scholarly journals Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism

2017 ◽  
Vol 96 (3) ◽  
pp. 738-746 ◽  
Author(s):  
R.H. Wang ◽  
R.R. Liang ◽  
H. Lin ◽  
L.X. Zhu ◽  
Y.M. Zhang ◽  
...  
Keyword(s):  
Heat Stress ◽  
Carbohydrate Metabolism ◽  
Meat Quality ◽  
Poultry Meat ◽  
Acute Heat Stress

The effects of temperature elevation and water deprivation on lamb physiology, welfare, and meat quality

2002 ◽  
Vol 53 (6) ◽  
pp. 707 ◽  
Author(s):  
Tim E. Lowe ◽  
Neville G. Gregory ◽  
Andrew D. Fisher ◽  
Steven R. Payne
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Respiration Rate ◽  
Water Deprivation ◽  
Plasma Catecholamines ◽  
Additional Stress ◽  
Physiological Indicators ◽  
Acute Heat Stress ◽  
Humidity Index ◽  
Highly Correlated

Romney-cross ewe lambs (n = 27) were subjected to controlled environmental conditions to induce acute heat stress. The goals of the study were to: (1) determine appropriate physiological indicators of acute heat stress, (2) determine threshold rectal temperatures (Tr) for catecholamine and cortisol release, (3) determine effects on meat quality, and (4) assess the effect of dehydration on the above measures. There were 3 treatments: control (ambient temperature and humidity), heat stress (33°C, and 85-100% humidity), and heat stress combined with water deprivation. The duration of the treatment period was 12 h. Respiration rate (Rf) and rectal temperature (Tr) were highly correlated with increasing temperature humidity index (THI) (r > 0.75, P < 0.001), whereas heart rate was less responsive to THI (r = 0.30, P < 0.05). The welfare of these lambs was at risk at Tr greater than 40.5°C, a point at which respiration rate was maximal and unable to prevent further increases in Tr. Plasma cortisol concentrations were increased in heat-stressed lambs after Tr reached approximately 40.7°C. Plasma catecholamines were only elevated in lambs when Tr was greater than 42°C. The majority of lambs subjected to heat stress had a Tr less than 42°C, and there were no significant effects on meat quality. Despite exhibiting increases in plasma protein concentrations, there were no indications that dehydrated lambs were under additional stress during heat challenge in comparison with hydrated lambs.

scholarly journals Effects of Dietary Supplementation with Epigallocatechin Gallate on Meat Quality and Muscle Antioxidant Capacity of Broilers Subjected to Acute Heat Stress

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3296
Author(s):  
Fei Zhao ◽  
Xiaocheng Wang ◽  
Yang Li ◽  
Xingyong Chen ◽  
Zhaoyu Geng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Heat Stress ◽  
Antioxidant Capacity ◽  
Meat Quality ◽  
Free Group ◽  
Mrna Level ◽  
Drip Loss ◽  
Mrna Levels ◽  
Sod Activity ◽  
Acute Heat Stress

This study evaluated epigallocatechin gallate’s (EGCG’s, 400 mg/kg) effect on meat quality and muscle antioxidant status of broilers under acute heat stress (AHS). A total of 144 21-day-old male Huainan partridge chickens were randomly allocated to the EGCG-free group (12 replicates) and the EGCG group (6 replicates). On day 94, the EGCG-free group was divided into the control group (CON) and the AHS group, and then AHS group and EGCG group (identified as AHS + EGCG group) were treated with AHS (33 ± 1 °C for 12 h). AHS increased (p < 0.05) L*24h, drip loss, muscle lactic acid, malondialdehyde (MDA) contents, and kelch-like ECH-associated protein 1 (Keap1) mRNA level, and decreased (p < 0.05) eviscerated percentage, pH24h, a*, muscle total superoxide dismutase (T-SOD) activity, the ratio of T-SOD/MDA and glutathione peroxidase /MDA, glycogen content, and nuclear factor erythroid 2-related 2 (Nrf2), catalase (CAT), NAD(P)H/quinone dehydrogenase 1 (NQO1) mRNA levels. The AHS + EGCG group exhibited lower (p < 0.05) L*24h, drip loss, muscle lactic acid, MDA contents and Keap1 mRNA level, and greater (p < 0.05) eviscerated percentage, pH24h, a*, muscle T-SOD activity, the ratio of T-SOD/MDA, Nrf2, and NQO1 mRNA levels compared with the AHS group. In conclusion, EGCG protects against AHS-impaired meat quality by improving muscle antioxidant capacity, which seems to be associated with the activation of the Nrf2 signaling pathway.

