Effect of transport length onin vivooxidative status and breast meat characteristics in outdoor-reared chicken genotypes

Abstract

(2016) Effect of transport length on invivo oxidative status and breast meat characteristics in outdoor-reared chicken genotypes, Italian Journal of Animal Science, 15:2,[191][192][193][194][195][196][197][198][199] The aim of the study was to evaluate the effect of transport length on in vivo oxidative status and breast meat characteristics in two chicken genotypes reared under free range conditions. A total of 200 male chicks, 100 from fast-growing (Ross 308) and 100 from medium-growing (Naked Neck) strain were used. Fifty-six of these, 28 for genotype, before slaughtering, were randomly allocated to 2 pre-slaughter conditions: absence (0 h) or 4 h of transport. The transport length significantly affected the in vivo oxidative status of broiler greatly reducing the a and d-tocopherol, retinol and lutein þ zeaxanthin content of plasma, and increased the oxidative stress (thiobarbituric acid reactive substances, TBARS) in both strains. Concerning meat quality, the pH (0, 2 and 24 h post-mortem) of breast muscles of chickens transported for 4 h, showed higher values, and respect to strains, Naked Neck had lower values. The pH values were negatively correlated with the lightness (2-24 h) and the shear force of meat. The transport length significantly affected the fatty acid profile of breast muscle, with a decrease in polyunsaturated fatty acids and an increase in TBARS value. Even the antioxidants content of breast was reduced by chicken transport (a-tocotrienol, a-, d-tocopherol and lutein þ zeaxanthin), especially in Naked Neck birds. In conclusion, the results indicate that transport for 4 h prior to slaughter, negatively affect the meat quality of poultry. Slow-growing chickens seem more sensible to stress transport due to the higher kinetic behaviour of these strains. ARTICLE HISTORY

Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

“…In poultry, transport, lairage and shackling are major causes of stress. With increasing transport duration, early postmortem pH decline is increasingly slower, whereas ultimate pH is higher [ 45 , 67 , 68 ]. During transport, the potential stressors include vibrations, truck movements, impacts, social disturbances and noise [ 69 ].…”

Extensive Rearing Systems in Poultry Production: The Right Chicken for the Right Farming System. A Review of Twenty Years of Scientific Research in Perugia University, Italy

“…Some of our papers indicated [ 45 , 46 ] that the SG strains adopted in ERS could have a different response to the slaughtering process and thus different meat products would result. In this view, two other studies analyzed the effect of transport on welfare traits, several haematological parameters, in vivo oxidative status, carcase hygiene, and breast meat characteristics in two different chicken genotypes (FG and SG strains) reared under free-range conditions.…”

Mobile Poultry Processing Unit as a Resource for Small Poultry Farms: Planning and Economic Efficiency, Animal Welfare, Meat Quality and Sanitary Implications

“…As previously reported, studies on the effects of pre-slaughtering practices on meat quality have mainly been conducted in fast-growing broilers, where muscle abnormalities (PSE—Pale, Soft and Exudative and DFD—Dark Firm and Dry condition) were also recorded but when slow-growing strains were considered, they seemed more subjected to stress than fast-growing genotypes due to high kinetic activity during catching, transport and wing-flapping during slaughter [43]. Castellini et al [51] evaluated the effect of transport duration (0 h vs. 4 h) and chicken genotype (fast- vs. slow-growing strains) reared under free-range conditions. They observed that transport affected the fatty acid profile of breast and drumstick muscle, with a decrease in polyunsaturated fatty acids and antioxidant content (α-tocotrienol, α, δ-tocopherol and carotenoids) and an increase in TBARS (Thiobarbituric acid reactive substances) in breast meat (Figure 4).…”

“…Variation (% with respect to no transport) of antioxidants (α-tocotrienol, α-, γ-, δ-tocopherol, retinol and carotenoids) and TBARS in fast- and slow-growing chicken strains after 4 h of transport (modified by [51]).…”