An experiment was conducted to determine the effect of reciprocal crossing of turkeys on early and 24 h post-mortem changes in quality traits of their breast muscles.
The turkeys of slow-growing (SG) and fast-growing (FG) lines as well as SF (SG × FG) and FS crosses (FG × SG) were reared with access to free range.
After slaughter turkey breast muscles were examined in the following terms: 5 min, 45 min, 2 h and 24 h post-mortem, for: temperature, pH, glycogen content (G), lactate content (L) and electrical conductivity (EC). Quality attributes of the breast meat were evaluated based on chemical composition, water holding capacity (WHC), cooking loss (%), shear force (N) and colour (L*, a*, b*).
Despite differences in the rate of post-mortem changes, the genotype of turkeys had no significant effect upon many quality traits assessed 24 h post-mortem. Meat of lighter birds (SG and SF) was characterised by a lower fat content but a similar protein content compared to meat of FS and FG turkeys. In addition, meat of males from these groups was darker. Meat from the breast muscles of heavier birds (FS and FG) was harder.
Significant negative maternal effects were determined for temperature of meat of both male and female turkeys, for pH2 and EC24 of males as well as for L2, L24 and cooking loss of female meat. Positive heterosis was confirmed only for pH2 of female meat and for G2 of male meat.
In summary, the direction of fast- and slow-growing turkey crossing may affect the quality of their meat. However, meat of both types of hybrids reared under semi-confined conditions (with the possibility of using free range) was characterised by appropriate quality parameters.
2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO2 stunning procedures: G1 stepwise (step 1: 30% CO2, 15 s; step 2: 55% CO2, 40 s; step 3: 70% CO2, 45 s) or G2 fixed concentration (80% CO2, 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner–Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed.
3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF.
4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat. 相似文献
2. A total of 31 slaughter weight ex-breeding female turkeys (29 weeks of age; mean body weight 13.32 ± SD 0.65 kg) were stunned with the Cash Poultry Killer (CPK) (n = 10), Turkey Euthanasia Device (TED) (n = 10) and Zephyr EXL (n = 11).
3. Mean peak kinetic energy was highest for the CPK compared to the TED and Zephyr EXL (75.9 ± 4.5, 28.4 ± 0.4 and 24.4 ± 0.7 J, respectively).
4. A total of 29 (94%) of the turkeys were rendered unconscious following captive bolt stunning, with total power of the EEG (Ptot) significantly reduced from baseline values (reductions of 67% CPK, 84% TED and 76% Zephyr EXL, p < 0.01) and waveforms becoming isoelectric after periods of transitional EEG. However, two birds shot with the CPK and Zephyr EXL had periods of behavioural/reflexes (rhythmic respiration, nictitating membrane reflex, neck tension) and EEG activity (43–47 and 36–60 + s after the shot, respectively) indicating incomplete concussion and return of consciousness. In one bird, the shot was incorrectly positioned (Zephyr EXL), while the other appeared to be related to a defective cartridge (CPK).
5. In conclusion, all three captive bolt gun models were effective in producing unconsciousness in turkeys, provided they were positioned correctly and power loads performed according to their specifications. 相似文献
2. The ducks were less susceptible to a ventricular fibrillation than chickens or turkeys, but a stunning current of 250 mA induced a ventricular fibrillation in 99% of the birds.
3. The incidence of reddening of the rear margin of the wing was lowest in the 85 mA current treatment. The incidence of the following conditions was not affected by stunning current: red pygostyles, red wingtips, wing haemorrhaging, engorgement of the wing veins, breast and leg muscle haemorrhaging, and broken furcula and coracoids. 相似文献
The aim of this study was to investigate the effect of dietary supplementation of green tea (Camellia sinensis) catechins in quail (Coturnix coturnix japonica).
Quail were fed with a basal diet, and the treatment groups were fed on the basal diet with 1.25 or 2.50 g/kg catechin supplementation for 30 d.
Fattening performance and meat quality of the quail were estimated. Serum total antioxidant status (TAS), plasma and liver malondialdehyde (MDA) and some serum biochemical parameters were measured.
The results showed that catechin supplementation did not affect live weight, feed intake, feed conversion ratio, carcass weight, carcass dressing or the nutrient composition of breast and thigh meats. The water holding capacity (WHC) of breast meat was increased in the 2.50 g/kg catechin treatment. Catechin supplementation increased the serum TAS, but decreased plasma MDA and liver MDA concentration as well as serum glucose and total cholesterol levels. Serum triglyceride and total protein levels were not affected by catechin supplementation.
