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The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions
SIMPLE SUMMARY: Water-bath stunning represents the most-applied stunning system in poultry slaughtering. This study aimed to assess the efficiency of two types of electrical equipment applied to broilers with different live body weights. Moreover, the influence of the tested stunners on broiler meat...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151686/ https://www.ncbi.nlm.nih.gov/pubmed/34064744 http://dx.doi.org/10.3390/ani11051362 |
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author | Smaldone, Giorgio Capezzuto, Stefano Ambrosio, Rosa Luisa Peruzy, Maria Francesca Marrone, Raffaele Peres, Giacomo Anastasio, Aniello |
author_facet | Smaldone, Giorgio Capezzuto, Stefano Ambrosio, Rosa Luisa Peruzy, Maria Francesca Marrone, Raffaele Peres, Giacomo Anastasio, Aniello |
author_sort | Smaldone, Giorgio |
collection | PubMed |
description | SIMPLE SUMMARY: Water-bath stunning represents the most-applied stunning system in poultry slaughtering. This study aimed to assess the efficiency of two types of electrical equipment applied to broilers with different live body weights. Moreover, the influence of the tested stunners on broiler meat quality was evaluated. 6600 broilers, divided into three weight groups, were stunned and the state of unconsciousness and post-mortem defects were evaluated by blinded trained operators. Considering the total body weight, the application of the two stunning systems resulted in a different occurrence of ineffective stunning signs registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems that apply the best combination of electrical parameters, taking into account the weight of the animal and ensuring its welfare. ABSTRACT: Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to evaluate the efficiency of two commercially available types of electrical equipment (A and B) on broilers with different live body weights and the influence of the tested parameters on meat quality. Experimental trials in a European Union-approved slaughterhouse were carried out using two different stunners. 6600 broilers, divided into three weight groups, were stunned applying different protocols based on the same current frequencies and intensity but different voltages. The state of unconsciousness (presence of corneal reflex and wings flapping) and post-mortem defects (pectoral hemorrhages and dark meat) were evaluated by blinded trained operators. The presence of corneal reflex and petechiae were the most reported consciousness signs and post-mortem injuries, respectively. Different weights played an important role within stunner A, registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems applying the best combination of electrical parameters considering the weight of the animal and ensuring its well-being. |
format | Online Article Text |
id | pubmed-8151686 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81516862021-05-27 The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions Smaldone, Giorgio Capezzuto, Stefano Ambrosio, Rosa Luisa Peruzy, Maria Francesca Marrone, Raffaele Peres, Giacomo Anastasio, Aniello Animals (Basel) Article SIMPLE SUMMARY: Water-bath stunning represents the most-applied stunning system in poultry slaughtering. This study aimed to assess the efficiency of two types of electrical equipment applied to broilers with different live body weights. Moreover, the influence of the tested stunners on broiler meat quality was evaluated. 6600 broilers, divided into three weight groups, were stunned and the state of unconsciousness and post-mortem defects were evaluated by blinded trained operators. Considering the total body weight, the application of the two stunning systems resulted in a different occurrence of ineffective stunning signs registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems that apply the best combination of electrical parameters, taking into account the weight of the animal and ensuring its welfare. ABSTRACT: Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to evaluate the efficiency of two commercially available types of electrical equipment (A and B) on broilers with different live body weights and the influence of the tested parameters on meat quality. Experimental trials in a European Union-approved slaughterhouse were carried out using two different stunners. 6600 broilers, divided into three weight groups, were stunned applying different protocols based on the same current frequencies and intensity but different voltages. The state of unconsciousness (presence of corneal reflex and wings flapping) and post-mortem defects (pectoral hemorrhages and dark meat) were evaluated by blinded trained operators. The presence of corneal reflex and petechiae were the most reported consciousness signs and post-mortem injuries, respectively. Different weights played an important role within stunner A, registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems applying the best combination of electrical parameters considering the weight of the animal and ensuring its well-being. MDPI 2021-05-11 /pmc/articles/PMC8151686/ /pubmed/34064744 http://dx.doi.org/10.3390/ani11051362 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Smaldone, Giorgio Capezzuto, Stefano Ambrosio, Rosa Luisa Peruzy, Maria Francesca Marrone, Raffaele Peres, Giacomo Anastasio, Aniello The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions |
title | The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions |
title_full | The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions |
title_fullStr | The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions |
title_full_unstemmed | The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions |
title_short | The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions |
title_sort | influence of broilers’ body weight on the efficiency of electrical stunning and meat quality under field conditions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151686/ https://www.ncbi.nlm.nih.gov/pubmed/34064744 http://dx.doi.org/10.3390/ani11051362 |
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