Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare

Abstract

The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. The length of pre-slaughter feed withdrawal time is important to the success of the production practice. In practice, a fasting time before slaughter between 12 and 18 h enhances pork safety, pork quality, and animal welfare. This means that communication between producer and slaughterhouse is essential when planning the fasting and lairage times to avoid carcass and technological pork quality problems (such as pale, soft, and exudative (PSE) meat or dark, firm and dry (DFD) meat).

TMT Quantitative Proteomics Analysis Reveals the Effects of Transport Stress on Iron Metabolism in the Liver of Chicken

“…Fixed tissues were dehydrated in 30% sucrose ( v / v ), paraffin-embedded, and sectioned (10 μm) with a sliding microtome (Leica Mikrosysteme Vertrieb GmbH, Solms, Germany). Sections were stained with hematoxylin or Prussian blue solution, dehydrated with ethanol and xylene, sealed with neutral gum, and then examined under a light microscope (Olympus Corporation, New York, NY, USA) [ 21 , 22 ].…”

The effect of transportation and pre-slaughter detention on quality of pig meat

“…The more filled the gastrointestinal tract during slaughter, the higher the risk of rupturing these tissues during ingestion and contamination of the carcass. It is known that the rate of salmonella secretion in animals increases both with the time of food withdrawal and with stress [27], [28], [29]. Equally important is that after ingestion, the food will be absorbed in the small intestine in four to eight hours, and most of the nutrients will be absorbed into the bloodstream in nine hours [29].…”

“…It is known that the rate of salmonella secretion in animals increases both with the time of food withdrawal and with stress [27], [28], [29]. Equally important is that after ingestion, the food will be absorbed in the small intestine in four to eight hours, and most of the nutrients will be absorbed into the bloodstream in nine hours [29]. In addition to the above, it should be borne in mind that the filled intestine creates problems for the technological processing of the intestine itself.…”

Antibiotic Resistance: From Pig to Meat

“…Shipping records, including those related to safety and to the preventive control plan based on Hazard Analysis and Critical Control Points (HACCP), are prepared. These procedures include, for example, feed withdrawal to avoid transportrelated sickness and viscera perforation at evisceration, grouping animals in advance to reset hierarchical position among the newly formed group to be transported [96], and verification that antibiotic withdrawal time is met for the animals treated with antibiotics [97][98][99][100]. This antibiotic withdrawal time is important to avoid antibiotic residues in the meat; surveillance programs to that effect are in place in many countries, including Canada, to make sure this requirement is met [101].…”

“…Maintaining good herd health status and management are paramount to secure the safety of meat supply. During carcass dressing, it is the surface of the carcass and the retail cuts that get contaminated from organisms coming from the hide/skin of the animal, gut content, workers' hands and the slaughter environment [96]. It is then of no surprise that if animals raised for meat consumption harbour antibiotic-resistant microorganisms that those will find their ways into the meat to be consumed.…”