Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of and Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding.

With an emphasis on the global meat market and considering the ritual requirements and quality aspects, four types of slaughtering treatments were compared: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding for 180 s), (2) LSHS (electrically stunned at 250 mA for five seconds, halal neck cut, and subsequent bleeding for 180 s), (3) MSHS (electrically stunned at 500 mA for 10 s, halal neck cut, and subsequent bleeding for 180 s), and (4) HSHS (electrically stunned at 1000 mA for 20 s, halal neck cut, and subsequent bleeding for 180 s). Four hundred 36 day-old Ross 308 broiler chickens (body weights of 1.4 to 1.8 kg) were divided into four random groups of 100 birds each (ten replicated pens of ten birds). This study examined the livability, bleeding out, and proximate composition, cholesterol content, fatty acid profile and post-mortem pH, microbial loads, and oxidative stability. The livability and bleeding out were higher in NSHS and LSHS than MSHS and HSHS ( < 0.05). The and proximate composition, cholesterol content and fatty acid profile, post-mortem pH, and microbial loads were unaffected by the slaughter treatments ( > 0.05), but the oxidative stability of differed during the eight-day post-mortem period ( < 0.05). The results suggest that for capturing the global meat market, the meat industry can consider NSHS and LSHS because the ritual requirements are fulfilled, and there is no negative impact on the nutritional aspects.