Effects of electrical water bath stunning current frequencies on the spontaneous electroencephalogram and somatosensory evoked potentials in hens

1. The effectiveness of water bath electrical stunning of chickens with a constant root mean square (rms) current of 100 mA per bird delivered for 3 s using 100, 200, 400, 800 and 1500 Hz sine wave alternating current (AC) was investigated in layer hens. The quantitative changes occurring in the electroencephalogram (EEG) and somatosensory evoked potentials (SEPs) were used to determine the effectiveness of stunning. The changes occurring in the EEG were evaluated using Fast Fourier Transformations (FFT) and the SEPs were averaged to determine whether they were present or abolished. 2. The results of FFT indicated that stunning of chickens with a constant rms current of 100 mA per bird using 100 or 200 Hz induced epileptiform activity in all the hens, immediately followed by a reduction in the total (2 to 30 Hz) and relative (13 to 30 Hz) power contents in the EEG frequency bands indicative of unconsciousness and insensibility. The SEPs were abolished in the majority of hens stunned with 100 Hz and all the hens stunned with 200 Hz. 3. By contrast, stunning using 400, 800 or 1500 Hz failed to induce epileptiform activity in all the birds, the total and relative power contents in the EEG frequency bands showed a substantial increase, rather than reduction, and the SEPs were also retained in the majority of chickens. It is therefore suggested that stunning using these frequencies failed to stun them satisfactorily. In these birds, occurrence of a painful arousal, rather than unconsciousness, could not be ruled out. 4. It is therefore suggested that water bath electrical stunning of chickens with a minimum rms current of 100 mA per bird delivered using 100 or 200 Hz would be adequate to ensure bird welfare under commercial conditions, provided both the carotid arteries in the neck are severed at slaughter. On humanitarian and bird welfare grounds, a rms current of greater than 100 mA per bird should be applied whilst using frequencies of 400 Hz or more of sine wave AC for water bath electrical stunning of chickens.     

Effect of argon stunning,rapid chilling and early filleting on texture of broiler breast meat

1. Eighty broilers were stunned with anoxia (< 2% oxygen) induced by argon and after evisceration, at 20 min post‐mortem, the carcases were chilled in slushed ice for 30 min. Twenty breasts were filleted at each time 1, 2, 3 and 24 h post‐mortem and aged overnight at 1°C.

2. An additional 40 broilers were stunned either by anoxia or by constant current electrical stunning (107 mA 50Hz) and their eviscerated carcases held overnight at 1°C prior to filleting at 24 h postmortem.

3. All the breast muscles (pectoralis major) were cooked at 24 h postmortem and their texture measured. The results indicated that the mean texture of breasts from the different stunning and filleting time treatments were similar, and there were no significant differences between them.

4. It is concluded that stunning with anoxia followed by a rapid chilling would enable the broiler carcases to be filleted at 1 h postmortem with no adverse effect on the texture of the meat.     

Sensory evaluation of breast fillets from argon‐stunned and electrically‐stimulated broiler carcases processed under commercial conditions

1. A comparison of eating quality of breast meat (pectoralis major) filleted at 2 h post‐mortem was made between broilers stunned with argon‐induced anoxia (less than 2% residual oxygen) and broilers which were electrically‐stunned and their carcases electrically‐stimulated under commercial conditions.

2. Fifty breast muscles were filleted from the carcases of argon stunned broilers at 2 h post‐mortem. Fifty breast muscles were also removed at the same time from the carcases of broilers which were electrically‐stunned and electrically‐stimulated. A ‘control’ group of broilers which were electrically‐stunned and electrically‐stimulated and processed under as similar conditions as possible were also filleted after overnight ageing in the air chiller.

3. Sensory analysis was performed using 10 trained panelists, who were asked to rate the fillets on a 1 to 8 hedonic scale for taste, texture, juiciness and overall liking.

