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Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either hala...

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Main Authors: Nakyinsige, Khadijah, Abu Bakar, Fatimah, Aghwan, Zeiad A., Idrus, Zulkifli, Goh, Yong Meng, Sazili, Awis Qurni
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2014
Online Access:http://psasir.upm.edu.my/id/eprint/36670/1/Bleeding%20efficiency%20and%20meat%20oxidative%20stability%20and%20microbiological%20quality%20of%20New%20Zealand%20white%20rabbits%20subjected%20to%20halal%20slaughter%20without%20stunning%20and%20gas%20stun.pdf
http://psasir.upm.edu.my/id/eprint/36670/
http://ajas.info/journal/view.php?doi=10.5713/ajas.2013.13437
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spelling my.upm.eprints.366702015-12-03T07:28:47Z http://psasir.upm.edu.my/id/eprint/36670/ Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing Nakyinsige, Khadijah Abu Bakar, Fatimah Aghwan, Zeiad A. Idrus, Zulkifli Goh, Yong Meng Sazili, Awis Qurni A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out. Asian-Australasian Association of Animal Production Societies 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36670/1/Bleeding%20efficiency%20and%20meat%20oxidative%20stability%20and%20microbiological%20quality%20of%20New%20Zealand%20white%20rabbits%20subjected%20to%20halal%20slaughter%20without%20stunning%20and%20gas%20stun.pdf Nakyinsige, Khadijah and Abu Bakar, Fatimah and Aghwan, Zeiad A. and Idrus, Zulkifli and Goh, Yong Meng and Sazili, Awis Qurni (2014) Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing. Asian-Australasian Journal of Animal Sciences, 27 (3). pp. 406-413. ISSN 1011-2367; ESSN: 1976-5517 http://ajas.info/journal/view.php?doi=10.5713/ajas.2013.13437 10.5713/ajas.2013.13437
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.
format Article
author Nakyinsige, Khadijah
Abu Bakar, Fatimah
Aghwan, Zeiad A.
Idrus, Zulkifli
Goh, Yong Meng
Sazili, Awis Qurni
spellingShingle Nakyinsige, Khadijah
Abu Bakar, Fatimah
Aghwan, Zeiad A.
Idrus, Zulkifli
Goh, Yong Meng
Sazili, Awis Qurni
Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
author_facet Nakyinsige, Khadijah
Abu Bakar, Fatimah
Aghwan, Zeiad A.
Idrus, Zulkifli
Goh, Yong Meng
Sazili, Awis Qurni
author_sort Nakyinsige, Khadijah
title Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
title_short Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
title_full Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
title_fullStr Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
title_full_unstemmed Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
title_sort bleeding efficiency and meat oxidative stability and microbiological quality of new zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
publisher Asian-Australasian Association of Animal Production Societies
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/36670/1/Bleeding%20efficiency%20and%20meat%20oxidative%20stability%20and%20microbiological%20quality%20of%20New%20Zealand%20white%20rabbits%20subjected%20to%20halal%20slaughter%20without%20stunning%20and%20gas%20stun.pdf
http://psasir.upm.edu.my/id/eprint/36670/
http://ajas.info/journal/view.php?doi=10.5713/ajas.2013.13437
_version_ 1643831801836208128
score 13.211869

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