15May 2017

INFLUENCE OF PRE-SLAUGHTER CAPTURE CHASE DURATION STRESS ON CARCASS AND MEAT QUALITY OF INDIGENOUS CHICKEN REARED UNDER TRADITIONAL SYSTEM IN BENIN.

  • Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Cotonou, Republic of Benin.
  • Faculty of Agronomic Sciences, Department of Animal Production, University of Abomey-Calavi, 01 BP 526, Cotonou, Republic of Benin.
  • Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Cotonou, Republic of Benin.
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The current study aims to evaluate the influence of the pre-slaughter capture chase duration stress on carcass and meat quality in local chicken of Benin. Sixty-four chickens of 6 to 7 months old divided into 4 flocks of 8 males and 8 females each reared under traditional system were used. Chickens of first group were not chased before slaughter. Whereas, chickens of the second, the third and the fourth groups were slaughtered respectively after 5 minutes, 10 minutesand 15 minutes of chase by 3 persons. Carcass and meat quality was evaluated. Carcass quality traits didn?t vary according to the pre-slaughter capture chase stress. The two longer capture chase duration chickens had the lower breast pH at the first measure time. But it was higher in those chased during 15 minutes at 48 hours after slaughter. Control birds showed lower pH than the 5 minutes stressed one at 1 and at 12 hours. The thigh pH values were higher with the most chased chickens. However, drip loss at 24 hours after slaughter didn't vary. The breast lightness was higher in the most chased on the slaughter day. Meanwhile, the breast yellow index was higher with chickens of 15 minutes of chase. But no difference was found for the meat red index values of the four flocks. The meat flavor, juiciness, tenderness and global acceptance didn't vary according to the pre-slaughter capture chase stress. In sum, the sensory and technological meat qualities of local chickens decrease more with the capture chase duration stress.

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[Gabriel Assouan Bonou, Serge Gbenagnon Ahounou, Chakirath Folake Arike Salifou1, Kenneth Bachabi1, Fidele Halile Paraiso, Bernadette Mahikiwe Konsaka, Mahamadou Dahouda, Jacques Tossou Dougnon, Soua?bou Farougou and Issaka AbdouKarimYoussao. (2017); INFLUENCE OF PRE-SLAUGHTER CAPTURE CHASE DURATION STRESS ON CARCASS AND MEAT QUALITY OF INDIGENOUS CHICKEN REARED UNDER TRADITIONAL SYSTEM IN BENIN. Int. J. of Adv. Res. 5 (May). 187-199] (ISSN 2320-5407). www.journalijar.com

BONOU Assouan Gabriel
Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi

DOI:

Article DOI: 10.21474/IJAR01/4097      
DOI URL: http://dx.doi.org/10.21474/IJAR01/4097

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