An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate.
This study investigated the effects of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative (PSE) meat in transported broilers during summer combined with the evaluation of the thermal microclimate. To evaluate the thermal microclimate within trucks, temperature (Te), ventilation (VT), and relative humidity (RH) were tracked at different locations using 36 data loggers. Three hundred broilers per load of 2,500 were individually monitored. Three transport test runs were divided into 3 treatment groups: 1) 45 min of transport without rest (T), 2) 45 min of transport with 1 h of rest (TR), and 3) 45 min of transport with 15 min of water-misting sprays with forced ventilation and 45 min of rest (TWFR). Birds were slaughtered in a commercial facility and the meat quality of the chilled carcasses was evaluated by determination of pH, color, drip loss, and cook loss of the pectoralis major (PM) muscle. The Te and enthalpy () of the T group at different regions in the vehicle were significantly different. The Te and of the T group at different regions in the vehicle were significantly different. Compared with PM meat from the T group at different regions of the vehicle, meat from the TWFR group at different regions of the vehicle was significantly different for pH, meat color lightness (L* value), and cook loss. Meat from the TWFR group at different regions of the vehicle was not significantly different for pH, meat color L* value, redness (a* value), yellowness (b* value), or drip loss. The results showed that broilers located at the rear of the vehicle experienced severe conditions of Te, VT, and RH, which resulted in the worst meat quality and the highest incidence of PSE meat. However, application of water-misting sprays with forced ventilation immediately after transport eliminated the effect of different microclimatic regions at different positions and created a relatively comfortable environment that might alleviate stress. Moreover, the water-misting sprays with forced ventilation after transport improved the meat quality and reduced the incidence of PSE meat. Although rest after transport also improved meat quality, the effect was not as significant as water-misting sprays with forced ventilation.
N
N
Jiang
P
P
Wang
T
T
Xing
M
M
Han
X
X
Xu
D000818:Animals; D002645:Chickens / Q000502:physiology; D003296:Cooking; D006799:Housing, Animal; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000592:standards; D012621:Seasons; D013696:Temperature; D014691:Ventilation / Q000379:methods*; D014867:Water
D014867:Water