The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

Oba, Alexandre; Almeida, Maurício de; Pinheiro, João Waine; Ida, Elza Iouko; Marchi, Denis Fabrício; Soares, Adriana Lourenço; Shimokomaki, Massami

doi:10.1590/s1516-89132009000700026

Cited by 43 publications

(33 citation statements)

References 11 publications

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“…At a current of 40 V and frequency of 1000 Hz, they observed that 90% of animals were stunned and blood loss was maximized. Furthermore, additional studies demonstrated that stressful conditions just before preslaughter activities promoted the development of PSE (pale, soft, exudative) meat (Mitchell and Kettlewell, 1998;Barbut et al, 2008;Oba et al, 2009). This was shown to be caused by the rapid decline of pH values while the carcass is still warm; thus, leading to the denaturation of myofibrillar proteins (Olivo et al, 2001, Barbut, 1997 and loss of their functional properties (Kissel et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

et al. 2015

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The objective of this study was to investigate the influence of electrical water bath stunning treatments (pulsed direct current) on stress conditions of poultry meat. This was carried out by evaluating meat quality measured through the incidence of PSE (pale, soft, exudative) in broiler breast fillet meat. We applied the randomized factorial design 2 2 with three replications at the central point, with independent variables, including voltage (40, 80, 120 V) and electrical frequency (100, 400, 700 Hz). The response functions under study were pH, L*, a*, b*, WHC and incidence of PSE meat. Samples presenting with pH of ≤5.80 and L* of ≥53.0 were classified as PSE whereas those with 5.80＜pH＜6.00 and 44.0＜L*＜53.0 were considered normal. The fillets taken from birds without stunning presented 54.14% of PSE meat samples, which decreased to 25.0% with stunning. The response functions L* and incidence of PSE showed regression (P≤0.05) with good adjustment of experimental data to the proposed model. The lowest incidence of PSE meat was observed when voltage and frequency were at their highest levels. In poultry slaughter, the applied electric stunning voltage of 120 V with a frequency of 700 Hz was determined to be the most effective for inhibition of PSE development.

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Section: Introductionmentioning

confidence: 99%

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

et al. 2015

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“…Para corroborar com esses resultados, Oba et al (2009), verificaram que em condições dramáticas, no período mais quente do dia (33 o C), sem banho e transportados somente `a baixa velocidade, em estradas de terra, por período de 180 minutos e descanso ao abate de 90 minutos, foram altamente susceptíveis ao estresse térmico, provocando maior mortalidade, chegando ao máximo de DOA, de 57,0%.…”

Section: Resultsunclassified

Manejo pré-abate de transporte e banho sobre a incidência de mortalidade de frangos de corte

et al. 2011

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Resumo AbstractThe aim of this work was to evaluate the influence of the management conditions and distance to a commercial plant on chicken broilers Dead on Arrival (DOA). This work was conducted in the winter and summer seasons of 2008 in a commercial plant. In the winter season, the transport distances were 15 and 57 km, and in the summer season the distances were 15 and 55 km from the farm to the slaughterhouse and the experiments were carried out in duplicate. In the summer, to evaluate the effect of water bath over the birds before the actual transportation, a group of two trucks were submitted to a water bath (GWthB) and the other without water bath treatment (GWoutB). The results showed that in the winter, the DOA was not influenced to distance of transport. In the summer, the DOA values for GWthB group varied from 0.12 to 0.17% while for the GWoutB the DOA values ranged from 0.16 to 0.27% indicating that the bath treatment after broilers truck loading and before transportation reduced broiler chicken mortality.

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“…Most studies have correlated long-term transport with higher mortalities [3,[11][12][13][14]. Aral et al found that for broiler chickens transported for slaughter in Turkey, mortality rates ranged from 0.29% in journeys lasting less than 2 h to 0.46% for journeys lasting more than 10 h [11].…”

Section: Transport Durationmentioning

confidence: 99%

Parameters of Physiological Responses and Meat Quality in Poultry Subjected to Transport Stress

Qi¹,

Zhang²,

Zhou³

et al. 2017

Biol syst Open Access

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Transport is unavoidable before slaughter in the poultry industry. The birds may be exposed to various stressors during transport, including birds health condition, fasting, handling, (un)loading, crating density, transport time, vehicle design, trailer microclimate and lairage time. To cope with transport stress, poultry develops physiological responses, which may subsequently affect meat quality and mortality. The paper aims to investigate the effects of transport duration, trailer microclimate and loading density on physiological responses and meat quality of birds. Transport is likely to cause high stress level and energy consumption in poultry according to physiological parameters. The impacts of transport stressors on meat quality are inconsistent or even contradictory. To get consistent results of meat quality following transport, unified measurement methods and the transport conditions are demanded. Furthermore, future research needs to pay more attention to the effects of transport under cold temperature and loading density on poultry to improve their welfare and reduce economic loss.

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The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

Abstract: ABSTRACT

Cited by 43 publications

References 11 publications

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

Manejo pré-abate de transporte e banho sobre a incidência de mortalidade de frangos de corte

Parameters of Physiological Responses and Meat Quality in Poultry Subjected to Transport Stress

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