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 of...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2019-06-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-18-0354.pdf |
| _version_ | 1811210431915622400 |
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| author | Siti Nadirah Ismail Elmutaz Atta Awad Idrus Zulkifli Yong Meng Goh Awis Qurni Sazili |
| author_facet | Siti Nadirah Ismail Elmutaz Atta Awad Idrus Zulkifli Yong Meng Goh Awis Qurni Sazili |
| author_sort | Siti Nadirah Ismail |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-12T04:55:26Z |
| format | Article |
| id | doaj.art-269f8df7a7a843139b2ed789276cf07b |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-04-12T04:55:26Z |
| publishDate | 2019-06-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-269f8df7a7a843139b2ed789276cf07b2022-12-22T03:47:08ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172019-06-0132686587310.5713/ajas.18.035424110Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weightsSiti Nadirah Ismail0Elmutaz Atta Awad1Idrus Zulkifli2Yong Meng Goh3Awis Qurni Sazili4 Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaObjective 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.http://www.ajas.info/upload/pdf/ajas-18-0354.pdfBroiler ChickensRestraint MethodDuration of RestraintBody WeightStressMeat Quality |
| spellingShingle | Siti Nadirah Ismail Elmutaz Atta Awad Idrus Zulkifli Yong Meng Goh Awis Qurni Sazili Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights Asian-Australasian Journal of Animal Sciences Broiler Chickens Restraint Method Duration of Restraint Body Weight Stress Meat Quality |
| 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 | Broiler Chickens Restraint Method Duration of Restraint Body Weight Stress Meat Quality |
| url | http://www.ajas.info/upload/pdf/ajas-18-0354.pdf |
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