title: The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening.
abstract: Previous research has indicated that seasonal-type heat stress (HS) can contribute to the development of pale, soft, exudative (PSE) meat in fast-growing turkeys and that halothane exposure may identify stress-susceptible animals. This study evaluated the ability of halothane screening to identify stress-susceptible birds prone to developing pale, exudative meat when reared to market age. Two lines of turkeys (n = 292), one selected for rapid overall growth (BODY) and the other for large breast muscle yield (BREAST), were exposed to 3% halothane for 5 min at 2 to 4 wk of age and were raised together until 16 wk of age. Approximately 10% of both BODY and BREAST birds were sensitive to halothane. Between 16 and 20 wk, all of the halothane sensitive (HAL+) and half of the halothane nonresponders (HAL-) were exposed to an HS environment of 30 to 36 C (night/day), whereas the other half of the HAL- birds were kept at an ambient temperature of 13 to 21 C (night/day). All birds were slaughtered at 20 wk of age, and samples were collected for pH, L* value, drip loss, cooking loss, and shear value. The BREAST strain had 5% greater breast percentage than the BODY strain, and there were no differences in ready-to-cook yields between any treatments. The HAL+ HS birds had significantly lower muscle pH (0 h) and significantly higher L* values at 2 h postmortem compared with HAL- HS birds in the BREAST strain; however, there was no difference in L* value at 24 h postmortem. The HAL- HS birds had significantly lower muscle pH (0 h and 2 h) and significantly higher L* values at 2 h postmortem compared with HAL- controls in the BODY strain. The HAL- HS BREAST birds had significantly higher drip loss than HAL- controls. No differences in shear value were found among any treatments. The incidence of PSE (2-h L* values >52) was significantly higher in HAL+ HS birds (34.7%) compared with HAL- HS birds (13.4%). These results suggest that halothane sensitivity early in life is associated with HS susceptibility and the development of pale meat when birds are slaughtered at market age. These results also suggest that halothane screening may be better at predicting the development of PSE meat during HS in the strain selected for large breast yield rather than rapid overall growth.
authors.affiliation: Department of Poultry Science, Texas A&M University College Station, 77843, USA.
authors.forename: C M
authors.initials: CM
authors.lastname: Owens
authors.forename: S R
authors.initials: SR
authors.lastname: Mckee
authors.forename: N S
authors.initials: NS
authors.lastname: Matthews
authors.forename: A R
authors.initials: AR
authors.lastname: Sams
mesh_terms: D000818:Animals; D005260:Female; D006221:Halothane / Q000008:administration & dosage*; D018882:Heat Stress Disorders; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology; D012298:Rigor Mortis; D014422:Turkeys / Q000235:genetics* / Q000502:physiology
chemical_list: D006221:Halothane