Influence of Long-Distance Transportation Under Various Crating Densities on Broiler Meat Quality During Hot and Humid Weather

Abstract

The objective of the study was to investigate the effect of transportation distance and crating density on broiler meat quality during hot and humid weather. Breast meat samples were collected from broilers (Ross-308) after transportation for 80, 160, and 240km at crating densities of 10, 12, and 15 birds per crate. The broilers were transported in plastic crates of 0.91×0.55×0.3m (length×width×height) in summer at an ambient temperature of 27.2–33.6°C and relative humidity of 52.7–62.9%. The birds were then slaughtered, and the meats’ physicochemical characteristics, marination and cooking attributes were measured. Meat pH at 2hours (h) postmortem (PM) was significantly higher in birds transported for 80 and 160km compared to those transported for up to 240km, while meat pH at 24h PM was higher in birds transported for up to 160km compared to the other treatments; however, no effect of different crating densities on meat pH and drip loss was observed. Meat losses such as drip loss, thaw loss, cooking loss in raw and marinated breast, and meat shear force were significantly higher in birds transported for up to 240km compared to the other treatments. An increase in crating density above 12 birds per crate also increased thaw loss, whereas crating density of 12 birds per crate and higher increased cooking loss and meat shear force. Meat lightness also increased significantly with the increase in transportation distance above 160km and crating density above 12 birds per crate. In conclusion, transportation of broilers for more than 80km with crating density higher than 12 birds per crate during summer was associated with severe losses in yield and deterioration in physical appearance and functional characteristics of meat.