4. The mean ranks for texture and overall liking differed between the groups. The mean ranks based on texture were the highest for control, intermediate for argon stunning and the lowest for electrical stimulation treatment group. The mean ranks based on overall liking were similar for the control and argon stunning groups, and their ranks were higher than that of electrical stimulation treatment group. The mean ranks for taste and juiciness did not differ significantly between the groups.

5. It is concluded that, in comparison with electrical stimulation of broiler carcases soon after plucking, stunning broilers with argon‐induced anoxia produced tender breast meat when filleted at 2 h postmortem.     

Efficiency of bleeding of broilers after gaseous or electrical stunning

The efficiency of bleeding of broilers (g blood/kg liveweight) was measured after stunning them with either 45 per cent carbon dioxide in air for two minutes or with 2 per cent oxygen (achieved by displacing air with argon) for two minutes or with an electric current (77 or 104 mA at 50 Hz for four seconds). The results indicated that the initial rate of bleeding was higher in the electrically stunned broilers with non-fibrillated hearts than in the gas stunned broilers and electrically stunned broilers with fibrillated hearts. This difference was significant up to 60 seconds after neck cutting (P less than 0.05) but after 140 seconds all the broilers had bled out to a similar extent (30 to 33 g/kg liveweight). It is concluded that after gas stunning the time interval between neck cutting and scalding should be 60 to 140 seconds.     

Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade

1. Colour (L*, a*, b*), pH and weight changes during tumbling, overnight holding and cooking were measured in pale, soft and exudative (PSE, L*?>?58); normal; and dark, firm and dry (DFD, L*?n?=?180) subject to tumbling in a low salt (4%), phosphate-free marinade at three target addition levels: 0, 10 and 20%.

2. The mean L* values for PSE, normal and DFD fillets were 60·1, 56·0 and 51·7 respectively, with corresponding mean pH values of 5·73, 5·85 and 6·07.

3. There were no significant differences in marinade uptake during tumbling for the three groups of fillets. Losses during overnight holding were highest for the PSE fillets, but losses for all three colour groups were relatively small (<2%).

4. Cooking losses for fillets of normal colour were 19·7, 24·1 and 26·2% at 0, 10 and 20% addition levels respectively, with corresponding yields of 80·3, 82·8 and 84·8%.

5. PSE fillets had higher cooking losses and lower yields than normal fillets (and DFD fillets had lower cooking losses and higher yields than normal fillets) but the differences were small and not always significant (P? 6. There was a strong negative correlation between pH and L* (r?=??0·82) in the raw fillets, but weaker correlations of yield with L* (r?=??0·53) and pH (r?=?0·38) in the cooked fillets.     

Effect of the method of killing,interval between killing and neck cutting and blood vessels cut on blood loss in broilers

1. Broiler chickens were killed using 90% argon in air, or 30% carbon dioxide and 60% argon in air or 120 mA per bird in a waterbath with a 50 Hz alternating electric current. Ventral or unilateral neck cutting was performed at 1, 3 or 5 min after killing. In addition, a group of broilers was stunned with 120 mA per bird in a waterbath using 1500 Hz alternating current and were bled out with a ventral neck cut within 20 s from stunning.

2. Blood leaving the neck wound was collected in a bin placed on an electronic balance and a computer program calculated the cumulative blood loss up to 100 s after neck cutting.

3. Bleed‐out was significantly affected by killing method and time of neck cutting. Broilers killed with the carbon dioxide‐argon mixture bled‐out less than those killed with argon or 50 Hz electric current. When compared with the 1 min neck cutting interval, a delay of 3 or 5 min resulted in a lower bleed‐out. High frequency electrical stunning and ventral neck cutting within 20 s resulted in a slightly higher bleed‐out than those recorded for the killing methods. However, within argon killing, a delay of 3 or 5 min in ventral or unilateral neck cutting had no significant effect on the bleed‐out. In broilers killed with the carbon dioxide‐argon mixture a 3 min delay in ventral neck cutting or a 5 min delay in unilateral neck cutting resulted in lower bleed‐out.

4. Neck cutting of broilers within 5 min after argon killing or 3 min after killing with the carbon dioxide‐argon mixture would result in a satisfactory bleed‐out.     