In conclusion, catechins have effective antioxidant hypoglycaemic and hypocholesterolaemic properties, as well as having the potential to increase meat quality in fattening quail. On the other hand, catechin supplementation did not have any negative effect on the fattening performance, meat nutrient composition and fattening costs in fattening quail.
2. The meat samples were frozen at — 40° C and stored at — 20°C until they were thawed at 1°C and cooked at 85°C. They were subjected to sensory evaluation by 10 experienced assessors and instrumental texture measurements were made.
3. Only stunning method had significant effects on the sensory profile and instrumental texture. Breast meat from anoxia‐stunned turkeys was less firm on cutting, more tender and had a more powdery residue on eating than that from electrically‐stunned turkeys. The instrumental texture values confirmed that breast meat from anoxia‐stunned turkeys was more tender than that from the electrically‐stunned turkeys.
4. There was no significant correlation between the subjective tenderness rating and the instrumental texture value.
5. Principal components analysis showed that 59% of total variation was explained by the first two dimensions, the first being a contrast between turkeys that were tender and powdery and those that were firmer and fibrous. When values from individuals were plotted, this dimension was related to the differences between anoxia and electrical stunning, with anoxia‐stunned turkeys at the tender end of the first dimension. 相似文献
2. The mean residence time (MRT) of salicylate (SA) after i.v. administration of SS was 6.08 ± 0.59 and 3.32 ± 0.27 h and after oral administration was 6.95 ± 0.72 and 4.55 ± 0.71 h in chickens and turkeys, respectively. The elimination half-life (T 1/2 e) was shorter in turkeys compared with chickens. The value of body clearance (ClB) was higher in turkeys than in chickens, but the apparent volume of distribution (V ss) was similarly low in both species. The bioavailability of SS was complete and the maximal plasma concentration of SA (C max) after oral administration was 96.93 ± 8.06 and 91.76 ± 9.64 µg/ml, respectively, in chickens and turkeys.
3. The MRT of ASA after iv administration was 0.24 ± 0.08 and 0.24 ± 0.02 h and after oral administration was 0.78 ± 0.25 and 0.59 ± 0.13 h, respectively, in chickens and turkeys. In both species, T 1/2 e was very short, ClB and V ss were similar and markedly higher than those of salicylate. The bioavailability of unchanged ASA was low and C max after oral administration was 6.9 ± 3.6 µg/ml in chickens and 8.6 ± 1.3 µg/ml in turkeys. 相似文献
2. Breast muscles (pectoralis major) were filleted at either 2, 3, 5 or 18 h post‐mortem, and pH and muscle temperature were measured at the time of filleting for the medium and large stags. The breast fillets removed soon after killing were stored at 3°C until transported to the laboratory.
3. All the breast fillets were cooked to an internal muscle temperature of 85°C and their texture was measured instrumentally. The fillets were weighed before and after cooking to determine the proportional cooking loss.
4. The results showed that, for electrical stunning, the rate of pH fall soon after killing differed between the bird types, and it resulted in a variable texture in the breast meat when filleting was performed soon after killing. The medium stags had a relatively slower rate of pH fall and filleting them soon after killing resulted in tougher breast meat.
5. By contrast, in all the three bird types, gas stunning resulted in a rapid pH fall soon after killing and produced tender breast meat at all the filleting times tested.
6. The cooking loss was higher in the large stags than in the medium stags or hens.
7. Stunning turkeys by anoxia or 30% carbon dioxide in argon would enable filleting to be performed soon after killing, and produce less variable‐and more tender breast meat. 相似文献
2. As a proportion, mortality was 0.5 in turkeys fed ad libitum and 0.1 in those which were restricted. There were significantly fewer leg problems in the birds undergoing food restriction.
3. Sexual maturity was delayed 4 weeks by food restriction although semen quality was similar to that in ad libitum‐fed birds.
4. Individual semen production was lower after food restriction but, because mortality and food consumption were also lower, semen production per male housed and semen production per kg of food eaten were proportionally 0.30 and 0.32 greater in restricted‐compared with ad libitum‐fed turkeys.
