Ali N.S.M.Zabidi A.R.Manap M.N.A.Zahari S.M.S.N.S.Yahaya N.2024-05-292024-05-2920202550216610.26656/fr.2017.4(S1).S062-s2.0-85081054391https://www.scopus.com/inward/record.uri?eid=2-s2.0-85081054391&doi=10.26656%2ffr.2017.4%28S1%29.S06&partnerID=40&md5=81956bc905c41c832b5793933874d3f4https://oarep.usim.edu.my/handle/123456789/10193Islamic 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-USBroiler chickensHalalMetabolites ProfileMetabolomicsNon-HalalArticle1331384