Physicochemical determinants of pH in pectoralis major of three strains of laying hens housed in conventional and furnished cages

ABSTRACT

1. Post-mortem decline in muscle pH has traditionally been attributed to glycogenolysis-induced lactate accumulation. However, muscle pH ([H⁺]) is controlled by complex physicochemical relationships encapsulated in the Stewart model of acid–base chemistry and is determined by three system-independent variables – strong ion difference ([SID]), total concentration of weak acids ([A_tot]) and partial pressure of CO₂ (PCO₂).

2. This study investigated these system-independent variables in post-mortem pectoralis major muscles of Shaver White, Lohmann Lite and Lohmann Brown laying hens housed in conventional cages (CC) or furnished cages (FC) and evaluated the model by comparing calculated [H⁺] with previously measured [H⁺] values.

3. The model accounted for 99.7% of the variation in muscle [H⁺]. Differences in [SID] accounted for most or all of the variations in [H⁺] between strains. Greater PCO₂ in FC was counteracted by greater sequestration of strong base cations. The results demonstrate the accuracy and utility of the Stewart model for investigating determinants of meat [H⁺].

4. The housing differences identified in this study suggested that hens housed in FC have improved muscle function and overall health due to the increased opportunity for movement. These findings support past studies showing improved animal welfare for hens housed in FC compared to CC. Therefore, the Stewart model has been identified as an accurate method to assess changes in the muscle at a cellular level that affect meat quality that also detect differences in the welfare status of the research subjects.

KEYWORDS:

• [H⁺]
• conventional cage
• furnished cage
• laying hens
• meat
• physicochemical modelling

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Natural Sciences and Engineering Research Council of Canada,Technology Development 2000, Nova Scotia Agricultural College, Atlantic Poultry Research Institute, Egg Farmers of Alberta, Egg Farmers of Canada, Poultry Industry Council and University of Alberta.