Meat quality of broiler chickens submitted to different times of pre-slaughter fasting
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47934 |
Resumo: | The influence exerted by different pre-slaughter fasting times on the meat quality of the male and female broilers, slaughtered at 35 and 42 days of age was evaluated, using 128, randomly selected birds from a larger batch, and rearing of the same management and diets. The treatments involved a diet of 4, 8, 12 and 16 h of feed and water restrictions, prior to slaughter. For each fasting time, eight birds of each sex were slaughtered. Meat quality was evaluated by assessing the pH, meat color using a CR400 Minolta Colorimeter, shear force using a Texture Analyzer device (model TA-XT2I) and lipid peroxidation, determined by the thiobarbituric acid-reactive substances method (TBARS). Fasting times and between males and females slaughtered at 35 and 42 days ofage showed no effect and hence no difference (P>0.05) in the pH, color and shear force. With respect to lipid oxidation, no difference was reported between fasting times at 35 days of age and between males and females; however, at 42 days a difference was evident between fasting times, in both males and females, and in 12 and 16 h it was higher whencompared to 4 and 8 h of fasting. The conclusion drawn was that the fasting timesexert no effect on the pH, color and, shear force of the broiler meat. However, the lipid oxidation values were higher after 12 h of fasting in the birds slaughtered at 42 days of age. |
id |
UEL-11_33f97263e62f801ae2b8335d9fd8b0e0 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/47934 |
network_acronym_str |
UEL-11 |
network_name_str |
Semina. Ciências Agrárias (Online) |
repository_id_str |
|
spelling |
Meat quality of broiler chickens submitted to different times of pre-slaughter fastingQualidade da carne de frangos de corte submetidos a diferentes tempos de jejum pré-abateColoração de carneForça de cisalhamentoJejum alimentarOxidação lipídicapH. Meat coloringShear forcepHFood withdrawalLipid oxidation.The influence exerted by different pre-slaughter fasting times on the meat quality of the male and female broilers, slaughtered at 35 and 42 days of age was evaluated, using 128, randomly selected birds from a larger batch, and rearing of the same management and diets. The treatments involved a diet of 4, 8, 12 and 16 h of feed and water restrictions, prior to slaughter. For each fasting time, eight birds of each sex were slaughtered. Meat quality was evaluated by assessing the pH, meat color using a CR400 Minolta Colorimeter, shear force using a Texture Analyzer device (model TA-XT2I) and lipid peroxidation, determined by the thiobarbituric acid-reactive substances method (TBARS). Fasting times and between males and females slaughtered at 35 and 42 days ofage showed no effect and hence no difference (P>0.05) in the pH, color and shear force. With respect to lipid oxidation, no difference was reported between fasting times at 35 days of age and between males and females; however, at 42 days a difference was evident between fasting times, in both males and females, and in 12 and 16 h it was higher whencompared to 4 and 8 h of fasting. The conclusion drawn was that the fasting timesexert no effect on the pH, color and, shear force of the broiler meat. However, the lipid oxidation values were higher after 12 h of fasting in the birds slaughtered at 42 days of age.Foi avaliada a influência de diferentes tempos de jejum pré-abate sobre a qualidade da carne de frangos de corte machos e fêmeas, abatidos aos 35 e 42 dias de idade utilizando 128 aves selecionadas aleatoriamente de um lote maior e criadas nas mesmas condições de manejo e dietas. Aves ficaram 4, 8, 12 e 16 horas com restrição alimentar e hídrica antes do abate. Para cada período de jejum foram abatidas oito aves de cada sexo. A qualidade da carne foi avaliada através do pH, cor da carne em aparelho Colorímetro CR400 Minolta, força de cisalhamento em aparelho Texture Analyzer (modelo TA-XT2I) e a peroxidação lipídica, determinada pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS). Os tempos de jejum entre machos e fêmeas abatidos aos 35 e 42 dias de idade não apresentaram diferença e não houve diferença (P>0,05) no pH, cor e força de cisalhamento. Com relação à oxidação lipídica, não foi encontrada diferença entre os tempos de jejum aos 35 dias de idade e entre machos e fêmeas; entretanto, aos 