{"id":{"repo_id":"sask","oai_identifier":"oai:harvest.usask.ca:10388/7882"},"canonical_url":"https://search.dev.ndltd.org/etd/sask/oai:harvest.usask.ca:10388/7882","repository":{"repo_id":"sask","name":"University of Saskatchewan","base_url":"https://harvest.usask.ca/server/oai/request"},"display":{"title":"Effects of Simulated Cold and Warm Transport on Turkeys","abstract":"The effects of cold and warm exposure during simulated transport on 12-week-old turkey hens and 16-week-old toms were assessed in two experiments: a cold-transport analysis with three treatments, -18°C and two 20°C conditions with 30% or 80% relative humidity (RH); and a 2x2 factorial warm-transport analysis comparing the two 20°C treatments with two 28°C treatments, and 30% or 80% RH. Turkeys were crated at 83 kg/m2 and exposed to conditions for 8 hours before processing. Three replications (8 birds) were performed per treatment for each gender, and between-sex comparisons were made within treatments. Significance was declared at p≤0.05. Core body temperature (CBT), live shrink (LS), and delta blood glucose (BG) were assessed; meat quality measures included thigh and breast pH and L*, a*, and b* colour values. Behaviour was measured using instantaneous scan sampling during the last 4h of treatment. LS in hens exposed to -18°C (2.9%) was greater than those at 20°C (1.5%). Thigh pH was higher after -18°C exposure (hens: 6.39; toms: 6.08) than after 20°C. In the cold-exposed hens, breast L* values were lower, while thigh a* and breast b* values were higher than in both 20°C treatments. Huddling, shivering, preening, and feather ptiloerection occurred more in cold-exposed turkeys. Between-sex comparison revealed lower LS and a larger decrease in BG in cold-exposed toms; meat characteristics also differed. After warm (28°C) exposure, both hen and tom LS increased, and tom CBT rose approximately 1.0°C. Ultimate breast pH was unexpectedly higher in warm-exposed toms (5.71 at 30%, 5.67 at 80% RH) than those exposed to 20°C (5.71 and 5.69), but lower with increased RH. In hens, initial breast pH increased with warmer temperature, while thigh a* decreased. Several differences in breast pH and a* were noted between sexes within a treatment, and hens had larger BG decreases than toms in both 20°C conditions. In the 28°C 80% RH treatment, LS was higher in hens (3.1%) than in toms (2.44%). Frequency of activity, panting, head-resting, and optional behaviours differed between warm treatments and sexes. Transport conditions (temperature and humidity levels) investigated in this study significantly impacted turkey physiology, meat quality, and behaviour.","abstract_html":"The effects of cold and warm exposure during simulated transport on 12-week-old turkey hens and 16-week-old toms were assessed in two experiments: a cold-transport analysis with three treatments, -18°C and two 20°C conditions with 30% or 80% relative humidity (RH); and a 2x2 factorial warm-transport analysis comparing the two 20°C treatments with two 28°C treatments, and 30% or 80% RH. Turkeys were crated at 83 kg/m2 and exposed to conditions for 8 hours before processing. Three replications (8 birds) were performed per treatment for each gender, and between-sex comparisons were made within treatments. Significance was declared at p≤0.05. Core body temperature (CBT), live shrink (LS), and delta blood glucose (BG) were assessed; meat quality measures included thigh and breast pH and L*, a*, and b* colour values. Behaviour was measured using instantaneous scan sampling during the last 4h of treatment. LS in hens exposed to -18°C (2.9%) was greater than those at 20°C (1.5%). Thigh pH was higher after -18°C exposure (hens: 6.39; toms: 6.08) than after 20°C. In the cold-exposed hens, breast L* values were lower, while thigh a* and breast b* values were higher than in both 20°C treatments. Huddling, shivering, preening, and feather ptiloerection occurred more in cold-exposed turkeys. Between-sex comparison revealed lower LS and a larger decrease in BG in cold-exposed toms; meat characteristics also differed. After warm (28°C) exposure, both hen and tom LS increased, and tom CBT rose approximately 1.0°C. Ultimate breast pH was unexpectedly higher in warm-exposed toms (5.71 at 30%, 5.67 at 80% RH) than those exposed to 20°C (5.71 and 5.69), but lower with increased RH. In hens, initial breast pH increased with warmer temperature, while thigh a* decreased. Several differences in breast pH and a* were noted between sexes within a treatment, and hens had larger BG decreases than toms in both 20°C conditions. In the 28°C 80% RH treatment, LS was higher in hens (3.1%) than in toms (2.44%). Frequency of activity, panting, head-resting, and optional behaviours differed between warm treatments and sexes. Transport conditions (temperature and humidity levels) investigated in this study significantly impacted turkey physiology, meat quality, and behaviour.","abstract_has_math":false,"creators":["Henrikson, Zoe Arriel 1991-"],"institution":"University of Saskatchewan","degree_name":"Master of Science (M.Sc.)","degree_level":"Masters","degree_discipline":"Animal Science","degree_department":null,"school":null,"contributors":[],"advisors":["Crowe, Trever"],"committee_chairs":[],"committee_members":["Schwean-Lardner, Karen","Classen, Hank","Laarveld, Bernard","Gomis, Susantha"],"year":2017,"date_issued":"2017-05-26","date_published":"2017-05-26","updated_at":"2026-07-24T04:27:13Z","subjects":["turkey","transport","live shrink","meat quality","core body temperature"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10388/7882","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Crowe, Trever"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Schwean-Lardner, Karen","Classen, Hank","Laarveld, Bernard","Gomis, Susantha"]},{"key":"dc:creator","label":"Author","values":["Henrikson, Zoe Arriel 1991-"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-05-26T22:23:58Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-05-26T22:23:58Z"]},{"key":"dc:date.issued","label":"Date","values":["2017-05-26"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (M.Sc.)"