PSE meat formation in broiler chickens: a pre-slaughter management case

The pre-slaughter period in the broiler industry is characterized by very critical stages for the welfare of the animal: the catching, the placement in transport boxes, transportation itself, the wait time at the processing plant before unloading, and unloading prior to hanging the birds. When the a...

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Fecha de publicación:
2018
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Universidad de Caldas
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Repositorio Institucional U. Caldas
Idioma:
eng
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oai:repositorio.ucaldas.edu.co:ucaldas/25438
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https://repositorio.ucaldas.edu.co/handle/ucaldas/25438
https://doi.org/10.17151/vetzo.2018.12.2.4
Palabra clave:
poultry
thermal stress
meat quality
avicultura
estresse térmico
qualidade da carne
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Revista Veterinaria y Zootecnia (On Line) - 2018
id REPOUCALDA_511291ede5633eca03d0577840a7fe7a
oai_identifier_str oai:repositorio.ucaldas.edu.co:ucaldas/25438
network_acronym_str REPOUCALDA
network_name_str Repositorio Institucional U. Caldas
repository_id_str
dc.title.none.fl_str_mv PSE meat formation in broiler chickens: a pre-slaughter management case
Formação da carne PSE em frangos de corte: um caso de manejo pré-abate
title PSE meat formation in broiler chickens: a pre-slaughter management case
spellingShingle PSE meat formation in broiler chickens: a pre-slaughter management case
poultry
thermal stress
meat quality
avicultura
estresse térmico
qualidade da carne
title_short PSE meat formation in broiler chickens: a pre-slaughter management case
title_full PSE meat formation in broiler chickens: a pre-slaughter management case
title_fullStr PSE meat formation in broiler chickens: a pre-slaughter management case
title_full_unstemmed PSE meat formation in broiler chickens: a pre-slaughter management case
title_sort PSE meat formation in broiler chickens: a pre-slaughter management case
dc.subject.none.fl_str_mv poultry
thermal stress
meat quality
avicultura
estresse térmico
qualidade da carne
topic poultry
thermal stress
meat quality
avicultura
estresse térmico
qualidade da carne
description The pre-slaughter period in the broiler industry is characterized by very critical stages for the welfare of the animal: the catching, the placement in transport boxes, transportation itself, the wait time at the processing plant before unloading, and unloading prior to hanging the birds. When the appropriate care is not taken to ensure the thermal comfort and well-being of these animals, it can result in great production losses due to mortality or negative alterations in the quality of the meat. A problem that develops, mainly caused by thermal stress, both by the cold or heat, is the formation of PSE (Pale, Soft and Exudative) meat. The main problem with the appearance of this phenomenon is that the sensorial properties of the meat are altered and, therefore, it is rejected by the consumers and the processing plants end up having problems to process it, having to be discarded thus generating huge losses in the industry.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01T00:00:00Z
2018-07-01T00:00:00Z
2018-07-01
2025-10-08T21:57:18Z
2025-10-08T21:57:18Z
dc.type.none.fl_str_mv Artículo de revista
http://purl.org/coar/resource_type/c_6501
http://purl.org/coar/resource_type/c_2df8fbb1
Text
info:eu-repo/semantics/article
Journal article
http://purl.org/redcol/resource_type/ART
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/version/c_970fb48d4fbd8a85
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.ucaldas.edu.co/handle/ucaldas/25438
10.17151/vetzo.2018.12.2.4
2011-5415
https://doi.org/10.17151/vetzo.2018.12.2.4
url https://repositorio.ucaldas.edu.co/handle/ucaldas/25438
https://doi.org/10.17151/vetzo.2018.12.2.4
identifier_str_mv 10.17151/vetzo.2018.12.2.4
2011-5415
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 48
2
33
12
Revista Veterinaria y Zootecnia (On Line)
 Abreu, L.H.P. et al. Fuzzy modeling of broiler performance, raised from 1 to 21 days, subject to heat stress. Engenharia Agrícola, v. 35, n. 6, p. 967-978, 2015.
 Alves, A.R. et al. Efeito do estresse sobre a qualidade de produtos de origem animal. Pubvet, v. 10, n. 6, p. 1-12, 2016.
 Bendall, J.R.; Wismer-Pedersen, J. Some properties of the fibrillar proteins of normal and watery pork muscle. Food Science, v. 27, p. 144-159, 1962.
 Brossi, C. et al. Estresse térmico durante o pré-abate em frangos de corte.Ciência Rural, v. 39, n. 4, p. 1296-1305, 2009.
