Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods
The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard...
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| Veröffentlicht in: | Poultry science 2018-11, Vol.97 (11), p.3786-3792 |
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| creator | Silva-Buzanello, Rosana Aparecida da Schuch, Alexia Francielli Nunes Nogues, Diego Ricardo Falcão de Melo, Priscila Gasparin, André Wilhan Sanches Torquato, Alex Canan, Cristiane Lourenço Soares, Adriana |
| description | The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice. Pectoralis major muscles (24 h post-mortem) from broilers stunned by electronarcosis exhibited a higher L* and R-value and lower pH45min than did those from gas stunning, indicating modification of the glycolytic rate. Protease activity, measured as the myofibril fragmentation index, and the sarcoplasmic Ca2+ concentration were highest in samples from broilers stunned by electronarcosis, suggesting the greatest activity of the calpain system. In the fatty acid profile, a higher ratio of polyunsaturated fatty acids was observed in samples from broilers stunned by electronarcosis. These characteristics are related to phospholipase A2 activity, which is higher in animal stress conditions. These results indicated that the gas-stunning method produced less bird stress than electrical stunning. |
| doi_str_mv | 10.3382/ps/pey281 |
| format | Article |
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A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice. Pectoralis major muscles (24 h post-mortem) from broilers stunned by electronarcosis exhibited a higher L* and R-value and lower pH45min than did those from gas stunning, indicating modification of the glycolytic rate. Protease activity, measured as the myofibril fragmentation index, and the sarcoplasmic Ca2+ concentration were highest in samples from broilers stunned by electronarcosis, suggesting the greatest activity of the calpain system. In the fatty acid profile, a higher ratio of polyunsaturated fatty acids was observed in samples from broilers stunned by electronarcosis. These characteristics are related to phospholipase A2 activity, which is higher in animal stress conditions. These results indicated that the gas-stunning method produced less bird stress than electrical stunning.</description><identifier>ISSN: 0032-5791</identifier><identifier>EISSN: 1525-3171</identifier><identifier>DOI: 10.3382/ps/pey281</identifier><identifier>PMID: 29982695</identifier><language>eng</language><publisher>England: Elsevier Inc</publisher><subject>Abattoirs ; Animals ; Chickens - physiology ; electronarcosis ; Electronarcosis - veterinary ; fatty acid profile ; Female ; Food Handling - methods ; gas stunning ; Male ; Meat - analysis ; myofibril fragmentation index ; Pectoralis Muscles - chemistry ; Pectoralis Muscles - physiology ; sarcoplasmic Ca2 ; Stress, Physiological</subject><ispartof>Poultry science, 2018-11, Vol.97 (11), p.3786-3792</ispartof><rights>2018 Poultry Science Association Inc.</rights><rights>2018 Poultry Science Association Inc. 2018</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-6e2bb69116d728a38a53200de9dbff72acef2a6037a421a32b30bdc0bf852f2e3</citedby><cites>FETCH-LOGICAL-c393t-6e2bb69116d728a38a53200de9dbff72acef2a6037a421a32b30bdc0bf852f2e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29982695$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Silva-Buzanello, Rosana Aparecida da</creatorcontrib><creatorcontrib>Schuch, Alexia Francielli</creatorcontrib><creatorcontrib>Nunes Nogues, Diego Ricardo</creatorcontrib><creatorcontrib>Falcão de Melo, Priscila</creatorcontrib><creatorcontrib>Gasparin, André Wilhan</creatorcontrib><creatorcontrib>Sanches Torquato, Alex</creatorcontrib><creatorcontrib>Canan, Cristiane</creatorcontrib><creatorcontrib>Lourenço Soares, Adriana</creatorcontrib><title>Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods</title><title>Poultry science</title><addtitle>Poult Sci</addtitle><description>The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice. Pectoralis major muscles (24 h post-mortem) from broilers stunned by electronarcosis exhibited a higher L* and R-value and lower pH45min than did those from gas stunning, indicating modification of the glycolytic rate. Protease activity, measured as the myofibril fragmentation index, and the sarcoplasmic Ca2+ concentration were highest in samples from broilers stunned by electronarcosis, suggesting the greatest activity of the calpain system. In the fatty acid profile, a higher ratio of polyunsaturated fatty acids was observed in samples from broilers stunned by electronarcosis. These characteristics are related to phospholipase A2 activity, which is higher in animal stress conditions. These results indicated that the gas-stunning method produced less bird stress than electrical stunning.