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| Effects of Different Catching Methods on the Quality of White-Feathered Broilers |
| ZHANG Mingcheng, CHANG Guangqiang, FENG Miao, DENG Xiaomin, WAN Die, LIU Hui, ZHENG Duoduo, JIA Na, LI Hongyu, LIU Dengyong |
| 1. National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Shenyang Huamei Food Co. Ltd., Shenyang 110131, China; 3. Beijing Ershang Meat Food Group Co. Ltd., Beijing 101100, China |
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Abstract In order to study the effect of catching methods on the quality of white-feathered broilers, 1 200 forty-two-dayold white-feathered broilers, reared under the same conditions, were randomly divided into four groups, which were caught by the leg, breast, wing and neck, respectively. Premortem stress responses, body temperature, bruising rate, mortality rate, catching rate and postmortem meat quality were measured. The results showed that stress responses and mortality rate were significantly higher in the neck catching group than in the other groups (P < 0.05). Body temperature was significantly higher in the four treatment groups than in the control group (P < 0.05). There was no significant difference in catching rate between the breast catching group and the leg and neck catching groups (P > 0.05), but catching rate was significantly higher in these groups than in the wing catching group (P < 0.05). pH24 h of chicken breast meat was significantly higher in the breast and leg catching groups than in the wing and neck catching groups (P < 0.05), and water-holding capacity of chicken breast meat was significantly higher in the breast catching group than in the other treatment groups (P < 0.05). In conclusion, breast catching can reduce stress responses in broilers during the catching process, which is conducive to improving meat quality and reducing injuries, thus improving the edible value and market competitiveness of broiler products.
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2024, Vol. 38 