 Delezie, E. et al. The effect of feed withdrawal and crating density in transit on metabolism and meat quality of broilers at slaughter weight. Poultry Science, v. 86, p. 1414-1423, 2007.
 Dransfield, E.; Sosnicki, A. Relationship Between Muscle Growth and Poultry Meat Quality. Poultry Science, v. 78, p. 743-746, 1999.
 Droval, A.A. Carnes PSE (Pale, Soft, Exudative) em frango: Avaliação de parâmetros físicos e sensoriais e análise de polimorfismos em regiões específicas do gene RyR. Londrina, Brasil: Universidade Estadual de Londrina, 2011. 176p. Tesis (Programa de Pós-Graduação em Ciência de Alimentos).
 Droval, A.A. et al. 2012. Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat. Journal Applied Poultry Research, v. 21, n. 3, p. 502- 507, 2012.
 Gaya, L.G.; Ferraz, J.B.S. Aspectos genéticos-quantitativos da qualidade de carne em frangos. Ciência Rural, v. 36, n. 1, p. 349-356, 2006.
 Langer, R.O.S. et al. Broiler Transportation Conditions in a Brazilian Commercial Line and the Occurrence of Breast PSE (Pale, Soft, Exudative) Meat and DFD-like (Dark, Firm, Dry) Meat. Brazilian Archives of Biology and Technology, v. 53, n. 5, p. 1161- 1167, 2010.
 Leandro, N.S.M. et al. Efeito do tipo de captura de frango de corte sobre a qualidade de carcaça. Ciência Animal Brasileira, v. 2, n. 2, p. 97-100, 2001.
 Lin, H. et al. Strategies for preventing heat stress in poultry. World’s Poultry Science Journal, v. 62, p. 71-85, 2006.
 Ludket, C.B. et al. Abate humanitário das aves. Rio de Janeiro, Brasil: Sociedade Mundial de Proteçao Animal, 2010. 120p
 Marchi, D.F. et al. Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers. Brazilian Archives of Biology and Technology, v. 52, p. 219-223, 2009.
 Mitchell, M.A.; Kettlewell, P.J. Welfare of poultry during transport – a review. Proceedings of the 8th European Symposium on Poultry Welfare. Poultry Welfare Symposium, 2009, Italy.
 Nielsen, B.L. et al. Road transport of farm animals: Effects of journey duration on animal welfare. Animal, v. 5, n. 3, p. 415-427, 2008.
 Oliveira, R.F.M. et al. Efeitos da temperatura e da umidade relativa sobre o desempenho e o rendimento de cortes nobres de frangos de corte de 1 a 49 dias de idade. Revista Brasileira de Zootecnia, v. 35, n. 3, p. 797-803, 2006.
 Oliveira, F.R. et al. Jejum alimentar e qualidade da carne de frango de corte tipo caipira. Revista Brasileira de Saúde e Produção Animal, v. 16, n. 3, p. 667-677, 2015.
 Olivo, R. Atualidades na qualidade da carne de aves. En: Olivo, R.; Olivo, N. O mundo das carnes. Cocal do Sul, Brasil: ed. do autor, 2006. p. 99-122.
 Owens, C.M. et al. The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter. Poultry Science, v. 79, n. 789- 795, 2000.
 Rocha, J.S.R. et al. Aspectos éticos e técnicos da produção intensiva de aves.Ciência Veterinária nos Trópicos, v. 11, p. 49-55, 2008.
 Rui, B.R. et al. Pontos críticos no manejo pré-abate de frango de corte: jejum, captura, carregamento, transporte e tempo de espera no abatedouro. Ciência Rural, v. 41, p. 1290-1296, 2011.
 SAMS, A. R. Meat quality during processing. Poultry Science, v. 78, p. 798-803, 1999.  Santos, J.P.A. et al. Perdas produtivas no pré-abate e carregamento de frangos de corte. NUTRITIME. Revista Eletrônica, v. 12, n. 6, p. 4450-4456, 2015.
 Schneider, J.P. Carne DFD em frangos. São Paulo, Brasil: Universidade de São Paulo, 2004. 36p. Dissertação (Mestrado em Ciência Animal).
 Silva, I.J.O.; Vieira, F.M.C. Ambiência animal e as perdas produtivas no manejo préabate: o caso da avicultura de corte brasileira. Archivos Zootecnia, v. 59, p. 113-131, 2010.
