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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...

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Autores principales: Smaldone, Giorgio, Capezzuto, Stefano, Ambrosio, Rosa Luisa, Peruzy, Maria Francesca, Marrone, Raffaele, Peres, Giacomo, Anastasio, Aniello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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