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Effect of different slaughtering methods on metabolites of broiler chickens using ultra high-performance liquid chromatography-time of flight-mass spectrometry (UHPLC-TOF-MS)

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dc.contributor.affiliationsInternational Fatwa and Halal Center (iFFAH)
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorAli N.S.M.en_US
dc.contributor.authorZabidi A.R.en_US
dc.contributor.authorManap M.N.A.en_US
dc.contributor.authorZahari S.M.S.N.S.en_US
dc.contributor.authorYahaya N.en_US
dc.date.accessioned2024-05-29T02:01:57Z
dc.date.available2024-05-29T02:01:57Z
dc.date.issued2020
dc.description.abstractIslamic study defined Halal meat as a “thoyyiban” (clean) food source. Halal meat is produced by following slaughtering procedure as determined by the Islamic jurisprudence. Slaughtering methods have gained a worldwide discussion as animal welfare becomes a concern. However, there is lacking of scientific facts to prove which slaughtering methods produce better physiological effects on animals from metabolomics view. Therefore, metabolomics approach by Liquid Chromatography-Time of Flight-Mass Spectrometry (LC-TOF-MS) was used in this study to understand how the metabolites in poultry change when subjected to different slaughtering processes. The broiler chickens were subjected to Halal (Islamic tradition) and non-Halal slaughtering method (neck poking) where pectoral major muscle tissues from the slaughtered meat were selected for UHPLC-TOF-MS analysis. Metabolome data highlighted multiple pathways affected by slaughtering methods including glucose, amino acid, inosine, hypoxanthine and arginine. Higher utilization of energy in non-Halal slaughtering process was observed as indicated by the increase of gluconeogenesis and amino acid breakdown. The result from this study indicated that the method of slaughter affects the metabolites profile of poultry.en_US
dc.identifier.doi10.26656/fr.2017.4(S1).S06
dc.identifier.epage138
dc.identifier.issn25502166
dc.identifier.scopus2-s2.0-85081054391
dc.identifier.spage133
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85081054391&doi=10.26656%2ffr.2017.4%28S1%29.S06&partnerID=40&md5=81956bc905c41c832b5793933874d3f4
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10193
dc.identifier.volume4
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherRynnye Lyan Resourcesen_US
dc.relation.ispartofFood Researchen_US
dc.sourceScopus
dc.subjectBroiler chickensen_US
dc.subjectHalalen_US
dc.subjectMetabolites Profileen_US
dc.subjectMetabolomicsen_US
dc.subjectNon-Halalen_US
dc.titleEffect of different slaughtering methods on metabolites of broiler chickens using ultra high-performance liquid chromatography-time of flight-mass spectrometry (UHPLC-TOF-MS)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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