Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight

Authors

  • Siti Nadirah Ismail Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Awis Qurni Sazili Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Zulkifli Idrus Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Goh Yong Meng Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • Zeiad Amjad Aghwan Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Azad Behnan Sabow Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Abubakar Abubakar Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v4i1.283

Keywords:

broiler chickens, cone restraining, meat quality, shackling, slaughter weight

Abstract

A study was conducted to determine the effects of shackling and cone restraining methods on meat quality of broiler chickens slaughtered at two categories of live weight. Fourty Cobb 400 male broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 10 birds of each treatment group. The birds were slaughtered at ≤2 kg and ≥2.5 kg live weights using shackling or cone restraining methods. Neither cone nor shackle restraining methods affected the pH change of both slaughter weights. Birds weighing ≤2 kg subjected to cone method had higher (P<0.05) a*, b* and lower (p<0.05) L*, drip loss, cooking loss and shear force than those subjected to shackle method. Birds weighing ≥2.5 kg subjected to cone method had higher (p<0.05) b* and lower (p<0.05) L* and cooking loss than those restrained with a shackle method. Results of shear force values, L*, a*, b*, and pH change were significantly higher (p<0.05) in ≥2.5 kg chickens compared with those ≤2 kg chickens using shackling restraining method.

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Published

31.07.2016

How to Cite

Ismail, S. N., Sazili, A. Q., Idrus, Z., Meng, G. Y., Aghwan, Z. A., Sabow, A. B., & Abubakar, A. (2016). Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight. Journal of Biochemistry, Microbiology and Biotechnology, 4(1), 15–19. https://doi.org/10.54987/jobimb.v4i1.283

Issue

Vol. 4 No. 1 (2016)

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Articles

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