Resumo

SARJANA, T.A. et al. Effect of transportation distance on the physiological condition and carcass traits of kampong chickens. S. Afr. j. anim. sci. [online]. 2022, vol.52, n.4, pp.530-538. ISSN 2221-4062.  http://dx.doi.org/10.4314/sajas.v52i4.13.

This research aimed to investigate the effect of transportation distance on the physiological conditions and carcass traits of kampong chickens. Two hundred and twenty-five male kampong chickens were transported for distances of 30 km, 60 km, and 90 km, departing from three villages. Their physiological conditions were observed for up to 12 hours after having reached the final destination, and they were slaughtered after 45 minutes of lairage. The results showed that the transportation distance had a minor influence on the male kampong chickens' physiological conditions on arrival and on resulting carcass traits. Decreased oxygen consumption and metabolism rates were observable only eight hours after the rest period, without further effects on body temperature, tonic immobility, and blood triglyceride levels. There were no significant changes in live shrink, liveability, and carcass production from various transportation distances. However, a significant percentage increase in live shrink, accompanied by a significant decrease in visceral weight, was noted after transportation distances above 60 km. There was a significant decrease in the percentage of drumstick weight and a minor decrease in overall carcass quality, derived from bruising on the thighs. No significant changes were noted in graded carcass quality, meat water-holding capacity, pH, lactic acid, or water content. It was concluded that transportation distances up to 90 km were physiologically tolerable to kampong chickens, imposing minor negative impact on carcass traits.

Palavras-chave : body temperature; carcass bruising; carcass grade; lactic acid; liveability; meat quality; metabolism rate; oxygen consumption; pH; tonic immobility; triglyceride; water-holding capacity.

        · texto em Inglês     · Inglês ( pdf )