title: Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil.
abstract: Throughout the chicken production chain, transport from farm to the commercial abattoir is one of the most critical sources of stress, particularly heat stress. The aim of this work was to describe the performance of a new prototype truck container designed to improve the microenvironment and reduce the incidence of pale, soft and exudative (PSE) meat and dead on arrival (DOA) occurrences. Experiments were carried out for four different conditions: regular and prototype truck, both with and without wetting loaded cages at the farm (for bird thermal stress relief) just before transporting. While there was no difference in the DOA index (P ≥ 0.05), the prototype truck caused a reduction (P < 0.05) in the occurrence of PSE meat by 66.3% and 49.6% with and without wetting, respectively. The results of this experiment clearly revealed a low-cost solution for transporting chickens that yields better animal welfare conditions and improves meat quality.
authors: Graduate Program in Food Science, Department of Food Science and Technology, State University of Londrina, PR, Brazil.
authors: Rafael S
authors: http://orcid.org/0000-0002-7074-4932
authors: RS
authors: Spurio
authors: Graduate Program in Food Science, Department of Food Science and Technology, State University of Londrina, PR, Brazil.
authors: Adriana L
authors: AL
authors: Soares
authors: Graduate Program in Animal Science Department of Veterinary Preventive Medicine, State University of Londrina, PR, Brazil.
authors: Rafael H
authors: RH
authors: Carvalho
authors: Faculty of Food Engineering, State University of Campinas, SP, Brazil.
authors: Vivaldo
authors: V
authors: Silveira Junior
authors: DVM, Cascavel, PR, Brazil.
authors: Moisés
authors: M
authors: Grespan
authors: Graduate Program in Animal Science Department of Veterinary Preventive Medicine, State University of Londrina, PR, Brazil.
authors: Alexandre
authors: A
authors: Oba
authors: Graduate Program in Food Science, Department of Food Science and Technology, State University of Londrina, PR, Brazil.|Graduate Program in Animal Science Department of Veterinary Preventive Medicine, State University of Londrina, PR, Brazil.|Professional Master in Food Technology Program, Paraná Federal Technological University, Campus Londrina, Londrina, PR, Brazil.
authors: Massami
authors: M
authors: Shimokomaki
mesh_terms: D000827:Animal Welfare; D000818:Animals; D001938:Brazil; D002645:Chickens; D063427:Food Quality; D006358:Hot Temperature / Q000009:adverse effects; D008460:Meat; D013312:Stress, Physiological / Q000502:physiology*; D014186:Transportation / Q000191:economics / Q000295:instrumentation* / Q000379:methods
keywords: ambience; animal welfare; livestock transport; poultry meat quality