 Silva, W.T.M. Avaliação de insulina e probiótico para frangos de corte. Acta Scientiarum Animal Sciences, v. 33, p. 19-24, 2011.
 Simões, G.S. et al. Vehicle Thermal Microclimate Evaluation during Brazilian Summer Broiler Transport and the Occurrence of PSE (Pale, Soft, Exudative) Meat. Brazilian Archives of Biology and Technology, v. 52, p. 195-204, 2009.
 Valsechi, O.A. Noções básicas de tecnologia de carnes. Araras, SP: UFSCAR. p. 12- 13, 2001.
 Van Laack, R.L.J.M. et al. Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science, v. 79, p. 1057-1061, 2000.
 Vecerek, V. et al. Effects of Travel Distance and the Season of the Year on Death Rates of Broilers Transported to Poultry Processing Plants. Poultry Science, v. 85, p. 1881- 1884, 2006.
 Vieira, F.M.C. Avaliação das perdas e dos fatores bioclimáticos atuantes na condição de espera pré-abate de frangos de corte. Piracicaba, Brasil: Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, 2008. 176p. Dissertação.
 Vieira, F.M.C. et al. Productive losses on broiler preslaughter operations: Effects of the distance from farms to abattoirs and of lairage time in a climatized holding area. Revista Brasileira de Zootecnia, v. 39, n. 11, p. 2471-2476, 2010.
 Vieira, F.M.C. et al. Pre-slaughter losses of broilers: Effect of time period of the day and lairage time in a subtropical climate. Ciências Agrárias, v. 36, n. 6, p. 3887-3896, 2015.
 Voslářová, E. et al. Effects of transport distance and the season of the year on death rates among hens and roosters in transport to poultry processing plants in the Czech Republic in the period from 1997 to 2004. Veterinarni Medicina, v. 52, n. 6, p. 262- 266, 2007.
 Warris, P.D. et al. Relationship between maximum daily temperature and mortality of broiler chickens during transport and lairage. Br Poultry Science, v. 46, n. 6, p. 647- 651, 2005.
 Xing, T. et al. Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat. Animal Science Journal, v. 87, p. 1413-1420, 2016.
 Ziober, I.L. Carnes PSE (Pale, Soft, Exudative) de frangos: Análise dos transcritos do gene codificador da proteína RYR. Londrina, Brasil: Universidade Estadual de Londrina, 2010. 111p. Dissertação de Mestrado (Programa de Pós-Graduação em Ciência de Alimentos).
Núm. 2 , Año 2018 : Julio - Diciembre
https://revistasojs.ucaldas.edu.co/index.php/vetzootec/article/download/3279/3045
dc.rights.none.fl_str_mv Revista Veterinaria y Zootecnia (On Line) - 2018
https://creativecommons.org/licenses/by-nc-sa/4.0/
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv Revista Veterinaria y Zootecnia (On Line) - 2018
https://creativecommons.org/licenses/by-nc-sa/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad de Caldas
publisher.none.fl_str_mv Universidad de Caldas
dc.source.none.fl_str_mv https://revistasojs.ucaldas.edu.co/index.php/vetzootec/article/view/3279
institution Universidad de Caldas
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling PSE meat formation in broiler chickens: a pre-slaughter management caseFormação da carne PSE em frangos de corte: um caso de manejo pré-abatepoultrythermal stressmeat qualityaviculturaestresse térmicoqualidade da carneThe pre-slaughter period in the broiler industry is characterized by very critical stages for the welfare of the animal: the catching, the placement in transport boxes, transportation itself, the wait time at the processing plant before unloading, and unloading prior to hanging the birds. When the appropriate care is not taken to ensure the thermal comfort and well-being of these animals, it can result in great production losses due to mortality or negative alterations in the quality of the meat. A problem that develops, mainly caused by thermal stress, both by the cold or heat, is the formation of PSE (Pale, Soft and Exudative) meat. The main problem with the appearance of this phenomenon is that the sensorial properties of the meat are altered and, therefore, it is rejected by the consumers and the processing plants end up having problems to process it, having to be discarded thus generating huge losses in the industry.O momento do pré-abate, na avicultura