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This study evaluated the formed microclimate commercial truck transport practices effects on the turkeys' welfare by measuring Dead on Arrival (DOA) index and pale, soft, and exudative (PSE-like) meat occurrence. The experimental design was entirely randomized in a 6 × 2 factorial arrangements (two truck container compartments × six water shower groups) with birds positioned at superior front (SF), inferior front (IF), superior middle (SM), inferior middle (IM), superior rear (SR), and inferior rear (IR) and two bath treatments: with water shower (WiS) and without water shower (WoS) with eight replications for each treatment. The animals were transported for 95 min' journey from the farm to the slaughterhouse under hot-humidity conditions. The results shown herein indicated the formation of a thermal core at the inferior middle and rear truck container regions, because the heat produced by the birds and the influence of developed microclimate consisting of temperature, relative humidity, and air ventilation. The IM and IR container compartments under the WoS treatment presented the highest (P < 0.01) numbers of PSE-like meat incidence and DOA index values compared with those located at the front under WiS treatment as the consequence of the altered to birds unbearable conditions within the container microclimate in transit. The formed microclimate during the commercial transport practices under hot-humidity conditions affected the bird's welfare consequently turkey meat qualities.

BackgroundThe poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare.MethodsThis work evaluated the effects of open vehicle container microclimate, throughout the 38 ± 10 km journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation.ResultsThe inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB).ConclusionsAssessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.

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