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Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight

A study was conducted to determine the effects of shackling and cone restraining methods on meat quality of broiler chickens slaughtered at two categories of live weight. Fourty Cobb 400 male broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 10 b...

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Main Authors:	Ismail, Siti Nadirah, Sazili, Awis Qurni, Idrus, Zulkifli, Goh, Yong Meng, Aghwan, Zeiad Amjad Abdulrazzak, Sabow, Azad Behnan, Abubakar, Ahmed Abubakar
Format:	Article
Language:	English
Published:	Hibiscus Publisher 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/52396/1/Effects%20of%20shackling%20and%20cone%20restraining%20on%20meat%20quality%20of%20broiler%20chickens%20slaughtered%20at%20two%20categories%20of%20live%20weight.pdf http://psasir.upm.edu.my/id/eprint/52396/ http://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/283
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id	my.upm.eprints.52396
record_format	eprints
spelling	my.upm.eprints.523962017-06-06T08:20:15Z http://psasir.upm.edu.my/id/eprint/52396/ Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Aghwan, Zeiad Amjad Abdulrazzak Sabow, Azad Behnan Abubakar, Ahmed Abubakar A study was conducted to determine the effects of shackling and cone restraining methods on meat quality of broiler chickens slaughtered at two categories of live weight. Fourty Cobb 400 male broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 10 birds of each treatment group. The birds were slaughtered at ≤2 kg and ≥2.5 kg live weights using shackling or cone restraining methods. Neither cone nor shackle restraining methods affected the pH change of both slaughter weights. Birds weighing ≤2 kg subjected to cone method had higher (P<0.05) a, b and lower (p<0.05) L, drip loss, cooking loss and shear force than those subjected to shackle method. Birds weighing ≥2.5 kg subjected to cone method had higher (p<0.05) b and lower (p<0.05) L* and cooking loss than those restrained with a shackle method. Results of shear force values, L, a, b*, and pH change were significantly higher (p<0.05) in ≥2.5 kg chickens compared with those ≤2 kg chickens using shackling restraining method. Hibiscus Publisher 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/52396/1/Effects%20of%20shackling%20and%20cone%20restraining%20on%20meat%20quality%20of%20broiler%20chickens%20slaughtered%20at%20two%20categories%20of%20live%20weight.pdf Ismail, Siti Nadirah and Sazili, Awis Qurni and Idrus, Zulkifli and Goh, Yong Meng and Aghwan, Zeiad Amjad Abdulrazzak and Sabow, Azad Behnan and Abubakar, Ahmed Abubakar (2016) Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight. Journal of Biochemistry, Microbiology and Biotechnology, 4 (1). pp. 15-19. ISSN 2289-5779 http://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/283
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 determine the effects of shackling and cone restraining methods on meat quality of broiler chickens slaughtered at two categories of live weight. Fourty Cobb 400 male broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 10 birds of each treatment group. The birds were slaughtered at ≤2 kg and ≥2.5 kg live weights using shackling or cone restraining methods. Neither cone nor shackle restraining methods affected the pH change of both slaughter weights. Birds weighing ≤2 kg subjected to cone method had higher (P<0.05) a, b and lower (p<0.05) L, drip loss, cooking loss and shear force than those subjected to shackle method. Birds weighing ≥2.5 kg subjected to cone method had higher (p<0.05) b and lower (p<0.05) L* and cooking loss than those restrained with a shackle method. Results of shear force values, L, a, b*, and pH change were significantly higher (p<0.05) in ≥2.5 kg chickens compared with those ≤2 kg chickens using shackling restraining method.
format	Article
author	Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Aghwan, Zeiad Amjad Abdulrazzak Sabow, Azad Behnan Abubakar, Ahmed Abubakar
spellingShingle	Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Aghwan, Zeiad Amjad Abdulrazzak Sabow, Azad Behnan Abubakar, Ahmed Abubakar Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
author_facet	Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Aghwan, Zeiad Amjad Abdulrazzak Sabow, Azad Behnan Abubakar, Ahmed Abubakar
author_sort	Ismail, Siti Nadirah
title	Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
title_short	Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
title_full	Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
title_fullStr	Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
title_full_unstemmed	Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
title_sort	effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
publisher	Hibiscus Publisher
publishDate	2016
url	http://psasir.upm.edu.my/id/eprint/52396/1/Effects%20of%20shackling%20and%20cone%20restraining%20on%20meat%20quality%20of%20broiler%20chickens%20slaughtered%20at%20two%20categories%20of%20live%20weight.pdf http://psasir.upm.edu.my/id/eprint/52396/ http://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/283
_version_	1643835236533927936
score	13.211869

Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight

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