How do season, on-farm fasting interval and lairage period affect swine welfare, carcass and meat quality traits?

Costa, F. A. Dalla; Costa, O. A. Dalla; Coldebella, Arlei; Lima, G. J. M. M. de; Ferraudo, Antônio Sérgio

doi:10.1007/s00484-018-1527-1

Cited by 21 publications

(19 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The literature reported different results on the seasonal effect of skin lesion and ham defects in pigs. The present results are in contrast with what observed by Dalla Costa et al [ 31 ] and Cobanovic [ 32 ], who observed increased skin lesions in winter, and Arduini et al [ 20 ], who reported increased muscle tears in the cold seasons (winter and autumn). The results of the present study agreed with what has been claimed by Bottaccini et al [ 17 ] and Goumon et al [ 33 ].…”

Section: Discussioncontrasting

confidence: 99%

The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs

et al. 2021

View full text Add to dashboard Cite

Abattoir meat inspection has been proposed for the collection of welfare outcomes. The identification of suitable animal-based measures (ABM) is still a critical point that needs to be implemented to avoid collinearity among measures. The present study aims to benchmark the presence of ABM such as skin and tail lesions and ham defects in carcasses from 79 batches of Italian Heavy pigs and to identify possible relationships between the assessed ABM and pre-slaughter factors such as the season and the overnight lairage. Furthermore, the study also considers the effect of pre-slaughter conditions and ABM on carcass traits parameters (cold carcass weight and lean meat percentage). Skin and tail lesions were recorded at the slaughter line. The presence of abscesses, muscle tears and veining defects were assessed in the hams at trimming, according to the Parma Ham Consortium. A multivariate analysis was performed to identify relationships between ABM and pre-slaughter factor; therefore, a linear model was built to assess the effect on carcass weight and lean meat percentage. Main welfare issues were represented by skin and tail lesions and muscle tears (prevalence above 10%). Multivariate analysis evidenced that skin lesions and veining defects were mostly associated with the warm season. Abscesses and muscle tears in the hams were more likely related to overnight lairage, while tail lesions contributed equally to both season and lairage. Moreover, lairage related factors showed to affect lean meat percentage. The findings of the present study suggest that ham defects might be useful indicators of pre-slaughter stress. The validation of these findings with physiological parameters could be of interest for further studies.

show abstract

Section: Discussioncontrasting

confidence: 99%

The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The blood samples were centrifuged at 3500× g for 15 min at 4 • C, and then serum was separated and stored at −20 • C for further analysis. Then fatteners were slaughtered according to the recommendations of the animal welfare literature [12].…”

Section: Sample Collectionmentioning

confidence: 99%

Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

Ding

Zhang

et al. 2020

Animals

View full text Add to dashboard Cite

This study investigated the dietary supplementation of tea residue fermented by Bacillus subtilis, Aspergillus niger, and Saccharomyces cerevisiae, to explore its effects on growth performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology in pigs bred for rapid growth, also known as fatteners. One hundred and ninety-two healthy “Duroc × Landrace × Yorkshire” ternary hybrid pigs (body weight 70 ± 1.0 kg) were randomly divided into four groups according to the feeding test requirements, with four replicates in each group, and 12 fatteners per replicate. The control group (CG) was fed the basal diet. Treatments 1 (T1), 2 (T2), and 3 (T3), comprising ratios of 10%, 15%, and 20% of tea residue were added to the basal diet. The test period was 60 days. The results showed that supplementation of FTR in fatteners’ diets increased final body weight (FBW), average daily gain (ADG), and feed conversion ratio (FCR) in the T1 and T2 groups (p < 0.05). Compared with the other groups, the lightness (L*) and pH were significantly affected in the T2 group (p < 0.05). Compared with the CG, dietary supplementation of FTR significantly increased the nutrient digestibility of crude protein (CP), ether extract (EE), calcium (Ca), and phosphorus (P), improved the lipase and trypsin activities, and reduced drip loss and the shear force of fatteners (p < 0.05). Glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) were significantly increased in the T2 and T3 groups compared with the other groups (p < 0.05). Supplementation of FTR in the jejunum significantly increased the villi height of the T2 group and the ratio of villi height to crypt depth of the FTR groups. Compared with the other two groups, the T2 and T3 groups significantly reduced the ratio of the villous height to crypt depth in the duodenum (p < 0.05). In conclusion, the tea residue after fermentation was shown to have beneficial effects on the fattening performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology of fatteners.

show abstract

“…Dall Aaslyng and Barton-Gade (2001) concluded that there is no need of lairage if preslaughter handling is inducing only low stress or in populations without the halothane gene. Prolonged periods of lairage can decrease pig welfare (Dalla Costa et al, 2019b). Nevertheless, to allow pigs to rest after transport, the lairage should allow the animal to satisfy comfort around resting (Welfare Quality ® , 2009) and thermal comfort as well as by providing enough space for the animal to be able to move around freely and to move away in case of aggressive behaviours.…”

Section: Lairagementioning

confidence: 99%

Welfare of pigs at slaughter

Nielsen¹,

Álvarez²,

Bicout³

et al. 2020

EFS2

View full text Add to dashboard Cite

The killing of pigs for human consumption (slaughtering) can take place in a slaughterhouse or on farm. The processes of slaughtering that were assessed for welfare, from the arrival of pigs until their death, were grouped into three main phases: pre‐stunning (including arrival, unloading from the truck, lairage, handling and moving of pigs); stunning (including restraint); and bleeding. Stunning methods were grouped into three categories: electrical, controlled atmosphere and mechanical. Twelve welfare consequences the pigs can be exposed to during slaughter were identified: heat stress, cold stress, fatigue, prolonged thirst, prolonged hunger, impeded movement, restriction of movements, resting problem, negative social behaviour, pain, fear and respiratory distress. Welfare consequences and relevant animal‐based measures were described. In total, 30 welfare hazards that could occur during slaughter were identified and characterised, most of them related to stunning and bleeding. Staff were identified as the origin of 29 hazards, which were attributed to the lack of appropriate skill sets needed to perform tasks or to fatigue. Corrective and preventive measures for these hazards were assessed: measures to correct hazards were identified, and management was shown to have a crucial role in prevention. Outcome tables linking hazards, welfare consequences, animal‐based measures, origins and preventive and corrective measures were developed for each process. Mitigation measures to minimise welfare consequences are proposed.

show abstract

How do season, on-farm fasting interval and lairage period affect swine welfare, carcass and meat quality traits?

Cited by 21 publications

References 44 publications

The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs

The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs

Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

Welfare of pigs at slaughter

Contact Info

Product

Resources

About