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Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight


Citation

Ismail, Siti Nadirah and Sazili, Awis Qurni and Idrus, Zulkifli and Goh, Yong Meng and Aghwan, Zeiad Amjad Abdulrazzak and Sabow, Azad Behnan and Abubakar, Ahmed Abubakar (2016) Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight. Journal of Biochemistry, Microbiology and Biotechnology, 4 (1). pp. 15-19. ISSN 2289-5779

Abstract / Synopsis

A study was conducted to determine the effects of shackling and cone restraining methods on meat quality of broiler chickens slaughtered at two categories of live weight. Fourty Cobb 400 male broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 10 birds of each treatment group. The birds were slaughtered at ≤2 kg and ≥2.5 kg live weights using shackling or cone restraining methods. Neither cone nor shackle restraining methods affected the pH change of both slaughter weights. Birds weighing ≤2 kg subjected to cone method had higher (P<0.05) a*, b* and lower (p<0.05) L*, drip loss, cooking loss and shear force than those subjected to shackle method. Birds weighing ≥2.5 kg subjected to cone method had higher (p<0.05) b* and lower (p<0.05) L* and cooking loss than those restrained with a shackle method. Results of shear force values, L*, a*, b*, and pH change were significantly higher (p<0.05) in ≥2.5 kg chickens compared with those ≤2 kg chickens using shackling restraining method.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Faculty of Veterinary Medicine
Halal Products Research Institute
Institute of Tropical Agriculture
Publisher: Hibiscus Publisher
Keywords: Broiler chickens; Cone restraining; Meat quality; Shackling; Slaughter weight
Depositing User: Nabilah Mustapa
Date Deposited: 06 Jun 2017 16:20
Last Modified: 06 Jun 2017 16:20
URI: http://psasir.upm.edu.my/id/eprint/52396
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