Effect of Pre-Slaughter Antacid Supplementation of Drinking Water on Carcass Yield and Meat Quality of Broiler Chickens

Antacid is a mixture of sodium bicarbonate, bicarbonate, and citric acid, which can neutralize stomach acidity and may stabilize the pH of post-mortem carcass and meat. Therefore, the present study aimed to investigate the carcass and meat quality of broiler chickens by supplementing the antacid in drinking water. A total of 48 male broiler chickens (Ross 308) were divided into two groups that the first group was the control group (did not receive antacid supplementation in the drinking water) and the second group was supplemented with antacid in drinking water (0.10%) for three days pre-slaughter. It was found that the antacid supplementation increased the percentage of breast meat, while carcass yield, and thigh, drumstick, and wing were not significantly affected. The pH of breast meat 45 minutes and the drip loss at 24 hours post-slaughter was significantly higher. The shear-force of breast meat was reduced (P < 0.05) by antacid supplementation. For the color of the breast meat, there were no significant differences in lightness (L*), redness (a*), and yellowness (b*) between the two groups, but the total difference in the color of meat was slightly increased. It can be concluded that supplementing the drinking water with an antacid for three days before slaughter improves the carcass and meat quality of broiler chickens by maintaining the pH and water holding capacity of the meat.