P M Bagade, A K Wankar, P M Kekan, S N Rindhe, K K Khose, P B Ghorpade, Manimaran S
{"title":"Impact of extended lairage periods on physio-metabolic status and meat quality in commercial broilers.","authors":"P M Bagade, A K Wankar, P M Kekan, S N Rindhe, K K Khose, P B Ghorpade, Manimaran S","doi":"10.1080/00071668.2024.2430620","DOIUrl":null,"url":null,"abstract":"<p><p>1. This study investigated the impact of different lairage duration on physiology, metabolism and meat quality in commercial broilers.2. A total of sixty, one-d-old Vencobb broilers were reared until 42 d of age and subjected to five lairage treatments (T0-T5), with the control with no lairage and then each timepoint increasing by 2 h.3. Head, eye and feet temperature increased progressively (P˂0.05), from 21 to 42 d. During lairage, temperature for the head, eye and feet were significantly higher in birds held until T3-T4 (P˂0.05), than at T0-T2 and T5 treatments.4. Serum total protein, creatinine, lipase and TBARS showed no variation due to lairage (<i>p</i> > 0.05). Glucose levels were highest at T4 (<i>p</i> < 0.05) than at T1-T3 or T5 and serum albumin increased only at T4 as compared to T5 (<i>p</i> < 0.05). Higher levels for blood triglycerides were recorded for T0, T1 and T5 (<i>p</i> < 0.05), than at T2-T4 and total blood antioxidants were significantly higher at T1 (<i>p</i> < 0.05), than at T0 and T2-T5 treatments, respectively.5. There was no significant difference for meat pH, ERV and WHC (<i>p</i> > 0.05), while, higher tyrosine levels (<i>p</i> < 0.05) were noted for birds in T5 than for the rest of the lairage treatments (T0-T4). On the same trend, TBA concentration was highest for birds in T5, as compared to T4 (<i>p</i> < 0.05).6. In conclusion, lairage over eight hours for commercial broilers is not recommended, as there are drastic changes in physiology, metabolism and deterioration of meat, reducing meat quality.</p>","PeriodicalId":9322,"journal":{"name":"British Poultry Science","volume":" ","pages":"1-7"},"PeriodicalIF":1.6000,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"British Poultry Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/00071668.2024.2430620","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0
Abstract
1. This study investigated the impact of different lairage duration on physiology, metabolism and meat quality in commercial broilers.2. A total of sixty, one-d-old Vencobb broilers were reared until 42 d of age and subjected to five lairage treatments (T0-T5), with the control with no lairage and then each timepoint increasing by 2 h.3. Head, eye and feet temperature increased progressively (P˂0.05), from 21 to 42 d. During lairage, temperature for the head, eye and feet were significantly higher in birds held until T3-T4 (P˂0.05), than at T0-T2 and T5 treatments.4. Serum total protein, creatinine, lipase and TBARS showed no variation due to lairage (p > 0.05). Glucose levels were highest at T4 (p < 0.05) than at T1-T3 or T5 and serum albumin increased only at T4 as compared to T5 (p < 0.05). Higher levels for blood triglycerides were recorded for T0, T1 and T5 (p < 0.05), than at T2-T4 and total blood antioxidants were significantly higher at T1 (p < 0.05), than at T0 and T2-T5 treatments, respectively.5. There was no significant difference for meat pH, ERV and WHC (p > 0.05), while, higher tyrosine levels (p < 0.05) were noted for birds in T5 than for the rest of the lairage treatments (T0-T4). On the same trend, TBA concentration was highest for birds in T5, as compared to T4 (p < 0.05).6. In conclusion, lairage over eight hours for commercial broilers is not recommended, as there are drastic changes in physiology, metabolism and deterioration of meat, reducing meat quality.
1. 本试验研究了不同饲养年限对商品肉鸡生理、代谢和肉质的影响。试验选用60只1龄文科布肉仔鸡，饲养至42日龄，进行5次放养处理（t0 ~ t5），对照组不放养，每个时间点增加2 h。从21 d到42 d，头、眼和脚的温度逐渐升高（P小于0.05）。在放养期间，T3-T4处理的头、眼和脚的温度显著高于T0-T2和T5处理（P小于0.05）。血清总蛋白、肌酐、脂肪酶和TBARS无差异（p < 0.05）。葡萄糖水平在T4时最高（p p p p > 0.05），而酪氨酸水平较高（p p p p > 0.05）
期刊介绍：
From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
