Effects of Different Stunning Voltages and Season on Broiler Carcass Defects and Condemnation in Slaughterhouses in Khartoum State

Hind A. A. Elagib, Hiba A. Ismail, Bakhait M. Dousa, Khalid M. Elamin

Abstract


The aim of this study was to provide information on the influence of stunning voltage on broiler carcass quality and to investigate the effect of year season (winter, summer and autumn) on the percentage of causes of carcasses condemnation in nine poultry slaughterhouses located in Khartoum state. The data were collected by the Veterinary Inspection Services of the Ministry of Agriculture and Animal Rescores and Irrigation, in 2016. The commercial poultry slaughterhouses use different stunning voltages. According to the stunning voltage used the treatments were divided into three groups, Group 1:  25mA, Group 2:  35mA and Group3: 45mA. The influence of electrical stunning voltage on apparent carcasses defects (breast muscle hemorrhage, red wing tips, broken bone, and bleeding) was studied. Also the effect of year season on causes of carcasses condemnation was recorded. Complete randomized design with factorial arrangement was used, each treatment group was replicated 3 times. The collected data were subjected to analysis of variance (ANOVA). The results revealed that high stunning voltage at 45 mA significantly (P ≤ 0.05) reduced the breast muscle hemorrhages, red wing tips, bleeding and resulted in a better carcass quality compared to other applied voltages (25mA, and 35mA). The different seasons were found to have significant (P ≤ 0.05) effects on percentage of causes carcasses condemnations. The percentage of carcass condemned with breast muscle hemorrhage and red wing tips were significantly (P ≤ 0.05) lower in winter compared to summer and autumn. The incidence of condemned carcasses was significantly (P ≤ 0.05) high (0.50%) in summer and autumn (0.45%) while significantly (P ≤ 0.05) lower percentage values were recorded in winter (0.13%). The study concluded that carcasses defects were reduced when (45mA) stunning voltage versus 25- 35mA was used and the lowest percentage of carcasses condemned were observed during winter season. The usage of high stunning voltage is recommended for better carcass quality. 


Keywords


Electrical stunning; carcass quality; year season; percentage of condemnation broiler

Full Text:

PDF

References


Alvarado C.Z., Richards M.P., O’Keefe SF, Wang H., 2007. The effect of blood removal on oxidation and shelf life of broiler breast meat. PoultSci 86:156–161.

Bianchi, M., M. Petracci, and C. Cavani. (2006). The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color. Poult. Sci. 85:123–128.

Bianchi, M. Petracci, F. Sirri, E. Folegatti, A. Franchini,1and A. Meluzzi (2007). The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits. Poultry Science 86:959–963,

Berri, C., N. Wacrenier, N. Millet, and E. Le Bihan-Duval. (2001). Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines.Poult. Sci. 80:833–838.

Bilgili, S. F. (1992). Electrical stunning of broilers—basic concepts and carcass quality implications: A review. J. Appl. Poult. Res. 1:135–146.

Debut, M., C. Berri, E. Baeza, N. Sellier, C. Arnould, D. Guemene,N. Jehl, B. Boutten, Y. Jego, C. Beaumont, and E. Le Bihan-Duval. (2003). Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poult. Sci. 82:1829–1838.

Dickens, J. A .and C. E. Lyon, (1993). Effect of two stunning voltages on blood loss and objective texture of meat deboned at various post-mortem times.

PoultrySci.72: S89 - 593

Gregory, N.G. and S. P. Wotton, (1986). Effect of slaughter on the spontaneous and evoked activity of the brain. Br.Poultry Sci. 27:19S - 20S.

Gregory, N. G. and L. J. Wilkins, (1989). Effect of ventricular fibriliation at stunning and ineffective bleeding on carcass quality defects in broiler chickens. Br. Poultry Sci. 30: 82S - 829.

Gregory, N.G. and Wilkins, L.J. (1990) Broken bones in chickens: effect of stunning and processing in broilers. British Poultry Science, 31: 53-58

Gregory NG. 1993. Causes of downgrading in chickens, turkeys, and ducks. Broiler Ind 56:42–45.

Heath, G.B.S., (1984). The slaughter of broiler chickens. World’s Poult. Sci. J. 40:151–159.

