Effect of Pre-slaughter Handlings on Broiler Chicken Welfare and Relationship with Meat Quality

Abstract

The aim of the present work is to study pre-slaughter handlings effect on broiler chicken’s well-being and its relationship with meat quality parameters. Animals hanged and electrocuted were significantly stressed and their meat has highest pH30 min and cooking losses (P˂0.05). Depths penetration in their transformed meat was lower than meat of animals bled directly. Significant variability was also showed in myofibrillar proteins. Alpha-actinin-2, Myosin heavy chain skeletal muscle adult, sarcoplasmic/endoplasmic reticulum calcium ATPase1, Tropomyosin alpha-1chain, Fructose bisphosphate aldolase C, Glyceraldehyde-3-phosphate dehydrogenase and L-lactate dehydrogenase A chain levels increased in stressed animals. These proteins were negatively correlated to Troponin C, skeletal muscle and Myosin regulatory light chain 2 which characterize unstressed animals. In conclusion, Stressed animals presented high glycaemia and serum cortisol. Their meat has high pH30 min, cooking losses, Glyceraldehyde-3-phosphate dehydrogenase and L-lactate dehydrogenase, a chain levels. Their transformed meats were less tender than unstressed animals.