Survival rate and carcase downgrading after the stunning of broilers with carbon dioxide-argon mixtures.

As chickens may rapidly regain consciousness after gas stunning, the effects of a two minute exposure to a carbon dioxide-argon mixture on survival rate were investigated. Broilers were stunned in batches of 10 per transport crate with a mixture of 10, 20 or 30 per cent carbon dioxide in argon with 5 per cent residual oxygen. The birds were exposed to the gaseous atmosphere for two minutes. A control group of birds was electrically stunned (120 mA for four seconds; 50Hz sinusoidal waveform). In addition, the incidence of carcase downgrading conditions after stunning with 20 per cent or 30 per cent carbon dioxide in argon with 5 per cent residual oxygen was compared with the incidence after electrical stunning. The results showed that stunning with 10 and 20 per cent carbon dioxide in argon with 5 per cent residual oxygen resulted in survival rates of 24 and 1 per cent, respectively. Stunning with 30 per cent carbon dioxide in argon with 5 per cent residual oxygen resulted in the death of all the broilers. Electrical stunning resulted in a significantly (P less than 0.001) larger number of broilers with breast muscle haemorrhaging and broken furculum and coracoid bones, whereas stunning with gas mixtures resulted in a significantly (P less than 0.001) higher incidence of broilers with damaged wing bones. Electrical stunning of broilers resulted in a significantly higher pH in the breast muscles 20 minutes post mortem than stunning with carbon dioxide-argon mixtures.(ABSTRACT TRUNCATED AT 250 WORDS)     

Effect of electrical and gaseous stunning on the carcase and meat quality of broilers

1. The aim of the experiment was to investigate the effect of gaseous stunning methods on the carcase and meat quality of broilers (dead weight 1.0 to 2.3 kg) in comparison with electrical stunning.

2. Two replicates of broilers (age 54 and 59 d respectively) were stunned in carbon dioxide, in argon or by electric current, and the carcases were plucked either by a mechanical plucker or by hand.

3. Carcase and meat quality were evaluated to determine the effect of these stunning treatments and plucking methods. The quality factors measured included pH at 20 min post‐mortem, ultimate pH, texture and colour of the pectoralis major muscle, and the incidence of carcase appearance defects, cooking loss, broken bones and bruises in the breast and leg muscles.

4. Stunning method had a significant effect on pH at 20 min, ultimate pH, texture and colour of breast meat. Plucking method had a significant effect on the cooking loss and texture.

5. Argon stunning resulted in fewer muscle haemorrhages, a more rapid early post‐mortem fall in pH and more tender breast meat than in the electrically stunned broilers; carbon dioxide stunned broilers had intermediate values for pH decline and meat tenderness but were not significantly different from argon stunning regarding muscle haemorrhages.

6. Appearance defects occurred to a similar extent in all the stunning methods and mechanical plucking resulted in 4 times as many defects compared with hand plucking; the incidence of broken bones was higher in mechanically plucked broilers than in hand plucked carcases.

7. Gaseous stunning of broilers produced relatively better quality carcases and meat than electrical stunning, and therefore may have commercial advantages.     

Assessment of the effectiveness of head only and back-of-the-head electrical stunning of chickens

1. The study assesses the effectiveness of reversible head-only and back-of-the-head electrical stunning of chickens using 130–950 mA per bird at 50 Hz AC.

2. Three trials were conducted to compare both stunning systems: (a) behavioural assessment of return of consciousness, (b) insensibility to thermal pain, and (c) assessment of return of brain activity with visually evoked potentials (VEPs).

3. Assessment of behaviour suggested that the period of unconsciousness following head-only electrical stunning was shorter in hens compared to broilers.

4. Stunning across the back-of-the-head delayed the time to return of brainstem function compared to stunning with standard head-only electrodes. Additionally, back-of-the-head stunning produced a more prolonged period of electroanalgesia compared to head-only.

