Evaluation of halothane as stressor agent in poultry
Main Author: | |
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Publication Date: | 2010 |
Other Authors: | , , , |
Format: | Article |
Language: | por |
Source: | Semina. Ciências Agrárias (Online) |
Download full: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5344 |
Summary: | Studies have been demonstrating in poultry, the existence of at least two causes for the formation of PSE meat: genetic through the sensibility towards halothane and the environmental factor in particular the temperature as the main factor. Thus the objective of this work was to evaluate halothane as stressor agent for broiler concomitantly to evaluating the PSE incidence by submitting these birds to thermal stress. In this experiment, 24 broilers of commercial lineage were divided in 6 animals for 4 treatments: HHH, broilers submitted to halothane test and slaughtered 1h after this test; HET broilers submitted to halothane at 35°C/1h after 48h of halothane test followed by the birds slaughtering; EET, broilers submitted to thermal stress and slaughtered immediately after this treatment, and finally the control treatment (CCC) where broilers were not submitted to halothane test nor to thermal stress as control. The initial pH of Pectoralis major m, was evaluated 30 min post mortem and the pH final, color, (L*, a*, b*) water holding capacity (WHC), and R value analysis were carried out after 24h of storage of fillet samples at 40C. The pH24h was higher (p ? 0.05) for CCC samples in comparison to other treatments and R value was higher for birds under HET and EET treatments in comparison to CCC (p ? 0.05) suggesting that the rigor mortis was more rapid in samples from birds submitted to thermal stress. The HHH, HET, and EET treatments presented 4 birds each with PSE meat and 2 broilers from CCC treatment originated PSE meat showing the influence not only halothane but also the thermal stress over broilers welfare. Finally, results demonstrated that halothane is a stressor agent as well as the thermal stress and both promoted dramatic biochemical changes bringing about the formation of broiler PSE meat. |
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Evaluation of halothane as stressor agent in poultryAvaliação do halotano como agente estressor em frangosAnimal welfareMeat qualityPSE meatBem-estar animal.Qualidade da carneCarnes PSEStudies have been demonstrating in poultry, the existence of at least two causes for the formation of PSE meat: genetic through the sensibility towards halothane and the environmental factor in particular the temperature as the main factor. Thus the objective of this work was to evaluate halothane as stressor agent for broiler concomitantly to evaluating the PSE incidence by submitting these birds to thermal stress. In this experiment, 24 broilers of commercial lineage were divided in 6 animals for 4 treatments: HHH, broilers submitted to halothane test and slaughtered 1h after this test; HET broilers submitted to halothane at 35°C/1h after 48h of halothane test followed by the birds slaughtering; EET, broilers submitted to thermal stress and slaughtered immediately after this treatment, and finally the control treatment (CCC) where broilers were not submitted to halothane test nor to thermal stress as control. The initial pH of Pectoralis major m, was evaluated 30 min post mortem and the pH final, color, (L*, a*, b*) water holding capacity (WHC), and R value analysis were carried out after 24h of storage of fillet samples at 40C. The pH24h was higher (p ? 0.05) for CCC samples in comparison to other treatments and R value was higher for birds under HET and EET treatments in comparison to CCC (p ? 0.05) suggesting that the rigor mortis was more rapid in samples from birds submitted to thermal stress. The HHH, HET, and EET treatments presented 4 birds each with PSE meat and 2 broilers from CCC treatment originated PSE meat showing the influence not only halothane but also the thermal stress over broilers welfare. Finally, results demonstrated that halothane is a stressor agent as well as the thermal stress and both promoted dramatic biochemical changes bringing about the formation of broiler PSE meat. Resultados vêm mostrando uma direta relação entre a sensibilidade ao halotano e a ocorrência de filés PSE em aves, que pode ser originado pela influência de fatores ambientais, em que a temperatura é o principal fator. Assim, o objetivo do trabalho foi avaliar o halotano como agente estressor em frangos concomitantemente ao estresse térmico. Neste experimento, 24 frangos de linhagem comercial foram divididos em 6 animais para 4 tratamentos: HHH, frangos submetidos ao teste do halotano e abatidos 1h após o teste; HET, frangos submetidos ao teste do halotano e, 48h depois, ao estresse de 35°C por 1h, sendo abatidos em seguida; EET, frangos submetidos ao estresse térmico e abatidos imediatamente após este tratamento; e finalmente o tratamento Controle (CCC), em que os frangos não foram submetidos ao teste do halotano e nem ao estresse térmico. O pH inicial do músculo Pectoralis major m e o valor de R foram medidos aproximadamente 30 min post mortem e as análises de pH final, cor (L*, a*, b*), Capacidade de Retenção de Água (CRA) foram realizadas 24h após o abate nos filés mantidos a 40C. O valor de pH24h foi maior (p ? 