Sound Exposure Effects towards Ross Broilers Growth Rate
Sound exposure effects have been investigated by
broadcasting a group of broilers with sound of Quran verses (Group
B) whereas the other group is the control broilers (Group C). The
growth rate comparisons in terms of weight and raw meat texture
measured by shear force have been investigated. Twenty-seven
broilers were randomly selected from each group on Day 24 and
weight measurement was carried out every week till the harvest day
(Day 39).Group B showed a higher mean weight on Day 24 (1.441 ±
0.013 kg) than Group C. Significant difference in the weight on Day
39 existed for Group B compared to Group C (p < 0.05). However,
there was no significant (p >0.05) difference of shear force in the
same muscles (breast and drumstick raw meat) of both groups but the
shear force of the breast meat for Group B and C broilers was lower
(p < 0.05) than that of their drumstick meat. Thus, broadcasting the
sound of Quran verses in the coop can be applied to improve the
growth rate of broilers for producing better quality poultry.
[1] K. Uetaka, J.F.Hurnik, andL.Johnson,"Effects of music on voluntary
approach of dairy cows to an automatic milking system,"Applied Animal
Behaviour Science, vol. 53, pp. 175 - 182. 1997.
[2] A.Evans, "Music is for cows too,"Hoard'sDairyman,vol.135, pp.
721.1990.
[3] S. Cloutier, D.M. Weary, andD.Fraser, "Can ambient sound reduce
distress in piglets during weaning and restraint?,"Journal Applied
Animal Welfare Science, vol. 3, pp. 107-116.2000.
[4] J.L.Campo, M.G. Gil, andS.G.Da´vila, "Effects of specific noise and
music stimuli on stress and fear levels of laying hens on several breeds".
Applied Animal Behaviour Science, vol. 91, pp. 75 - 84.2005.
[5] J.K.Ladd, J.L.Albright, A.M.Beck, andB.T.Ladd,"Behavioural and
physiological studies on the effect of music on animals,"Journal of
Animal Science, vol. 70, pp. 170.1992.
[6] G.Gvarhayu, N. Snapir, andB.Robinzon,"Research note: Application of
the filial imprinting phenomenon to broiler chicks at a commercial
farm," Poultry Science, vol. 66, pp. 1564-1566.1987.
[7] G.Gvaryahu, D.L.Cunningham, andA.VanTienhoven, "Filial imprinting,
environmental enrichment and music application effects on behaviour
and performance of meat strain chicks,"Poultry Science, vol. 68, pp. 211
- 217.1989.
[8] A.C.Christensen, andA.D.Knight, "Observations on the effects of music
exposure to growing performance of meat-type chicks,"Poultry Science,
vol. 54, pp. 619-621.1975.
[9] A.R.Jones, L.A.Bizo, andT.M.Foster, "Domestic hen chicks’
conditioned place preferences for sound,"Behavioural Processes, vol.
89, pp. 30-35.2012.
[10] Malaysia, D.O.I.D., Malaysia Protocol for the Halal Meat and Poultry
Productions. 2009.
[11] L.C.Cavitt, G.W.Youm, J.F.Meullenet,C.M.Owens, and R.Xiong,
"Prediction of poultry meat tenderness using Razor Blade Shear, Allo-
Kramer Shear and Sarcomere Length,"Journal of Food Science, vol. 69
pp. 11-15.2004.
[12] G. Destefanis , A.B. M.T. Barge, and E. Dal Molin, "Relationship
between beef consumer tenderness perception and Warner–Bratzler
shear force," Meat Science, vol. 78, pp. 153-156.2008.
[13] M.S.Salwani, A.Q. Sazili, I.Zulkifli, Z.Nizam, andW.ZulEdham,"Effects
of head-only electrical stunning on the physico-chemical characteristics
and desmin degradation of broiler breast muscles at different time
postmortem,"Journal of Animal and Veterinary Advances, vol. 11, pp.
2409-2416.2012.
[14] N.R.Lambe,E.A. Navajas,L. Bünger, A.V.Fisher, R.Roehe, and G.Simm,
"Prediction of lamb carcass composition and meat quality using
combinations of post-mortem measurements,"Meat Science, vol. 81, pp.
711-719.2009.
[15] R. Ghazali, H.A.Rahim., M. S. Maidin, and S. Sahlan, "Low Cost
Visible/Near - Infrared Reflectance Spectroscopy for Raw Poultry Meat
Texture Prediction,"World Academy of Science, Engineering and
Technology, vol. 77,pp. 486-491.2013.
[16] F. Ruiz de Huidobro, E. Miguel,B.Bla´zquez, andE. Onega, "A
comparison between two methods (Warner–Bratzler and texture profile
analysis) for testing either raw meat or cooked meat,"Meat Science, vol.
