Leishman Emily M, Vanderhout Ryley J, van Staaveren Nienke, Barbut Shai, Mohr Jeff, Wood Benjamin J, Baes Christine F
Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada.
Department of Food Science, University of Guelph, Guelph, ON, Canada.
Front Vet Sci. 2022 Feb 21;9:822447. doi: 10.3389/fvets.2022.822447. eCollection 2022.
Wing flapping and body movement can occur during the slaughter of poultry. Wing movement and flapping are driven primarily by the breast muscles (), and this muscle activity may have implications for meat quality. The objective of this study was to evaluate turkey post mortem activity during slaughter at a commercial poultry processing plant. Post mortem activity (during bleeding) was scored on 5,441 male turkeys, from six different genetic lines, using a 1-4 scale from none to severe wing flapping. Meat quality was measured on these birds in terms of pH (initial, ultimate, delta or change), color (L, a, b), and physiochemical traits (drip loss, cooking loss, shear force). Linear mixed models were used to analyze the effect of activity (score 1-4), genetic line (A-F), and season (summer vs. autumn) on the nine meat quality traits. Post mortem activity influenced a, drip loss, and shear force although the magnitude of the effects was small. There was an effect ( < 0.05) of genetic line on all the meat quality traits except for L, cooking loss, and shear force. In general, larger, faster-growing lines had higher pH, but the relationship between the lines for the other traits is not as clear. Season affected all the meat quality traits, except for pH, with meat having a higher pH, L, b, drip loss, cooking loss, and shear force in the summer. This study provides an exploratory assessment of post mortem activity in turkeys and identifies meat quality traits which are most affected while also accounting for the effects of genetic line and season. Although identified effect sizes are small, the cumulative effect on turkey meat quality may be more substantial.
家禽屠宰过程中可能会出现扑翅和身体移动。翅膀的移动和扑动主要由胸肌驱动，这种肌肉活动可能会对肉质产生影响。本研究的目的是评估一家商业家禽加工厂屠宰火鸡时的宰后活动情况。对来自六个不同遗传品系的5441只雄性火鸡在放血过程中的宰后活动进行评分，采用从无到剧烈扑翅的1 - 4级评分标准。对这些火鸡的肉质进行了测量，包括pH值（初始、最终、差值或变化值）、颜色（L、a、b）以及理化特性（滴水损失、烹饪损失、剪切力）。使用线性混合模型分析活动（评分1 - 4）、遗传品系（A - F）和季节（夏季与秋季）对九个肉质性状的影响。宰后活动对a值、滴水损失和剪切力有影响，尽管影响程度较小。遗传品系对除L值、烹饪损失和剪切力之外的所有肉质性状都有影响（P < 0.05）。一般来说，体型较大、生长较快的品系pH值较高，但其他性状在品系间的关系并不那么清晰。季节影响除pH值之外的所有肉质性状，夏季的肉pH值、L值、b值、滴水损失、烹饪损失和剪切力较高。本研究对火鸡的宰后活动进行了探索性评估，确定了受影响最大的肉质性状，同时考虑了遗传品系和季节的影响。尽管所确定的效应大小较小，但对火鸡肉质的累积影响可能更大。
