Increasing feed withdrawal and lairage times prior to slaughter decreases the gastrointestinal tract weight but favours the growth of cecal Enterobacteriaceae in pigs

Martín‐Peláez, Sandra; Martín‐Orúe, S. M.; Pérez, J. F.; Fàbrega, E.; Tibau, J.; Gasa, J.

doi:10.1016/j.livsci.2008.02.012

Cited by 8 publications

(6 citation statements)

References 33 publications

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“…Regarding the investigated outcomes, no studies were identified that reported logistic slaughter, and only two studies reported lairage holding time [ 28 ] or misting pigs with disinfectant [ 29 ]. Six trials from one study found that Enterobacteriaceae counts in pig caecal content increased with an increase in both feed withdrawal time and lairage holding time (MD: 0.48, 95% CI: −0.10 to 1.06, I 2 = 77%) [ 28 ]. Misting live pigs with disinfectant reduced Enterobacteriaceae counts on pig skin significantly when compared to water misting alone in only one trial (MD: −1.36, 95% CI: −2.91 to −0.19) [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

“…The microbial status of pig carcasses on the slaughterline depends on many factors, including preslaughter hygiene and animal cleanliness. Stress factors during transport and lairage can provoke the shedding of bacteria, including pathogens, increasing the risk of faecal contamination of carcasses during slaughter [ 3 , 28 ]. Lairage time and direct or indirect contact of groups of pigs during lairaging prior to slaughter influence the bacterial load of carcasses or the occurrence of pathogens in lymphoid tissues [ 45 , 46 ].…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, in one study, a higher prevalence of Salmonella was found in pigs in the lairage than in the farm of origin [ 6 ]. Considering the outcomes included in the present systematic review, only one cohort study on lairage interventions with six trials was eligible to conduct a meta-analysis [ 28 ]. This showed that feed withdrawal time and holding time in lairage have no significant effect on Enterobacteriaceae count in pig caecal content and likely no effect in their further spread on the slaughterline during slaughter and dressing.…”

Section: Discussionmentioning

confidence: 99%

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Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

Zdolec

Kotsiri

Houf

et al. 2022

Foods

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Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), Enterobacteriaceae, generic Escherichia coli, and Yersinia spp. on pig carcasses. The database searches spanned a 30 year period from 1990 to 2021. Following a structured, predefined protocol, 22 articles, which were judged as having a low risk of bias, were used for detailed data extraction and meta-analysis. The meta-analysis included data on lairage interventions for live pigs, standard processing procedures for pig carcasses, prechilling interventions, multiple carcass interventions, and carcass chilling. Risk ratios (RRs) for prevalence studies and mean log differences (MDs) for concentration outcomes were calculated using random effects models. The meta-analysis found that scalding under commercial abattoir conditions effectively reduced the prevalence of Enterobacteriaceae (RR: 0.05, 95% CI: 0.02 to 0.12, I2 = 87%) and ACC (MD: −2.84, 95% CI: −3.50 to −2.18, I2 = 99%) on pig carcasses. Similarly, significant reductions of these two groups of bacteria on carcasses were also found after singeing (RR: 0.25, 95% CI: 0.14 to 0.44, I2 = 90% and MD: −1.95, 95% CI: −2.40 to −1.50, I2 = 96%, respectively). Rectum sealing effectively reduces the prevalence of Y. enterocolitica on pig carcasses (RR: 0.60, 95% CI: 0.41 to 0.89, I2 = 0%). Under commercial abattoir conditions, hot water washing significantly reduced ACC (MD: −1.32, 95% CI: −1.93 to −0.71, I2 = 93%) and generic E. coli counts (MD: −1.23, 95% CI: −1.89 to −0.57, I2 = 61%) on pig carcasses. Conventional dry chilling reduced Enterobacteriaceae prevalence on pig carcasses (RR: 0.32, 95% CI: 0.21 to 0.48, I2 = 81%). Multiple carcass interventions significantly reduced Enterobacteriaceae prevalence (RR: 0.11, 95% CI: 0.05 to 0.23, I2 = 94%) and ACC on carcasses (MD: −2.85, 95% CI: −3.33 to −2.37, I2 = 97%). The results clearly show that standard processing procedures of scalding and singeing and the hazard-based intervention of hot water washing are effective in reducing indicator bacteria on pig carcasses. The prevalence of Y. enterocolitica on pig carcasses was effectively reduced by the standard procedure of rectum sealing; nevertheless, this was the only intervention for Yersinia investigated under commercial conditions. High heterogeneity among studies and trials investigating interventions and overall lack of large, controlled trials conducted under commercial conditions suggest that more in-depth research is needed.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

Zdolec

Kotsiri

Houf

et al. 2022

Foods

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“…Meat quality is influenced by many factors including pre-slaughter management, such as feed withdrawal (FW), transport and lairage time. Pre-slaughter FW is important for reducing transport-related sickness, incidence of downers and death, as well as microbial contamination during transport (Martín-Peláez et al, 2008). Furthermore, FW reduces the volume of the gastrointestinal tract, in particular the stomach, which also reduces puncture risk during evisceration (Dalle Zotte, 2002).…”

Section: W O R L D R a B B I T S C I E N C Ementioning

confidence: 99%

“…However, losses of moisture and nutrients have been shown to affect carcass yield after 6h of FW (Trocino et al, 2003;Bianchi et al, 2008). Furthermore, it has been reported that extending FW times beyond 24 h increases Enterobacteriacea and Salmonella shedding in pigs (Martín-Peláez et al 2008, 2009. Such changes in microbial shedding associated with increasing FW times have yet to be established for rabbits.…”

Section: Rabbit Meat Classificationmentioning

confidence: 99%

Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

et al. 2021

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This study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were laughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (P=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem(pHu) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (P<0.02). A hierarchical cluster analysis based on pHu, cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pHu. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.

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Animal welfare and food safety in modern animal production

Lara

Rostagno

2018

Advances in Agricultural Animal Welfare

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Increasing feed withdrawal and lairage times prior to slaughter decreases the gastrointestinal tract weight but favours the growth of cecal Enterobacteriaceae in pigs

Cited by 8 publications

References 33 publications

Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

Animal welfare and food safety in modern animal production

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