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Communication dans un congrès

Effects of stress before slaughter on the quality of poultry meat

Abstract : Stress is a part of life and is probably necessary as an adaptative behaviour susceptible to help living organisms to survive in new environmental conditions. Nevertheless, in many cases, acute stress before slaughter can also have some consequences on edible tissue and then modifies poultry meat quality parameters. In this paper, some of the most known sources of stress susceptible to affect meat quality parameters are reviewed in regard to their consequences on meat quality traits. It seems that, in a common range, acute heat stress, crating and transport or feed withdrawal tend to have limited effects on meat quality parameters while, on the contrary, free struggle associated with shackling affects more deeply meat quality.
Type de document :
Communication dans un congrès
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Déposant : Migration Prodinra <>
Soumis le : mercredi 3 juin 2020 - 19:19:09
Dernière modification le : mardi 25 août 2020 - 11:30:05


  • HAL Id : hal-02753150, version 1
  • PRODINRA : 27283



Herve Remignon, Caroline Molette, Xavier Fernandez. Effects of stress before slaughter on the quality of poultry meat. 19. WPSA European Symposium on the Quality of Poultry Meat, Jun 2009, Turku, Finland. ⟨hal-02753150⟩



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