The use of halothane and succinylcholine to identify broilers prone to developing pale, soft, exudative meat

Area of Science:

• Animal Science
• Food Science
• Poultry Science

Background:

• Pale, soft, and exudative (PSE) meat is an increasing problem in the poultry industry.
• PSE meat is linked to rapid postmortem (PM) muscle pH decline, affecting protein functionality.
• Factors like seasonal changes and stress susceptibility influence PSE meat occurrence.

Purpose of the Study:

• To evaluate the effectiveness of halothane gas screening in identifying broilers prone to PSE meat.
• To assess if halothane sensitivity, combined with succinylcholine, can predict PSE meat development.
• To understand the mechanism of PSE gene triggering in poultry.

Main Methods:

• 1,000 broilers from 4 strains were exposed to 3% halothane gas to classify them as halothane positive (HAL+) or negative (HAL-).
• HAL+ and HAL- birds were processed, with some receiving succinylcholine intravenously before slaughter.
• Pectoralis muscle samples were collected at various PM times to assess rigor development and meat quality (pH, color, moisture, drip loss, cook loss).

Main Results:

• Approximately 14% of broilers were classified as halothane positive (HAL+).
• Halothane sensitivity did not impact rigor development, muscle color, or water-holding capacity.
• Neither halothane sensitivity nor succinylcholine injection effectively identified broilers prone to PSE meat.

Conclusions:

• Halothane screening and succinylcholine challenge were ineffective in predicting PSE meat in broilers.
• The study did not identify a reliable method for screening poultry for PSE meat susceptibility.
• Further research is needed to understand and control PSE meat development in poultry.