The effect of mixing, feed restriction and genotype with respect to stress susceptibility on pork carcass and meat quality

Murray, A. C.; Jones, S. D. M.

doi:10.4141/cjas94-086

Cited by 28 publications

(27 citation statements)

References 11 publications

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“…Warriss and Brown (1983) suggested that loss in carcass weight does not begin until 9 to 18 h of fasting. Mixing of unfasted pigs for 24 h results in a greater than 1% loss in carcass yield, a loss similar to that in pigs fasted for 24 h (Murray and Jones 1994).…”

Section: Mots Clésmentioning

confidence: 91%

“…Fasting of pigs for 24 h prior to slaughter results in a somewhat lower frequency of PSE pork (Murray et al 1989;Warriss 1995a) and it reduces gut fill (Jones et al 1988;Murray and Jones 1994). This reduction in gut fill is believed to reduce the frequency of nicking and spilling of visceral contents, which may result in microbial contamination of carcasses (Chevillon 1994;Schoonderwoerd 1997).…”

Section: Mots Clésmentioning

confidence: 99%

“…In order to determine the extent of carcass skin damage, a skin blemish scoring system similar to that used by others (Murray and Jones 1994;Barton-Gade et al 1996;Geverink et al 1996;Warriss et al 1998) was employed. From digital camera images of carcasses, subjective categories were arbitrarily assigned as a consensus of two raters.…”

Section: Carcass Measurementsmentioning

confidence: 99%

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Effect of pre-slaughter overnight feed withdrawal on pig carcass and muscle quality

Murray¹,

Robertson²,

Nattress³

et al. 2001

Can. J. Anim. Sci.

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. Effect of pre-slaughter overnight feed withdrawal on pig carcass and muscle quality. Can. J. Anim. Sci. 81: 89-97. The effects of three feed withdrawal treatments (unfasted, 15 h overnight fast at the abattoir, 15 h overnight fast at the piggery) and three additional abattoir lairage times (0-1, 2-3 or 4-5 h) on pig carcass and non-carcass body component yields and on muscle quality characteristics were evaluated. Liveweight yield was lower (P < 0.05) for pigs fasted in the abattoir (by 17 g kg -1 ) and the piggery (by 22 g kg -1 ) than for unfasted pigs given a 2-5 h abattoir lairage. Of this decrease, 40-50% was attributed to a lower carcass yield, while the remainder was attributed to a decrease in yield of noncarcass components, especially the gastrointestinal tract. Feed withdrawal decreased (P < 0.05) the amount of distension of the intestinal tract, and increased (P < 0.05) the amount of carcass skin damage due to fighting. It had no effect (P > 0.05) on carcass lean yield, amount of shrink during the chilling process, yield of wholesale cuts, yields of dissected lean, fat and bone in the wholesale cuts, or moisture, fat and protein levels in the longissimus thoracis (LT) muscle. The overnight fast had little impact on LT muscle quality with the exception of slight darkening of the colour of muscles of pigs from which feed was withdrawn at the piggery. Feed withdrawal has the potential to reduce the problem of disposal of gut contents and the risk of carcass contamination as a result of nicking the gastrointestinal tract, and to slightly darken muscle tissue without affecting other meat quality traits. These benefits must be balanced against a decreased carcass yield and an increase in skin damage due to fighting.

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Section: Mots Clésmentioning

confidence: 91%

Section: Mots Clésmentioning

confidence: 99%

Section: Carcass Measurementsmentioning

confidence: 99%

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Effect of pre-slaughter overnight feed withdrawal on pig carcass and muscle quality

Murray¹,

Robertson²,

Nattress³

et al. 2001

Can. J. Anim. Sci.

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“…A study conducted under commercial conditions has recently been completed, which assessed the effect of the halothane gene on production characteristics (Sather et al 1991c). On the other hand, preslaughter stress has been reported as being more detrimental to meat quality characteristics on halothane carrier pigs than on non-carrier homozygotes (Murray and Jones 1994 …”

mentioning

confidence: 99%

Effect of the halothane genotype and stress on animal performance, carcass composition and meat quality of crossbred pigs

Pommier¹,

Pomar²,

Godbout³

1998

Can. J. Anim. Sci.

