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Development of a Gas Chamber for Detecting Broiler Chicken Halothane Sensitivity and PSE ( Pale , Soft , Exudative ) Meat Formation
| Content Provider | Semantic Scholar |
|---|---|
| Author | Marchi, Denis FabrÃcio Oba, Alexandre Ziober, Iris Lamberti Lourenço, Adriana De Sousa Nagahashi Soares, Vera Da Costa Ida, Elza Iouko Shimokomaki, Massami |
| Copyright Year | 2009 |
| Abstract | The objective of this work was to investigate the u s of a halothane to screen broiler chickens prone t develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic app aratus developed in our laboratory. Anaesthesia was induce with approx. 3.0% halothane at a flow rate of 6.0 Lm 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 rigid ty 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 eval uate broiler sensitivity to halothane and identify broil ers prone to develop PSE meat. The occurrence of PS E meat in HAL insensitive broiler chicken samples suggests th at other factors are related to PSE occurrence. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.uel.br/grupo-estudo/genapet/pages/arquivos/V52_SPECIAL_A24%20desenvolvimento%20da%20camara%20halotano.pdf |
| Alternate Webpage(s) | http://www.scielo.br/pdf/babt/v52nspe/a24v52nspe.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
