Effects of acute heat stress on indices of meat quality in different skeletal muscle types in broiler chickens.

DA Sandercock; Nicholas A Gonet; Richard R Hunter; Paul Hocking; MA Mitchell

Abstract

Previous studies have demonstrated decrements in post-mortem breast meat quality in broiler chickens exposed to acute heat stress (AHS). These changes included lowered muscle pH immediately post-slaughter (pHi) and elevated meat drip loss associated with increased rates of pre and post-mortem glycolytic metabolism. It is not known if AHS affects skeletal muscle types in the same manner. This study therefore examined the effect of AHS on indices of meat quality in broiler muscles of differing metabolic characteristics (glycolytic vs. oxidative) in the breast (BM), thigh (TM) and drumstick (DM). Two groups of 12 male broilers (8 weeks) were exposed to AHS (31°C/75%RH) or control conditions (21°C/50%RH) for 2h in controlled climate chambers. Indices of thermoregulatory effort and success were measured to quantify the extent of the effect of the imposed heat load. Muscle pH, drip loss and colour were measured as indices of meat quality. Exposure to AHS produced a lower pHi in all muscles (P<0.05), this effect was greatest in BM. Muscle pH after 24 h (pHu) was lower in BM than in the other muscle types (P<0.01). Values for pHu were not affected by AHS in any of the muscle types. Drip losses were greatest in BM and were further elevated in this muscle by AHS exposure (P<0.001). AHS did not affect drip losses from TM and DM. Muscle lightness (L*) values increased in BM (P<0.001) and decreased in TM (P<0.01) after AHS but did not alter in DM. Both BM and TM exhibited increases in redness (a*) values (P<0.05) the extent of the increase being greater in the TM (P<0.02). Muscle yellowness (b*) values decreased in BM and TM to a similar extent following AHS exposure (P<0.05). It is clear from this study that alterations in meat quality attributes induced by AHS are dependent upon muscle fibre type. Changes in meat pH, drip loss and colour appear to be greater in muscles which predominantly function via glycolytic metabolism.

Original language	English
Article number	abstract 150
Pages (from-to)	35
Number of pages	1
Journal	Poultry Science
Volume	79
Issue number	Supplement 1
Publication status	Print publication - 2000
Externally published	Yes
Event	WPSA XXI World's Poultry Congress 2000 - Montreal, Canada Duration: 20 Aug 2000 → 24 Aug 2000 https://www.worldcat.org/title/xxi-worlds-poultry-congress-montreal-canada-august-20-24-2000-abstracts-proceedings/oclc/223647914/editions?referer=di&editionsView=true

Keywords

Acute heat stress
Broiler chicken
Glycolytic muscle metabolism
Oxidative muscle metabolism
Meat appearance
Muscle pH
Drip loss
Meat colour
Muscle fibre type
Glycolytic fibre susceptibility

Access to Document

https://www.poultryscience.org/meeting-abstracts/psa00/00psab12.pdf

Cite this

@article{e9d19ff30d63493fb2f002b808f14003,

title = "Effects of acute heat stress on indices of meat quality in different skeletal muscle types in broiler chickens.",

abstract = "Previous studies have demonstrated decrements in post-mortem breast meat quality in broiler chickens exposed to acute heat stress (AHS). These changes included lowered muscle pH immediately post-slaughter (pHi) and elevated meat drip loss associated with increased rates of pre and post-mortem glycolytic metabolism. It is not known if AHS affects skeletal muscle types in the same manner. This study therefore examined the effect of AHS on indices of meat quality in broiler muscles of differing metabolic characteristics (glycolytic vs. oxidative) in the breast (BM), thigh (TM) and drumstick (DM). Two groups of 12 male broilers (8 weeks) were exposed to AHS (31°C/75%RH) or control conditions (21°C/50%RH) for 2h in controlled climate chambers. Indices of thermoregulatory effort and success were measured to quantify the extent of the effect of the imposed heat load. Muscle pH, drip loss and colour were measured as indices of meat quality. Exposure to AHS produced a lower pHi in all muscles (P<0.05), this effect was greatest in BM. Muscle pH after 24 h (pHu) was lower in BM than in the other muscle types (P<0.01). Values for pHu were not affected by AHS in any of the muscle types. Drip losses were greatest in BM and were further elevated in this muscle by AHS exposure (P<0.001). AHS did not affect drip losses from TM and DM. Muscle lightness (L*) values increased in BM (P<0.001) and decreased in TM (P<0.01) after AHS but did not alter in DM. Both BM and TM exhibited increases in redness (a*) values (P<0.05) the extent of the increase being greater in the TM (P<0.02). Muscle yellowness (b*) values decreased in BM and TM to a similar extent following AHS exposure (P<0.05). It is clear from this study that alterations in meat quality attributes induced by AHS are dependent upon muscle fibre type. Changes in meat pH, drip loss and colour appear to be greater in muscles which predominantly function via glycolytic metabolism.",

keywords = "Acute heat stress, Broiler chicken, Glycolytic muscle metabolism, Oxidative muscle metabolism, Meat appearance, Muscle pH, Drip loss, Meat colour, Muscle fibre type, Glycolytic fibre susceptibility",

author = "DA Sandercock and Gonet, {Nicholas A} and Hunter, {Richard R} and Paul Hocking and MA Mitchell",

year = "2000",

language = "English",

volume = "79",

pages = "35",

journal = "Poultry Science",

issn = "0032-5791",

publisher = "Oxford University Press",

number = "Supplement 1",

note = "WPSA XXI World's Poultry Congress 2000 ; Conference date: 20-08-2000 Through 24-08-2000",

url = "https://www.worldcat.org/title/xxi-worlds-poultry-congress-montreal-canada-august-20-24-2000-abstracts-proceedings/oclc/223647914/editions?referer=di&editionsView=true",

}

TY - JOUR

T1 - Effects of acute heat stress on indices of meat quality in different skeletal muscle types in broiler chickens.

