Asian-Australasian Journal of Animal Sciences

  • 제21권6호
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  • Pages.912-916
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  • 2008
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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A Review: Influences of Pre-slaughter Stress on Poultry Meat Quality

  • Ali, Md. Shawkat (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Kang, Geun-Ho (Poultry Science Division, National Institute of Animal Science, RDA) ;
  • Joo, Seon Tea (Division of Applied Life Science, Graduate School, Gyeongsang National University)
  • 투고 : 2007.10.24
  • 심사 : 2008.02.06
  • 발행 : 2008.06.01
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초록

Pre-slaughter conditions affect poultry meat quality. Therefore, stresses before slaughter like heat stress, struggle and shackling on the shackle line, crating and transport and feed withdrawal are very important for the poultry industry in respect of quality as well as welfare of the birds. However, exposure to heat in oxidative stress can in turn lead to cytotoxicity in meat type birds. Chickens exposed to heat stress before slaughter showed the lowest ultimate pH and birds shackled for a longer time the highest. The abdominal fat content was higher in heat stressed birds. Struggling on the shackle line hastened the initial rate of the pH drop and increased the redness of breast meat. Again, with increasing struggling activity, lactate concentration in breast muscle of chicken increased. Paler meat was found in birds that were transported for a longer time than in those after a small journey or not transported. The pre-slaughter and eviscerated weights were decreased as the length of feed withdrawal period increased.

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참고문헌

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