Please use this identifier to cite or link to this item: https://oarep.usim.edu.my/jspui/handle/123456789/5609
Title: Effect of different slaughtering methods on metabolites of broiler chickens using ultra high-performance liquid chromatography-time of flight-mass spectrometry (UHPLC-TOF-MS)
Authors: Ali N.S.M. 
Zabidi A.R. 
Manap M.N.A. 
Zahari S.M.S.N.S. 
Yahaya N. 
Keywords: Broiler chickens;Halal;Metabolites Profile;Metabolomics;Non-Halal
Issue Date: 2020
Publisher: Rynnye Lyan Resources
Journal: Food Research 
Abstract: 
Islamic 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.
URI: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85081054391&doi=10.26656%2ffr.2017.4%28S1%29.S06&partnerID=40&md5=81956bc905c41c832b5793933874d3f4
ISSN: 25502166
DOI: 10.26656/fr.2017.4(S1).S06
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