industrial, é caracterizado por etapas (apanha, a colocação nas caixas de transporte, o transporte em si, a espera no frigorífico e o descarregamento para realizar a pendura das aves) bastante críticas ao bem-estar dos animais. Quando cuidados específicos para manter o conforto térmico desses animais não são mantidos, pode-se acarretar em grandes perdas produtivas devido a mortalidade ou alterações negativas na qualidade da carne. Um problema que se desenvolve, principalmente por motivos de estresse térmico, tanto pelo frio ou pelo calor, nos momentos que antecede o abate, é a formação da carne PSE, que da sigla inglesa significa pálida, macia e exsudativa. O grande problema do aparecimento desse fenômeno é que as propriedades sensoriais da carne são alteradas e, assim, ela não é aceita pelos consumidores e as indústrias de processamento acabam tendo problemas para processá-la, sendo então descartadas gerando prejuízos no setor.Universidad de Caldas2018-07-01T00:00:00Z2025-10-08T21:57:18Z2018-07-01T00:00:00Z2025-10-08T21:57:18Z2018-07-01Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articleJournal articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85application/pdfhttps://repositorio.ucaldas.edu.co/handle/ucaldas/2543810.17151/vetzo.2018.12.2.42011-5415https://doi.org/10.17151/vetzo.2018.12.2.4https://revistasojs.ucaldas.edu.co/index.php/vetzootec/article/view/3279eng4823312Revista Veterinaria y Zootecnia (On Line) Abreu, L.H.P. et al. Fuzzy modeling of broiler performance, raised from 1 to 21 days, subject to heat stress. Engenharia Agrícola, v. 35, n. 6, p. 967-978, 2015. Alves, A.R. et al. Efeito do estresse sobre a qualidade de produtos de origem animal. Pubvet, v. 10, n. 6, p. 1-12, 2016. Bendall, J.R.; Wismer-Pedersen, J. Some properties of the fibrillar proteins of normal and watery pork muscle. Food Science, v. 27, p. 144-159, 1962. Brossi, C. et al. Estresse térmico durante o pré-abate em frangos de corte.Ciência Rural, v. 39, n. 4, p. 1296-1305, 2009. Delezie, E. et al. The effect of feed withdrawal and crating density in transit on metabolism and meat quality of broilers at slaughter weight. Poultry Science, v. 86, p. 1414-1423, 2007. Dransfield, E.; Sosnicki, A. Relationship Between Muscle Growth and Poultry Meat Quality. Poultry Science, v. 78, p. 743-746, 1999. Droval, A.A. Carnes PSE (Pale, Soft, Exudative) em frango: Avaliação de parâmetros físicos e sensoriais e análise de polimorfismos em regiões específicas do gene RyR. Londrina, Brasil: Universidade Estadual de Londrina, 2011. 176p. Tesis (Programa de Pós-Graduação em Ciência de Alimentos). Droval, A.A. et al. 2012. Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat. Journal Applied Poultry Research, v. 21, n. 3, p. 502- 507, 2012. Gaya, L.G.; Ferraz, J.B.S. Aspectos genéticos-quantitativos da qualidade de carne em frangos. Ciência Rural, v. 36, n. 1, p. 349-356, 2006. Langer, R.O.S. et al. Broiler Transportation Conditions in a Brazilian Commercial Line and the Occurrence of Breast PSE (Pale, Soft, Exudative) Meat and DFD-like (Dark, Firm, Dry) Meat. Brazilian Archives of Biology and Technology, v. 53, n. 5, p. 1161- 1167, 2010. Leandro, N.S.M. et al. Efeito do tipo de captura de frango de corte sobre a qualidade de carcaça. Ciência Animal Brasileira, v. 2, n. 2, p. 97-100, 2001. Lin, H. et al. Strategies for preventing heat stress in poultry. World’s Poultry Science Journal, v. 62, p. 71-85, 2006. Ludket, C.B. et al. Abate humanitário das aves. Rio de Janeiro, Brasil: Sociedade Mundial de Proteçao Animal, 2010. 120p Marchi, D.F. et al. Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers. Brazilian Archives of Biology and Technology, v. 52, p. 219-223, 2009. Mitchell, M.A.; Kettlewell, P.J. Welfare of poultry during transport – a review. Proceedings of the 8th European Symposium on Poultry Welfare. Poultry Welfare Symposium, 2009, Italy. Nielsen, B.L. et al. Road transport of farm animals: Effects of journey duration on animal welfare. Animal, v. 5, n. 3, p. 415-427, 2008. Oliveira, R.F.M. et al. Efeitos da temperatura e da umidade relativa sobre o desempenho e o rendimento de cortes nobres de frangos de corte de 1 a 49 dias de idade. Revista Brasileira de Zootecnia, v. 35, n. 3, p. 797-803, 2006. Oliveira, F.R. et al. Jejum alimentar e qualidade da carne de frango de corte tipo caipira. Revista Brasileira de Saúde e Produção Animal, v. 16, n. 3, p. 667-677, 2015. Olivo, R. Atualidades na qualidade da carne de aves. En: Olivo, R.; Olivo, N. O mundo das carnes. Cocal do Sul, Brasil: ed. do autor, 2006. p. 99-122. Owens, C.M. et al. The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter. Poultry Science, v. 79, n. 789- 795, 2000. Rocha, J.S.R. et al. Aspectos éticos e técnicos da produção intensiva de aves.Ciência Veterinária nos Trópicos, v. 11, p. 49-55, 2008. Rui, B.R. et al. Pontos críticos no manejo pré-abate de frango de corte: jejum, captura, carregamento, transporte e tempo de espera no abatedouro. Ciência Rural, v. 41, p. 1290-1296, 2011. SAMS, A. R. Meat quality during processing. Poultry Science, v. 78, p. 798-803, 1999.  Santos, J.P.A. et al. Perdas produtivas no pré-abate e carregamento de frangos de corte. NUTRITIME. Revista Eletrônica, v. 12, n. 6, p. 4450-4456, 2015. Schneider, J.P. Carne DFD em frangos. São Paulo, Brasil: Universidade de São Paulo, 2004. 36p. Dissertação (Mestrado em Ciência Animal). Silva, I.J.O.; Vieira, F.M.C. Ambiência animal e as perdas produtivas no manejo préabate: o caso da avicultura de corte brasileira. Archivos Zootecnia, v. 59, p. 113-131, 2010. Silva, W.T.M. Avaliação de insulina e probiótico para frangos de corte. Acta Scientiarum Animal Sciences, v. 33, p. 19-24, 2011. Simões, G.S. et al. Vehicle Thermal Microclimate Evaluation during Brazilian Summer Broiler Transport and the Occurrence of PSE (Pale, Soft, Exudative) Meat. Brazilian Archives of Biology and Technology, v. 52, p. 195-204, 2009. Valsechi, O.A. Noções básicas de tecnologia de carnes. Araras, SP: UFSCAR. p. 12- 13, 2001. Van Laack, R.L.J.M. et al. Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science, v. 79, p. 1057-1061, 2000. Vecerek, V. et al. Effects of Travel Distance and the Season of the Year on Death Rates of Broilers Transported to Poultry Processing Plants. Poultry Science, v. 85, p. 1881- 1884, 2006. Vieira, F.M.C. Avaliação das perdas e dos fatores bioclimáticos atuantes na condição de espera pré-abate de frangos de corte. Piracicaba, Brasil: Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, 2008. 176p. Dissertação. Vieira, F.M.C. et al. Productive losses on broiler preslaughter operations: Effects of the distance from farms to abattoirs and of lairage time in a climatized holding area. Revista Brasileira de Zootecnia, v. 39, n. 11, p. 2471-2476, 2010. Vieira, F.M.C. et al. Pre-slaughter losses of broilers: Effect of time period of the day and lairage time in a subtropical climate. Ciências Agrárias, v. 36, n. 6, p. 3887-3896, 2015. Voslářová, E. et al. Effects of transport distance and the season of the year on death rates among hens and roosters in transport to poultry processing plants in the Czech Republic in the period from 1997 to 2004. Veterinarni Medicina, v. 52, n. 6, p. 262- 266, 2007. Warris, P.D. et al. Relationship between maximum daily temperature and mortality of broiler chickens during transport and lairage. Br Poultry Science, v. 46, n. 6, p. 647- 651, 2005. Xing, T. et al. Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat. Animal Science Journal, v. 87, p. 1413-1420, 2016. Ziober, I.L. Carnes PSE (Pale, Soft, Exudative) de frangos: Análise dos transcritos do gene codificador da proteína RYR. Londrina, Brasil: Universidade Estadual de Londrina, 2010. 111p. Dissertação de Mestrado (Programa de Pós-Graduação em Ciência de Alimentos).Núm. 2 , Año 2018 : Julio - Diciembrehttps://revistasojs.ucaldas.edu.co/index.php/vetzootec/article/download/3279/3045Revista Veterinaria y Zootecnia (On Line) - 2018https://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Groff-Urayama, Priscila MichelinBortolanza Padilha, JoselainePia, JhonatanEndo Takahashi, Sabrinaoai:repositorio.ucaldas.edu.co:ucaldas/254382025-10-08T21:57:18Z

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