The Effect of Season and Feed Withdrawal Duration on Meat Quality Characteristics of Broiler Chicken in Commercial Slaughter Conditions
Öz
The aim of the study was to determine the effect of season and withdrawal duration on meat quality characteristics of broiler chicken in commercial slaughter conditions. The study was carried out on Ross 308 broiler chickens reared under similar commercial conditions from two different seasons (autumn and winter) and three different withdrawal duration (8, 10 and 12 hours). A total of 180 broilers, 10 samples per transport distance were randomly selected to determine meat quality characteristics, (2 seasons × 3 withdrawal durations × 10 samples × 3 repeats). Meat colour parameters, pH4, pH24, drip loss and cooking loss were determined. In this study, pH4 value increased (p<0.001) and L*24 value decreased (p<0.001) as the withdrawal duration increased. Broiler chicken transported in winter had more dark, red and yellow than autumn season. As the withdrawal duration increased, the differences between two seasons about meat quality characteristics increased (L*0, L*24, a*0, a*24, b*0, b*24). In addition, as the withdrawal duration increased sensor characteristics of broiler chicken meat increased. In conclusion, the withdrawal duration and season affected significantly meat quality characteristics. The adverse effect occurred especially during winter condition and long withdrawal duration. Cold weather condition and long withdrawal duration result in increased pH meat but the increase did not cause the DFD meat. Therefore it is recommended that up to 12 hours of withdrawal duration can be applied to broiler chickens not only in autumn conditions but also in winter conditions.
Anahtar Kelimeler
Animal welfare, broiler, meat quality, season, withdrawal duration
Teşekkür
The authors also thank Prof. Dr. Bülent EKİZ for assistance in meat quality analysis.
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