The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts

Moss, B.W.; Robb, J. Desmond

doi:10.1002/jsfa.2740290806

Cited by 41 publications

(24 citation statements)

References 24 publications

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“…Based on the results in Table 2, pigs given 3 h lairage showed the lowest cortisol levels, which agrees with Warriss, Brown, Edwards, Anil, and Fordham (1992), who reported that the recovery of cortisol was complete within 2-3 h. However, other authors found decreased cortisol values in pigs held in lairage overnight (Moss & Robb, 1978;Warriss et al, 1998). On the contrary, cortisol levels increased when lairage time was prolonged to 8 h or 24 h in our study, which may be ascribed to increased fighting in these groups as evidenced by progressive skin blemish scores.…”

Section: Discussionsupporting

confidence: 92%

“…However, when pigs were subjected to 24 h lairage, pH 24 in BF was 5.91, which is close to the pH value for DFD meat. Moss and Robb (1978) also found an increasing tendency to DFD meat with longer lairage time. The present study showed that 3 h lairage decreased drip loss in both muscles, while extended lairage time did not reduce drip loss further.…”

Section: Discussionmentioning

confidence: 75%

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

Zhen

Liu

et al. 2013

Meat Science

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 75%

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

Zhen

Liu

et al. 2013

Meat Science

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“…The animals given 3 h lairage showed the lowest cortisol levels. Warris et al [29] found that the recovery of cortisol was complete within 2-3 h, but in other works, Warris et al [30] found lower cortisol levels in pigs held and fed in lairage overnight, as did Moss and Robb [22]. On the contrary, in our study a tendency to increase can be seen when lairage time is prolonged to nine hours.…”

Section: Discussioncontrasting

confidence: 64%

Influence of lairage time on some welfare and meat quality parameters in pigs

Pérez¹,

Palacio

Santolaria

et al. 2002

Vet. Res.

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-A total of 150 Large White cross Landrace pigs (110-120 kg) of both sexes were used to investigate the effects of three different lairage times (0 h, 3 h, 9 h). Blood samples were collected at exanguination and cortisol, glucose, lactate, muscle enzymes and haematological parameters were determined. Post-mortem measurements of muscle pH were taken at 20 min, 2 h and 24 h from Longissimus thoracis and Semimembranosus. Lairage time showed a significant effect on pH 24 , internal muscle reflectance using the fibre optic probe (FOP 24 ), red blood cells, neutrophils and lymphocytes, glucose and enzymatic activities. Changes in blood profile and meat quality parameters indicated that three hours of lairage in Spanish commercial conditions may reduce the amount of stress exhibited by pigs at slaughter and better meat quality can be obtained. No lairage or an excessively long lairage period without food may compromise animal welfare and meat quality. lairage / welfare / stress / meat quality / pigs Résumé -Influence du temps d'attente avant l'abattage sur le bien-être et la qualité de la viande du porc. Cent cinquante porcs de race Large White × Landrace (110-120 kg) ont été utilisés dans le but d'étudier l'effet de trois temps d'attente différents avant l'abattage (0 h, 3 h, 9 h).

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“…Although extended feed withdrawal, especially with mixing of unfamiliar pigs, is expected to increase the frequency of DFD pork (Moss and Robb 1978;Warriss and Brown 1985;Murray and Jones 1994;Warriss 1995b;Gispert et al 2000), within the current study, the FW-Piggery treatment had a positive impact by slightly darkening the muscle with very little increase in the tendency toward DFD pork.…”

Section: Muscle Quality Traitsmentioning

confidence: 48%

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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The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts

Cited by 41 publications

References 24 publications

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

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

Influence of lairage time on some welfare and meat quality parameters in pigs

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

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