significantly in normal muscle samples and decreased significantly ( P < 0.05) in PSE-like muscles. Immuno-fluorescence showed that HSP70 was present in the cytoplasm and on surface membranes of PM muscle cells in the normal samples following stress. Meanwhile, HSP70 was present on the surface membranes and extracellular matrix but was barely visible in the cytoplasm of the PSE-like samples. Principal component analysis showed high correlations between HSP70 and meat quality and stress indicators. In conclusion, this research suggests that the variation in HSP70 expression may provide a novel insight into the pathways underlying meat quality development.

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Section: Discussionsupporting

confidence: 93%

Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality

Xing

Wang

Han

et al. 2017

Animal

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“…Heat stress has caused an estimated economic loss of $125 to 165 million to the poultry industry in the United States, with the broiler industry alone accounting for $58.1 million (St-Pierre, Cobanov, & Schnitkey, 2003). During the growth period, when the ambient temperature exceeds the comfort level of chickens, they fail to efficiently maintain a normal body temperature, which leads to the physiological changes that are associated with decreased feed intake and a lower growth rate (Song & King, 2015). Genetic selection toward fast-growing and breast muscle mass over the past few decades has led to the reduced thermoregulatory capacity of modern commercial birds, making them more vulnerable to thermal challenge (Petracci, Mudalal, Soglia, & Cavani, 2015).…”

Section: Heat Stressmentioning

confidence: 99%

Stress Effects on Meat Quality: A Mechanistic Perspective

Xing

Gao

Tume

et al. 2018

Comp Rev Food Sci Food Safe

157

121

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Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress‐induced pathways or mediators, including AMP‐activated protein kinase‐mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.

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“…Heat is one of the most important environmental stressors for the poultry industry in the world [41]. Impacts of stress induced by high temperatures lead to a series of consequences for productivity, with higher water consumption and lower feed consumption, which directly affects feed conversion, growth rate, carcass yield and meat quality for organoleptic properties [6].…”

Section: Stress Factors That Affect Meat Qualitymentioning

confidence: 99%

Untitled

2019

JAST-B

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The objective of this review was to address the stress effects on meat quality considering the main attributes that involve meat quality. Animal protein production has been increasing with global demand for meat with meat quality a major concern, especially for more demanding consumers who are looking for quality products to meet their needs. The quality of the meat is the result of what happened to the animal throughout the production chain, that is, good rearing conditions result in a better meat quality. Different types of stress can be harmful to animals due to inadequate or improper animal handling on farms, inadequate transport conditions, poorly maintained trucks and roads, and conditions that agitate animals can lead to bruising, thermal stress. The stress in animals occurs when they are in adverse conditions and can significantly compromise meat quality loss. As an example, stress can significantly affect meat quality parameters as drip loss (DL), meat color, change ultimate pH and cause meat anomalies. Among the main parameters of evaluation used for meat quality are color, characterized by luminosity (L*, a*, b*), lipid and protein oxidation, pH, water holding capacity (WHC) and softness. Producing and processing high-quality meat is a challenge since it is necessary to apply methods that promote comfort in a complete sense, in a way that minimizes inducing significant stress. Based on the results presented it is remarkable that stress alters the meat quality, compromising the main attributes that involve it, like color, pH, WHC, Warner-Bratzler shear force (WBSF), lipid oxidation, among others andis necessary to avoid or reduce stress caused during the production of the animals to ensure a high-quality meat, resulting in greater profitability for the producer.

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Effects of heat stress on broiler meat quality

Cited by 69 publications

References 62 publications

Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality

Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality

Stress Effects on Meat Quality: A Mechanistic Perspective

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