Comparison of the histological and histochemical properties of skeletal muscles between carbon dioxide and electrically stunned chickens

H. Iwamoto, T. Ooga, T. Moriya, H. Miyachi, M. Matsuzaki, S. Nishimura, S. Tabata

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

1. Histological and histochemical profiles of Musculus pectoralis (PT, type IIB fibres), M. iliotibialis lateralis (ITL, types IIA + IIB fibres) and M. puboischiofemoralis pars medialis (PIF, type I fibres) were compared in carbon dioxide (37%, 70 s) and electrically (14 V, 5 s) stunned male chickens. 2. Muscle materials were taken at 0, 4 and 24 h from carcases dressed and cooled with ice-water mixture for 30 min. Glycogen and fat contents, and adenosine triphosphatase and reduced nicotinamide adenine dinucleotide dehydrogenase activities of fibres were measured. 3. In PT muscle at 0 h, gas stunned chickens showed many fibres with high glycogen content but those electrically stunned contained few stich fibres. Fibres from gas stunned birds had lost almost all their glycogen after 24 h of cold storage. 4. In the ITL muscle of gas stunned chickens at 0 h residual glycogen was observed in type IIB fibres. In contrast, in the electrically stunned birds it was in type IIA, showing the different effects of the stunning methods. During cold storage, glycogen disappeared earlier in type IIB than IIA fibres. 5. In PIF muscle with fibres of low glycogen content, the gas stunned chickens maintained a good fibre structure for 4 h or more, but the electrically stunned had already lost intact fibre structure at 4 h. 6. These results indicated that the carbon dioxide stunning was a better method for chicken welfare and meat quality than electrical stunning.

Original languageEnglish
Pages (from-to)551-559
Number of pages9
JournalBritish Poultry Science
Volume43
Issue number4
DOIs
Publication statusPublished - Aug 1 2002

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

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