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Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers BABT
Marchi,Denis Fabrício; Trindade,Marco Antônio; Oba,Alexandre; Soares,Adriana Lourenço; Ida,Elza Iouko; Ferraz,José Bento Sterman; Michelan Filho,Tércio; Ziober,Iris Lamberti; Shimokomaki,Massami.
This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Environmental factors; Pectoralis major; Meat color abnormality.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700028
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Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation BABT
Marchi,Denis Fabrício; Oba,Alexandre; Ziober,Iris Lamberti; Soares,Adriana Lourenço; Ida,Elza Iouko; Shimokomaki,Massami.
The objective of this work was to investigate the use of a halothane to screen broiler chickens prone to develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic apparatus developed in our laboratory. Anaesthesia was induced with approx. 3.0% halothane at a flow rate of 6.0 Lm-1 in pure oxygen for 5 min. Commercial male broilers (n=342) aged 46 days old were evaluated and classified as either halothane sensitive (HAL+) or insensitive (HAL-), depending on the leg rigidity response. Approximately 27.5% (n=94) of broilers were HAL+ and 72.5% (n=248) were HAL-. This is a simple and rapid technique to evaluate broiler sensitivity to halothane and identify broilers prone to develop PSE meat. The occurrence of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Halothane test; Colour; PH.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700024
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Molecular cloning of αRYR hotspot region 1 from broiler chicken BABT
Ziober,Iris Lamberti; Paião,Fernanda Gonzales; Marin,Silvana Regina Rockenbach; Marchi,Denis Fabricio; Binneck,Eliseu; Nepomuceno,Alexandre Lima; Coutinho,Luiz Lehmann; Shimokomaki,Massami.
Samples of Pectoralis major m. were collected, and an RT-PCR analysis of the a-Ryanodine receptor (a RYR) from chicken mRNA hotspot region spanning aminoacid residues 386 to 540, numbered according to the turkey sequence, revealed two classes of transcripts. The sequences of the first class were similar to turkey and human with 97% and 74% of identity, respectively, and included all transcripts with substitutions in the nucleotide sequence. The second class was characterized by the deletion of nucleotides, leading to a premature stop codon and coding for a truncated and nonfunctional protein. These results are to date the first report related to the sequencing of the chicken αRYR hotspot region 1, which will possibility serve as a guide for further studies...
Tipo: Info:eu-repo/semantics/article Palavras-chave: ΑRYR; PSE; Chicken.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700029
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