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Effect of hyperthermia in growing broiler chickens on meat quality

Published online by Cambridge University Press:  23 November 2017

K. Połtowicz  and
E. Sosnówka-Czajka
K. Połtowicz
Affiliation:
National Research Institute of Animal Production, 32-083 Balice, Poland
E. Sosnówka-Czajka
Affiliation:
National Research Institute of Animal Production, 32-083 Balice, Poland
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Extract

During growth period of 6 to 7 weeks, broiler chickens are exposed to different stressors, the effects of which are dependent on the type, duration and intensity of stress that affects the bird. Stress-induced changes in muscular metabolism alter the physico-chemical traits of meat, thus affecting its quality (Ali et al., 1999). The negative effect of ante-mortem thermal stress on the quality of broiler meat has been the object of many studies and is relatively well documented (Warriss et al., 1999). There is a scarcity of data on whether and to what degree hyperthermia in growing chickens affects the technological parameters of poultry meat. Therefore we carried out an experiment to determine the effect of 5-day heat stress in 4-week-old broiler chickens on their later meat quality.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 170
Copyright
Copyright © The British Society of Animal Science 2005

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References

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