The effect of feed withdrawal during lairage on meat quality characteristics in ostriches

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dc.contributor.authorVan Schalkwyk S.J.
dc.contributor.authorHoffman L.C.
dc.contributor.authorCloete S.W.P.
dc.contributor.authorMellett F.D.
dc.date.accessioned2011-05-15T15:57:16Z
dc.date.available2011-05-15T15:57:16Z
dc.date.issued2005
dc.description.abstractCommercially reared ostriches (n = 84) were randomly allocated to one of two groups. The first group (stressed: n = 38) was deprived of food for a period of 2.5 days prior to slaughter, to simulate the stress experienced by slaughter ostriches held in holding pens (lairage) at a commercial ostrich abattoir over a weekend. The second group (control: n = 46) was fed normally until 24 h prior to slaughter. Initial live weight as well as hot and cold drumstick weight were independent (P > 0.05) of treatment. Stressed birds lost on average (±SE) approximately three times more weight than control birds over the experimental period (-3.2 ± 0.6 vs. -1.0 ± 0.5 kg, respectively). Full stomach and alimentary tract weights did not differ between treatments although there was a tendency for that derived from stressed birds to have lower stomach contents. The intra-muscular (Muscularis iliofibularis) pHf of stressed birds was 0.22 units higher (P < 0.01) than that of contemporaries in the control group 1 h post-slaughter (6.03 ± 0.06 vs. 5.81 ± 0.05, respectively). After 26.5 h in a refrigerated room, this difference still remained at 0.25 units (6.46 ± 0.07 vs. 6.21 ± 0.07, respectively; P < 0.05). Post-slaughter changes in intra-muscular pH followed approximately the same trend in stressed and control birds. Intra-muscular temperature was largely independent of treatment, although there was a suggestion of a slightly higher (P = 0.18) temperature in stressed birds immediately post-slaughter. Cooking loss, drip loss and shearing values were not affected (P > 0.05) by the withholding of food for 2.5 days. It can thus be concluded that withholding feed from ostriches on lairage over a period of 2.5 days does not have any negative influence on the meat yield or physical quality traits thereof. © 2004 Elsevier Ltd. All rights reserved.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation69
dc.identifier.citation4
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2004.10.016
dc.identifier.urihttp://hdl.handle.net/10019.1/10310
dc.subjectFeed deprivation
dc.subjectLairage
dc.subjectMuscle pH
dc.subjectOstrich
dc.subjectWeight change
dc.subjectApproximation theory
dc.subjectComputer simulation
dc.subjectFatty acids
dc.subjectHealth
dc.subjectpH effects
dc.subjectQuality control
dc.subjectMeats
dc.subjectAves
dc.subjectStruthio camelus
dc.subjectStruthioniformes
dc.titleThe effect of feed withdrawal during lairage on meat quality characteristics in ostriches
dc.typeArticle
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