Effect of Pre-slaughter Water Deprivation Time on Quality and Energy Metabolism of Duck Meat
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Abstract:
To determine the effect of pre-slaughter water deprivation for different periods (0, 1, 3, and 5 h) on meat quality and energy metabolism, the initial pH (pHi), final pH (pHu), color, cooking loss, pressurized water-holding capacity, and shear force values were determined in this study. In addition, the muscle glycogen, lactic acid, adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monophosphate (IMP), hexokinase, pyruvate kinase, creatine kinase, and lactate dehydrogenase levels of 38-day-old ducks were analyzed. Possible correlations between results were analyzed. The results revealed a negative correlation between pyruvate kinase activity and ATP content in the duck meat. The hexokinase activity showed a pronounced positive correlation with muscle glycogen content. The 5-h water deprivation group showed the highest muscle glycogen content, lowest IMP content, while ATP content remained at a high level. The pHi of the 5-h water deprivation group was significantly lower than that of the 3-h water deprivation group, which may result in deterioration of meat quality. It was concluded from the results that depriving the ducks of water for no more than 5 h before slaughter helped preserve the meat quality and energy metabolism parameters at a good level and minimized stress in the birds.
