Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

2013 ◽  
Vol 93 (4) ◽  
pp. 453-460 ◽  
Author(s):  
Shu Tang ◽  
Jimian Yu ◽  
Miao Zhang ◽  
Endong Bao
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Shear Force ◽  
Broiler Chickens ◽  
Plasma Concentrations ◽  
Membrane Integrity ◽  
Muscle Metabolism ◽  
Quality Parameters ◽  
Economic Losses ◽  
Clear Understanding

Tang, S., Yu, J., Zhang, M. and Bao, E. 2013. Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. Can. J. Anim. Sci. 93: 453–460. Heat stress can influence muscle metabolism and meat quality in animals reared for food production. From a commercial perspective, understanding the mechanism of this effect is clearly necessary. The aim of this study was to investigate the effects of different heat stress periods on serum metabolites and chicken meat quality (n=120). Plasma indicators creatine kinase (CK), glutamic-pyruvic transaminase (GPT), glutamic-oxaloacetic transaminase (GOT), insulin and glucagon and meat quality (pH, expressible moisture, cooking losses, shear force values) were evaluated. Compared with controls, the concentrations of CK and GPT increased (P<0.01) after 2 and 3 h of heat stress, respectively, whereas plasma insulin and glucagon decreased after 1 and 5 h of heat stress, respectively. The immediate pH (pHi) and ultimate pH (pHu) of the pectoralis muscles decreased (P<0.01) after 1 and 2 h of exposure to heat stress, respectively. Cooking loss, expressible moisture and shear force value increased (P<0.01) after 3, 2, and 1 h of heat stress, respectively. These data indicate that elevated plasma concentrations of CK and GPT can be used as parameters for assessing the stress level to which broilers are exposed before slaughter. The preslaughter exposure of broiler chickens to heat stress can alter muscle metabolism and membrane integrity, leading to undesirable meat characteristics. Thus, a clear understanding of the mechanisms underlying these processes will contribute to the determination of prevention strategies and the avoidance of the associated economic losses.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 195-204 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON ◽  
B. W. MOSS
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Growth Index ◽  
Gluteus Medius ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Lamb Meat ◽  
Hue Angle ◽  
The Relationship

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (P<0.05). Ewe genotype had no effect on any parameter of meat quality measured. The carcasses of lambs sired by Suffolk rams had a higher pHU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; P<0.05) and hue angle was lower (P<0.05) in Suffolk-sired lambs (32.9°) compared with Texel-sired lambs (35.1°) (S.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; P<0.05). Carcasses from male lambs had a greater cooking loss (217 g/kg) than from female lambs (196 S.E. 5.7 g/kg) (P<0.01) and meat from male lambs had greater values for Warner–Bratzler shear force (2.44 kg/cm2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (P<0.001). Low, but statistically significant (P<0.05) correlations were obtained between carcass fat measurements and meat quality parameters (r = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusP<0.001); r = 0.21 for the relationship between fat classification and C* values P<0.01). When meat quality parameters for each of the fat classes were averaged, significant linear regressions (P<0.05) were obtained between fat classification and pHU, a* and C* values.

scholarly journals Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness

2016 ◽  
Vol Volume 112 (Number 7/8) ◽  
Author(s):  
Amanda Y. Chulayo ◽  
Voster Muchenje ◽  
◽  
◽  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Parameters ◽  
Muscle Fibres ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Relationships ◽  
Linear Relationships ◽  
Nguni Cattle ◽  
Skeletal Muscle Fibres

Abstract The objective of the study was to determine the effects of animal class and genotype of cattle on Muscularis longissimus thoracis et lumborum (LTL) nanostructure, ultimate pH (pHu), colour and tenderness of beef. We found significant positive relationships between distance travelled (DT) and meat temperature (Tm) (p less than 0.01); lairage duration (LDhr) and lightness of colour (L*) (p less than 0.01); ambient temperature (Ta) and L* (p less than 0.05) and LDhr and yellowness (b*) (p less than 0.05) of beef from Bonsmara cattle. Positive linear relationships were observed between DT and Tm (p less than 0.05) and DT and L* (p less than 0.01) of the non-descript cattle. There were no significant relationships between pre-slaughter stress and other beef quality parameters (pHu, Warner– Bratzler shear force [WBSF], redness [a*] and b*) of Bonsmara, Nguni and non-descript cattle. Muscle fibres differed among class and genotype and had an effect on meat quality. The Bonsmara, non-descript and Nguni cows and heifers had visible skeletal muscle fibres which were thin and long, promising improved tenderness of beef. Genotype and class had significant effects on meat quality parameters (Tm, pHu, L*, a*, b* and WBSF). The first important principal components as they appeared from the analysis were pHu, Tm, L*, a*, b* and WBSF. Therefore, animal class did not affect the nanostructure of beef; instead, meat tenderness was enhanced by the longer and visible muscle fibres. Nguni cattle produced meat of superior quality to that of the Bonsmara and the non-descript cattle.

scholarly journals Effect of Heat Stress and Stocking Density on Growth Performance, Breast Meat Quality, and Intestinal Barrier Function in Broiler Chickens

