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Effect of Pre Slaughter Fasting On Physical Quality of Broiler Meat

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 9 No. 2 (2022) · pp. 572–576

DOI
10.33772/jitro.v9i2.21343
ISSN
2406-9337
Published
2022-05-31
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

Assessment of meat physical quality is the way to choosing meat. Pre slaughter time is one method to restorate livestock (including poultry) prior to deductions so that animals do not wage for too long at the time of slaughter. This study aims to determine the effect of pre slaughter fasting on the quality of meat produced. This study using 24 samples of broiler chickens. The sample is divided into 4 groups where group 1 without treatment; group 2 4 hours of fasting; group 3 8 hours of fasting; and group 4 12 hours of fasting. The parameters include specific gravity, pH, color, tenderness, and water holding capacity. The result of this study found that fasting on broiler chickens up to 12 hours did not give a significant effect on specific gravity, tenderness, and water holding capacity. Pre slaughter fasting until 12 hours only gives effect to pH and color of meat. The fasting time is 8 - 12 hours before slaughter not recommended because it has the biggest pH possible to get pale, soft, exudative (PSE).

Collaboration network of the authors

23 authors · 110 co-authorship links

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Co-authorOrganisationJoint articles
Baso YusufAffiliation unknown3
Fedri RellAffiliation unknown2
Rian Hari SuhartoAffiliation unknown2
I Made KardenaAffiliation unknown1
I Gusti Ketut SuarjanaAffiliation unknown1
Dwi Kesuma SariAffiliation unknown1
Muhammad Fadhlullah MursalimAffiliation unknown1
Astri Caturutami SjahidAffiliation unknown1
Fika Yuliza PurbaAffiliation unknown1
Abdul Wahid JamaluddinAffiliation unknown1
Adryani RisAffiliation unknown1
Zainal Abidin KholilullahAffiliation unknown1
RasdiyanahAffiliation unknown1
Ainun JamilahAffiliation unknown1
Dian FatmawatiAffiliation unknown1
MusdalifahAffiliation unknown1
Sitti MughniatiAffiliation unknown1
Elphan Augusta KajangAffiliation unknown1
Putra KurniawanAffiliation unknown1
Andi Achmad RifaldiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Effect of Pre Slaughter Fasting On Physical Quality of Broiler Meat</dc:title>
	<dc:creator>Indra, Rusmin</dc:creator>
	<dc:creator>Apada, Andi Magfira Satya</dc:creator>
	<dc:creator>Rasdiyanah, Rasdiyanah</dc:creator>
	<dc:description xml:lang="en-US">Assessment of meat physical quality is the way to choosing meat. Pre slaughter time is one method to restorate livestock (including poultry) prior to deductions so that animals do not wage for too long at the time of slaughter. This study aims to determine the effect of pre slaughter fasting on the quality of meat produced. This study using 24 samples of broiler chickens. The sample is divided into 4 groups where group 1 without treatment; group 2 4 hours of fasting; group 3 8 hours of fasting; and group 4 12 hours of fasting. The parameters include specific gravity, pH, color, tenderness, and water holding capacity. The result of this study found that fasting on broiler chickens up to 12 hours did not give a significant effect on specific gravity, tenderness, and water holding capacity. Pre slaughter fasting until 12 hours only gives effect to pH and color of meat. The fasting time is 8 - 12 hours before slaughter not recommended because it has the biggest pH possible to get pale, soft, exudative (PSE) .</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US">Department of Animal Production and Technologies, Faculty of Animal Husbandry, Hasanuddin University</dc:contributor>
	<dc:date>2022-05-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/21343</dc:identifier>
	<dc:identifier>10.33772/jitro.v9i2.21343</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 2 (2022): JITRO, May 2022; 572-576</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v9i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/21343/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Ilmu dan Teknologi Peternakan Tropis</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>