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Saskatchewan"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["turkey","transport","live shrink","meat quality","core body temperature"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10388/7882"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The effects of cold and warm exposure during simulated transport on 12-week-old turkey hens and 16-week-old toms were assessed in two experiments: a cold-transport analysis with three treatments, -18°C and two 20°C conditions with 30% or 80% relative humidity (RH); and a 2x2 factorial warm-transport analysis comparing the two 20°C treatments with two 28°C treatments, and 30% or 80% RH. Turkeys were crated at 83 kg/m2 and exposed to conditions for 8 hours before processing. Three replications (8 birds) were performed per treatment for each gender, and between-sex comparisons were made within treatments. Significance was declared at p≤0.05. Core body temperature (CBT), live shrink (LS), and delta blood glucose (BG) were assessed; meat quality measures included thigh and breast pH and L*, a*, and b* colour values. Behaviour was measured using instantaneous scan sampling during the last 4h of treatment. LS in hens exposed to -18°C (2.9%) was greater than those at 20°C (1.5%). Thigh pH was higher after -18°C exposure (hens: 6.39; toms: 6.08) than after 20°C. In the cold-exposed hens, breast L* values were lower, while thigh a* and breast b* values were higher than in both 20°C treatments. Huddling, shivering, preening, and feather ptiloerection occurred more in cold-exposed turkeys. Between-sex comparison revealed lower LS and a larger decrease in BG in cold-exposed toms; meat characteristics also differed. After warm (28°C) exposure, both hen and tom LS increased, and tom CBT rose approximately 1.0°C. Ultimate breast pH was unexpectedly higher in warm-exposed toms (5.71 at 30%, 5.67 at 80% RH) than those exposed to 20°C (5.71 and 5.69), but lower with increased RH. In hens, initial breast pH increased with warmer temperature, while thigh a* decreased. Several differences in breast pH and a* were noted between sexes within a treatment, and hens had larger BG decreases than toms in both 20°C conditions. In the 28°C 80% RH treatment, LS was higher in hens (3.1%) than in toms (2.44%). Frequency of activity, panting, head-resting, and optional behaviours differed between warm treatments and sexes. Transport conditions (temperature and humidity levels) investigated in this study significantly impacted turkey physiology, meat quality, and behaviour."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effects of Simulated Cold and Warm Transport on Turkeys"]}]}],"canonical_facts":{"dc:contributor.advisor":["Crowe, Trever"],"dc:contributor.committeemember":["Schwean-Lardner, Karen","Classen, Hank","Laarveld, Bernard","Gomis, Susantha"],"dc:creator":["Henrikson, Zoe Arriel 1991-"],"dc:date.accessioned":["2017-05-26T22:23:58Z"],"dc:date.available":["2017-05-26T22:23:58Z"],"dc:date.issued":["2017-05-26"],"dc:description.abstract":["The effects of cold and warm exposure during simulated transport on 12-week-old turkey hens and 16-week-old toms were assessed in two experiments: a cold-transport analysis with three treatments, -18°C and two 20°C conditions with 30% or 80% relative humidity (RH); and a 2x2 factorial warm-transport analysis comparing the two 20°C treatments with two 28°C treatments, and 30% or 80% RH. Turkeys were crated at 83 kg/m2 and exposed to conditions for 8 hours before processing. Three replications (8 birds) were performed per treatment for each gender, and between-sex comparisons were made within treatments. Significance was declared at p≤0.05. Core body temperature (CBT), live shrink (LS), and delta blood glucose (BG) were assessed; meat quality measures included thigh and breast pH and L*, a*, and b* colour values. Behaviour was measured using instantaneous scan sampling during the last 4h of treatment. LS in hens exposed to -18°C (2.9%) was greater than those at 20°C (1.5%). Thigh pH was higher after -18°C exposure (hens: 6.39; toms: 6.08) than after 20°C. In the cold-exposed hens, breast L* values were lower, while thigh a* and breast b* values were higher than in both 20°C treatments. Huddling, shivering, preening, and feather ptiloerection occurred more in cold-exposed turkeys. Between-sex comparison revealed lower LS and a larger decrease in BG in cold-exposed toms; meat characteristics also differed. After warm (28°C) exposure, both hen and tom LS increased, and tom CBT rose approximately 1.0°C. Ultimate breast pH was unexpectedly higher in warm-exposed toms (5.71 at 30%, 5.67 at 80% RH) than those exposed to 20°C (5.71 and 5.69), but lower with increased RH. In hens, initial breast pH increased with warmer temperature, while thigh a* decreased. Several differences in breast pH and a* were noted between sexes within a treatment, and hens had larger BG decreases than toms in both 20°C conditions. In the 28°C 80% RH treatment, LS was higher in hens (3.1%) than in toms (2.44%). Frequency of activity, panting, head-resting, and optional behaviours differed between warm treatments and sexes. Transport conditions (temperature and humidity levels) investigated in this study significantly impacted turkey physiology, meat quality, and behaviour."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/10388/7882"],"dc:subject":["turkey","transport","live shrink","meat quality","core body temperature"],"dc:title":["Effects of Simulated Cold and Warm Transport on Turkeys"],"dc:type":["Thesis"],"thesis:degree_discipline":["Animal Science"],"thesis:degree_level":["Masters"],"thesis:degree_name":["Master of Science (M.Sc.)"],"thesis:institution_name":["University of Saskatchewan"]},"updated_at":"2026-07-24T04:27:13Z"}