Hillebrand, S.J.W., E. Lambooy and C.H. Veerkamp, (1996): The effects of alternative electrical and mechanical stunning methods on haemorrhages and meat quality of broiler breast and thigh muscles. Poultry Sci. 75, 664-671.

Kranen, R.W., C.H. Veerkamp, E. Lambooy, T.H. Van Kuppevelt and J.H. Veerkamp, (1998). The effect of thermal pre-slaughter stress on the susceptibility of broiler chickens differing with respect to growth rate, age at slaughter, blood parameters, and as cites mortality, to haemorrhages in muscles. Poultry Sci. 77, 737-744.

Lambooij, E., (1993). General aspeets of electrical stunning. Proeeedings EC workshop on pre-slaughter handling and stunning of poultry. Brussels Nov. 9- 11, 1992. A. V. E. C. ref: A 71 - 93.

Lambooij, E. (1999). Handling of poultry before slaughter: some aspects of welfare and meat quality. Pages 311–323 in Proc. XIV Eur. Symp.QualityPoult. Meat, Bologna, Italy.

Lambooij, E., Gerritzen M. A., Engel B, Hillebrand S.J.W., Lankhaar J., Pieterse C. 1999. Behavioral responses during exposure of broiler chickens to different gas mixtures. Applied Animal BehSci 62:255-65.

Lyon, B. G. and C. E. Lyon, (1986). Surface dark spotting and bone discoloration in fried chicken. Poultry Sci. 65 1918-1915.

Murphy, B.S., R.J. Hasiakand J.G. Sebrank, (1988), Effect of ante mortem electrical stunning on functional proprieties of turkey muscles. Poultry Sci. 67, 1062-1068

Owens, C. M., Hirschler, E. M., McKee, S. R., Martinez-Dawson, R. and Sams A. R. (2000). The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult. Sci. 79:553–558.

Papinaho, P. A., and D. L. Fletcher, 1995. Effect of stunning amperage on broiler breast muscle rigor development andmeat quality. Poultry Sci. 74:1527–1532.

Petracci, M., D. L Fletcher and J. K. Northcutt. (2001). The effect of holding temperature on live shrink, yields and breast meat quality of broiler chicken. Poult. Sci. 80:670–675.

Petracci, M., M. Bianchi, M. Betti, and C. Cavani. (2004). Color variation and characterization of broiler breast meat during processing in Italy.Poult. Sci. 83:2086–2092.

Sparrey, J.M. and Kettlewell, P. J. (1994). Shackling of poultry: is it a welfare problem? World’s Poultry Science Journal 50: 167-176.

Savenije, B., Schreurs, F. J. G., Winkelman-Goedhart, H. A. Gerritzen, M. A., Korf, J., and Lambooij, E. (2002). Effects of feed deprivation and electrical, gas, and captive needle stunning on early post-mortem muscle metabolism and subsequent meat quality. Poultry Science, 81, 561–571

Raj M., Gregory A.B.N.G., and Wilkins, L.J. (1992). Survival rate and carcass downgrading after the stunning with carbondioxide_argon mixtures.Vet.Rec.130:325_328.

RAJ, A. B. M. (1999). Effects of stunning and slaughter methods on carcass and meat quality. In: Proceedings of25th Poultry Science Symposium, Poultry Meat Science (Richardson, R.I. and Mead, G.C., Eds), CABI, Wallingford, pp. 231-254

Veerkamp, C. H. and A. W. De Vries, (1983). Influence of electrical stunning on quality aspects of broilers.In, Stunning of animals for slaughter. G. EIKELENBOOM, editor. MartinusNijhoffPublishers. The Hague, The Netherlands.

Walther, J. H., (1991). Minimizing product loss in the hang, stun and kill areas. Pages 160–163 in: Proceedings 26th Poultry Health and Condemnations meeting.University of Delaware, Newark, DE.

Wilkins, L. J., S. N. Brown, A. J. Phillips, and P. D. Warriss (2000) Variation in the colour of broiler breast fillets in the UK. Br. Poult. Sci. 41:308–312

Woelfel, R. L., C. M. Owens, E. M. Hirschler, R. Martinez-Dawson and A. R. Sams. (2002). The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poult. Sci. 81:579–584.


Refbacks

  • There are currently no refbacks.

Comments on this article

View all comments


ISSN: 243456

U. of  K. J. Vet. Med. Anim. Prod.