The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions
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 availa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/5/1362 |
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| author | Giorgio Smaldone Stefano Capezzuto Rosa Luisa Ambrosio Maria Francesca Peruzy Raffaele Marrone Giacomo Peres Aniello Anastasio |
| author_facet | Giorgio Smaldone Stefano Capezzuto Rosa Luisa Ambrosio Maria Francesca Peruzy Raffaele Marrone Giacomo Peres Aniello Anastasio |
| author_sort | Giorgio Smaldone |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-10T11:33:01Z |
| format | Article |
| id | doaj.art-b475b05b474840b6bad7c832d86526bf |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T11:33:01Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-b475b05b474840b6bad7c832d86526bf2023-11-21T19:08:42ZengMDPI AGAnimals2076-26152021-05-01115136210.3390/ani11051362The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field ConditionsGiorgio Smaldone0Stefano Capezzuto1Rosa Luisa Ambrosio2Maria Francesca Peruzy3Raffaele Marrone4Giacomo Peres5Aniello Anastasio6Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, ItalyIndependent Researcher, 80125 Naples, ItalyDepartment of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyDepartment of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyDepartment of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyOfficial Veterinarian ASL NA 2 nord, 80027 Frattamaggiore, ItalyDepartment of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyWater-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 (<i>p</i> < 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.https://www.mdpi.com/2076-2615/11/5/1362animal welfarepoultrystunning processwater bath |
| spellingShingle | Giorgio Smaldone Stefano Capezzuto Rosa Luisa Ambrosio Maria Francesca Peruzy Raffaele Marrone Giacomo Peres Aniello Anastasio The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions Animals animal welfare poultry stunning process water bath |
| 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 | animal welfare poultry stunning process water bath |
| url | https://www.mdpi.com/2076-2615/11/5/1362 |
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