69, pp. 527-536.2005.
[17] C.E.Byrne, G.Downey, D.J.Troy, andD.J. Buckley, "Non-destructive
prediction of selected quality attributes of beef by near-infrared
reflectance spectroscopy between 750 and 1098nm,"Meat Science, vol.
46, pp. 399-409.1998.
[18] J.-F.Meullenet, E. Jonville, D. Grezes,and C.M.Owens, "Prediction of
the texture of cooked poultry pectoralis major muscle by near-infrared
reflectance analysis of raw meat,"Journal of Texture Studies, vol. 35, pp.
573-585.2004.
[19] J.W.S. Yancey, J.K. Apple, J.-F. Meullenet, andJ.T.Sawyer, "Consumer
responses for tenderness and overall impression can be predicted by
visible and near-infrared spectroscopy, Meullenet–Owens razor shear,
and Warner–Bratzler shear force," Meat Science, vol.85, pp. 487-
492.2010.
[20] D. Barbanti, and M.Pasquini, "Influence of cooking conditions on
cooking loss and tenderness of raw and marinated chicken breast
meat,"LWT, vol. 38, pp. 895-901.2005.
[21] A.Sarsenbek, T.Wang,J. K. Zhao, andW.Jiang,"Comparison of carcass
yields and meat quality between Baicheng-You chickens and Arbor
Acres broilers,"Poultry Science, vol. 92, pp. 2776-2782. 2013.
[22] S.W.Huck, Reading Statistics and Research. Sixth Ed. ed. 2012:
Pearson. 566.
[23] R.Ayerza, W. Coates, andM.Lauria,"Chia Seed (Salvia hispanica L.) as
an ω-3 Fatty Acid Source for Broilers:Influence on Fatty Acid
Composition, Cholesterol and Fat Content of White and Dark Meats,
Growth Performance, and Sensory Characteristics,"Poultry Science, vol.
81, pp. 826-837.2002.
[24] C.F.O.Canada, White Meat vs Dark Meat.2014 (cited 2014 17
February); Available from: http://www.chicken.ca/health/view/2/whitemeat-
vs.-dark-meat.
[1] K. Uetaka, J.F.Hurnik, andL.Johnson,"Effects of music on voluntary
approach of dairy cows to an automatic milking system,"Applied Animal
Behaviour Science, vol. 53, pp. 175 - 182. 1997.
[2] A.Evans, "Music is for cows too,"Hoard'sDairyman,vol.135, pp.
721.1990.
[3] S. Cloutier, D.M. Weary, andD.Fraser, "Can ambient sound reduce
distress in piglets during weaning and restraint?,"Journal Applied
Animal Welfare Science, vol. 3, pp. 107-116.2000.
[4] J.L.Campo, M.G. Gil, andS.G.Da´vila, "Effects of specific noise and
music stimuli on stress and fear levels of laying hens on several breeds".
Applied Animal Behaviour Science, vol. 91, pp. 75 - 84.2005.
[5] J.K.Ladd, J.L.Albright, A.M.Beck, andB.T.Ladd,"Behavioural and
physiological studies on the effect of music on animals,"Journal of
Animal Science, vol. 70, pp. 170.1992.
[6] G.Gvarhayu, N. Snapir, andB.Robinzon,"Research note: Application of
the filial imprinting phenomenon to broiler chicks at a commercial
farm," Poultry Science, vol. 66, pp. 1564-1566.1987.
[7] G.Gvaryahu, D.L.Cunningham, andA.VanTienhoven, "Filial imprinting,
environmental enrichment and music application effects on behaviour
and performance of meat strain chicks,"Poultry Science, vol. 68, pp. 211
- 217.1989.
[8] A.C.Christensen, andA.D.Knight, "Observations on the effects of music
exposure to growing performance of meat-type chicks,"Poultry Science,
vol. 54, pp. 619-621.1975.
[9] A.R.Jones, L.A.Bizo, andT.M.Foster, "Domestic hen chicks’
conditioned place preferences for sound,"Behavioural Processes, vol.
89, pp. 30-35.2012.
[10] Malaysia, D.O.I.D., Malaysia Protocol for the Halal Meat and Poultry
Productions. 2009.
[11] L.C.Cavitt, G.W.Youm, J.F.Meullenet,C.M.Owens, and R.Xiong,
"Prediction of poultry meat tenderness using Razor Blade Shear, Allo-
Kramer Shear and Sarcomere Length,"Journal of Food Science, vol. 69
pp. 11-15.2004.
[12] G. Destefanis , A.B. M.T. Barge, and E. Dal Molin, "Relationship
between beef consumer tenderness perception and Warner–Bratzler
shear force," Meat Science, vol. 78, pp. 153-156.2008.
