Relationship in Broiler Breast Meat Quality and some Blood Parameters: Implications of Different Colours Clothes and Visual Human Contact

Abstract

The goals of this research were to estimate the phenotypic relationship among various breat meat quality traits, blood parameters and tonic immobility from a broiler and to describe the relation among these variables. Broiler chicks were devided into different groups: (1) colour clothing groups represented four different colours as red, blue, green, and gray and (2) the chicks that were subjected to visual human contact for 60 and 300 sec. A total of 192 chicks, one day-old, were randomly assigned to eight treatment groups according to the colour clothing and visual human contact. Hatching weights for red, blue, green and gray clothing colour groups were found as 47.10, 48.35, 46.67, and 47.05 g, and for 60 and 300 sec visual human contact groups were determined as 47.34 and 47.24 g, respectively. Cooking loss had a significant negative relationship with pH at 15 minutes after slaughter (pH₁₅) in the red clothes group. Water holding capacity had a negative correlations (r=-0.355 and -0.489) with pH at 24 hours after slaughter (pH_u) in the 60 and 300 sec groups, respectively. Total protein level had a high degree and positive correlation (r=0.675) with cholesterol level in the red clothes group. Tonic immobility (TI) duration had significant relationship with TI induction in the green clothes group. The a* colour value of breast meat showed a moderate negative and significant correlation with the variables L* value of breast meat (-0.574 (P<0.01) and -0.373 (P<0.05), respectively) in gray clothing and 300 sec visual contact group. These finding have a lot of implications on the use of gray colour clothing and 300 s visual contact to improve meat quality for welfare in broilers.