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Pommier, S. A., Pomar, C. and Godbout, D. 1998. Effect of the halothane genotype and stress on animal performance, carcass composition and meat quality of crossbred pigs. Can. J. Anim. Sci. 78: 257-264. One hundred and twenty-eight pigs, progeny of Yorkshire-Landrace sows (NN genotype) sired by Duroc boars (Nn genotype) representing 64 gilts (32 and 32 NN) and 64 barrows (32 Nn and 32 NN) were slaughtered at 104 kg liveweight under two management schemes: stress (S) and not stressed (NS), at 105 kg average liveweight. Feed-to-gain ratio was significantly lower (1.9%) for Nn pigs compared to NN pigs (P < 0.05). The pH-45 of S and Nn pigs were lower than NS and NN pigs, respectively (P < 0.01). Carcass yields were greater for Nn pigs (0.5%) compared with NN pigs (P < 0.05) and S pigs displayed greater carcass yields than NS pigs (P < 0.001). Ultimate pH of the loin was lower for NS pigs compared with S pigs (P < 0.05). Longissimus dorsi CIE L values were greater for Nn pigs than for NN pigs (P < 0.05) and percent water exudate from muscle of Nn pigs was greater (38%) than for muscle of NN pigs (P < 0.001). Carcasses from Nn pigs had 2.3% more lean than carcasses from NN pigs (P < 0.05). Results of this study support previously published reports on the effects of the halothane gene and demonstrate that the advantages observed on carcass composition must be weighed against the negative effects on meat quality. L'efficacité alimentaire des porcs Nn était meilleure que celle des porcs NN (P < 0.05). Le pH-45 des porcs S et des porcs Nn était plus bas que celui des porcs NS et NN respectivement (P < 0.01). Les rendements de carcasse étaient plus grands pour les porcs Nn et S comparativement aux porcs NN (P < 0.05) et NS (P < 0.001), respectivement. Le pH ultime des longes de porcs NS était plus bas que celui des longes de porcs S (P < 0.05). Le valeurs de L des longes de porcs Nn étaient plus élevées que celles mesurées chez les porcs NN (P < 0.05) et le pourcentage d'exsudat des longes Nn était plus important que celui des longes NN (P < 0.001). Les carcasses des porcs Nn contenaient 2.3% plus de maigre que celles provenant des porcs NN (P < 0.05). Ces résultats confirment l'effet du gène halothane sur la composition corporelle et la qualité de la viande et démontrent l'importance de la régie préa-battage sur la qualité de la viande.Mots clés: Porc, composition corporelle, qualité de la viande, gène halothane, régie préabattageThe production of quality pig meat is a primary concern for the fresh meat market as well as the processing industry. The halothane gene is, at least up to now, the single best documented and controllable genetic factor responsible for increased carcass lean yield and variation in meat quality in pigs. European research (Courreau 1987) has consistently shown reduced average daily gains and greater carcass lean content for homozygote as well as heterozygote carrier pigs. Meat quality characteristics are believed to be recessive for the halothane gene. More recently, Canadian studies have shown th...

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“…Several studies have shown the effects of the fasting time on the productive performances and on meat quality. Some studies have shown that increasing the time of food deprivation before slaughter reduces the incidence of PSE pork (Murray and Jones, 1994) and increases the risk of DFD with fasting time longer than 22 h (Guàrdia et al, 2005). It also improves meat colour (D'Souza et al, 1998) and pH (Eikelenboom et al, 1991;Turgeon and Bergeron, 2002;Sterten et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Selective mobilization of fatty acids in adipose tissue of heavy pigs

Bochicchio

Comellini

Lambertini

et al. 2015

Animal

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The mobilization of fatty acids during food deprivation is a selective process studied in different species (humans, rodents, birds, viverrids). The aim of this work was to study the effect of fasting on selective mobilization in commercial pigs. A total of 16 barrows (Large White × Landrace (167 kg ± 12.5 kg live weight) were subdivided into two homogeneous groups, one subjected to 12 h and the other to 60 h of fasting (fasting time) before slaughtering. For each pig inner and outer backfat layer were sampled at slaughter and at ham trimming 24 h later (sampling time). Increasing the fasting time and the sampling time after slaughter caused an increase in the amount of free fatty acids in both layers. Therefore it can be argued that during fasting lipolysis is stimulated and remains active also after slaughtering. The factors that stimulate lipolysis determine a greater mobilization of unsaturated fatty acids than saturated ones. Thus fasting time may influence the suitability of pork for processing and conservation, since free fatty acids are more suitable for oxidation than the esterified ones.

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The effect of mixing, feed restriction and genotype with respect to stress susceptibility on pork carcass and meat quality

Cited by 28 publications

References 11 publications

Effect of pre-slaughter overnight feed withdrawal on pig carcass and muscle quality

Effect of pre-slaughter overnight feed withdrawal on pig carcass and muscle quality

Effect of the halothane genotype and stress on animal performance, carcass composition and meat quality of crossbred pigs

Selective mobilization of fatty acids in adipose tissue of heavy pigs

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