Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing

Zhen, Shaobo; Liu, Yiren; Li, Xingmin; Ge, Keshan; Chen, Hui; Li, Chun; Ren, Fazheng

doi:10.1016/j.meatsci.2012.09.008

Cited by 30 publications

(34 citation statements)

References 29 publications

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“…The primary purpose of lairage is to help animals to recover from transport-associated stress, and it is expected to improve meat quality (Guàrdia et al, 2009). The results from earlier studies suggest that 2-4 hours is an appropriate lairage time to reduce pre-slaughter stress and obtain better carcass and meat quality (Perez et al, 2002, Zhen et al, 2013. Nonetheless, lairage time should be adjusted according to the transportation time; otherwise, excessively short or long lairage time could induce acute or chronic stress, and this might compromise animal wellbeing and subsequently the properties of pork (Jama et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Čobanović¹,

Bošković²,

Василев³

et al. 2016

SA J. An. Sci.

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The aim of this study was to determine the effects of gender, slaughter weight, stocking density, lairage time and season on carcass and meat quality parameters in a low-input production system. The study was conducted on 400 slaughter pigs (200 barrows and 200 gilts) with live weight of 115.0 ± 4.70 kg. Barrows had higher slaughter and carcass weights, fat thickness and lower meatiness. Heavier pigs had higher hot and cold carcass weights, fat thickness, lower meatiness, and higher incidences of pale, soft and exudative (PSE) and dark, firm and dry (DFD) meat. Low stocking density during transportation increased skin lesion score, pH 45 value and the incidence of DFD meat; while high stocking density decreased pH 45 value and increased T 45 value and the incidence of PSE meat. Long lairaging reduced slaughter weight, carcass weight, dressing percentage and backfat thickness and increased skin lesion score. After overnight lairaging, pH 45 value and the incidence of DFD meat became higher. After short lairaging, the pH 45 value was lower, while the incidence of PSE meat increased. Pigs slaughtered in winter had the highest slaughter weight, backfat thickness, pH 45 value and incidence of DFD, and the lowest meatiness. Pigs slaughtered in summer had the lowest slaughter and carcass weights and pH 45 value, and the highest incidence of PSE meat. In conclusion, gender influenced carcass quality, slaughter weight and lairage time, and season affected carcass and meat quality, while stocking density had an impact on meat quality.

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Section: Resultsmentioning

confidence: 99%

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Čobanović¹,

Bošković²,

Василев³

et al. 2016

SA J. An. Sci.

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“…However, similarly to meat quality traits, lairage time had an effect on the GP of the LT muscle, with muscle lactate and glucose contents and GP values being lower (P = 0.02, P = 0.004 and P < 0.001, respectively) in the LT muscle of pigs kept in lairage overnight (Table 4). Zhen et al (2013) also reported decreased lactate and glucose concentrations and GP value in the LT muscle of pigs as lairage time increased. The GP variation reflects the greater antemortem muscle energy exhaustion in the loin muscle of G1 pigs and contributes to explain the variation in pHu in the LT, SM and AD muscles (r = −0.67 and r = −0.73 for both SM and AD muscles, respectively; P < 0.001 for all muscles), in drip loss (r = 0.57; P < 0.001) and L* value (r = 0.50; P < 0.001) in the LT muscle compared with G2 ( Table 5).…”

Section: Meat Qualitymentioning

confidence: 86%

Hand-held lactate analyzer as a tool for the real-time measurement of physical fatigue before slaughter and pork quality prediction

