On-Farm and Ante Mortem Factors Affecting Broiler Quality

• Author / Creator

  Schneider, Brenda

• Experiments were conducted to determine the effects of nutrition, temperature during
  feed withdrawal, shackling duration, sex and age at processing on broiler quality. Low
  energy (94% of recommended) diets resulted in a lower percentage of carcass fat while
  increasing the percentage of carcass protein. Low protein (85% of recommended)
  resulted in a decreased percentage of carcass protein while carcass fat increased. Low
  protein diets also limited frame size as measured by length and width of P. major.
  Exposure to 9 C temperatures during feed withdrawal resulted in improved meat quality
  as measured by higher ultimate pH, lower drip loss and darker color. Long shackling time
  (120 s) did not affect ultimate pH, drip or cooking losses compared to short shackling
  (<10 s); however, short shackled broilers exhibited poorer tenderness values. Males had
  higher carcass protein and lower fat than females. Females exhibited higher ultimate pH,
  higher drip loss and lighter breast meat. Drip loss and ultimate pH decreased with age.
  Processing age and sex of broilers may have greater influences on meat quality than
  previously reported.

• Subjects / Keywords

  • Colors
  • Dietary balanced protein
  • Dietary energy
  • Composition
  • Heat stress
  • Meat
  • Nutrition
  • Ante mortem
  • Broiler
  • Handling
  • Shackle
  • Quality

• Graduation date

  Fall 2009

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3Q59H

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.