Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning
The study examined the effects of pre-slaughter gas stunning and slaughter without stunning on meat quality and skeletal muscle proteome of broiler chickens. Fifty Cobb broiler chickens were randomly assigned to either a neck cut without pre-slaughter stunning (Halal slaughter) or pre-slaughter gas...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60518/ http://psasir.upm.edu.my/id/eprint/60518/1/Skeletal%20muscle%20proteome%20and%20meat%20quality%20of%20broiler%20chickens%20subjected%20to%20gas%20stunning%20prior%20slaughter%20or%20slaughtered%20without%20stunning.pdf |
| _version_ | 1848854217415983104 |
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| author | Md Saad, Salwani Adeyemi, Kazeem Dauda Zainal Abidin, Siti Aimi Sarah Palliah, Jaya Vejayan Idrus, Zulkifli Sazili, Awis Qurni |
| author_facet | Md Saad, Salwani Adeyemi, Kazeem Dauda Zainal Abidin, Siti Aimi Sarah Palliah, Jaya Vejayan Idrus, Zulkifli Sazili, Awis Qurni |
| author_sort | Md Saad, Salwani |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The study examined the effects of pre-slaughter gas stunning and slaughter without stunning on meat quality and skeletal muscle proteome of broiler chickens. Fifty Cobb broiler chickens were randomly assigned to either a neck cut without pre-slaughter stunning (Halal slaughter) or pre-slaughter gas stunning followed by a neck cut. Samples of Pectoralis major muscle at 7 min, 4 h and 24 h postmortem were analyzed for pH, shear force, color, drip and cooking losses. Proteome profile of the 7 min samples was examined by two-dimensional polyacrylamide gel electrophoresis. Birds subjected to Halal slaughter had higher (P < 0.05) redness than those gas stunned at 4 and 24 h postmortem. Gas-stunned birds had lower (P < 0.05) muscle pH and shear force and higher (P < 0.05) drip and cooking losses compared with those subjected to Halal slaughter throughout postmortem storage. Gas stunning up-regulated (P < 0.05) the expression of beta-enolase, pyruvate kinase and creatine kinase compared with Halal slaughter. Results indicate that pre-slaughter gas stunning hastened postmortem energy metabolism and had detrimental effects on the water holding capacity and redness of broiler breast muscles. |
| first_indexed | 2025-11-15T11:06:21Z |
| format | Article |
| id | upm-60518 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:06:21Z |
| publishDate | 2016 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-605182018-06-07T08:32:50Z http://psasir.upm.edu.my/id/eprint/60518/ Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning Md Saad, Salwani Adeyemi, Kazeem Dauda Zainal Abidin, Siti Aimi Sarah Palliah, Jaya Vejayan Idrus, Zulkifli Sazili, Awis Qurni The study examined the effects of pre-slaughter gas stunning and slaughter without stunning on meat quality and skeletal muscle proteome of broiler chickens. Fifty Cobb broiler chickens were randomly assigned to either a neck cut without pre-slaughter stunning (Halal slaughter) or pre-slaughter gas stunning followed by a neck cut. Samples of Pectoralis major muscle at 7 min, 4 h and 24 h postmortem were analyzed for pH, shear force, color, drip and cooking losses. Proteome profile of the 7 min samples was examined by two-dimensional polyacrylamide gel electrophoresis. Birds subjected to Halal slaughter had higher (P < 0.05) redness than those gas stunned at 4 and 24 h postmortem. Gas-stunned birds had lower (P < 0.05) muscle pH and shear force and higher (P < 0.05) drip and cooking losses compared with those subjected to Halal slaughter throughout postmortem storage. Gas stunning up-regulated (P < 0.05) the expression of beta-enolase, pyruvate kinase and creatine kinase compared with Halal slaughter. Results indicate that pre-slaughter gas stunning hastened postmortem energy metabolism and had detrimental effects on the water holding capacity and redness of broiler breast muscles. Taylor & Francis 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60518/1/Skeletal%20muscle%20proteome%20and%20meat%20quality%20of%20broiler%20chickens%20subjected%20to%20gas%20stunning%20prior%20slaughter%20or%20slaughtered%20without%20stunning.pdf Md Saad, Salwani and Adeyemi, Kazeem Dauda and Zainal Abidin, Siti Aimi Sarah and Palliah, Jaya Vejayan and Idrus, Zulkifli and Sazili, Awis Qurni (2016) Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning. CyTA - Journal of Food, 14 (3). pp. 375-381. ISSN 1947-6337; ESSN: 1947-6345 https://www.tandfonline.com/doi/full/10.1080/19476337.2015.1112838 10.1080/19476337.2015.1112838 |
| spellingShingle | Md Saad, Salwani Adeyemi, Kazeem Dauda Zainal Abidin, Siti Aimi Sarah Palliah, Jaya Vejayan Idrus, Zulkifli Sazili, Awis Qurni Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| title | Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| title_full | Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| title_fullStr | Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| title_full_unstemmed | Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| title_short | Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| title_sort | skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning |
| url | http://psasir.upm.edu.my/id/eprint/60518/ http://psasir.upm.edu.my/id/eprint/60518/ http://psasir.upm.edu.my/id/eprint/60518/ http://psasir.upm.edu.my/id/eprint/60518/1/Skeletal%20muscle%20proteome%20and%20meat%20quality%20of%20broiler%20chickens%20subjected%20to%20gas%20stunning%20prior%20slaughter%20or%20slaughtered%20without%20stunning.pdf |