期刊
POULTRY SCIENCE
卷 91, 期 6, 页码 1454-1464出版社
ELSEVIER
DOI: 10.3382/ps.2011-01520
关键词
broiler; cold stress; breast and thigh meat quality
资金
- Natural Science and Engineering Research Council (NSERC, Ottawa, Ontario, Canada)
- Agriculture and Agri-Food Canada (Ottawa, Ontario, Canada)
- Saskatchewan Chicken Industry Development Fund (Saskatoon, Saskatchewan, Canada)
- Alberta Farm Animal Care (Calgary, Alberta, Canada)
- Chicken Farmers of Saskatchewan (Saskatoon, Saskatchewan, Canada)
- Alberta Chicken Producers (Edmonton, Alberta, Canada)
- Poultry Industry Council (Guelph, Ontario, Canada)
- Lilydale Foods Inc. (Edmonton, Alberta., Canada)
The effect of acute cold exposure was assessed on broiler physiology, breast and thigh muscle metabolites, and meat quality. In total, 160 male birds at ages of 5 and 6 wk were exposed to temperatures of -9 to -15 degrees C (cold stressed) and +20 degrees C (control) in a simulated transport chamber for 3 h before slaughter followed by 0 or 2 h of lairage. Bird physiology parameters, including core body temperature, live shrink, blood glucose, and muscle temperature, were assessed. Core body temperature was monitored every minute using i-Button data loggers, and live shrink and blood glucose were assessed. Total glucose and lactate concentrations at 30 h postmortem, as well as ultimate pH (pH(u)), color, and water-holding attributes were evaluated on pectoralis major muscle of breast and iliotibi-alis muscle of thigh. Birds were grouped based on their microclimate temperature to control and cold-stressed groups (0 to -8, -8 to -11, and -11 to -14 degrees C). Significant (P < 0.05) decreases in core body temperature and breast and thigh muscle temperatures were observed at simulated transport temperatures below 0 degrees C. In addition, higher (P < 0.05) live shrink and lower blood glucose values were observed as a result of 3-h exposure to temperatures below 0 degrees C, exacerbated as temperature decreased further below -8 degrees C. Thigh muscle was almost depleted of glycogen reserve compared with a significant but small reduction in breast muscle glycogen when exposure temperature was below -8 degrees C. Similarly, much greater effects were observed on thigh pH(u) and quality attributes compared with breast. In addition, 84% incidence of the dark, firm, dry quality defect was observed in thigh meat (pH(u) > 6.4, L* < 44) compared with 42% incidence of dark, firm, dry in breast meat (pH(u) > 6.1, L* < 46) when transportation temperature was below 0 degrees C. Results of this study showed that thigh muscle was affected more severely than breast muscle by exposure to cold temperatures before slaughter.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据