5. Based on examination of return of brain function with VEPs in hens, back-of-the-head stunning produced a shorter-lasting stun than standard head-only. However, even for standard head-only, the stun was notably shorter than previously reported. In some birds, brain function had returned within 9 s after the end of stunning.

6. The results suggest that some birds may recover consciousness prior to or during the neck cut. Based on these findings, back-of-the-head stunning and standard head-only stunning of hens should not be recommended without further development.

     

Serum and tissue concentrations of doxycycline in broilers after the sub-cutaneous injection of a long-acting formulation

1. The antibacterial agent doxycycline hyclate (Dox) is usually administered to broilers in drinking water or as a feed supplement. Parenteral injection is not the usual route for administration, so a long-acting formulation (Dox-LA) was tested to evaluate if serum concentrations can achieve the pharmacokinetic/pharmacodynamic (PK/PD) ratios regarded as adequate for the drug.

2. A poloxamer-based matrix was used to provide Dox-LA. Serum and tissue concentrations of Dox vs time were determined in two day-old broilers after subcutaneous (SC) injection of Dox-LA or oral administration of a single bolus of aqueous Dox (Dox-PO), at a dose of 20?mg/kg. Weight gain, feed conversion rate, haematological variables, aspartate aminotransferase and alanine aminotransferase activities, blood urea and creatinine were determined and compared for Dox-LA with Dox-PO and non-medicated controls.

3. Dox-LA had a high relative bioavailability (1200%). Maximum serum concentrations were not statistically different (5·1?±?1·1?µg/ml for Dox-LA and 6·1?±?1.4?µg/ml for Dox-PO), but half-life of Dox-LA was much greater than the value obtained for Dox-PO (73·0?±?0·9?h and 2·0?±?0·02?h, respectively). Tissue concentrations were higher, and stayed higher for longer periods in the Dox-LA group.

4. In conclusion, considering the minimum effective serum concentration against Mycoplasma spp is 0·5?µg/ml, a dose-interval of 180?h can be achieved with Dox-LA, but only for 24?h after Dox-PO. Better PK/PD ratios for Dox-LA should result in improved clinical outcomes compared with Dox-PO.     

Effect of current frequency during electrical stunning in a water bath on somatosensory evoked responses in turkey's brain

Somatosensory evoked responses (SEP) in a turkey's brain were determined after water-bath stunning with a 150-mA (constant current) delivered with 50, 300 or 600 Hz, or with 75 mA, delivered with 50-Hz alternating current (AC) in order to evaluate the effectiveness of stunning. Ninety-four BUT 9 turkey hens 12 weeks of age were surgically implanted with EEG recording and left wing nerve stimulating electrodes 4 hours before stunning. They were individually stunned by immersion of the head and upper part of the neck in a water bath for 4 s. Using a 150-mA current, all birds stunned at 50 Hz showed cardiac arrest and a flat EEG immediately after the stun with no SEP recovery. The incidence of cardiac arrest at stunning decreased with increasing current frequency but SEP were lost in all birds. In birds that survived the stun, the duration of SEP abolition was on average 69 and 34 seconds at 300 and 600 Hz, respectively. Stunning with a 75-mA AC, delivered with 50 Hz, induced cardiac arrest in 32 per cent of turkeys. SEP were abolished in only 71 per cent of the birds that survived the stun, with an average duration of SEP of 66 seconds. The results indicate that increasing the frequency of a 150-mA AC current leads to a decreased stunning efficiency. A current of 75 mA per bird is unacceptable since 29 per cent of the birds do not show SEP abolition.     

Carcase and meat quality in broilers either killed with a gas mixture or stunned with an electric current under commercial processing conditions

1. Carcase and meat quality were evaluated under commercial conditions in 400 broilers either killed with a mixture of 30% carbon dioxide and 60% argon in air or stunned with a 50 Hz AC with clipped sine wave.

2. Compared with electrical stunning, killing broilers with the gas mixture eliminated or substantially reduced the prevalence of carcase and meat quality defects.

3. The results also showed that killing broilers with a mixture of 30% carbon dioxide and 60% argon would enable filleting (deboning) to be performed at 4 h post mortem without adversely affecting the cook loss or texture of breast meat.     

