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Skeletal Muscle Proteome and Meat Quality of Broiler Chickens Subjected to Gas Stunning Prior Slaughter or Slaughtered Without Stunning

Salwani, M. S. and Adeyemi, K. D. and Sarah, S. A. and Jaya Vejayan, Palliah and Zulkifli, I. and Sazili, A. Q. (2015) Skeletal Muscle Proteome and Meat Quality of Broiler Chickens Subjected to Gas Stunning Prior Slaughter or Slaughtered Without Stunning. CyTA - Journal of Food. pp. 1-7. ISSN 1947-6337 (Print); 1947-6345 (Online)

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Abstract

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

Item Type: Article
Uncontrolled Keywords: Gas stunning, Halal slaughter, meat quality, proteomics, aturdimiento por gas, matanza Halal, calidad de la carne, proteómica
Subjects: T Technology > T Technology (General)
Faculty/Division: Faculty of Industrial Sciences And Technology
Depositing User: Noorul Farina Arifin
Date Deposited: 04 Apr 2016 04:14
Last Modified: 21 Feb 2018 07:01
URI: http://umpir.ump.edu.my/id/eprint/12635
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