Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not
Heat stress (HS), immune challenges (IC) and pecking behavior are some of the many stressors poultry can experience in commercial settings that may affect bird welfare and meat quality after harvest. The first objective was to determine if HS or IC turkeys displayed greater negative effects on meat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/15/2203 |
| _version_ | 1797413943125213184 |
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| author | Melissa Davis Rachel Stevenson Emily Ford Marisa Erasmus Stacy M. S. Zuelly |
| author_facet | Melissa Davis Rachel Stevenson Emily Ford Marisa Erasmus Stacy M. S. Zuelly |
| author_sort | Melissa Davis |
| collection | DOAJ |
| description | Heat stress (HS), immune challenges (IC) and pecking behavior are some of the many stressors poultry can experience in commercial settings that may affect bird welfare and meat quality after harvest. The first objective was to determine if HS or IC turkeys displayed greater negative effects on meat quality, and the second objective was to determine if the frequency of non-aggressive pecking behaviors among the birds was related to meat quality. Ninety-two, commercial male, beak-trimmed turkeys were used with a total of 15 rooms and 4–7 birds per room. Each treatment was applied for 1 week prior to harvest: the Control (CON) group had no stressors added, the HS group ambient temperature was approximately 29 °C for 120 min, and the IC group involved inoculating birds with a live vaccine for hemorrhagic enteritis virus. Birds were recorded and scored to quantify pecking behavior. Once harvested, carcasses were evaluated for feather retention force, pH, color, proximate analysis, fatty acid composition, shear force, and drip loss. Stress treatment resulted in HS breasts having the lowest protein content, and IC breasts having the lowest CIE L* values and the greatest shear force values. Pecking behavior had no impact on any meat quality attributes. |
| first_indexed | 2024-03-09T05:25:15Z |
| format | Article |
| id | doaj.art-612f58c4e507450c947072842c3a1102 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:25:15Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-612f58c4e507450c947072842c3a11022023-12-03T12:37:02ZengMDPI AGFoods2304-81582022-07-011115220310.3390/foods11152203Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does NotMelissa Davis0Rachel Stevenson1Emily Ford2Marisa Erasmus3Stacy M. S. Zuelly4Department of Animal Sciences, Purdue University, West Lafayette, IN 47906, USADepartment of Animal Sciences, Purdue University, West Lafayette, IN 47906, USADepartment of Animal Sciences, Purdue University, West Lafayette, IN 47906, USADepartment of Animal Sciences, Purdue University, West Lafayette, IN 47906, USADepartment of Animal Sciences, Purdue University, West Lafayette, IN 47906, USAHeat stress (HS), immune challenges (IC) and pecking behavior are some of the many stressors poultry can experience in commercial settings that may affect bird welfare and meat quality after harvest. The first objective was to determine if HS or IC turkeys displayed greater negative effects on meat quality, and the second objective was to determine if the frequency of non-aggressive pecking behaviors among the birds was related to meat quality. Ninety-two, commercial male, beak-trimmed turkeys were used with a total of 15 rooms and 4–7 birds per room. Each treatment was applied for 1 week prior to harvest: the Control (CON) group had no stressors added, the HS group ambient temperature was approximately 29 °C for 120 min, and the IC group involved inoculating birds with a live vaccine for hemorrhagic enteritis virus. Birds were recorded and scored to quantify pecking behavior. Once harvested, carcasses were evaluated for feather retention force, pH, color, proximate analysis, fatty acid composition, shear force, and drip loss. Stress treatment resulted in HS breasts having the lowest protein content, and IC breasts having the lowest CIE L* values and the greatest shear force values. Pecking behavior had no impact on any meat quality attributes.https://www.mdpi.com/2304-8158/11/15/2203pre-slaughter stressheat stressimmune challengeturkeymeat qualitybehavior |
| spellingShingle | Melissa Davis Rachel Stevenson Emily Ford Marisa Erasmus Stacy M. S. Zuelly Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not Foods pre-slaughter stress heat stress immune challenge turkey meat quality behavior |
| title | Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not |
| title_full | Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not |
| title_fullStr | Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not |
| title_full_unstemmed | Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not |
| title_short | Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not |
| title_sort | heat stress and an immune challenge influence turkey meat quality but conspecific directed pecking behavior does not |
| topic | pre-slaughter stress heat stress immune challenge turkey meat quality behavior |
| url | https://www.mdpi.com/2304-8158/11/15/2203 |
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