Beňo Filip, Škorpilová Tereza, Pohůnek Václav, Bauer Josef, Ševčík Rudolf
Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic.
Animals (Basel). 2021 Oct 12;11(10):2946. doi: 10.3390/ani11102946.
This study aims to compare two broiler pre-slaughter chain methods: (i) the automatic pre-slaughter chain (APC) and (ii) manual pre-slaughter chain (MPC). The comparison is based on the evaluation of the trailer microclimate, number of injuries, and breast muscle () quality. Transportation lasts 3.5 h, unloading 1 h. The selection of two hundred 39-day-old broilers (Ross 308 and Cobb 500 breeds) is random for each type of method. After slaughter, the pH value, electrical conductivity (EC), and color (lightness) of breast muscle tissues are determined at different post-mortem intervals. The MPC negatively affects the microclimate ( < 0.001), meat qualitative characteristics ( < 0.001), and places a greater strain on the body of chickens compared with APC. The average pH value of MPC broiler breast muscle tissue, generally used as the main meat quality parameter, is 5.97 ± 0.12, in contrast to 6.36 ± 0.16 for APC. Higher pH value of APC indicates better welfare and pre-slaughter handling. Values of EC and L* of breast tissues also confirms a difference between the methods of broiler handling ( < 0.001). No difference is found between the breed lines ( > 0.05).
（i）自动屠宰前链式处理（APC）和（ii）手动屠宰前链式处理（MPC）。比较基于对运输拖车小气候、损伤数量和胸肌（）质量的评估。运输持续3.5小时，卸载1小时。每种方法随机选择两百只39日龄的肉鸡（罗斯308和科宝500品种）。屠宰后，在不同的宰后间隔时间测定胸肌组织的pH值、电导率（EC）和颜色（亮度）。与APC相比，MPC对小气候有负面影响（<0.001），对肉的品质特性有负面影响（<0.001），并且给鸡的身体带来更大压力。通常作为主要肉质参数的MPC肉鸡胸肌组织的平均pH值为5.97±0.12，而APC为6.36±0.16。APC的较高pH值表明福利和屠宰前处理更好。胸肌组织的EC和L*值也证实了肉鸡处理方法之间的差异（<0.001）。品种品系之间未发现差异（>0.05）。
