The Effect of Season and Feed Withdrawal Duration on Meat Quality Characteristics of Broiler Chicken in Commercial Slaughter Conditions

Year 2022, Volume: 7 Issue: 3, 367 - 373, 30.09.2022

Bahri Çolak , Bülent Teke

https://doi.org/10.35229/jaes.1112687

Cited By: 2

Abstract

The aim of the study was to determine the effect of season and withdrawal duration on meat quality characteristics of broiler chicken in commercial slaughter conditions. The study was carried out on Ross 308 broiler chickens reared under similar commercial conditions from two different seasons (autumn and winter) and three different withdrawal duration (8, 10 and 12 hours). A total of 180 broilers, 10 samples per transport distance were randomly selected to determine meat quality characteristics, (2 seasons × 3 withdrawal durations × 10 samples × 3 repeats). Meat colour parameters, pH4, pH24, drip loss and cooking loss were determined. In this study, pH4 value increased (p<0.001) and L*24 value decreased (p<0.001) as the withdrawal duration increased. Broiler chicken transported in winter had more dark, red and yellow than autumn season. As the withdrawal duration increased, the differences between two seasons about meat quality characteristics increased (L*0, L*24, a*0, a*24, b*0, b*24). In addition, as the withdrawal duration increased sensor characteristics of broiler chicken meat increased. In conclusion, the withdrawal duration and season affected significantly meat quality characteristics. The adverse effect occurred especially during winter condition and long withdrawal duration. Cold weather condition and long withdrawal duration result in increased pH meat but the increase did not cause the DFD meat. Therefore it is recommended that up to 12 hours of withdrawal duration can be applied to broiler chickens not only in autumn conditions but also in winter conditions.

Keywords

Animal welfare, broiler, meat quality, season, withdrawal duration

Supporting Institution

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Project Number

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Thanks

The authors also thank Prof. Dr. Bülent EKİZ for assistance in meat quality analysis.

Ticari Kesim Koşullarında Etlik Piliçlerde Mevsim ve Açlık Süresinin Et Kalite Özelliklerine Etkisi

Abstract

Bu araştırma etlik piliçlerin et kalite özellikleri üzerine mevsimin ve açlık süresinin ticari kesim koşullarında etkisini belirlemek amacıyla yapılmıştır. Bu araştırma benzer ticari koşullar altında yetiştirilen 2 farklı mevsim (sonbahar ve kış) ve 3 farklı kesim öncesi açlık süresi (8, 10 ve 12 saat) uygulanan Ross 308 hattı etlik piliçler üzerinde yürütülmüştür. Her nakil için rastgele 10 örnek olmak üzere (2 mevsim × 3 açlık süresi × 10 örnek × 3 tekrar) toplam 180 etlik piliç et örneği seçilmiştir. pH4, pH24, et rengi, damlama kaybı ve pişirme kaybı gibi et kalite özellikleri analiz edilmiştir. Bu araştırmada açlık süresinin artmasıyla birlikte pH4 değerinin attığı (p<0,001), L24* değerinin düştüğü (p<0,001) tespit edilmiştir. Kış mevsiminde nakledilen etlik piliçlerin, sonbaharda nakledilenlere kıyasla daha koyu, daha kırmızı ve daha sarı renkte göğüs etine sahip olduğu belirlenmiştir. Açlık süresi arttıkça iki mevsim arasında et kalite özellikleri (L*0, L*24, a*0, a*24, b*0, b*24) arasındaki farklılığın da arttığı tespit edilmiştir. Açlık süresinin artışıyla birlikte piliç eti duyusal özelliklerinin arttığı belirlenmiştir. Araştırma sonucunda et kalite özellikleri açlık süresi ve mevsimden önemli derecede etkilenmiştir. Bu olumsuz etkinin özellikle kış mevsimindeki uzun açlık süresinde daha çok ortaya çıktığı belirlenmiştir. Soğuk hava şartları ve uzun açlık süresinin pH artışına neden olduğu fakat bu artışın DFD et oluşturmayacak düzeyde olduğu belirlenmiştir. Bu yüzden sadece sonbahar koşullarında değil aynı zamanda kış koşullarında da etlik piliçlere 12 saate kadar açlık süresinin uygulanabileceği sonucuna varılmıştır.

Keywords

Açlık süresi, DFD et, Et kalitesi, Hayvan refahı, Mevsim, piliç

Project Number

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