Domuzlarda Antemortem Muayenedeki Klinik Bulgular İle Postmortem Muayenede Belirlenen Patolojik Lezyonların Tutarlılığı

Čobanović, Nikola; Jamnikar-Ciglenečki, Urška; Kirbiš, Andrej; Križman, Manja; Štukelj, Marina; Vičić, Ivan; Karabasil, Nedjeljko

doi:10.9775/kvfd.2020.23884

Cited by 3 publications

(3 citation statements)

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“…Furthermore, in an intensive system, innovative housing solutions and feeding technologies can also reduce heat stress. Čobanović et al [2] showed that the slaughter season significantly affected daily weight gain, and, in their research, there were also significant differences in average slaughter age, too. Contrary to this study, our experiment did not detect a seasonal effect on the final age of the slaughtered animals; however, it seems that ADG was constantly higher in lower-average-temperature fattening periods, which is consistent with earlier results [24], showing that daily weight gain in winter was the highest and in summer was the lowest.…”

Section: Discussionmentioning

confidence: 88%

“…Adverse effects of environmental temperature, relative humidity, and other climate factors cause heat stress, damage health, and decrease welfare. Finally, if these harmful environmental factors become chronic, they may result in death [1,2]. The animals' reaction to heat stress causes critical biological changes that contain several behavioural and physiological adaptive feedback mechanisms in order to maintain homeostasis [1].…”

Section: Introductionmentioning

confidence: 99%

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Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Albert,

Kovács-Weber,

Bodnár

et al. 2024

Animals

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Most retailers in EU countries pay pig breeders for their animals’ lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs’ performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers’ performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.

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Section: Discussionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Albert,

Kovács-Weber,

Bodnár

et al. 2024

Animals

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“…In order to apply such measures, both OVs and food business operators (FBOs) need specific and reliable indicators that can facilitate the decision-making process. Little is known concerning the relationship between findings reported during AMI and those found during PMI in abattoirs [44]. To the best of our knowledge, a determination of the predictive value of certain conditions presents during AMI with respect to lesions assessable during PMI in slaughtered animals should be focused.…”

Section: Diagnosis and Identification Of Zoonotic Diseasesmentioning

confidence: 99%

Diagnosis and Identification of Zoonotic Diseases Associated with Cattle at Abattoirs: Current Trends and Future Prospectus

Sattar¹,

Ijaz²,

Mahmood³

et al. 2023

Veterinary Medicine and Science

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Zoonoses are illnesses and infections that spread spontaneously from animals to people. They account for over 70% of recently developing infectious illnesses. Meat from cattle is one of the main sources of red meat and essential element of human diet. Meat inspection (MI) is an important aspect to ensure the safety during handling and consuming of meat and meat by-products. Abattoir or modern slaughterhouse is the place where infections are acquired by the workers or veterinary professional as zoonoses. Bacterial zoonotic diseases such as erysipelothricosis, brucella, listeria, and anthrax and viral zoonotic diseases like cow pox, foot and mouth disease, and rift valley fever are causing great economic losses and are important in terms of zoonoses. These zoonotic diseases are mostly diagnosed at abattoir levels using conventional approaches; however, diagnosis and identification of these diseases using latest methods is an important aspect for ensuring meat safety and hygiene. This chapter will discuss the current trends and future prospects about diagnosis and identification of these zoonotic diseases.

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The effects of season on health, welfare, and carcass and meat quality of slaughter pigs

et al. 2020

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Domuzlarda Antemortem Muayenedeki Klinik Bulgular İle Postmortem Muayenede Belirlenen Patolojik Lezyonların Tutarlılığı

Cited by 3 publications

References 0 publications

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Diagnosis and Identification of Zoonotic Diseases Associated with Cattle at Abattoirs: Current Trends and Future Prospectus

The effects of season on health, welfare, and carcass and meat quality of slaughter pigs

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