Animals ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 107 ◽  
Author(s):  
Doyun Goo ◽  
Jong Hyuk Kim ◽  
Geun Hyeon Park ◽  
Jomari Badillo Delos Reyes ◽  
Dong Yong Kil
Keyword(s):  
Heat Stress ◽  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Stocking Density ◽  
Intestinal Barrier ◽  
Intestinal Barrier Function ◽  
Breast Meat ◽  
Ambient Temperatures

The present experiment was conducted to investigate the effect of heat stress (HS) andstocking density (SD) on growth performance, breast meat quality, and intestinal barrier functionin broiler chickens. Experimental treatments included two different ambient temperatures (20 °C:thermoneutral conditions, or 27.8 °C: HS conditions) and two different SD (low: 9 birds/m2 andhigh: 18 birds/m2) in a 2 × 2 factorial arrangement. A total of 1140 21-day-old broiler chickens wereallotted 1 of 4 treatments with five replicates. At the end of the experiment (35 days of age), twobirds per replicate were euthanized for sample collections. The results indicated no interactionsbetween HS and SD for all measurements. For main effects, HS decreased (p < 0.05) the growthperformance of broiler chickens. Similarly, high SD also decreased (p < 0.05) body weight gain andfeed intake. HS decreased (p < 0.01) jejunal trans-epithelial electric resistance (TER), whereas highSD did not affect TER. Neither HS nor high SD affected jejunal tight junction-related geneexpressions; however, high SD reduced (p < 0.05) occludin expression. In conclusion, HS and highSD are key environmental factors decreasing broiler performance; however, the interactive effectsof HS and high SD are not significant under the current conditions.

scholarly journals Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 336 ◽  
Author(s):  
Majid Shakeri ◽  
Jeremy J. Cottrell ◽  
Stuart Wilkinson ◽  
Hieu H. Le ◽  
Hafiz A. R. Suleria ◽  
...  
Keyword(s):  
Heat Stress ◽  
Product Quality ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Thiobarbituric Acid ◽  
Respiratory Alkalosis ◽  
Drip Loss ◽  
Final Body Weight ◽  
Broiler Performance ◽  
Commercial Diet

Heat stress (HS) causes oxidative stress, which compromises broiler performance and meat quality. The aim of this study was to determine whether dietary antioxidants could be used as an amelioration strategy. Seventy-two day-old-male Ross-308 chicks were exposed to either thermoneutral or cyclical heat stress conditions. Diets were either control commercial diet (CON), CON plus betaine (BET), or with a combination of betaine, selenized yeast, and vitamin E (BET + AOX). Heat stress increased the rectal temperature (p < 0.001), respiration rate (p < 0.001), decreased blood pCO2 (p = 0.002), and increased blood pH (p = 0.02), which indicated the HS broilers had respiratory alkalosis. Final body weight was decreased by HS (p < 0.001), whereas it was improved with BET (p = 0.05). Heat stress reduced cooking loss (p = 0.007) and no effect on drip loss, while BET decreased the drip loss (p = 0.01). Heat stress reduced the myofibril fragmentation index (p < 0.001) and increased thiobarbituric acid reactive substances (p < 0.001), while these were improved with the combination of BET + AOX (p = 0.003). In conclusion, BET overall improved growth rates and product quality in this small university study, whereas some additional benefits were provided by AOX on product quality in both TN and HS broilers.

scholarly journals Effect of galactooligosaccharides delivered in ovo on meat quality traits of broiler chickens exposed to heat stress

2020 ◽  
Vol 99 (1) ◽  
pp. 612-619 ◽  
Author(s):  
S. Tavaniello ◽  
A. Slawinska ◽  
D. Prioriello ◽  
V. Petrecca ◽  
M. Bertocchi ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Traits ◽  
In Ovo ◽  
Meat Quality Traits

scholarly journals Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat

2012 ◽  
Vol 91 (11) ◽  
pp. 2931-2937 ◽  
Author(s):  
Z.Y. Zhang ◽  
G.Q. Jia ◽  
J.J. Zuo ◽  
Y. Zhang ◽  
J. Lei ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Muscle Metabolism ◽  
Cyclic Heat ◽  
Broiler Breast

scholarly journals The Effects of Intermittent Feeding And Cold Water On Welfare Status And Meat Quality In Broiler Chickens Reared Under Daily Heat Stress

2021 ◽  
Author(s):  
Kadir Erensoy ◽  
Musa Sarıca ◽  
Moise Noubandiguim ◽  
Resul Aslan
Keyword(s):  
Heat Stress ◽  
Water Temperature ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Management Practices ◽  
Cold Water ◽  
B Value ◽  
Fasting Period ◽  
Fast Growing ◽  
Feeding Type