0,05) para os filés do CCC em comparação aos demais tratamentos e o valor de R foi maior para as aves HET e EET em comparação ao CCC (p ? 0,05) sugerindo que o rigor mortis foi instalado mais rapidamente nas amostras derivadas das aves submetidas ao estresse térmico. Os tratamentos HHH, HET e EET apresentaram 4 aves cada com carnes PSE e 2 aves do tratamento CCC originaram filés PSE, demonstrando uma interferência tanto do halotano quanto do estresse térmico sobre o bem-estar das aves. Assim, os resultados demonstram que o halotano mostrou ser um agente estressor desencadeando alterações bioquímicas nos músculos das aves semelhantes às desencadeadas pelo estresse térmico pré-abate. UEL2010-07-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/534410.5433/1679-0359.2010v31n2p405Semina: Ciências Agrárias; Vol. 31 No. 2 (2010); 405-412Semina: Ciências Agrárias; v. 31 n. 2 (2010); 405-4121679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5344/4855Marchi, Denis FabrícioOba, AlexandreSantos, Gleice Rocha dosSoares, Adriana LourençoShimokomaki, Massamiinfo:eu-repo/semantics/openAccess2015-11-19T18:38:23Zoai:ojs.pkp.sfu.ca:article/5344Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:23Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Evaluation of halothane as stressor agent in poultry Avaliação do halotano como agente estressor em frangos |
title |
Evaluation of halothane as stressor agent in poultry |
spellingShingle |
Evaluation of halothane as stressor agent in poultry Marchi, Denis Fabrício Animal welfare Meat quality PSE meat Bem-estar animal. Qualidade da carne Carnes PSE |
title_short |
Evaluation of halothane as stressor agent in poultry |
title_full |
Evaluation of halothane as stressor agent in poultry |
title_fullStr |
Evaluation of halothane as stressor agent in poultry |
title_full_unstemmed |
Evaluation of halothane as stressor agent in poultry |
title_sort |
Evaluation of halothane as stressor agent in poultry |
author |
Marchi, Denis Fabrício |
author_facet |
Marchi, Denis Fabrício Oba, Alexandre Santos, Gleice Rocha dos Soares, Adriana Lourenço Shimokomaki, Massami |
author_role |
author |
author2 |
Oba, Alexandre Santos, Gleice Rocha dos Soares, Adriana Lourenço Shimokomaki, Massami |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Marchi, Denis Fabrício Oba, Alexandre Santos, Gleice Rocha dos Soares, Adriana Lourenço Shimokomaki, Massami |
dc.subject.por.fl_str_mv |
Animal welfare Meat quality PSE meat Bem-estar animal. Qualidade da carne Carnes PSE |
topic |
Animal welfare Meat quality PSE meat Bem-estar animal. Qualidade da carne Carnes PSE |
description |
Studies have been demonstrating in poultry, the existence of at least two causes for the formation of PSE meat: genetic through the sensibility towards halothane and the environmental factor in particular the temperature as the main factor. Thus the objective of this work was to evaluate halothane as stressor agent for broiler concomitantly to evaluating the PSE incidence by submitting these birds to thermal stress. In this experiment, 24 broilers of commercial lineage were divided in 6 animals for 4 treatments: HHH, broilers submitted to halothane test and slaughtered 1h after this test; HET broilers submitted to halothane at 35°C/1h after 48h of halothane test followed by the birds slaughtering; EET, broilers submitted to thermal stress and slaughtered immediately after this treatment, and finally the control treatment (CCC) where broilers were not submitted to halothane test nor to thermal stress as control. The initial pH of Pectoralis major m, was evaluated 30 min post mortem and the pH final, color, (L*, a*, b*) water holding capacity (WHC), and R value analysis were carried out after 24h of storage of fillet samples at 40C. The pH24h was higher (p ? 0.05) for CCC samples in comparison to other treatments and R value was higher for birds under HET and EET treatments in comparison to CCC (p ? 0.05) suggesting that the rigor mortis was more rapid in samples from birds submitted to thermal stress. The HHH, HET, and EET treatments presented 4 birds each with PSE meat and 2 broilers from CCC treatment originated PSE meat showing the influence not only halothane but also the thermal stress over broilers welfare. Finally, results demonstrated that halothane is a stressor agent as well as the thermal stress and both promoted dramatic biochemical changes bringing about the formation of broiler PSE meat. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-07-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5344 10.5433/1679-0359.2010v31n2p405 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5344 |
identifier_str_mv |
10.5433/1679-0359.2010v31n2p405 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5344/4855 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 31 No. 2 (2010); 405-412 Semina: Ciências Agrárias; v. 31 n. 2 (2010); 405-412 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306062008942592 |