40/19 | General Article | Poultry Science

Stunning of Broiler and its Effect on Meat pH Value and Corticosterone Hormone: Study of Animal Welfare

Prima Ayu Wibawati, Mufasirin and A.T. Soelih Estoepangestie

Department of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Airlangga Kampus C Mulyorejo Street, Surabaya 60115, Indonesia

Published in the Indian Veterinary Journal August 2019 : 96 (8) - pages 17 to 19
(Received: February, 2019, Accepted: March, 2019)


This study aims at identifying the effect of electrical stunning with 60 volts, at 267.9 Hz and 0.1 A on blood serum corticosterone levels as a stress indicator and on pH of meat. Cobb broiler were randomly divided into two groups, the group without stunning (P0) and the group with stunning (P1). Broiler meat pH value showed signicant differences (p>0.05). The broiler meat pH declining along with the postmortem time period. Analysis of blood serum corticosterone showed no signicant difference (p>0.05). Stunning before slaughter using 60 V, 267.9 Hz and 0.1 A did not trigger stress on the broiler.

Key Words: Broiler, Corticosterone, pH meat, and Stunning,

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