5. Useable quantities of good quality semen were obtained from ad libitum‐fed turkeys at 23 weeks of age.
6. A short photoperiod (7L:17D) from 10 to 18 weeks of age in ad libitum‐fed turkeys produced more rapid development of normal semen production compared with turkeys given a longer photoperiod (14L:10D). 相似文献
The study assesses the effectiveness of reversible head-only and back-of-the-head electrical stunning of chickens using 130–950 mA per bird at 50 Hz AC.
Three trials were conducted to compare both stunning systems: (a) behavioural assessment of return of consciousness, (b) insensibility to thermal pain, and (c) assessment of return of brain activity with visually evoked potentials (VEPs).
Assessment of behaviour suggested that the period of unconsciousness following head-only electrical stunning was shorter in hens compared to broilers.
Stunning across the back-of-the-head delayed the time to return of brainstem function compared to stunning with standard head-only electrodes. Additionally, back-of-the-head stunning produced a more prolonged period of electroanalgesia compared to head-only.
Based on examination of return of brain function with VEPs in hens, back-of-the-head stunning produced a shorter-lasting stun than standard head-only. However, even for standard head-only, the stun was notably shorter than previously reported. In some birds, brain function had returned within 9 s after the end of stunning.
The results suggest that some birds may recover consciousness prior to or during the neck cut. Based on these findings, back-of-the-head stunning and standard head-only stunning of hens should not be recommended without further development.
2. A total of 540 one-d-old Ross 308 broiler chicks were allotted to 9 experimental diets, including three ME levels (control, or 0.42 or 0.84 MJ/kg higher ME) and three types of supplemental lipotropic factors (control, 1000 mg/kg of choline or 100 mg/kg of carnitine) as a 3 × 3 factorial arrangement of treatments. Average daily feed intake (ADFI), average daily gain (ADG) and feed conversion ratio (FCR) were recorded during the starter (1–14 d of age), grower (15–28 d of age) and finisher (29–42 d of age) periods.
3. Results showed that the increase in dietary ME level had no impact on ADFI during the starter and grower periods. In the finisher period, increasing dietary ME decreased (P < 0.001) ADFI. Raising dietary ME level by 0.84 MJ/kg resulted in the greater ADG during the grower (P < 0.05) and finisher (P < 0.001) periods. Moreover, an improvement in FCR was observed with feeding the +0.84 MJ/kg diet. Dietary supplementation of lipotropic factors improved FCR values in birds fed the control and +0.84 MJ/kg diets during the grower and finisher periods (P < 0.01).
4. Dietary supplementation of both choline and carnitine increased (P < 0.05) moisture content of leg muscle, although malondialdehyde content of leg muscle was decreased (P < 0.01) in the presence of both lipotropic factors. Dietary supplementation of carnitine decreased (P < 0.01) leg fat content, and this effect was more obvious with higher ME levels, giving a significant ME × lipotrope interaction (P < 0.05). Higher dietary ME level (+0.84 MJ/kg) reduced (P < 0.05) protein content of breast muscle, but this factor was increased (P < 0.05) by dietary supplementation of choline.
5. Although dietary ME level had no marked effect on carcass yield and internal organ weight, supplemental choline increased (P < 0.01) carcass yield.
6. The results from this trial indicated that dietary supplementation with lipotropic factors can improve feed efficiency in high energy diets. In addition, oxidative stability of leg/breast muscles was improved as a result of dietary supplementation with choline or carnitine. 相似文献
Sufficient floor space is a fundamental precondition for poultry to perform normal behavioural patterns. To calculate and determine stocking densities, it is essential to know the absolute minimum surface area required by any given animal (body space). Additional space is required for characteristic behaviours (behavioural space) and for adequate inter-individual distances, group sizes and room to perform social interactions have to be taken into account.
To calculate body space, planimetric measurements were carried out by the colour contrast method “KobaPlan” in various poultry species in standing and sitting positions and at a number of different ages. They included laying hens (Lohmann brown (LB), Lohmann selected Leghorn (LSL)), broiler breeders (Ross, both genders), broiler chickens (Ross 308, both genders), turkeys (BUT 6, males), Peking ducks (Cherry Valley, both genders) and Muscovy ducks (Canedins R51, males).