</description><subject>Abattoirs</subject><subject>Animals</subject><subject>Chickens - physiology</subject><subject>electronarcosis</subject><subject>Electronarcosis - veterinary</subject><subject>fatty acid profile</subject><subject>Female</subject><subject>Food Handling - methods</subject><subject>gas stunning</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>myofibril fragmentation index</subject><subject>Pectoralis Muscles - chemistry</subject><subject>Pectoralis Muscles - physiology</subject><subject>sarcoplasmic Ca2</subject><subject>Stress, Physiological</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kDtPwzAUhS0EouUx8AdQBgYYQu3r5uERVbykSjDAbGznmhrywk6Q-u8JpMCCmK6O7nfO8BFyxOg55znM2jBrcQ052yJTlkASc5axbTKllEOcZIJNyF4IL5QCS9Nsl0xAiBxSkUzJ0_1qHZxpzAorZ1QZqbqItPvNrfKqwg59iBobmZUzr1hH2qMKXVSh6iJX27LH2uBQXEeh6-va1c_Dr1s1RTggO1aVAQ83d588Xl0-LG7i5d317eJiGRsueBenCFqngrG0yCBXPFcJB0oLFIW2NgNl0IJKKc_UHJjioDnVhaHa5glYQL5PTsfd1jdvPYZOVi4YLEtVY9MHCTTNGJ_nQgzo2Yga34Tg0crWu0r5tWRUfgqVbZCj0IE93sz2usLih_w2OAAnI9D07b87fMRwcPDu0Mtg3Jc059F0smjcH60PiIuSFA</recordid><startdate>20181101</startdate><enddate>20181101</enddate><creator>Silva-Buzanello, Rosana Aparecida da</creator><creator>Schuch, Alexia Francielli</creator><creator>Nunes Nogues, Diego Ricardo</creator><creator>Falcão de Melo, Priscila</creator><creator>Gasparin, André Wilhan</creator><creator>Sanches Torquato, Alex</creator><creator>Canan, Cristiane</creator><creator>Lourenço Soares, Adriana</creator><general>Elsevier Inc</general><general>Poultry Science Association, Inc</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20181101</creationdate><title>Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods</title><author>Silva-Buzanello, Rosana Aparecida da ; Schuch, Alexia Francielli ; Nunes Nogues, Diego Ricardo ; Falcão de Melo, Priscila ; Gasparin, André Wilhan ; Sanches Torquato, Alex ; Canan, Cristiane ; Lourenço Soares, Adriana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-6e2bb69116d728a38a53200de9dbff72acef2a6037a421a32b30bdc0bf852f2e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Abattoirs</topic><topic>Animals</topic><topic>Chickens - physiology</topic><topic>electronarcosis</topic><topic>Electronarcosis - veterinary</topic><topic>fatty acid profile</topic><topic>Female</topic><topic>Food Handling - methods</topic><topic>gas stunning</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>myofibril fragmentation index</topic><topic>Pectoralis Muscles - chemistry</topic><topic>Pectoralis Muscles - physiology</topic><topic>sarcoplasmic Ca2</topic><topic>Stress, Physiological</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva-Buzanello, Rosana Aparecida da</creatorcontrib><creatorcontrib>Schuch, Alexia Francielli</creatorcontrib><creatorcontrib>Nunes Nogues, Diego Ricardo</creatorcontrib><creatorcontrib>Falcão de Melo, Priscila</creatorcontrib><creatorcontrib>Gasparin, André Wilhan</creatorcontrib><creatorcontrib>Sanches Torquato, Alex</creatorcontrib><creatorcontrib>Canan, Cristiane</creatorcontrib><creatorcontrib>Lourenço Soares, Adriana</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva-Buzanello, Rosana Aparecida da</au><au>Schuch, Alexia Francielli</au><au>Nunes Nogues, Diego Ricardo</au><au>Falcão de Melo, Priscila</au><au>Gasparin, André Wilhan</au><au>Sanches Torquato, Alex</au><au>Canan, Cristiane</au><au>Lourenço Soares, Adriana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods</atitle><jtitle>Poultry science</jtitle><addtitle>Poult Sci</addtitle><date>2018-11-01</date><risdate>2018</risdate><volume>97</volume><issue>11</issue><spage>3786</spage><epage>3792</epage><pages>3786-3792</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice. Pectoralis major muscles (24 h post-mortem) from broilers stunned by electronarcosis exhibited a higher L* and R-value and lower pH45min than did those from gas stunning, indicating modification of the glycolytic rate. Protease activity, measured as the myofibril fragmentation index, and the sarcoplasmic Ca2+ concentration were highest in samples from broilers stunned by electronarcosis, suggesting the greatest activity of the calpain system. In the fatty acid profile, a higher ratio of polyunsaturated fatty acids was observed in samples from broilers stunned by electronarcosis. These characteristics are related to phospholipase A2 activity, which is higher in animal stress conditions. These results indicated that the gas-stunning method produced less bird stress than electrical stunning.</abstract><cop>England</cop><pub>Elsevier Inc</pub><pmid>29982695</pmid><doi>10.3382/ps/pey281</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Abattoirs Animals Chickens - physiology electronarcosis Electronarcosis - veterinary fatty acid profile Female Food Handling - methods gas stunning Male Meat - analysis myofibril fragmentation index Pectoralis Muscles - chemistry Pectoralis Muscles - physiology sarcoplasmic Ca2 Stress, Physiological |
| title | Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods |
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