Study on effect of gas stunning on proximate analysis and blood loss of Gallus gallus

• Main Author: Muhammad Fakhrul Aswad Muhamad Kamarazzaman
• Format: Undergraduate Final Project Report
• Published: 2016
• Online Access: http://discol.umk.edu.my/id/eprint/6444/
• Institution: Universiti Malaysia Kelantan

Due to high demand of chicken meat consumption, quality and halal status of slaughtered chicken meat becomes crucial and sometimes doubtful. This is due to improper handling during mass slaughtering. The improper handling affects the quality of the chicken meat due to the lipid, protein, ash and moisture content of the meat. 30 Gallus gallus were treated with two types of gas stunning and compared to the control which is Halal slaughtering. Then, the weight loss was determined 3 minutes after the neck-cutting. The amount of blood was collected for the first 30 seconds after the slaughtering process. The proximate analysis was conducted to determine the amount of moisture, ash, crude protein and crude fat by using sample from chicken breast. After that, quantitative data analysis method was used. Statistical Package for the Social Science (SPSS) for statistical analysis was applied. Analysis of variance (ANOVA) was used to compare the level of significance of different gas stunning on weight loss, blood loss and proximate content. The weight loss, blood loss assessment of controlled treatment was significantly higher than carbon dioxide gas and argon gas treatment. Controlled treatment also showed lower content of moisture in the sample which reduces time of contamination and spoilage of the meat. Other than that, controlled treatment also showed the higher proximate content compared to gas stunning treatments. Hence, controlled treatment shows the best treatment of slaughtering process for the human consumption due to the higher proximate content and increase the shelf life of meat. From this study, it is recommended that the halal slaughtering is the best way to slaughter the chicken regarding to the proximate content and shelf life of the meat.