scholarly journals Acute Heat Stress-Induced Alterations in Blood Acid-Base Status and Skeletal Muscle Membrane Integrity in Broiler Chickens at Two Ages: Implications for Meat Quality

2001 ◽  
Vol 80 (4) ◽  
pp. 418-425 ◽  
Author(s):  
D.A. Sandercock ◽  
R.R. Hunter ◽  
G.R. Nute ◽  
M.A. Mitchell ◽  
P.M. Hocking
Keyword(s):  
Skeletal Muscle ◽  
Heat Stress ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Membrane Integrity ◽  
Muscle Membrane ◽  
Acid Base ◽  
Acute Heat Stress ◽  
Acid Base Status

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.

scholarly journals Mitochondrial Oxidative Damage in Chicken Skeletal Muscle Induced by Acute Heat Stress

2007 ◽  
Vol 44 (4) ◽  
pp. 439-445 ◽  
Author(s):  
Ahmad Mujahid ◽  
Neil R. Pumford ◽  
Walter Bottje ◽  
Kiyotaka Nakagawa ◽  
Teruo Miyazawa ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Heat Stress ◽  
Oxidative Damage ◽  
Acute Heat Stress ◽  
Mitochondrial Oxidative Damage ◽  
Chicken Skeletal Muscle

MONITORING SKELETAL MUSCLE AND SUBCUTANEOUS TISSUE ACID-BASE STATUS AND OXYGENATION DURING HEMORRHAGIC SHOCK AND RESUSCITATION

Shock ◽  
2005 ◽  
Vol 24 (3) ◽  
pp. 270-275 ◽  
Author(s):  
Julio A Clavijo-Alvarez ◽  
Carrie A Sims ◽  
Michael R Pinsky ◽  
Juan Carlos Puyana
Keyword(s):  
Skeletal Muscle ◽  
Hemorrhagic Shock ◽  
Subcutaneous Tissue ◽  
Acid Base ◽  
Acid Base Status

scholarly journals Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2177
Author(s):  
Cristina Saro ◽  
Javier Mateo ◽  
Irma Caro ◽  
Diego Eloy Carballo ◽  
Miguel Fernández ◽  
...  
Keyword(s):  
Body Weight ◽  
Protein Content ◽  
Meat Quality ◽  
Dietary Protein ◽  
Crude Protein ◽  
Dry Matter ◽  
Animal Performance ◽  
Ruminal Fermentation ◽  
Acid Base ◽  
Acid Base Status

Thirty Assaf male lambs (30 ± 1.9 kg of body weight) were allocated to three groups fed diets differing in their crude protein (CP) contents (low protein (LP), 134 g CP/kg dry matter (DM); medium protein (MP), 157 g CP/kg DM; and high protein (HP), 173 g CP/kg DM) to test the effect of dietary protein content on animal performance, rumen function, animal health, and carcass and meat quality. Feed intake was recorded daily, and animals were weighed every second week. Lambs were blood-sampled to determine their acid–base status and biochemical profile. After 70 days of trial, lambs were slaughtered, and the ruminal content was collected to assess ruminal fermentation. Finally, carcass and meat quality were evaluated. Dry matter intake and average daily gain increased (p < 0.05) when increasing the level of dietary CP. There were not significant differences (p > 0.05) in the evaluated parameters in the rumen fluid of lambs. There were not significant differences in carcass or meat quality (p > 0.05) and in those parameters related to blood acid–base status. Several biochemical parameters showed differences depending on diet CP level (urea, protein, albumin, glucose, and calcium; p < 0.05). Feeding costs calculated in relation to cold carcass weight decreased when dietary CP decreased. The results suggested that a dietary protein content greater than 157 g/kg DM would be required to maximize growth performance in Assaf male fattening lambs under 50 kg of body weight. However, a protein content beyond that level was not found to improve either carcass or meat quality and could worsen profitability.

scholarly journals Effect of Acute Heat Stress on Plasma Amino Acids Concentration of Broiler Chickens.

2000 ◽  
Vol 37 (2) ◽  
pp. 86-94 ◽  
Author(s):  
Hayford Y. TABIRI ◽  
Kan SATO ◽  
Kazuaki TAKAHASHI ◽  
Masaaki TOYOMIZU ◽  
Yukio AKIBA
Keyword(s):  
Amino Acids ◽  
Heat Stress ◽  
Broiler Chickens ◽  
Plasma Amino Acids ◽  
Acute Heat Stress
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