Influence du stress thermique sur la qualité de la viande du poulet local « cou nu »

Abstract

Broiler meat occupies an important place in the rations of the Algerian population by its richness in nutrients and thus less expensive than red meat. The quality of meat, for its part, is a necessary condition for the health of consumers and is increasingly the concern of many scientists. But animal welfare and the quality of meat can be affected by the state of balance between the body and the external environment in other words, stress. However, several developing countries are still lagging behind and still do not know the behaviour of breeds raised in the face of stress. However, the reaction of an organism in a stressful situation is linked to the genetic potential and the experience of the stressed person (Terlouw et al., 2005; Terlouw and Rybarczyk, 2008; Chabault et al., 2012). It is therefore still important to elucidate the concept of stress, its potential causes and effects in order to facilitate the initiation or continuation of impact studies and mitigation of the effects of stress on the well-being and quality of meat endogenous zoo-genetic resources of these countries. Therefore, we wanted to experience the effect of heat stress on the quality of local bare neck chicken meat, we chose this breed because the interest of our study is to discover the role of the gene (bare neck) in that case. But unfortunately, as you know the conditions in our country do not allow us to do this internship. So, we apologize for not providing you with our research correctly, because we have not found specific information on this topic.