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Effects of water-bath stunning on the death of poultry and myofiber apoptosis

According to the Islamic slaughtering guidelines, swift slaughtering is one of the criteria for good slaughter. In this study, stunning effectiveness in halal poultry meat production was analysed in response to the time needed for the chickens to become insensible upon neck cutting (Td) and the ind...

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Main Authors: Shahdan, Intan Azura, Rahman, Mohammad Tariqur
Format: Conference or Workshop Item
Language:English
Published: 2014
Subjects:
S Agriculture (General)
Online Access:http://irep.iium.edu.my/49028/1/49028.pdf
http://irep.iium.edu.my/49028/
http://www.mihrec2014.upm.edu.my/program.html
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spelling my.iium.irep.490282018-05-23T06:15:25Z http://irep.iium.edu.my/49028/ Effects of water-bath stunning on the death of poultry and myofiber apoptosis Shahdan, Intan Azura Rahman, Mohammad Tariqur S Agriculture (General) According to the Islamic slaughtering guidelines, swift slaughtering is one of the criteria for good slaughter. In this study, stunning effectiveness in halal poultry meat production was analysed in response to the time needed for the chickens to become insensible upon neck cutting (Td) and the induction of myofiber apoptosis. Td was recorded using a stopwatch timer, which started at the point of neck cutting and stopped when there were absence of wing flapping, pupil reflex, comb pinching response and heart beat in the chickens. In total, 49 chicken broilers (body weight of 2.17 ± .24 kg) were sacrificed without stunning and with pre-slaughter stunning, using a constant voltage stunner where the current varied between 7.2 to 124.3 mA. The current applied during stunning was found to have no effect on Td. Meat samples from stunned and unstunned chickens were preserved in formalin within 30 min postmortem and apoptotic activity of the muscles were analysed using TUNEL assay and immunohistochemistry. Number of apoptotic myonuclei did not vary among stunned and unstunned meat. Apoptosis inducing factor (AIF) and caspase 3 expressions were not induced in the meat samples of both stunned and unstunned groups at 1 d postmortem. Activations of AIF and caspase 3 lead to DNA fragmentation and apoptosis. Since the slaughtering process and stunning are associated with stress, the expression of 70 kDa-heat shock protein (Hsp70) was investigated. Moreover Hsp70 is also an inhibitor of apoptosis, by preventing the activation of AIF and apoptosome which stimulates caspase 3 activation. However, expression of Hsp70 was not induced in both stunned and unstunned groups. This could be due to the short-life span of Hsp70 in vivo, and the very low level of Hsp70 which was undetectable using the method in this study. More details will be shared during the presentation. 2014-12-04 Conference or Workshop Item REM application/pdf en http://irep.iium.edu.my/49028/1/49028.pdf Shahdan, Intan Azura and Rahman, Mohammad Tariqur (2014) Effects of water-bath stunning on the death of poultry and myofiber apoptosis. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2nd-4th Dec. 2014, Putrajaya. (Unpublished) http://www.mihrec2014.upm.edu.my/program.html
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic S Agriculture (General)
spellingShingle S Agriculture (General)
Shahdan, Intan Azura
Rahman, Mohammad Tariqur
Effects of water-bath stunning on the death of poultry and myofiber apoptosis
description According to the Islamic slaughtering guidelines, swift slaughtering is one of the criteria for good slaughter. In this study, stunning effectiveness in halal poultry meat production was analysed in response to the time needed for the chickens to become insensible upon neck cutting (Td) and the induction of myofiber apoptosis. Td was recorded using a stopwatch timer, which started at the point of neck cutting and stopped when there were absence of wing flapping, pupil reflex, comb pinching response and heart beat in the chickens. In total, 49 chicken broilers (body weight of 2.17 ± .24 kg) were sacrificed without stunning and with pre-slaughter stunning, using a constant voltage stunner where the current varied between 7.2 to 124.3 mA. The current applied during stunning was found to have no effect on Td. Meat samples from stunned and unstunned chickens were preserved in formalin within 30 min postmortem and apoptotic activity of the muscles were analysed using TUNEL assay and immunohistochemistry. Number of apoptotic myonuclei did not vary among stunned and unstunned meat. Apoptosis inducing factor (AIF) and caspase 3 expressions were not induced in the meat samples of both stunned and unstunned groups at 1 d postmortem. Activations of AIF and caspase 3 lead to DNA fragmentation and apoptosis. Since the slaughtering process and stunning are associated with stress, the expression of 70 kDa-heat shock protein (Hsp70) was investigated. Moreover Hsp70 is also an inhibitor of apoptosis, by preventing the activation of AIF and apoptosome which stimulates caspase 3 activation. However, expression of Hsp70 was not induced in both stunned and unstunned groups. This could be due to the short-life span of Hsp70 in vivo, and the very low level of Hsp70 which was undetectable using the method in this study. More details will be shared during the presentation.
format Conference or Workshop Item
author Shahdan, Intan Azura
Rahman, Mohammad Tariqur
author_facet Shahdan, Intan Azura
Rahman, Mohammad Tariqur
author_sort Shahdan, Intan Azura
title Effects of water-bath stunning on the death of poultry and myofiber apoptosis
title_short Effects of water-bath stunning on the death of poultry and myofiber apoptosis
title_full Effects of water-bath stunning on the death of poultry and myofiber apoptosis
title_fullStr Effects of water-bath stunning on the death of poultry and myofiber apoptosis
title_full_unstemmed Effects of water-bath stunning on the death of poultry and myofiber apoptosis
title_sort effects of water-bath stunning on the death of poultry and myofiber apoptosis
publishDate 2014
url http://irep.iium.edu.my/49028/1/49028.pdf
http://irep.iium.edu.my/49028/
http://www.mihrec2014.upm.edu.my/program.html
_version_ 1643613459372310528
score 13.211869

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