Transportation stress: Impact on behaviour and welfare in meat-type chickens under indian scenario

In order to find standard transport time and its effect on the welfare, 480 marketable commercial broiler chickens (CARIBRO VISHAL; avg. 2.0 kg body weight) were transported for 2, 4, 8h and without transport in crates in three replicates in a completely randomized design. Transport affected welfare as well as behaviour of broiler chickens. Transport stretch impacted the gait score and tonic immobility with maximum aggravation with extended duration. Runaway results shown that 8h group exhibited more run-away time (279.20sec). Number of birds affected by physical injuries increases with the duration. Bodyweight change was significant among transported groups, especially 8h travelled group exhibited more (-8.21%) body weight loss. It is concluded that a transport period of more than 4h in Indian conditions is not recommended as its causing a significant level of stress in the birds leading to stress, production loss and hampering welfare of broilers.

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit.