Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers
This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one o...
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Instituto de Tecnologia do Paraná (Tecpar)
2009-11-01
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doaj-7c95d5512118429493b077e74270df3a2020-11-24T22:35:12ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242009-11-0152spe21922310.1590/S1516-89132009000700028Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilersDenis Fabrício MarchiMarco Antônio TrindadeAlexandre ObaAdriana Lourenço SoaresElza Iouko IdaJosé Bento Sterman FerrazTércio Michelan FilhoIris Lamberti ZioberMassami ShimokomakiThis work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds displayed PSE meat characteristics compared to 12.7% of HAL- individuals. The halothane test demonstrated that female lineage broilers displayed very little sensitivity towards halothane, indicating that the development of PSE meat is related to other environmental factors.<br>O objetivo deste trabalho foi avaliar a sensibilidade de aves de uma linhagem fêmea ao halotano e sua relação com o desenvolvimento de carnes PSE. O teste do halotano foi conduzido com o auxílio de uma câmara anestésica com 3,0% de halotano volatilizado. As aves inconscientes foram examinadas pelo enrijecimento dos seus membros inferiores. Quando ambos ou um dos membros permaneceram rígidos, os frangos foram classificados como sensíveis ao halotano (HAL+) e os frangos sem enrijecimento dos membros foram classificados como não-sensíveis (HAL-). Os resultados mostraram que de 298 frangos com 42 dias de idade, 95,6% foram HAL-, e apenas 4,4% HAL+. O peito foi coletado das aves HAL- (n=105) e HAL+ (n=13) em que o pH e Cor (L*,a*,b*) foram determinados a 4ºC, 24h postmortem. Interessantemente, apenas 2,5% das aves HAL+ demonstraram carnes PSE, enquanto que as aves HAL- apresentaram 12,7% de carnes PSE, em relação ao total de aves abatidas. O teste do halotano demonstrou que frangos da linhagem fêmea mostraram pouquíssima sensibilidade ao halotano, indicando que a ocorrência de carnes PSE está mais associada a fatores ambientais.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700028Environmental factorsPectoralis majorMeat color abnormality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Denis Fabrício Marchi Marco Antônio Trindade Alexandre Oba Adriana Lourenço Soares Elza Iouko Ida José Bento Sterman Ferraz Tércio Michelan Filho Iris Lamberti Ziober Massami Shimokomaki |
spellingShingle |
Denis Fabrício Marchi Marco Antônio Trindade Alexandre Oba Adriana Lourenço Soares Elza Iouko Ida José Bento Sterman Ferraz Tércio Michelan Filho Iris Lamberti Ziober Massami Shimokomaki 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 Environmental factors Pectoralis major Meat color abnormality |
author_facet |
Denis Fabrício Marchi Marco Antônio Trindade Alexandre Oba Adriana Lourenço Soares Elza Iouko Ida José Bento Sterman Ferraz Tércio Michelan Filho Iris Lamberti Ziober Massami Shimokomaki |
author_sort |
Denis Fabrício Marchi |
title |
Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers |
title_short |
Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers |
title_full |
Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers |
title_fullStr |
Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers |
title_full_unstemmed |
Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers |
title_sort |
sensitivity to halothane and its relationship to the development of pse (pale, soft, exudative) meat in female lineage broilers |
publisher |
Instituto de Tecnologia do Paraná (Tecpar) |
series |
Brazilian Archives of Biology and Technology |
issn |
1516-8913 1678-4324 |
publishDate |
2009-11-01 |
description |
This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds displayed PSE meat characteristics compared to 12.7% of HAL- individuals. The halothane test demonstrated that female lineage broilers displayed very little sensitivity towards halothane, indicating that the development of PSE meat is related to other environmental factors.<br>O objetivo deste trabalho foi avaliar a sensibilidade de aves de uma linhagem fêmea ao halotano e sua relação com o desenvolvimento de carnes PSE. O teste do halotano foi conduzido com o auxílio de uma câmara anestésica com 3,0% de halotano volatilizado. As aves inconscientes foram examinadas pelo enrijecimento dos seus membros inferiores. Quando ambos ou um dos membros permaneceram rígidos, os frangos foram classificados como sensíveis ao halotano (HAL+) e os frangos sem enrijecimento dos membros foram classificados como não-sensíveis (HAL-). Os resultados mostraram que de 298 frangos com 42 dias de idade, 95,6% foram HAL-, e apenas 4,4% HAL+. O peito foi coletado das aves HAL- (n=105) e HAL+ (n=13) em que o pH e Cor (L*,a*,b*) foram determinados a 4ºC, 24h postmortem. Interessantemente, apenas 2,5% das aves HAL+ demonstraram carnes PSE, enquanto que as aves HAL- apresentaram 12,7% de carnes PSE, em relação ao total de aves abatidas. O teste do halotano demonstrou que frangos da linhagem fêmea mostraram pouquíssima sensibilidade ao halotano, indicando que a ocorrência de carnes PSE está mais associada a fatores ambientais. |
topic |
Environmental factors Pectoralis major Meat color abnormality |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700028 |
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