42 dias ocorreu diferença entre os tempos de jejum, tanto em machos como fêmeas, sendo que nas 12 e 16 horas foi maior quando comparado com 4 e 8 horas de jejum. Conclue-se que o tempo de jejum não exerceu efeito sobre o pH, cor e força de cisalhamento da carne de frango. Entretanto, os valores de oxidação lipídica foram maiores após 12 horas de jejum nas aves abatidas aos 42 dias de idade.UEL2023-10-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4793410.5433/1679-0359.2023v44n4p1429Semina: Ciências Agrárias; Vol. 44 No. 4 (2023); 1429-1440Semina: Ciências Agrárias; v. 44 n. 4 (2023); 1429-14401679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47934/49552Copyright (c) 2023 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessGewehr, Clóvis EliseuBedin, Aline Félix SchneiderRosa, Loirana Lehmkuhl da2023-10-19T18:09:42Zoai:ojs.pkp.sfu.ca:article/47934Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-10-19T18:09:42Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting Qualidade da carne de frangos de corte submetidos a diferentes tempos de jejum pré-abate |
title |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting |
spellingShingle |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting Gewehr, Clóvis Eliseu Coloração de carne Força de cisalhamento Jejum alimentar Oxidação lipídica pH. Meat coloring Shear force pH Food withdrawal Lipid oxidation. |
title_short |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting |
title_full |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting |
title_fullStr |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting |
title_full_unstemmed |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting |
title_sort |
Meat quality of broiler chickens submitted to different times of pre-slaughter fasting |
author |
Gewehr, Clóvis Eliseu |
author_facet |
Gewehr, Clóvis Eliseu Bedin, Aline Félix Schneider Rosa, Loirana Lehmkuhl da |
author_role |
author |
author2 |
Bedin, Aline Félix Schneider Rosa, Loirana Lehmkuhl da |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Gewehr, Clóvis Eliseu Bedin, Aline Félix Schneider Rosa, Loirana Lehmkuhl da |
dc.subject.por.fl_str_mv |
Coloração de carne Força de cisalhamento Jejum alimentar Oxidação lipídica pH. Meat coloring Shear force pH Food withdrawal Lipid oxidation. |
topic |
Coloração de carne Força de cisalhamento Jejum alimentar Oxidação lipídica pH. Meat coloring Shear force pH Food withdrawal Lipid oxidation. |
description |
The influence exerted by different pre-slaughter fasting times on the meat quality of the male and female broilers, slaughtered at 35 and 42 days of age was evaluated, using 128, randomly selected birds from a larger batch, and rearing of the same management and diets. The treatments involved a diet of 4, 8, 12 and 16 h of feed and water restrictions, prior to slaughter. For each fasting time, eight birds of each sex were slaughtered. Meat quality was evaluated by assessing the pH, meat color using a CR400 Minolta Colorimeter, shear force using a Texture Analyzer device (model TA-XT2I) and lipid peroxidation, determined by the thiobarbituric acid-reactive substances method (TBARS). Fasting times and between males and females slaughtered at 35 and 42 days ofage showed no effect and hence no difference (P>0.05) in the pH, color and shear force. With respect to lipid oxidation, no difference was reported between fasting times at 35 days of age and between males and females; however, at 42 days a difference was evident between fasting times, in both males and females, and in 12 and 16 h it was higher whencompared to 4 and 8 h of fasting. The conclusion drawn was that the fasting timesexert no effect on the pH, color and, shear force of the broiler meat. However, the lipid oxidation values were higher after 12 h of fasting in the birds slaughtered at 42 days of age. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-09 |
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/47934 10.5433/1679-0359.2023v44n4p1429 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47934 |
identifier_str_mv |
10.5433/1679-0359.2023v44n4p1429 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47934/49552 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
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. 44 No. 4 (2023); 1429-1440 Semina: Ciências Agrárias; v. 44 n. 4 (2023); 1429-1440 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_ |
1799306087013285888 |