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 Effect of heat stress on carcass and meat quality of indigenous sheep of Bangladesh

2014 ◽  
Vol 43 (2) ◽  
pp. 147-153 ◽  
Author(s):  
MS Rana ◽  
MA Hashem ◽  
S Akhter ◽  
M Habibullah ◽  
MH Islam ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Muscle Area ◽  
Eye Muscle ◽  
Treatment Groups ◽  
Indigenous Sheep ◽  
Heat Treated ◽  
Significant Difference

The research was conducted to study the effect of heat stress on carcass characteristics and meat quality in indigenous sheep. Nine sheep were divided into three groups which were almost similar in age, sex and weight. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure to direct sunlight. During experimental period temperature–humidity index (THI) value was calculated as 27.09 which indicated T4 and T8 groups were subjected to heat stress condition for at least four hours and eight hours respectively every day. Slaughter weight, body length and heart girth had no significant difference among the treatment groups. Dry matter, ash and ether extract had no significant difference (p>0.05) among the treatment groups but crude protein were increased with the increase of heat stress from T0 to T8 group (p<0.05). Drip loss was increased (p<0.05) in non-exposure group than treated groups but there is no significant result (p>0.05) found in pH and cooking loss. Carcass weight and eye muscle area had no significant difference (p>0.05) among the treatment groups but dressing percentage was decreased with the increase of time in heat treated groups (p<0.01). Significant difference (p<0.05) were found in weight of heart, kidney, lung + trachea and pluck between control and heat treated groups. The significant difference (p>0.05) in empty gut was found in gut with content and gut fill in heat treated groups. It can be concluded that heat stress had significant changes on carcass characteristics and meat quality of indigenous sheep.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20717 Bang. J. Anim. Sci. 2014. 43 (2): 147-153

Feedlot growth, carcass characteristics and meat quality of hair breed male lambs exposed to seasonal heat stress (winter vs. summer) in an arid climate

Meat Science ◽  
2020 ◽  
Vol 169 ◽  
pp. 108202
Author(s):  
Ulises Macías-Cruz ◽  
Oscar R. Saavedra ◽  
Abelardo Correa-Calderón ◽  
Miguel Mellado ◽  
Noemí G. Torrentera ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Arid Climate ◽  
Seasonal Heat

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 Effect of chromium-methionine supplementation on meat quality of broilers reared under heat stress

2021 ◽  
Vol 73 (4) ◽  
pp. 995-999
Author(s):  
F.S. Dalólio ◽  
L.F.T. Albino ◽  
A.K.B.A.T. Fireman ◽  
A.M. Burin Júnior ◽  
M. Busanello ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Methionine Supplementation ◽  
Chromium Methionine

Effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep

2021 ◽  
pp. 131611
Author(s):  
Xue Zhang ◽  
Lijuan Han ◽  
Shengzhen Hou ◽  
Sayed Haidar Abbas Raza ◽  
Zhiyou Wang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Metabolism ◽  
Tibetan Sheep ◽  
Feeding Regimes

Effects of methionine as free amino acid and dipeptide on productive efficiency and meat quality of broilers under acute and chronic heat stress

2021 ◽  
Author(s):  
Fabiana Cristina Belchior de Sousa ◽  
Ana Paula Del Vesco ◽  
Vittor Zancanela ◽  
Thais Pacheco Santana ◽  
Angélica de Souza Khatlab ◽  
...  
Keyword(s):  
Heat Stress ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Meat Quality ◽  
Free Amino ◽  
Productive Efficiency
Sign in / Sign up

Export Citation Format

Share Document