Effects of Dietary Buffer Material for Chicken Meat Grades and PSE Incidence in Broilers under Transport Heat Stress
2010
Chae, H.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Choi, H.C., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Na, J.C., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Jang, A.R., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, M.J., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Bang, H.T., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kang, H.K., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, D.W., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Seo, O.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Park, S.B., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Ham, J.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea
The present study has been performed to suggest a method to decrease the adverse effects of transportation on chicken meat quality. The groups were prepared as follows; Control group and three groups of treatments (sodium phosphate, sodium bicarbonate and magnesium sulfate). The chicken fed magnesium sulfate showed higher chicken meat quality compared to control and other treatment groups. Also, minor and severe PSE incidence of chicken breast was found at 88% in sodium phosphate group, 24% in sodium bicarbonate group and 56% in magnesium sulfate group. Control group showed 92% higher minor and severe PSE incidence of chicken breast compared to other groups. In control group, the external bruise of chicken showed 32% but 22, 24 and 44% in other treatment groups, respectively. Lightness (L*) of chicken containing sodium phosphate treatment, sodium bicarbonate treatment and magnesium sulfate were 67.05, 66.27 and 65.89, while Lightness (L*) of chicken containing control group was decreased of 67.88. In conclusion, dietary buffer material (sodium phosphate, sodium bicarbonate, magnesium sulfate) under heat stress decreased adverse effects including death, wound or abnormality of chickens.
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