scholarly journals Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality

2018 ◽  
Vol 9 (3) ◽  
pp. 305-311 ◽  
Author(s):  
Camila Brossi ◽  
Nilda Montes-Villanueva ◽  
Juan Rios-Mera ◽  
Eduardo Delgado ◽  
José Menten ◽  
...  
Keyword(s):  
Heat Stress ◽  
Mortality Rate ◽  
Meat Quality ◽  
High Mortality ◽  
Breast Meat ◽  
Acute Heat Stress ◽  
Broiler Breast

scholarly journals EFFECTS OF AMBIENT TEMPERATURE ON BROILERS PHYSIOLOGY. PERFORMANCE AND MEAT QUALITY

2019 ◽  
pp. 38-41
Author(s):  
Yingying Qiao ◽  
Oleksandr Kyselov ◽  
Changzhong Liu
Keyword(s):  
Heat Stress ◽  
Cold Stress ◽  
Ambient Temperature ◽  
Meat Quality ◽  
Production Performance ◽  
Poultry Meat ◽  
Feed Consumption ◽  
Mrna Levels ◽  
Broiler Meat

The freeding environment has become the most important factor restricting the production efficiency of livestock and poultry. At the same time, the community demand more animal protein is increasing every year. The answer to this question can be the broiler meat. But the intensive production of broiler meat puts increased demands on both growing technologies and conditions of their keeping. The purpose of our research is to study various environmental parameters that may have different effects on poultry growth and health, among which temperature is one of the main factors affecting poultry meat quality. Studies have shown that cold stress leads to a significant increase in CRH mRNA levels, a significant decrease in TRH mRNA levels, and a decrease in the body's antioxidant status. Cold stress causes edema, congestion, hemorrhage and epithelial damage in the intestinal mucosa of broilers, which significantly increases the incidence and severity of poultry necrotizing enteritis lesions (P<0.05), causing pH and cavitation in the cecum Clostridium counts increased significantly (P<0.05). The heat is also stress, after the occurrence of heat stress, the plasma creatine kinase activity and uric acid concentration of broilers increased, blood volume and oxygen carrying capacity of chickens changed, and hematocrit increased. Studies have shown that the long-term relatively low temperature environment reduces the contents of SFA, PUFA, MUFA, and EFA in the breast muscles of broilers, thereby reducing the flavour and meat quality of broiler breast muscles. Heat stress significantly increased the malondialdehyde (MDA) content in the pectoral muscle tissue (P <0.05), and the selenium content was significantly reduced (P <0.05). Heat stress can also lead to pale and exudative meat characteristics of chicken, namely PSE meat. Ambient temperature stress can lead to reduced feed consumption, indigestion, impaired metabolism, decreased immunity, and even death of broilers. Accordingly on this article we are summarizes the effects of cold and heat stress on physiology, performance and meat quality of broilers, with a view to improve the quality of chicken, maximize the production performance of broilers, increase the economic benefits of farms, and provide theoretical references for the healthy freeding of broilers.

Repeated thermal conditioning during the neonatal period affects behavioral and physiological responses to acute heat stress in chicks

2020 ◽  
Vol 94 ◽  
pp. 102759
Author(s):  
Yoshimitsu Ouchi ◽  
Hiroshi Tanizawa ◽  
Jun-ichi Shiraishi ◽  
John F. Cockrem ◽  
Vishwajit S. Chowdhury ◽  
...  
Keyword(s):  
Heat Stress ◽  
Neonatal Period ◽  
Physiological Responses ◽  
Acute Heat Stress
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