[13] M.S.Salwani, A.Q. Sazili, I.Zulkifli, Z.Nizam, andW.ZulEdham,"Effects
of head-only electrical stunning on the physico-chemical characteristics
and desmin degradation of broiler breast muscles at different time
postmortem,"Journal of Animal and Veterinary Advances, vol. 11, pp.
2409-2416.2012.
[14] N.R.Lambe,E.A. Navajas,L. Bünger, A.V.Fisher, R.Roehe, and G.Simm,
"Prediction of lamb carcass composition and meat quality using
combinations of post-mortem measurements,"Meat Science, vol. 81, pp.
711-719.2009.
[15] R. Ghazali, H.A.Rahim., M. S. Maidin, and S. Sahlan, "Low Cost
Visible/Near - Infrared Reflectance Spectroscopy for Raw Poultry Meat
Texture Prediction,"World Academy of Science, Engineering and
Technology, vol. 77,pp. 486-491.2013.
[16] F. Ruiz de Huidobro, E. Miguel,B.Bla´zquez, andE. Onega, "A
comparison between two methods (Warner–Bratzler and texture profile
analysis) for testing either raw meat or cooked meat,"Meat Science, vol.
69, pp. 527-536.2005.
[17] C.E.Byrne, G.Downey, D.J.Troy, andD.J. Buckley, "Non-destructive
prediction of selected quality attributes of beef by near-infrared
reflectance spectroscopy between 750 and 1098nm,"Meat Science, vol.
46, pp. 399-409.1998.
[18] J.-F.Meullenet, E. Jonville, D. Grezes,and C.M.Owens, "Prediction of
the texture of cooked poultry pectoralis major muscle by near-infrared
reflectance analysis of raw meat,"Journal of Texture Studies, vol. 35, pp.
573-585.2004.
[19] J.W.S. Yancey, J.K. Apple, J.-F. Meullenet, andJ.T.Sawyer, "Consumer
responses for tenderness and overall impression can be predicted by
visible and near-infrared spectroscopy, Meullenet–Owens razor shear,
and Warner–Bratzler shear force," Meat Science, vol.85, pp. 487-
492.2010.
[20] D. Barbanti, and M.Pasquini, "Influence of cooking conditions on
cooking loss and tenderness of raw and marinated chicken breast
meat,"LWT, vol. 38, pp. 895-901.2005.
[21] A.Sarsenbek, T.Wang,J. K. Zhao, andW.Jiang,"Comparison of carcass
yields and meat quality between Baicheng-You chickens and Arbor
Acres broilers,"Poultry Science, vol. 92, pp. 2776-2782. 2013.
[22] S.W.Huck, Reading Statistics and Research. Sixth Ed. ed. 2012:
Pearson. 566.
[23] R.Ayerza, W. Coates, andM.Lauria,"Chia Seed (Salvia hispanica L.) as
an ω-3 Fatty Acid Source for Broilers:Influence on Fatty Acid
Composition, Cholesterol and Fat Content of White and Dark Meats,
Growth Performance, and Sensory Characteristics,"Poultry Science, vol.
81, pp. 826-837.2002.
[24] C.F.O.Canada, White Meat vs Dark Meat.2014 (cited 2014 17
February); Available from: http://www.chicken.ca/health/view/2/whitemeat-
vs.-dark-meat.
@article{"International Journal of Biological, Life and Agricultural Sciences:69267", author = "Rashidah Ghazali and Herlina Abdul Rahim and Mashitah Shikh Maidin and Shafishuhaza Sahlan and Noramli Abdul Razak", title = "Sound Exposure Effects towards Ross Broilers Growth Rate", abstract = "Sound exposure effects have been investigated by
broadcasting a group of broilers with sound of Quran verses (Group
B) whereas the other group is the control broilers (Group C). The
growth rate comparisons in terms of weight and raw meat texture
measured by shear force have been investigated. Twenty-seven
broilers were randomly selected from each group on Day 24 and
weight measurement was carried out every week till the harvest day
(Day 39).Group B showed a higher mean weight on Day 24 (1.441 ±
0.013 kg) than Group C. Significant difference in the weight on Day
39 existed for Group B compared to Group C (p < 0.05). However,
there was no significant (p >0.05) difference of shear force in the
same muscles (breast and drumstick raw meat) of both groups but the
shear force of the breast meat for Group B and C broilers was lower
(p < 0.05) than that of their drumstick meat. Thus, broadcasting the
sound of Quran verses in the coop can be applied to improve the
growth rate of broilers for producing better quality poultry.
", keywords = "Broilers, sound, shear force, weight.", volume = "9", number = "1", pages = "101-5", }
