A note on the effect of pre-slaughter transport duration on nutrient composition and fatty acid profile of broiler breast meat
More details
Hide details
University of Padova, Animal Science Department, Viale dell’Università 16, 37020 Legnaro, Padova, Italy
Ege University, Animal Science Department, TR-35100 Izmir, Turkey
E. Zanetti   

University of Padova, Animal Science Department, Viale dell’Università 16, 37020 Legnaro, Padova, Italy
Publication date: 2011-08-09
J. Anim. Feed Sci. 2011;20(3):412–419
The aim of this study was to investigate the influence of pre-slaughter transport duration, as a stress factor, on nutrient and fatty acid composition of broiler breast meat. The study was conducted on 48 breast muscles obtained from Ross broilers slaughtered at the average weight of 1.8 or 2.6 kg, 36 and 46 days old, respectively. Transport duration was 1.5 or 3 h. Heavier broilers transported for longer duration had the higher protein content, while lighter broilers gave similar results. Lower moisture but higher lipid content was observed for the long transported broilers. Fatty acid composition was significantly influenced by body weight and transport duration: a lower content of PUFA was obtained for heavier broilers. Ratios of PUFA/SFA was lower in heavier broilers. A decrease in MUFA and a lower n-3/n-6 ratio was evidenced in the meat from broilers transported for longer duration.
Betaine could help ameliorate transport associated water deprivation stress in broilers by reducing the expression of stress-related transcripts and modulating water channel activity
Abdulaziz Al-Abdullatif, Ahmad Al-Sagan, Elsayed Hussein, Islam Saadeldin, Gamaleldin Suliman, Mahmoud Azzam, Saud Al-Mufarrej, Rashed Alhotan
Italian Journal of Animal Science
Dietary guanidineacetic acid supplementation ameliorated meat quality and regulated muscle metabolism of broilers subjected to pre-slaughter transport stress by metabolomics analysis
Bolin Zhang, Ning Liu, Kui Kang, Renbo Zhang, Meilin Hao, Peiyong Song, Qingrong Wang, Yuxiao Xie, Chuntao Li
Poultry Science