DOI QR코드

DOI QR Code

Effect of Feed Withdrawal Time on Quality of Broiler Meat

절식시간이 닭고기 품질에 미치는 영향

  • Choi, Jung Suck (Department of Animal Science, Chungbuk National University) ;
  • Park, Ki Soo (Department of Animal Science, Chungbuk National University) ;
  • Lee, Jae Ik (Animal Products Grading Service) ;
  • Auh, Joong Hyuck (Department of Food Science & Technology, Chungang University) ;
  • Choi, Yang Il (Department of Animal Science, Chungbuk National University)
  • Published : 2008.06.01

Abstract

This study was undertaken to investigate the effects of feed withdrawal time(FWT) before transport in farm(<2 hrs, 2~4 hrs, 4~6 hrs) and total feed withdrawal time(TFWT) before slaughter(<8 hrs, 8~12 hrs, >12 hrs) on carcass defects, grades and meat quality of broilers. FWT of 2~4 hrs before transport in the farm showed lower incidences of dead-on-arrival chicks(p<0.05) and bruising chicks, and a little higher incidences of 1st or 2nd carcass grade compared to shorter than 2 hrs or 4~6 hrs of FWT in the farm. In the meat quality of breast meat, FWT of 2~4 hrs in the farm tended to show higher pH and water holding capacity(WHC), and lower drip loss, cooking loss and shear force values compared to shorter than 2 hrs or 4~6 hrs of FWT in the farm. In the total microbial counts of breast meat during 7 days of cooler storage, FWT of 2~4 hrs in the farm showed significantly lower value than shorter than 2 hrs of FWT in the farm. In the carcass defects and grades by TFWT before slaughter, TFWT shorter than 8hrs showed lower(p<0.05) incidences of dead-on-arrival chicks and bruising chicks, and higher(p<0.05) incidences of 1st carcass grade than TFWT longer than 12 hrs before slaughter. In the meat quality of broiler breast meat, TFWT longer than 12hrs before slaughter showed lower(p<0.05) pH and WHC values, and a little higher drip loss, cooking loss and shear force values compared to TFWT shorter than 8 hrs or 8~12 hrs before slaughter. In the total microbial counts of broiler breast meat during 7 days of cooler storage, TFWT longer than 12 hrs before slaughter tended to show higher value than TFWT shorter than 8 hrs or 8~12 hrs before slaughter. As a result, 2~4 hrs of feed withdrawal time before transport in the farm and total feed withdrawal time shorter than 8hrs or 8~12hrs before slaughter could be recommended for the production of high quality broiler meat.

본 연구는 육계농장에서 출하전 절식시간(2시간 이내, 2~4시간, 4~6시간)과 도계전 총 절식시간(8시간 이내, 8~12시간, 12시간 이상)이 통닭의 하자발생, 도계등급과 육질에 미치는 영향을 조사하기 위해 수행하였다. 출하전 농장에서의 절식시간은 2~4시간의 경우 2시간 이내나 4~6시간 절식에 비해 사계(p<0.05)와 멍계의 발생율이 낮았으며, 도계등급결과에서도 1등급과 2등급 판정율이 다소 높았다. 출하전 농장에서의 절식시간이 가슴육의 육질에 미치는 영향에서는 2~4시간 절식의 경우 2시간 이내나 4~6시간 절식에 비해 pH와 보수력이 다소 높았고, 육즙손실, 가열감량과 전단력이 다소 낮았다. 출하전 절식시간이 가슴육의 7일간 냉장저장기간 중에 총미생물수에 미치는 영향에서 냉장 4일에서 2~4시간 절식이 2시간 이내의 절식에 비해 유의적으로 낮은 수치를 나타냈다. 도계전 육계의 총 절식시간에서 8시간 이내의 총 절식시간은 12시간 이상의 총 절식시간에 비해 사계와 멍계의 발생율이 낮았으며(p<0.05), 도계등급 결과에서도 1등급 판정율이 유의적으로 높았다. 도계전 육계의 총 절식시간이 가슴육의 육질에 미치는 영향에서는 12시간 이상의 총 절식시간이 8시간 이내나 8~12시간의 총 절식시간에 비해 pH와 보수력이 낮았고(p<0.05), 육즙손실, 가열감량과 전단력이 다소 높은 경향을 보였다. 도계전 총 절식시간이 가슴육의 7일간 냉장저장중에 총미생물수에 미치는 영향에서 12시간 이상의 총 절식시간이 8시간 이내나 8~12시간의 총 절식시간에 비해 다소 높은 경향을 나타내었다. 이상의 결과에서 출하전 육계 농장에서의 절식시간은 2~4시간이, 도계전 총 절식시간은 8시간 이내 또는 8~12시간의 절식시간이 닭고기 최종 품질에 가장 좋은 영향을 나타내었다.

