Environmental and physiological variables during the catching of broilers

Queiroz, ML de V; Filho, José Antônio Delfino Barbosa; Duarte, L. R. S.; Brasil, Daniel de Freitas; Gadelha, C. R.

doi:10.1590/1516-635x170137-44

Cited by 9 publications

(5 citation statements)

References 6 publications

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“…Catching broilers represents a critical point in terms of stress ( Duncan et al, 1986 ; Queiroz et al, 2015 ) and injuries ( Knowles and Broom, 1990 ; Nijdam et al, 2005a ; Langkabel et al, 2015 ; Kittelsen et al, 2018 ). As early as 1987, de Koning et al (1987) described manual catching of broilers as an unhealthy work that causes a lot of injuries to the broilers and affects the broilers' welfare.…”

Section: Introductionmentioning

confidence: 99%

A comparison of two manual catching methods of broiler considering injuries and behavior

Wessel¹,

Rauch²,

Hartmannsgruber³

et al. 2022

Poultry Science

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Section: Introductionmentioning

confidence: 99%

A comparison of two manual catching methods of broiler considering injuries and behavior

Wessel¹,

Rauch²,

Hartmannsgruber³

et al. 2022

Poultry Science

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“…The catch stage leads to a significant increase in production losses: poultry gets injured, thereby increasing the level of carcasses defect and mortality increase [6]. It is noted that the longer the poultry remains in the catcher's hands, the more chances of various kinds of injuries and subsequent carcasses defects [7,8].…”

Section: Introductionmentioning

confidence: 99%

Influence of feed additive on the biological value of broiler chickens’ white meat protein in technological stress conditions

2021

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The aim of the research was to study the effect of feed additive on the biological value of broiler chickens’ white meat protein under pre-slaughter stress conditions. The experiment was carried out on Arbor Acres broiler chickens in the conditions of an industrial poultry farm with floor housing technology. The main diet of poultry in the I experimental group was introduced with feed additive at a 1269 g/t feed dose, II - at a dose of 1693 g/t. The control group poultry received only the main diet. As a result, the white meat of broiler chickens of experimental groups contained 1.5-6.8% more essential amino acids, substituted by 1.3-5.5% compared to control. In the amino acid composition of the broiler chickens’ meat of the experimental group I, the most pronounced changes in the content of essential and dispensable amino acids were revealed; their level was above the control by an average of 3.7 and 2.9% respectively. White meat proteins of broiler chickens of the I experimental group were more biologically valuable; their amino acid score was above control by an average of 4.5%.

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“…Non-uniform movement of air in these open-sided trucks has been associated with the development of a thermal core, in which some regions of the truck, particularly the middle and rear ones, have a higher temperature than other regions ( Simões et al , 2009 ). Length of transportation interacts with crating density to determine the microclimate of the vehicle and the level of broiler stress under different climates ( Bedanova et al , 2006 ; Queiroz et al , 2015 ; Nikbin et al , 2016 ). The negative effect of an increase in transportation distance on meat quality has already been reported in various geographical ranges and climatic zones ( Bianchi et al , 2006 ; Yalçin and Güler, 2012 ; Aral et al , 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Long-Distance Transportation Under Various Crating Densities on Broiler Meat Quality During Hot and Humid Weather

et al. 2020

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The objective of the study was to investigate the effect of transportation distance and crating density on broiler meat quality during hot and humid weather. Breast meat samples were collected from broilers (Ross-308) after transportation for 80, 160, and 240 km at crating densities of 10, 12, and 15 birds per crate. The broilers were transported in plastic crates of 0.91×0.55×0.31 m (length×width×height) in summer at an ambient temperature of 27.2-33.6 ºC and relative humidity of 52.7-62.9%. The birds were then slaughtered, and the meats' physicochemical characteristics, marination and cooking attributes were measured. Meat pH at 2 hours (h) postmortem (PM) was significantly higher in birds transported for 80 and 160 km compared to those transported for up to 240 km, while meat pH at 24 h PM was higher in birds transported for up to 160 km compared to the other treatments; however, no effect of different crating densities on meat pH and drip loss was observed. Meat losses such as drip loss, thaw loss, cooking loss in raw and marinated breast, and meat shear force were significantly higher in birds transported for up to 240 km compared to the other treatments. An increase in crating density above 12 birds per crate also increased thaw loss, whereas crating density of 12 birds per crate and higher increased cooking loss and meat shear force. Meat lightness also increased significantly with the increase in transportation distance above 160 km and crating density above 12 birds per crate. In conclusion, transportation of broilers for more than 80 km with crating density higher than 12 birds per crate during summer was associated with severe losses in yield and deterioration in physical appearance and functional characteristics of meat.

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Environmental and physiological variables during the catching of broilers

Cited by 9 publications

References 6 publications

A comparison of two manual catching methods of broiler considering injuries and behavior

A comparison of two manual catching methods of broiler considering injuries and behavior

Influence of feed additive on the biological value of broiler chickens’ white meat protein in technological stress conditions

Influence of Long-Distance Transportation Under Various Crating Densities on Broiler Meat Quality During Hot and Humid Weather

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