Rocha

Dionne

Saucier

et al. 2015

Animal

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The objectives of this study were to assess the relationship between blood lactate variation measured at the plant, and pork quality variation on a large sample size and under commercial preslaughter handling conditions. A total of 600 pigs were randomly chosen on arrival at a commercial slaughter plant and blood samples taken from the ear vein at unloading (UN), after lairage (LA), in the restrainer (RE; before stunning) and at exsanguination (EX) were analysed for lactate content using a Lactate Scout Analyzer (LSA). In order to have a large range of measures, pigs were distributed into two groups; one kept in lairage overnight (G1) and the other for 2 to 3 h (G2) before slaughter. Meat quality was assessed in the Longissimus thoracis (LT), Semimembranosus (SM) and Adductor (AD) muscles by measuring the pH 30 min postmortem (pH1) and at 24 h postmortem (pHu), the colour and the drip loss. Blood lactate levels did not differ between G1 and G2 (P>0.05). A reduced muscle lactate and glucose contents (P=0.02 and P=0.004, respectively) resulting in a lower (P<0.001) glycolytic potential (GP) was observed in the LT muscle of G1 pigs when compared with G2 loins. In the LT muscle of G1 pigs, the lower GP resulted in an increased pHu (r=-0.67; P<0.001), decreased drip loss (r=0.57; P<0.001) and darker colour (r=0.50; P<0.001) compared with G2. In both G1 and G2 pigs, the lower GP was correlated to higher pHu value in the SM and AD muscles (r=-0.73; P<0.001). The greatest correlation was observed in G2 between blood lactate levels at LA and pHu value of the SM and AD muscles (r=0.46 and r=0.44, respectively; P<0.001 for both muscles). The second greatest correlation was found between blood lactate levels at EX and pH1 value in the SM muscle in both groups (r=-0.37 and r=-0.41, respectively; P<0.001 for both groups). Based on the results of this study, it appears that blood lactate levels, as measured by the LSA, reliably reflect the physiological response of pigs to perimortem stress and may help explain the variation in pork quality.

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“…A pesar de la baja efectividad de los dos métodos de aturdimiento, que pudieron causar un estrés agudo previo al sacrificio (Zhen et al, 2013), no se evidenció una asociación entre la efectividad del aturdimiento y el pH bajo de la carne, aspecto que ha sido descrito por otros autores (Channon et al, 2003; Dokmanoviae et al, 2014; Varón-Álvarez et al, 2014). De igual forma, la baja prevalencia de carne PSE (2.7%) coincide con la hallada en un estudio reciente realizado en Colombia en cerdos comerciales que encontraron un PSE de 5.8% (Romero y Sánchez, 2015), pero lejos del 25.2% reportado por Castrillón et al (2005).…”

Section: Discussionunclassified

Efectividad de Dos Métodos de Aturdimiento de Cerdos: Electronarcosis de Tres Puntos y Narcosis con CO2

Acevedo-Giraldo

Peñuela

Sánchez

2017

Rev. investig. vet. Perú

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RESUMENLos objetivos de este estudio fueron evaluar y comparar la efectividad de los méto-dos de aturdimiento eléctrico de tres puntos (MA1) y de narcosis con dióxido de carbono (CO 2 ) (MA2) , así como evaluar la infraestructura y manejo de los cerdos en dos plantas de sacrificio comercial de Colombia. Se realizó un estudio de corte transversal que evaluó 520 cerdos (MA1=185; MA2=335). Se estudiaron indicadores conductuales en el cajón de aturdimiento e indicadores de consciencia antes y después del desangrado. Los movimientos oculares (39%) y el parpadeo espontáneo (36.7%) fueron signos frecuentes para MA1, mientras que en MA2 se evidenció la respiración rítmica (24.1%). La efectividad del aturdimiento fue baja en las dos plantas de sacrificio antes (48.7%, 50.5%) y después del desangrado (79.5%, 37.3%). Se recomienda instaurar indicadores para evaluar de manera rutinaria la efectividad del aturdimiento, así como un programa de mantenimiento preventivo de los equipos y de capacitación continua del personal.Palabras clave: cerdos, bienestar animal, efectividad, electrocusión, narcosis con CO 2 ABSTRACTThe aims of this study were to evaluate and compare the effectiveness of the electrical stunning head-heart (MA1) and CO 2 stunning (MA2), and to assess the infrastructure and management of pigs in two commercial slaughterhouses in Colombia. A crosssectional study that evaluated 520 pigs (MA1=185 and MA2=335) was performed. Behavioral indicators in the stunning box and consciousness indicators before and after

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Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing

Cited by 30 publications

References 29 publications

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Hand-held lactate analyzer as a tool for the real-time measurement of physical fatigue before slaughter and pork quality prediction

Efectividad de Dos Métodos de Aturdimiento de Cerdos: Electronarcosis de Tres Puntos y Narcosis con CO2

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