Effects of transport stress and rest before slaughter on blood parameters and meat quality of ducks

2014 ◽  
Vol 94 (4) ◽  
pp. 595-600 ◽  
Author(s):  
Zhen Zhu ◽  
Yang Chen ◽  
Zhengyang Huang ◽  
Yang Zhang ◽  
Qi Xu ◽  
...  
Keyword(s):  
Creatine Kinase ◽  
Glutathione Peroxidase ◽  
Meat Quality ◽  
Blood Parameters ◽  
Protein Carbonyl ◽  
Enzyme Linked Immunosorbent Assay ◽  
Long Distance ◽  
Rest Time ◽  
Transport Stress

Zhu, Z., Chen, Y., Huang, Z., Zhang, Y., Xu, Q., Tong, Y., Zhai, F., Chang, G. and Chen, G. 2014. Effects of transport stress and rest before slaughter on blood parameters and meat quality of ducks. Can. J. Anim. Sci. 94: 595–600. Ducks have been transported to be slaughtered at centralized locations since the 2013 avian influenza A (H7N9) epidemics in China. It is unavoidable that a certain amount of stress will occur during the transportation. We investigated the effects of transport stress and rest before slaughter on blood parameters and meat quality in ducks. Pekin ducks (42 d old) were randomly divided into six groups. Each group had five replicates, with four ducks in each replicate. The experimental design included the variables transport time and rest time before slaughter. Transport distance categories were short-distance (1 h transport; n=20), medium-distance (2 h transport; n=20) and long-distance (3 h transport; n=20) transport. Rest time was categorized as short (0.5 h; n=20) or long (2 h; n=20) periods of rest. Blood samples and meat samples were collected after transport or after the post-transport rest period. Blood indicators (triiodothyronine, thyroxine, insulin, glutamic-pyruvic transaminase, aspartate transaminase, creatine kinase, and glutathione peroxidase) were measured using enzyme-linked immunosorbent assay (ELISA) kits. Meat quality characteristics (meat component, pH, malondialdehyde, and protein carbonyl) were also measured. Triiodothyronine, thyroxine, aminotransferase, glutamic-oxaloacetic transaminase, creatine kinase, glutathione peroxidase, pH, malondialdehyde, and protein carbonyl values changed significantly in ducks exposed to the medium-distance transport treatment. Stress indicators improved and meat quality returned to normal by the end of a 2-h pre-slaughter rest. These results indicate that a 2-h transport causes serious stress in ducks. A 2-h rest before slaughter mitigates these adverse effects.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

scholarly journals Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2641 ◽  
Author(s):  
Jomara Broch ◽  
Ricardo Vianna Nunes ◽  
Vladimir De Oliveira ◽  
Idiana Mara da Silva ◽  
Cleison De Souza ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Blood Parameters ◽  
Feed Conversion ◽  
Breast Meat ◽  
Carcass Yield ◽  
Linear Effect ◽  
Blood Glucose Concentrations ◽  
Water Holding

The objective of this study was to evaluate the inclusion of dry residue of cassava (DRC) with or without supplementation of carbohydrases on performance, carcass yield, cuts and organs, blood parameters and meat quality of broiler chickens. Birds were distributed in a completely randomised design in a 2 x 5 factorial scheme, with or without addition of carbohydrases and five levels of DRC inclusion, resulting in 10 treatments with 5 replicates of 22 birds each. At 21 days of age, two birds of each treatment were fasted for 6 hours for blood brachial puncture. At 42 days, four birds per pen were slaughtered to determine carcass yield, cuts, organs, percentage of abdominal fat and meat quality. Between 1-21 days of age, there was an interaction (P < 0.05) between carbohydrase and DRC supplementation on weight gain (WG) and feed intake, which showed a decreasing linear effect without the inclusion of carbohydrases. In the period from 1 to 42 days, there was an interaction (P < 0.05) between carbohydrase supplementation and DRC inclusion on the variables WG and feed conversion. Carbohydrase inclusion provided an increase (P < 0.05) in the concentrations of cholesterol, triglycerides, creatinine, gamma GT and blood glucose. Concentrations of gamma GT were increased and levels of alanine aminotransferase and creatinine were decreased (P < 0.05) with DRC inclusion. At 24 hours post mortem, there was a significant interaction (P < 0.05) for breast meat between carbohydrase supplementation and DRC inclusion for the variable L. The analysed values of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC inclusion and carbohydrase addition. However, cooking loss was influenced (P < 0.05) by levels of inclusion of DRC. The L and a* variable and the feet of broiler chickens were not affected (P > 0.05) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from 5% level of inclusion. The results of this study show that DRC can be used in the diets of broiler chickens from 1 to 21 days old to the assessed level of 10%, provided that carbohydrase is added.

scholarly journals L-theanine attenuates transport stress-induced impairment of meat quality of broilers through improving muscle antioxidant status

2019 ◽  
Vol 98 (10) ◽  
pp. 4648-4655 ◽  
Author(s):  
C Zhang ◽  
Z.Y. Geng ◽  
K.K. Chen ◽  
X.H. Zhao ◽  
C Wang
Keyword(s):  
Meat Quality ◽  
Antioxidant Status ◽  
Transport Stress
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