||Influence of pre-slaughter transportation duration stress on carcass and meat quality of indigenous chicken reared under traditional system in Benin.
BONOU ASSOUAN GABRIEL ,
AHOUNOU BERNADIN PIERRE SOUROU MEGNON ,
SALIFOU CHAKIRATH FOLAKÊ ARIKÊ ,
Paraïso Halile ,
KONSAKA BERNADETTE M. ,
BACHABI KENETH ,
DAHOUDA Mahamadou ,
DOUGNON TOSSOU JACQUES ,
FAROUGOU SOUAÏBOU ,
YOUSSAO A K Alassane ,
||Livestock Research for Rural Development
||The current study aims to evaluate the influence of the pre-slaughter
capture chase duration stress on carcass and meat quality in local
chicken of Benin. Sixty-four chickens of 6 to 7 months old divided
into 4 flocks of 8 males and 8 females each reared under traditional
system were used. Chickens of first group were not chased before
slaughter. Whereas, chickens of the second, the third and the fourth
groups were slaughtered respectively after 5 minutes, 10 minutes and
15 minutes of chase by 3 persons. Carcass and meat quality was
evaluated. Carcass quality traits didn’t vary according to the preslaughter capture chase stress. The two longer capture chase duration chickens had the lower breast pH at the first measure time. But it was higher in those chased during 15 minutes at 48hours after slaughter.
Control birds showed lower pH than the 5 minutes stressed one at 1
and at 12 hours. The thigh pH values were higher with the most
chased chickens. However, drip loss at 24 hours after slaughter didn't
vary. The breast lightness was higher in the most chased on the
slaughter day. Meanwhile, the breast yellow index was higher with
chickens of 15 minutes of chase. But no difference was found for the
meat red index values of the four flocks. The meat flavor, juiciness,
tenderness and global acceptance didn't vary according to the preslaughter
capture chase stress. In sum, the sensory and technological
meat qualities of local chickens decrease more with the capture chase duration stress.
||Indigenous chicken, capture chase, meat quality, Benin.
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