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Apr 17, 2024Keywords:
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Comparison of different durations of boiling and freezing on the bone traits of poultry and flexure and crush tests in bone-breaking strength analysis in broilers
Abstract
Four experiments were conducted to investigate the effect of different durations of boiling and freezing on the weight and breaking strength (BS) of bones in Guinea fowls, broilers, and cockerels and compare three-point bending and crushing tests in determining the BS in broilers. In experiment 1 (Guinea fowls), experiment 2 (broilers), and experiment 3 (cockerels), 10 birds were sacrificed in each duration of the trial on d 56 post-hatch. Ten (10) tibiae and femur were boiled in experiments 1, 2, and 3 for 0, 5, 10, or 15 min. Other sets of 10 tibiae and femur were frozen for 7 days for 0, 12, 18, or 24 hrs. In experiment 4, 3-point bending and crushing tests were compared in testing the tibiae and femur BS at 28 and 56 d in broilers. In experiment 1, the tibial weight was reduced (P < 0.05) following 15 min of boiling. Increasing the boiling time beyond 5 min led to a reduction (P < 0.05) in femur weight (% body weight) in Guinea fowls. The femur weight (% body weight) and BS of Guinea fowls were only reduced (P < 0.05) when it was not frozen. In experiment 3, boiling at 5 min increased (P < 0.05) the tibial BS. In experiment 4, the tibial BS of broilers was higher (P < 0.05) under the crushing method at d 28 while femur BS was unchanged by either of the methods. The BS of both the tibia and femur were similar at d 56 regardless of the technique used. The duration of boiling or freezing as a preconditioning of bone might make a difference in BS in poultry. Also, the crushing test might serve as a potential alternative to the bending test in assessing the BS of bone in broilers. However, further studies are needed to buttress the current findings.