Effect of electrical stun/kill method, interval between killing and neck cutting and blood vessels cut on blood loss and meat quality in broilers

1. Broiler chickens were killed using either an electrical waterbath (WB system) delivering 120 mA per bird (50 Hz, alternating current, AC) for 4 s or an alternative stun/kill method (ASK system); where head-only stunning for 1 s was immediately followed by head-to-body (vent) application for 1 s (150 mA, 50 Hz sine wave AC). Within each stun/kill system, the neck was cut ventrally or unilaterally 20, 60, or 180 s after killing. In addition, a control group of broilers was stunned with 100 mA per bird in a waterbath using 1500 Hz AC for 4 s and were bled by a ventral neck cut within 20 s. 2. Blood leaving the neck cut was collected for 90 s in a bin placed on an electronic balance and blood loss (g/kg body weight) calculated. 3. Individually identified, unplucked and uneviscerated carcases were held at ambient temperature until the end of the experimental day and then stored overnight in an air chiller (5 degrees C). The carcases were dissected and the incidence of broken furculum and coracoid bones, haemorrhaging in P. minor and P. major muscles, and discolouration of P. major muscles were determined. 4. When neck cutting was performed in broilers 20 s after the stun or kill, the ASK and WB systems, in comparison with high frequency stunning, produced on average about 10 g per kg less bleed out. Within the stun/kill systems, broilers killed by ASK had a greater bleed out than in the WB system. Neck cutting at 20 s or 60 s post-kill resulted in a greater bleed out than when performed after a delay of 180 s. Ventral or unilateral neck cutting resulted in a similar bleed out. 5. Stunning broilers with 1500 Hz AC resulted in lower incidences of broken bones, haemorrhaging in breast muscles and muscle discolouration post mortem than the stun/kill systems. These defects were significantly lower in the ASK than in the WB system. Delayed neck cutting increased the severity of discolouration occurring Post mortem in the breast muscles. 6. It is suggested that broilers killed by ASK can be neck cut with a delay of up to 180 s without compromising bleed out. The incidence of broken bones and haemorrhaging in breast muscles are significantly less with ASK than WB. 7. Owing to the commercial benefits and potential for improved welfare at slaughter, ASK would appear to be a better method than WB.     

Changes in body temperature during growth and in response to fasting in growing modern meat type chickens

1. Rectal or core body temperature was determined in a study to examine the effects of fasting in modern meat type broilers at three stages of growth, namely d 19, 33 and 47.

2. There were two treatment groups: fed with feed available ad libitum and fasted. Rectal temperatures were determined at noon (1200?h). At that time, feed was removed from the fasted group. The body temperatures were then determined again after 6, 12, 18 and 24?h.

3. Core body temperatures decreased with fasting. The decrease was evident after as little as 6?h of fasting with a further decline evident by 12?h.

4. Accompanying the decrease in body temperature with fasting there were decreases in the venous concentrations of carbon dioxide in the blood and sodium in the plasma.

5. The decrease in both body temperature and carbon dioxide presumably reflects depressed metabolic rate.

6. Unexpectedly, the core body temperature increased progressively with age in the control fed group (d 19?=?41·04?±?0·02°C, d 33?=?41·65?±?0·05°C, d 47?=?42·21?±?0·12°C).

7. In the fed control group, core body temperatures were reduced at night, when feeding activity would be anticipated to be greatly reduced.     

Effect of early filleting on the texture of breast muscle of broilers stunned with argon‐induced anoxia

1. Eighty broilers were stunned in batches of 10 with less than 1 % oxygen (air displaced by argon) and their chilled breasts were filleted at 2, 3, 5 or 21 h (argon control) post‐mortem. Twenty broilers were electrically stunned and their breasts filleted at 21 h post‐mortem (electrical control).

2. Meat quality variables studied included pH of the pectoralis major muscle measured at 20 min post‐mortem and at filleting, and texture at 24 h post‐mortem.

