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Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights
OBJECTIVE: The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. METHODS: A total...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6498086/ https://www.ncbi.nlm.nih.gov/pubmed/30381751 http://dx.doi.org/10.5713/ajas.18.0354 |
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author | Ismail, Siti Nadirah Awad, Elmutaz Atta Zulkifli, Idrus Goh, Yong Meng Sazili, Awis Qurni |
author_facet | Ismail, Siti Nadirah Awad, Elmutaz Atta Zulkifli, Idrus Goh, Yong Meng Sazili, Awis Qurni |
author_sort | Ismail, Siti Nadirah |
collection | PubMed |
description | OBJECTIVE: The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. METHODS: A total of 120 male broiler chickens (Cobb 500) were assigned to a 2×3×2 factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight (1.8±0.1 kg as lightweight and 2.8±0.1 kg as heavyweight). RESULTS: Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness (L*) and redness (a*). CONCLUSION: The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies. |
format | Online Article Text |
id | pubmed-6498086 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) |
record_format | MEDLINE/PubMed |
spelling | pubmed-64980862019-06-01 Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights Ismail, Siti Nadirah Awad, Elmutaz Atta Zulkifli, Idrus Goh, Yong Meng Sazili, Awis Qurni Asian-Australas J Anim Sci Article OBJECTIVE: The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. METHODS: A total of 120 male broiler chickens (Cobb 500) were assigned to a 2×3×2 factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight (1.8±0.1 kg as lightweight and 2.8±0.1 kg as heavyweight). RESULTS: Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness (L*) and redness (a*). CONCLUSION: The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019-06 2018-10-26 /pmc/articles/PMC6498086/ /pubmed/30381751 http://dx.doi.org/10.5713/ajas.18.0354 Text en Copyright © 2019 by Asian-Australasian Journal of Animal Sciences This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Ismail, Siti Nadirah Awad, Elmutaz Atta Zulkifli, Idrus Goh, Yong Meng Sazili, Awis Qurni Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
title | Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
title_full | Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
title_fullStr | Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
title_full_unstemmed | Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
title_short | Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
title_sort | effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6498086/ https://www.ncbi.nlm.nih.gov/pubmed/30381751 http://dx.doi.org/10.5713/ajas.18.0354 |
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