Plasma variables, meat quality, and glycolytic potential in broilers stunned with different carbon dioxide concentrations

文献类型： 外文期刊

第一作者： Xu, L.

作者： Xu, L.;Ji, F.;Yue, H. Y.;Wu, S. G.;Zhang, H. J.;Zhang, L.;Qi, G. H.

作者机构：

关键词： nitrogen: 7727-37-9;glucose: 58367-01-4;carbon dioxide: 124-38-9;oxygen: 7782-44-7;corticosterone: 50-22-6;meat quality;glycolytic potential

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

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收录情况： SCI

摘要： This study aimed to investigate the effects of different CO2 concentrations on blood variables, glycolytic potential (GP), and meat quality of hot-boned muscles in broilers. Thirty broilers were exposed to one of the following 5 gas mixtures for 90 s: 40% CO2 + 30% O-2 + N-2 (control), 30% CO2 + 21% O-2 + N-2 (G30%), 40% CO2 + 21% O-2 + N-2 (G40%), 50% CO2 + 21% O-2 + N-2 (G50%), and 60% CO2 + 21% O-2 + N-2 (G60%). Samples were taken from the pectoralis major (PM), musculus iliofibularis (MI), and tibialis anterior muscles 45 min postmortem. The ultimate pH in both the PM (vs. G30% and G40%) and MI (vs. G40%) was decreased with G60% (P < 0.05), whereas drip loss in the PM (vs. G30%, P = 0.01) was increased with G60%. Drip loss in the MI (vs. control and G30%, P < 0.01) was increased with G50%. Lightness after 24 h in PM (vs. G30% and G40%, P < 0.01) was increased with G50%. In MI, lightness after 24 h was slightly decreased with G40% compared with the control (P < 0.10). The GP value in the PM was lower in the G30% and G40% than in G60% (P < 0.05), and the GP value in the tibialis anterior was the lowest in G30% (P < 0.01). Plasma corticosterone, plasma glucose, and meat quality (pH, lightness, redness, yellowness) 45 min postmortem were not affected by CO2 levels (P > 0.05). In conclusion, stunning broilers with low CO2 levels (30 and 40%) improved meat quality but had no advantage in animal welfare compared with high CO2 levels (50 and 60%).

分类号： S8

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