Abstract The aim of this study is to determine the effects of feeding type (ad-libitum: AF and intermittent: IF) and water temperature (normal: NW and cold: CW) treatments on welfare status and meat quality in fast-growing broiler chickens reared under daily heat stress between 22-42 days of age. Panting rate and rectal temperature of the chickens were determined at 4, 5 and 6 weeks of age and twice a week in 3 female and 3 male chickens in each pen. Welfare traits such as foot pad dermatitis (FPD), hock burn (HB), breast burn (BB) and leg problems (LP) were examined individually at 42 days of age. At day 43, 3 male and 3 female chickens per pen were randomly selected and slaughtered after an 8-h fasting period, pH and color [lightness (L*), redness (a*) and yellowness (b*)] of breast and thigh meat were determined. AF×CW chickens had significantly higher panting rates at all ages compared to the other groups (P < 0.05). While FPD and LP were not affected by feeding type and water temperature treatments, interaction effects on HB and BB were found significant (P < 0.05). The HB and BB levels were the lowest in AF×NW chickens (P < 0.05). While treatments did not change to any color traits in breast meat (P > 0.05), interactions significantly affected the yellowness (b*) value in thigh (P < 0.05). In conclusion, management practices such as IF and CW in fast-growing broilers could not completely reduce the detrimental effects of heat stress on some welfare and meat quality traits, and in some cases even caused more negativity.

scholarly journals Heat Mitigation Strategies for Finishing Beef Cattle During the Summer in the Southeastern United States Reduces Heat Load and Improves Weight Gain, but does not Influence Meat Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
W. M. Sims ◽  
R. W. McKee ◽  
M. Rigdon ◽  
J. R. Segers ◽  
L. Stewart ◽  
...  
Keyword(s):  
Heat Stress ◽  
Shelf Life ◽  
Meat Quality ◽  
Heat Load ◽  
Shear Force ◽  
Mixed Model ◽  
Calculated Data ◽  
Mitigation Strategies ◽  
Marbling Score ◽  
Yield Data

ObjectivesThe objective of this research was to determine the effect of heat mitigation strategies on meat quality when finishing cattle under heat stress conditions.Materials and MethodsForty-five Angus crossbred steers (446 ± 23 kg) were blocked by weight and randomly assigned to 1 of 3 finishing environments: shaded with fan (CWF), shaded without fan (CNF), or outside no shade (OUT). For 92 d steers were individually fed a corn-based total mixed ration and were weighed every 3 wk. Environmental monitors (Kestrel Instruments) were used to quantify heat load index (HLI) and accumulated heat load units (AHLU). When the first treatment group averaged 613 kg all steers were harvested. Carcass quality and yield data were collected 24 h postmortem. Strip loins were removed from the right side of each carcass at 24 h postmortem, vacuum packaged, and aged (2 ± 1°C) for 5 d. Strip loins were then fabricated into 2.54-cm steaks anterior to posterior. The first steak was designated for proximate analysis, followed by two steaks for slice shear force (14 and 21 d aging), two steaks for other analyses, and the remaining 7 steaks were randomly assigned to shelf life (SL) for 6 d following 28 d of wet aging. Steaks were vacuum packaged and held (2 ± 1°C) for their respective days of aging. After 28 d, shelf life steaks were opened, placed in Styrofoam trays with PVC overwrap, and placed in retail display cases (1 ± 2°C). Steaks were frozen (–20°C) once they reached their assigned day of wet aging or simulated shelf life. Objective color L* (lightness), a* (redness), b* (yellowness), and isobestic wavelengths were recorded daily (± 2 h). Hue, chroma, DE, and deoxymyoglobin (%Dmb), oxymyoglobin (%Omb), and metmyoglobin (%Mmb) were calculated. Data were analyzed using a mixed model (JMP v.13; SAS) and means were separated using LSmeans at a = 0.05.ResultsEnvironmental monitors showed that CWF and CNF had lower HLI and AHLU (P < 0.01) than OUT. Final weights were greater for CWF than OUT (P = 0.02) while CNF was similar (P ≥ 0.17) to both. Similar results were observed for hot carcass weights where CWF > OUT (P = 0.03), and CNF was similar to both (P ≥ 0.23). Treatment differences were not observed for USDA yield grade (P = 0.38), dressing percent (P = 0.93), kidney pelvic heart fat (P = 0.89), ribeye area (P = 0.47), backfat thickness (P = 0.49), marbling score (P = 0.71), overall maturity (P = 0.92), or subjective lean color (P = 0.16). No differences in fat color scores were observed between CNF and OUT (P = 0.95) while CWF were whiter (P ≤ 0.04) than both. Protein analysis showed CWF had more protein than OUT (P = 0.01) while CNF was similar to both (P ≥ 0.90). No differences were observed for lipid content (P = 0.99), ash (P = 0.39), or moisture (P = 0.92). Treatment nor day of aging effected slice shear force (P = 0.45 and P = 0.53, respectively). While treatment differences were not observed for a*, b*, hue, chroma and DE (P = 0.51, P = 0.65, P = 0.18 P = 0.57, and P = 0.57, respectively). Treatment values for L* were lighter for CNF than CWF (P = 0.04), while OUT was similar to both (P ≥ 0.14). There were no differences for %Dmb, %Omb, and %Mmb (P = 0.24, P = 0.32, and P = 0.39, respectively) among the treatments.ConclusionResults indicate that heat stress mitigation is a viable method to improve weight, however, does not impact the quality of the meat.

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