Depending on live weight, age, plumage condition and body position, LB hens occupied an average area between 401 cm2 and 542 cm2, LSL hens between 353 cm2 and 445 cm2, broiler breeder females between 440 cm2 and 537 cm2, broiler breeder males 623 cm2 up to 945 cm2, broiler chickens up to 434 cm2, male fattening turkeys up to 1808 cm2, Muscovy drakes up to 873 cm2 and Peking ducks up to 627 cm2.
The values can be regarded as necessary minimum spatial requirements for the measured poultry species and genotype.
The current method offers the potential to record the area occupied by animals exhibiting species-specific behavioural patterns.
2. Meat quality variables studied included pH of the pectoralis major muscle measured at 20 min post‐mortem and at filleting, and texture at 24 h post‐mortem.
3. Argon stunning resulted in a rapid early post‐mortem pH fall, but there was no indication of heat toughening in the breast muscles.
4. Filleting at 2 h post‐mortem, after argon stunning, resulted in 5% of the p. major muscles having greater than 4 kg yield force (slightly tough).
5. Although post‐mortem ageing of argon stunned broilers improved the texture of breast muscle, it is inferred that filleting at 2 h postmortem resulted in breast muscle with acceptable texture. 相似文献
Low atmospheric pressure stunning (LAPS) is a novel approach to poultry stunning involving the application of gradual decompression lasting 280 s according to a prescribed pressure curve.
The aim of this study was to determine how behavioural, electroencephalogram (EEG) and electrocardiogram (ECG) responses to LAPS are influenced by illumination of the decompression chamber. A secondary aim was to examine responses to the decompression chamber without LAPS being applied, as such a “sham” control has been absent in previous studies.
A two by two factorial design was employed, with LAPS/light, LAPS/dark, sham/light and sham/dark treatments (N = 20 per treatment). Broilers were exposed to each treatment in pairs, in each of which one bird was instrumented for recording EEG and ECG. Illumination was applied at 500 lx, and in sham treatments, birds were identically handled but remained undisturbed in the LAPS chamber without decompression for 280 s.
Birds which underwent the sham treatment exhibited behaviours which were also observed in LAPS (e.g. sitting) while those exposed to LAPS exhibited hypoxia-related behaviours (e.g. ataxia, loss of posture). Behavioural latencies and durations were increased in the sham treatments, since the whole cycle time was available (in LAPS; birds were motionless by 186 s).
Within the sham treatments, illumination increased active behaviour and darkness induced sleep, but slow-wave EEG was seen in both. The pattern of EEG response to LAPS (steep reduction in median frequency in the first 60 s and increased total power) was similar, irrespective of illumination, though birds in darkness had shorter latencies to loss of consciousness and isoelectric EEG. Cardiac responses to LAPS (pronounced bradycardia) closely matched those reported previously and were not affected by illumination.
The effects of LAPS/sham treatment primarily reflected the presence/absence of hypoxia, while illumination affected activity/sleep levels in sham-treated birds and slowed time to unconsciousness in birds undergoing LAPS. Therefore, it is recommended that LAPS be conducted in darkness for poultry.
2. Two replicates of broilers (age 54 and 59 d respectively) were stunned in carbon dioxide, in argon or by electric current, and the carcases were plucked either by a mechanical plucker or by hand.
3. Carcase and meat quality were evaluated to determine the effect of these stunning treatments and plucking methods. The quality factors measured included pH at 20 min post‐mortem, ultimate pH, texture and colour of the pectoralis major muscle, and the incidence of carcase appearance defects, cooking loss, broken bones and bruises in the breast and leg muscles.
4. Stunning method had a significant effect on pH at 20 min, ultimate pH, texture and colour of breast meat. Plucking method had a significant effect on the cooking loss and texture.
5. Argon stunning resulted in fewer muscle haemorrhages, a more rapid early post‐mortem fall in pH and more tender breast meat than in the electrically stunned broilers; carbon dioxide stunned broilers had intermediate values for pH decline and meat tenderness but were not significantly different from argon stunning regarding muscle haemorrhages.
6. Appearance defects occurred to a similar extent in all the stunning methods and mechanical plucking resulted in 4 times as many defects compared with hand plucking; the incidence of broken bones was higher in mechanically plucked broilers than in hand plucked carcases.
7. Gaseous stunning of broilers produced relatively better quality carcases and meat than electrical stunning, and therefore may have commercial advantages. 相似文献