Keywords

References

  1. Ali, A. S. A., Harrison, A. P. and Jensen, F. 1999. Effects of some ante-mortem stressors on peri-mortem and post-portom biochemical changes tenderness in broiler breast muscle: A review. World's Poult. Sci. J. 55:403-414 https://doi.org/10.1079/WPS19990028
  2. AOAC. 1995. Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists, Washington, D.C., U.S.A. Vol. II. Chap. 39
  3. APHA. 1985. Standard methods for the examination of water and wastewater, 16th ed. American Pubic Health Association, Washington, D.C., U.S.A.
  4. Fletcher, D. 1991. Ante mortem factors related to meat quality. In Proceeding of the 10th European Symposium of Poultry Meat, T. G. Uijtten- boogaart, and C. H. Veerkamp(Eds.), Spelderholt Centre for Poultry Research and Information Services, Beekbergen, Netherlands. pp. 11-19
  5. Hargis, B. M., Caldwell, D. J., Brewer, R. L., Corrier, D. E. and Deloach, J. R. 1995. Evaluation of the chicken crop as a source of Salmonella contamination for broiler carcasses. Poult. Sci. 74:1548-1552 https://doi.org/10.3382/ps.0741548
  6. Knowles, T. G. and Broom, D. M. 1990. The handling and transport of broilers and spent hens. Appl. Anim. Behav. Sci. 28:75-91 https://doi.org/10.1016/0168-1591(90)90047-H
  7. Kristensen, L. and Purslow, P. P. 2001. The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci. 58: 17-23 https://doi.org/10.1016/S0309-1740(00)00125-X
  8. Mielnik, M. and Kolstad, N. 1991. The influence of transportation time on the quality of broiler meat. Norwegian J. Agric. Sci. 5:245-251
  9. Mitchell, A. M., Carlisle, A. J., Hunter, R. R. and Kettlewell, P. J. 1997. Welfare of Broilers during transportation: Cold stress in winter-causes and broilers solution, In Proceedings of the 5th European Symposium on Poultry Welfare, P. Koene, H. J. Blokhuis(Eds.), Wageningen Agricultural University, Wageningen, Netherlands. pp. 49-52
  10. Nicol, C. J. and Scott, G. B. 1990. Pre-slaughter handling and transport of broiler chickens. Appl. Anim. Behav. Sci. 28:57-73 https://doi.org/10.1016/0168-1591(90)90046-G
  11. SAS. 2002. The SAS System Release 9.1, SAS Institute Inc., Cary, NC
  12. Smith, D. P., Lyon, C. E. and Lyon, B. G. 2002. The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color. Poult. Sci. 81:1584-1588 https://doi.org/10.1093/ps/81.10.1584
  13. Veerkamp, C. H. 1986. Fasting and yields of broilers. Poult. Sci. 65:1299-1304 https://doi.org/10.3382/ps.0651299
  14. Wal, P. G. van der, Reimert, H. G. M., Goedhart, H. A., Engel, B. and Uijttenboogaart, T. G. 1999. The effect of feed withdrawal on broiler blood glucose and nonesterified fatty acid levels, post- mortem liver pH values, and carcass yield. Poult. Sci. 78:569-573 https://doi.org/10.1093/ps/78.4.569
  15. Warriss, P. D., Bevan, E. A. and Brown, S. N. 1990. Time spent by broiler chickens in transit to processing plants. Vet. Rec. 127:617-619
  16. Warriss, P. D., Kestin, S. C., Brown, S. N. and Bevis, E. A. 1988. Depletion of glycogen reserves in fasting broiler chickens. Br. Poult. Sci. 29:149-154 https://doi.org/10.1080/00071668808417036
  17. Warriss, P .D., Kestin, S. C., Brown, S. N., Knowles, T. G., Wilkins, L. J., Edwards, H. E., Austin, S. D. and Nicol, C. J. 1993. The depletion of glycogen stores and indices of dehydration in transported broilers. Br. Vet. J. 149:391-398 https://doi.org/10.1016/S0007-1935(05)80078-8
  18. Warriss, P. D., Knowles, T. G., Brown, S. N., Edwarsd, J. E., Ketlewell, P. J., Mitchell, R. A. and Baxter, C. A. 1999. Effects of lairage time on body temperature and glycogen reserves of broiler chickens held in transport modules. Vet. Rec. 145:218-222 https://doi.org/10.1136/vr.145.8.218
  19. Witte, V. C., Krause, G. F. and Baile, M. E. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  20. 高坂知久. 1975. 肉製品の 鮮度保持と 測定. 食品工業. 18:105-108
  21. 김동훈, 채현석, 장경만. 2004. 출하전 절식과 닭고기 안전성 및 품질. 한국축산식품학회지. 24: 202-208
  22. 축산물등급판정소. 2003. 닭도체등급판정기준