3. Argon stunning resulted in a rapid early post‐mortem pH fall, but there was no indication of heat toughening in the breast muscles.

4. Filleting at 2 h post‐mortem, after argon stunning, resulted in 5% of the p. major muscles having greater than 4 kg yield force (slightly tough).

5. Although post‐mortem ageing of argon stunned broilers improved the texture of breast muscle, it is inferred that filleting at 2 h postmortem resulted in breast muscle with acceptable texture.     

Effects of hydrolysed Saccharomyces cerevisiae yeast and yeast cell wall components on live performance, intestinal histo-morphology and humoral immune response of broilers

1. The effects of enzymatically hydrolysed whole Saccharomyces cerevisiae yeast (HY) and the pellets of yeast cell wall (YCW) on production traits, the microbiology and histo-morphology of the small intestine, and humoral immune responses against Newcastle disease virus (NDV), of Ross 308 broilers were investigated.

2. The control group received a maize-soyabean meal based basal diet for 42 days. In the treated groups the basal diet was supplemented with 1?g/kg of HY and YCW. There were 8 replicate pens per group (n?=?12 birds/pen).

3. HY and YCW supplementation improved live weight (P?=?0·006) and FCR (P?=?0·003) at 42-d as compared with the control group.

4. In the small intestine, Salmonella spp and Escherichia coli numbers were higher (P?=?0·01) in the mucosa and lower (P?=?0·01) in the digesta of the HY and the YCW fed groups at 25?d of age. Lactobacillus in the duodenal and jejunal digesta was higher (P?

5. Following oral challenge with Salmonella pullorum, Escherichia coli and Lactobacillus increased (P?P?

6. Supplementation of HY and YCW increased villus height in the jejunum (P?=?0·02), width of villus in the ileum (P?=?0·034) and number of goblet cells in villi of the jejunum (P?=?0·006) and ileum (P?=?0·01).

7. YCW increased antibody level against NDV at 21 and 42?d of age compared with the control and the HY supplemented diets (P?

8. It was concluded that HY and YCW improved growth and feed efficiency in broilers, and considering the improvements in production traits and humoral immune responses, yeast cell wall may be a better dietary tool than the hydrolysed whole yeast cell as a performance enhancer for broilers.     

Isolation, identification and antimicrobial susceptibility of Bacteroides fragilis group strains recovered from broiler faeces

1. The objective was to evaluate the occurrence of cultivable components of the Bacteroides fragilis group in faeces of broiler chickens and their antimicrobial susceptibility patterns.

2. Faecal samples of 36?×?45-d-old Cobb broilers of both sexes from 15 different flocks on one farm were diluted 10-fold and plated on to Bacteroides-bile-esculin agar for colony count and isolation. Identification was by molecular methods and antimicrobial susceptibility in the agar dilution assay.

3. A total of 236 isolates was recovered from a mean population of 3·32?×?10⁷ colony-forming units/g of faeces. B. fragilis was shown to be the predominant Bacteroides species (45·3%), followed by B. distasonis (35·6%), B. vulgatus (8·9%), B. ovatus (2·5%) and B. stercoris (1·3%).

4. Among 204 bacterial isolates tested, high resistance to ampicillin (98·5%), norfloxacin (95·1%) and tetracycline (88·2%) were observed. High (89·7%) multi-drug resistance was observed to 3–7 of the tested drugs.

5. Components of the B. fragilis group were sub-dominant in broiler faecal microbiota, with a different species pattern compared with human and high antimicrobial multi-drug resistance.     

Broiler carcass quality using head-only electrical stunning in a waterbath

1. The objective was to assess carcass quality of broilers when they were stunned by immersing their heads in a waterbath with an electric current flowing from one side of it to the other, while a second small current passed through the body to the waterbath to prevent involuntary wing flapping. 2. The prevalence of wing, shoulder and breast fillet haemorrhages and of broken bones in the pectoral region was not greater than that resulting from the normal stunning practice in that plant (63 mA, 610 Hz pDC). 3. These results imply that carcass damage using this technique will be significantly lower than that which will result from the application of higher stunning currents required by the new EU slaughter poultry slaughter regulations.     