AU - Sandercock, DA

AU - Gonet, Nicholas A

AU - Hunter, Richard R

AU - Hocking, Paul

AU - Mitchell, MA

PY - 2000

Y1 - 2000

N2 - Previous studies have demonstrated decrements in post-mortem breast meat quality in broiler chickens exposed to acute heat stress (AHS). These changes included lowered muscle pH immediately post-slaughter (pHi) and elevated meat drip loss associated with increased rates of pre and post-mortem glycolytic metabolism. It is not known if AHS affects skeletal muscle types in the same manner. This study therefore examined the effect of AHS on indices of meat quality in broiler muscles of differing metabolic characteristics (glycolytic vs. oxidative) in the breast (BM), thigh (TM) and drumstick (DM). Two groups of 12 male broilers (8 weeks) were exposed to AHS (31°C/75%RH) or control conditions (21°C/50%RH) for 2h in controlled climate chambers. Indices of thermoregulatory effort and success were measured to quantify the extent of the effect of the imposed heat load. Muscle pH, drip loss and colour were measured as indices of meat quality. Exposure to AHS produced a lower pHi in all muscles (P<0.05), this effect was greatest in BM. Muscle pH after 24 h (pHu) was lower in BM than in the other muscle types (P<0.01). Values for pHu were not affected by AHS in any of the muscle types. Drip losses were greatest in BM and were further elevated in this muscle by AHS exposure (P<0.001). AHS did not affect drip losses from TM and DM. Muscle lightness (L*) values increased in BM (P<0.001) and decreased in TM (P<0.01) after AHS but did not alter in DM. Both BM and TM exhibited increases in redness (a*) values (P<0.05) the extent of the increase being greater in the TM (P<0.02). Muscle yellowness (b*) values decreased in BM and TM to a similar extent following AHS exposure (P<0.05). It is clear from this study that alterations in meat quality attributes induced by AHS are dependent upon muscle fibre type. Changes in meat pH, drip loss and colour appear to be greater in muscles which predominantly function via glycolytic metabolism.

AB - Previous studies have demonstrated decrements in post-mortem breast meat quality in broiler chickens exposed to acute heat stress (AHS). These changes included lowered muscle pH immediately post-slaughter (pHi) and elevated meat drip loss associated with increased rates of pre and post-mortem glycolytic metabolism. It is not known if AHS affects skeletal muscle types in the same manner. This study therefore examined the effect of AHS on indices of meat quality in broiler muscles of differing metabolic characteristics (glycolytic vs. oxidative) in the breast (BM), thigh (TM) and drumstick (DM). Two groups of 12 male broilers (8 weeks) were exposed to AHS (31°C/75%RH) or control conditions (21°C/50%RH) for 2h in controlled climate chambers. Indices of thermoregulatory effort and success were measured to quantify the extent of the effect of the imposed heat load. Muscle pH, drip loss and colour were measured as indices of meat quality. Exposure to AHS produced a lower pHi in all muscles (P<0.05), this effect was greatest in BM. Muscle pH after 24 h (pHu) was lower in BM than in the other muscle types (P<0.01). Values for pHu were not affected by AHS in any of the muscle types. Drip losses were greatest in BM and were further elevated in this muscle by AHS exposure (P<0.001). AHS did not affect drip losses from TM and DM. Muscle lightness (L*) values increased in BM (P<0.001) and decreased in TM (P<0.01) after AHS but did not alter in DM. Both BM and TM exhibited increases in redness (a*) values (P<0.05) the extent of the increase being greater in the TM (P<0.02). Muscle yellowness (b*) values decreased in BM and TM to a similar extent following AHS exposure (P<0.05). It is clear from this study that alterations in meat quality attributes induced by AHS are dependent upon muscle fibre type. Changes in meat pH, drip loss and colour appear to be greater in muscles which predominantly function via glycolytic metabolism.

KW - Acute heat stress

KW - Broiler chicken

KW - Glycolytic muscle metabolism

KW - Oxidative muscle metabolism

KW - Meat appearance

KW - Muscle pH

KW - Drip loss

KW - Meat colour

KW - Muscle fibre type

KW - Glycolytic fibre susceptibility

M3 - Meeting Abstract

SN - 0032-5791

VL - 79

SP - 35

JO - Poultry Science

JF - Poultry Science

IS - Supplement 1

M1 - abstract 150

T2 - WPSA XXI World's Poultry Congress 2000

Y2 - 20 August 2000 through 24 August 2000

ER -

Effects of acute heat stress on indices of meat quality in different skeletal muscle types in broiler chickens.

Abstract

Keywords

Access to Document

Fingerprint

Cite this