Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-25T20:02:24.206Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality

Published online by Cambridge University Press:  16 September 2009

X. Fernandez ,
E. Lahirigoyen ,
M. Bouillier-Oudot ,
Z. Vitezica  and
A. Auvergne
X. Fernandez*
Affiliation:
INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31326 Castanet-Tolosan, France Université de Toulouse, INPT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, ENSAT, F-31326 Castanet-Tolosan, France ENVT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31076 Toulouse, France
E. Lahirigoyen
Affiliation:
INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31326 Castanet-Tolosan, France Université de Toulouse, INPT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, ENSAT, F-31326 Castanet-Tolosan, France ENVT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31076 Toulouse, France
M. Bouillier-Oudot
Affiliation:
INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31326 Castanet-Tolosan, France Université de Toulouse, INPT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, ENSAT, F-31326 Castanet-Tolosan, France ENVT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31076 Toulouse, France
Z. Vitezica
Affiliation:
INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31326 Castanet-Tolosan, France Université de Toulouse, INPT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, ENSAT, F-31326 Castanet-Tolosan, France ENVT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31076 Toulouse, France
A. Auvergne
Affiliation:
INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31326 Castanet-Tolosan, France Université de Toulouse, INPT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, ENSAT, F-31326 Castanet-Tolosan, France ENVT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème et Métabolisme, F-31076 Toulouse, France
*
†E-mail: [email protected]
Get access

Abstract

This study investigated the effects of various stunning methods on the quality of French ‘foie gras’ in ducks and geese. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO2 (40%)–O2 (30%)–N2 (30%), for 2 min followed by phase 2, CO2 >85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n = 40 per group). The weight of the liver at slaughter was not affected by the stunning techniques, neither was its colour (L*, a*, b* coordinates), despite the differences in bleeding rate between the stunning treatments. The loss of fat during the cooking of canned fatty liver did not depend upon stunning treatment. Some appearance defects of raw fatty livers were significantly affected by the treatment: mechanical and head-only stunning induced higher incidence of petechial haemorrhages in duck liver, whereas in geese, incidence of superficial haemorrhages was significantly higher after CAS and water-bath stunning. The calculation of an overall score based on the incidence and severity of the different appearance defects observed in the present experiment showed that CAS was associated with the least favourable position in ducks as well as in geese, compared to the other treatments. The commercial grading of ducks and geese fatty livers, carried out by an expert from the industry, clearly showed the detrimental effect of CAS on the commercial value of raw livers. CAS, under the conditions applied in the present work cannot be recommended, because of its drastic effect on liver quality. The underlying mechanisms deserve further investigations.

Keywords

ducksgeesestunning method‘foie gras’ quality
Type
Full Paper
Information
animal , Volume 4 , Issue 1 , January 2010 , pp. 139 - 146
Copyright
Copyright © The Animal Consortium 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Bouillier-Oudot, M, Laurent, N, Leprettre, S, Auvergne, A, Dubois, JP, Babilé, R 2004. Incidence du délai post-prandial sur la composition chimique des foies gras d’oies. In Comptes Rendus des 6èmes Journées de la Recherche sur les Palmipèdes à Foie Gras, Arcachon, 7–8 October, pp. 191–194.Google Scholar
Beyssen, C, Babilé, R, Fernandez, X 2004. Effect of current intensity during ‘head-only’ electrical stunning on the brain function in force-fed ducks. Animal Research 53, 155–161.CrossRefGoogle Scholar
Fernandez, X, Leprettre, S, Dubois, JP, Auvergne, A, Babilé, R 2003. The influence of current parameters during the water-bath stunning of overfed geese (Anser anser) on blood loss and on fatty liver and meat downgrading. Animal Research 52, 383–397.CrossRefGoogle Scholar
Fernandez, X, Auvergne, A, Santacruz, B, Seidlinger, S, Leprettre, S, Dubois, JP, Babilé, R 2006. Réponses comportementales des canards et des oies gavés à différentes procédures d’étourdissement en atmosphère modifiée et à différents mélanges gazeux. In Comptes Rendus des 7èmes Journées de la Recherche sur les Palmipèdes à Foie Gras, Arcachon, 18–19 October, pp. 74–77.Google Scholar
Fernandez, X, Lahirigoyen, E, Auvergne, A, Bouillier-Oudot, M . The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality. Animal (in press).Google Scholar
Kotula, AW, Helbacka, NV 1966. Blood retained by chicken carcasses and cut up parts as influenced by slaughter method. Poultry Science 45, 404–410.CrossRefGoogle Scholar
Lambooij, E, Pieterse, C 1997. Alternative stunning methods for poultry. In Proceedings Symposium “Alternative stunning methods for poultry” (ed. E Lambooij), ID-DLO nr: 97.037, 19 November 1997, pp. 7–14. Lelystad, The Netherlands.Google Scholar
Leprettre, S, Babilé, R, Auvergne, A, Dubois, JP, Manse, H, Verdier, M 1997. Food restriction in Landese geese breeding: influences on growth and carcass composition during the growing period and after force-feeding. In Proceedings of the 11th European Waterfowls Symposium, World Poultry Science Association, Nantes, France, pp. 569–574.Google Scholar
Leprettre, S, Auvergne, A, Manse, H, Babilé, R, Dubois, JP, Candau, M 1998. Incidence de la durée de jeûne sur la composition biochimique des foies gras d’oies et leur rendement de stérilisation. Sciences des Aliments 18, 415–422.Google Scholar
Molee, W, Bouillier-Oudot, M, Auvergne, A, Babilé, R 2005. Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck. Comparative Biochemistry and Physiology, Part B 141, 437–444.CrossRefGoogle ScholarPubMed
Raj, ABM 1995. Poultry stunning/killing methods: effects on carcass and meat quality. In Proceedings of the 12th WPSA European Symposium on the Quality of Poultry Meat, Zaragoza, Spain, pp. 289–297.Google Scholar
SAS Institute 1989. SAS® User’s Guide for personal computers. Release 6.03. SAS Institute Inc., Cary, NC.Google Scholar
Turcsán, ZS, Szigeti, J, Varga, L, Farkas, L, Birkás, E, Turcsán, J 2001. The effects of electrical and controlled atmosphere stunning methods on meat and liver quality of geese. Poultry Science 80, 1647–1651.CrossRefGoogle ScholarPubMed
Turcsán, ZS, Varga, L, Szigeti, J, Turcsán, J, Csurák, I, Szalai, M 2003. Effects of electrical stunning frequency and voltage combinations on the presence of engorged blood vessels in goose liver. Poultry Science 82, 1816–1819.CrossRefGoogle ScholarPubMed