Effect of dietary nucleotide supplementation on performance and development of the gastrointestinal tract of broilers

1. Two experiments were conducted to determine the effects of dietary nucleotide supplementation on broiler performance, and physical and morphological development of the gastrointestinal tract.

2. Experiment 1: A total of 180 one-d-old male chicks were placed in battery brooders in 3?×?6 replicate pens containing 10 chicks each. Chicks were randomly assigned to one of the three dietary treatments; a maize-soyabean meal based diet supplemented with 0, 0·25, and 0·50% Torula yeast RNA (as a source of nucleotides) from 0 to 16?d of age.

3. Experiment 2: A total of 1344 one-d-old male chicks were placed in floor pens and reared on recycled wood shavings (two flocks) under a high stocking density (0·068?m²/bird). Chicks were randomly assigned to one of the 4 dietary treatments (0, 0·25% Torula yeast RNA, 2% and 6% Nupro®) for the starter period (0 to 14?d of age) with 6 replicate pens containing 56 chicks each. All the birds were fed on the same common grower diet with no supplementation of nucleotides from 15 to 32?d of age.

4. Experiment 1: Supplementing the diets with up to 0·50% Torula yeast RNA did not affect broiler performance, or relative intestinal tract weight and length of broilers at any periods measured.

5. Experiment 2: From 0 to 14?d of age, broilers fed on the diets supplemented with 0·25% Torula yeast RNA and 2 and 6% Nupro® were significantly heavier and had improved feed conversion (feed:gain) ratios as compared with the birds fed on the control diet. Supplementing the starter diet only with 2% Nupro® supplementation significantly improved body weight (BW) gain as compared with the control diet over the entire experiment (0 to 32?d of age). Broilers fed on the diets supplemented with 2 and 6% Nupro® from 0 to 14?d of age had better feed conversion (feed:gain) ratios over the entire experiment (0 to 32?d of age) as compared with the birds fed on the control diet, even though the birds were only fed on the diets supplemented with Nupro® from 0 to 14?d of age. The broilers fed on the diets supplemented with 0·25% Torula yeast RNA and 2% Nupro® had higher villus height and an improved villus height-to-crypt depth ratio as compared with birds fed on the control or 6% Nupro® diet at 14?d of age.

6. It is generally assumed that nucleotides are not an essential nutrient; thus there is no need to supplement the diets of broilers reared under normal conditions. However, dietary nucleotide supplementation may be important to maintain maximum growth performance when birds are exposed to stress conditions, such as high stocking density combined with dirty litter.     

Interaction of transport distance and body weight on preslaughter stress and breast meat quality of broilers

1. The objective of the study was to investigate the effect of transport distance on blood metabolites and breast meat quality of broilers slaughtered at different weights.

2. The study was conducted on Ross 308 broilers from 27 different flocks reared under similar conditions. Slaughter weight was classified as <2·0?kg, 2·0–2·4?kg, and >2·4?kg. Transport distance was categorised as short (65?km), medium (115?km) and long (165?km) distance representing 90, 155 and 220?minutes at an average 45?km/h speed, for each slaughter weight.

3. Higher heterophils and heterophil:lymphocyte (H/L) ratios were obtained for broilers transported over a long distance. Long distance transport increased blood albumin, glucose, and triglycerides levels for <2·0?kg broilers, which did not differ from broilers slaughtered at >2·4?kg after long-distance transport.

4. Broilers slaughtered at >2·4?kg after long-distance transport had lower pH_u, and paler and tougher breast meat, than those broilers slaughtered at <2·0?kg after long-distance transport.

5. A negative correlation was obtained between pH_u and L*, thawing loss and texture. The L* value was negatively correlated with a*; and positively correlated with b*, thawing and cooking losses.

6. It was concluded that the effect of transport distance could not be evaluated independently of slaughter weight. The interaction between transport distance and slaughter weight contributes to preslaughter stress and meat quality.