The administration of sugar solutions to pigs immediately prior to slaughter 2. Effect on carcass yield, liver weight and muscle quality in commercial pigs

Abstract

Three field trials were undertaken to determine the influence of feeding sugar solutions to pigs immediately prior to slaughter on carcass yield, liver weight and muscle quality. In the first, which involved 168 pigs of 85 to 95 kg live weight, provision of a glucose syrup solution in lairage (4 h) followed by water (12 h), compared with water-only (16 h) increased carcass yield (3 %) and liver weight (27 %) and reduced muscle ultimate pH (0-1 to 0-4 unit). When water was not made available after consumption of the sugar there was no response in carcass yield. In the second trial conducted with 169 pigs of 110 to 125 kg live weight, and involving the same treatments as in Trial I, except that sugar was provided for a longer period (6 h), corresponding responses in carcass yield, liver weight and muscle ultimate pH were +2-7%, + 2 4 % and a decrease of 0-2 to 0-3 units. In both trials responses to sugar feeding were less when compared with pigs slaughtered shortly after arrival at the abattoir. In the final trial, which also involved heavy pigs (88), access to a glucose syrup solution (9 h), but not a sucrose one, followed by water (8 h), relative to water-only in lairage, improved carcass yield (1 • 1 %). Liver weight was increased with glucose (34-2%) and markedly so with sucrose (49-7 %) and both sugars reduced muscle ultimate pH (0-1 to 0-6 units).

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

“…All these handling practices can induce stress, either psychologically or physically (Rosenvold & Andersen, 2003). Pre-slaughter stress is both an animal welfare issue and a quality issue, as it has long been recognized that pre-slaughter stress can adversely affect the quality of pork (Fernandes, Smith, Ellis, Clark, & Armstrong, 1979;O'Neill, Lynchb, Troy, Buckley, & Kerrya, 2003;Van de Perre, Permentier, De Bie, Verbeke, & Geers, 2010).…”

The administration of sugar solutions to pigs immediately prior to slaughter. 3. Effect on bacon yield

“…This was attributed by the author to an inadequate supply of feed during the holding period. However, in none of the trials conducted by Fernandes et al (1979a) and Fernandes et al (1979b), where the pigs receiving a sucrose solution were lairaged for periods of 14 to 17 h prior to slaughter, were subsequent carcass yields lower than those recorded for pigs slaughtered on arrival at the abattoir. Again, it has been shown that failure to provide bacon pigs with water for several hours after giving access to a glucose syrup solution resulted in a lower carcass yield (Fernandes et al, 1979b).…”

“…However, in none of the trials conducted by Fernandes et al (1979a) and Fernandes et al (1979b), where the pigs receiving a sucrose solution were lairaged for periods of 14 to 17 h prior to slaughter, were subsequent carcass yields lower than those recorded for pigs slaughtered on arrival at the abattoir. Again, it has been shown that failure to provide bacon pigs with water for several hours after giving access to a glucose syrup solution resulted in a lower carcass yield (Fernandes et al, 1979b). Although Wismer-Pedersen (1959) reported that a supply of water was available ad libitum to the pigs, water intakes were not recorded, and water was only available for 3 to 4 h after sugar feeding, a shorter period than the 12 h allowed by Fernandes et al (1979a).…”

“…RECENT studies at this centre (Fernandes, Smith and Armstrong, 1979a;Fernandes, Smith, Ellis, Clark and Armstrong, 1979b) have shown that with pigs lairaged overnight prior to slaughter, access to a solution of either sucrose or glucose syrup will result in heavier livers and lower ultimate pH of the musculature. Increases in carcass yield have also been observed with glucose syrup (Fernandes et al, 1979b), but whether sugar feeding can influence weight changes during the curing process, and consequently final bacon yield, was not considered in these investigations.…”

“…Increases in carcass yield have also been observed with glucose syrup (Fernandes et al, 1979b), but whether sugar feeding can influence weight changes during the curing process, and consequently final bacon yield, was not considered in these investigations. In view of the t Present address: Estacao Zootechnica National, Fonte Boa, Vale De Santarem, Portugal.…”