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[9004462.] رقم البحث : 9004462 - |
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EFFECT OF ELECTRICAL STUNNING ON QUALITY OF BROILER CARCASSES / تاثير التدويخ الكهربائى على جودة ذبائح بداري التسمين |
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قطاع الدراسات البيطرية / General |
| تخصص البحث : General |
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Assiut veterinary medical journal |
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اسماء رفعت احمد ابراهيم |
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صالح شفيق محمد - مؤلف رئيسي |
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ايمان شكري جاد ( emanshukry81@gmail.com - ) |
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زغلول احمد عبد المنعم خضر |
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Keywords: Electric – stunning - broiler |
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ABSTRACT
This study aimed to evaluate the effect of electrical stunning on quality of broiler carcasses. Two hundred of apparently healthy broiler Ross 208, 2kg weight, 37 old day from the same flock were divided into two groups, each group of 100 broiler; the first on slaughtered without stunning while the second one was stunned in water bath stunner at 40 voltage for 10 seconds voltage. The results of this study showed that the sensory evaluation including color, texture, appearance, odor and general acceptance were7, 6, 5, 7, and 6 in non- stunned carcasses while in stunned one they were 8,8,7,7, and 7,5, respectively. The mean total bacterial counts were 4.3x105 ±1.07x105 in non stunned carcasses and 3.30 x105 ±1.01 x 105 in stunned carcasses. The good effect of electrical stunning were occurred in carcasses quality because of grade B carcasses were decreased from 15% in non- stunned to 8%in stunned carcasses due to decrease of defects of brocken bone, red wing, wing bleeding spots, from 5%, 4% and, 4% in non stunned carcasses to 1%, 0% and 1% in stunned on although increase of breast bleeding spots from 2% in no stunned carcasses to 6% in stunned one. There is no detectable effect for low voltage water bath electrical stunning on chemical composition of meat (moisture, fat, protein and ash) with increase of pH. In-addition to non-significant increase in anti-oxidants enzymes of slaughtered carcasses. from these study results, we recommend using the electrical stunning before broiler slaughter as it improves the carcasses quality through decreasing the manufacture defects as broken boned and not affects the chemical composition of carcasses meat. |
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