Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality

Authors

  • Camila Brossi Universidad Nacional de Trujillo
  • Nilda Montes-Villanueva
  • Juan Rios-Mera
  • Eduardo Delgado
  • José Menten
  • Carmen Contreras-Castillo

DOI:

https://doi.org/10.17268/sci.agropecu.2018.03.01

Keywords:

broiler chickens, climate conditions, mortality rate, meat quality, breast meat

Abstract

Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil. In this way, the present work aimed to fill this gap of industrial relevance. Broilers of commercial strain (Cobb 500, n = 540) were randomly assigned to two thermal conditions: acute heat stress (AHS; 35°C; 75 – 85% relative humidity) and not-heat-stress (NS; 22ºC; 83 ± 6.6% relative humidity), for 2 hours prior to slaughter. The mortality rate for AHS broilers reached 37%, which was greater than 5.2% verified for NS. According to the mean values, the broiler chickens were not totally affected in the parameters of pH24h, lightness (L*), cooking loss, and shear force. However, the distributions of data show great variability in the values of pH24h, L* and water holding capacity (WHC) for AHS broilers. It is suggested that AHS broilers, at severe conditions which result in increased mortality, present breast meat with greater incidence of higher pH24h, and lower lightness and WHC values.

References

Abdelqader, A.; Al-Fataftah, A.R. 2014. Thermal acclimation of broiler birds by intermittent heat exposure. Journal of Thermal Biology 39(1): 1-5.

Azoulay, Y.; Druyan, S.; Yadgary, L.; Hadad, Y.; Cahaner, A. 2011. The viability and performance under hot conditions of featherless broilers versus fully feathered broilers. Poultry Science 90(1): 19-29.

Bianchi, M.; Petracci, M.; Sirri, F.; Folegatti, E.; Franchini, A.; Meluzzi, A. 2007. The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Science 86(5): 959-963.

Borges, S.A.; Fischer Da Silva, A.V.; Majorka, A.; Hooge, D.M.; Cummings, K.R. 2004. Physiological responses of broiler chickens to heat stress and dietary electrolyte balance (sodium plus potassium minus chloride, milliequivalents per kilogram). Poultry Science 83(9): 1551-1558.

Food and Agriculture Organization of the United Nations – FAO. 2018. Meat market review. World meat market overview 2017. Available in: http://www.fao.org/3/I9286EN/i9286en.pdf

Froning, G.W.; Uijttenboogaart, T.G. 1988. Effect of postmortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold deboned chicken broiler breast meat. Poultry Science 67(11): 1536-1544.

Lu, Q.; Wen, J.; Zhang, H. 2007. Effect of chronic heat exposure on fat deposition and meat quality in two genetic types of chicken. Poultry Science 86(6): 1059-1964.

Mallia, J.G.; Barbut, S.; Vaillancourt, J.P.; Martin, S.W.; McEwen. S.A. 2000a. A dark, firm dry-like condition in turkeys condemned for cyanosis. Poultry Science 79(2): 281-285.

Mallia, J.G.; Barbut, S.; Vaillancourt, J.P.; Martin, S.W.; McEwen, S.A. 2000b. Roster breast meat condemned for cyanosis: A dark firm dry-like condition? Poultry Science 79(6): 908-912.

Nakamura, M.; Katok, K. 1985. Influence of thawing method on several properties of rabbit meat. Bulletin of Ishikawa Prefecture College of Agriculture 11(1): 45-49.

Petracci, M.; Fletcher, D.L.; Northcutt, J.K. 2001. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens. Poultry Science 80(5): 670-675.

Qiao, M.; Fletcher, D.L.; Smith, D.P.; Northcutt, J.K. 2001. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science 80(5): 676-680.

Quinteiro-Filho, W.M.; Ribeiro, A.; Ferraz-De-Paula, V.; Pinheiro, M.L.; Sakai, M.; Sá, L.R.M.; Ferreira, A.J.P.; Palermo-Neto, J. 2010. Heat stress impairs performance parameters, induces intestinal injury, and decreases macrophage activity in broiler chickens. Poultry Science 89(9): 1905-1914.

Rostagno, H.S.; Albino, L.F.T.; Donzele, J.P.; Gomes, P.C.; de Oliveira, R.F.; Lopes, D.C.; Ferreira, A.S.; Barreto, S.L.de T. 2005. Tabelas brasileiras para aves e suinos. Composição de alimentos e exigencias nutricionais. 2 Ed. Universidade Federal de Viçosa. Departamento de Zootecnia. Viçosa, Brazil.

Sandercock, D.A.; Hunter, R.R.; Nute, G.R.; Mitchell, M.A.; Hocking, P.M. 2001. Acute heat stress-induced in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: implications for meat quality. Poultry Science 80(4): 418-425.

Santos, C.C. 2007. Mecanismos adaptativos em frangos submetidos a estresse térmico agudo pré-abate e suas implicações na funcionalidade proteica muscular. Master thesis. Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Piracicaba, Brazil.

Santos, C.C.; Delgado, E.F.; Menten, J.F.M.; Pedreira, A.C.M.; Contreras-Castillo, C.J.; Mourão, G.B.; Brossi, C.; Da Silva, I.J.O. 2008. Sarcoplasmatic and myofibrillar protein changes caused by acute heat stress in broiler chicken. Scientia Agricola 65(5): 453-458.

Schneider, B.L.; Renema, R.A.; Betti, M.; Carney, V.L.; Zuidhof, M.J. 2012. Effect of holding temperature, shackling, sex, and age on broiler breast meat quality. Poultry Science 91(2): 468-477.

Smith, D.P.; Lyon, C.E.; Lyon, B.G. 2002. The effect of age, dietary carbohydrate sours and feed withdrawal on broiler breast color. Poultry Science 81(10): 1584-1588.

Wang, R.H.; Liang, R.R.; Lin, H.; Zhu, L.X.; Zhang, Y.M.; Mao, Y.W.; Dong, P.C.; Niu L.B.; Zhang, M.H.; Luo, X. 2017. Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism. Poultry Science 91(3): 738-746.

Wang, R.R.; Pan, X.J.; Peng, Z.Q. 2009. Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers. Poultry Science 88(5): 1078-1084.

Zhang, Z.Y.; Jia, G.Q.; Zuo, J.J.; Zhang, Y.; Lei, J.; Ren, L.; Feng, D.Y. 2012. Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat. Poultry Science 91(11): 2931-2937.

Received February 13, 2018.

Accepted August 22, 2018.

Corresponding author: ccastill@usp.br (C. Contreras-Castillo).

Downloads

Published

2018-10-02

How to Cite

Brossi, C., Montes-Villanueva, N., Rios-Mera, J., Delgado, E., Menten, J., & Contreras-Castillo, C. (2018). Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality. Scientia Agropecuaria, 9(3), 305-311. https://doi.org/10.17268/sci.agropecu.2018.03.01

Issue

Vol. 9 No. 3 (2018): Julio - Septiembre

Section

Original Articles

License

The authors who publish in this journal accept the following conditions:

a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.

b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.

c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).