Welfare and carcass and meat quality of pigs being transported for two hours using two vehicle types during two seasons of the year

2013 ◽  
Vol 93 (1) ◽  
pp. 43-55 ◽  
Author(s):  
J. A. Correa ◽  
H. W. Gonyou ◽  
S. Torrey ◽  
T. Widowski ◽  
R. Bergeron ◽  
...  
Keyword(s):  
Heart Rate ◽  
Animal Welfare ◽  
Meat Quality ◽  
Longissimus Dorsi ◽  
Vehicle Design ◽  
Pork Quality ◽  
Skin Damage ◽  
L Value ◽  
Quality Variation

Correa, J. A., Gonyou, H. W., Torrey, S., Widowski, T., Bergeron, R., Crowe, T. G., Laforest, J. P. and Faucitano, L. 2013. Welfare and carcass and meat quality of pigs being transported for two hours using two vehicle types during two seasons of the year. Can. J. Anim. Sci. 93: 43–55. A total of 3756 pigs were transported for 2 h in summer and winter using a “pot-belly” trailer (PB) and a hydraulic double-decked truck (DD) in order to assess the effect of vehicle design on animal welfare and carcass and meat quality. Animal welfare was assessed in randomly selected barrows by measuring heart rate of pigs and lactate and creatine phospho-kinase (CPK) concentrations in exsanguination blood. Skin damage was scored and meat quality was evaluated in the longissimus dorsi (LD), semimembranosus (SM) and adductor (AD) muscles. Heart rates in winter were higher (P< 0.01) during transport, at unloading and in lairage. Blood CPK and lactate concentrations at slaughter were higher (P<0.05 and P<0.01, respectively) in pigs transported on the PB trailer. Bruises increased in winter (P<0.001) and in pigs from the DD truck (P<0.05). The pHu was higher (P< 0.01) in all muscles and L* value was lower (P<0.05) in the LD muscle from pigs transported in the PB trailer. Overall, the results of this study indicate that the type of vehicle, animal location in the truck and the season affect the welfare of pigs during transport with clear consequences on skin bruises and pork quality variation.

EVALUATION OF pH-RELATED ASPECTS OF PORK QUALITY BY CAPACITANCE MEASUREMENTS IN AN ABATTOIR

1982 ◽  
Vol 62 (3) ◽  
pp. 725-730 ◽  
Author(s):  
H. J. SWATLAND
Keyword(s):  
Meat Quality ◽  
Adductor Muscle ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Electrical Capacitance ◽  
Capacitance Measurements ◽  
The Face ◽  
The Right ◽  
Psoas Major

Two experiments were undertaken in a commercial abattoir to study the correlations of pH and electrical capacitance (measured on intact sides of pork) with physical aspects of the ultimate quality of the longissimus dorsi muscles of loin chops. In the first experiment, the pH of the right longissimus dorsi at 45 min postmortem was correlated with the paleness (CIE %Y) of the right longissimus dorsi at 5 days postmortem (r = −0.37, n = 40, P < 0.01). In the same experiment, the capacitance measured on the middle of the face of the adductor muscle exposed on the left hindlimb was correlated with the paleness of the right longissimus dorsi at 5 days postmortem (r = −0.41, P < 0.01). In the second experiment, other correlations of capacitance with ultimate meat quality were detected. For example, the capacitance of the left adductor near the pubis at 45 min was correlated with the paleness of the right longissimus dorsi (r = 0.27, n = 40, P < 0.05) and with the paleness of the right psoas major (r = 0.33, P < 0.025). Also, the capacitance of the right longissimus dorsi at 45 min was correlated with the exudate from compressed samples of the same muscle at 5 days (r = 0.39, P < 0.005). Key words: Pork quality, electrical capacitance, abattoir testing

scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

Can the monitoring of animal welfare parameters predict pork meat quality variation through the supply chain (from farm to slaughter)?1

2016 ◽  
Vol 94 (1) ◽  
pp. 359-376 ◽  
Author(s):  
L. M. Rocha ◽  
A. Velarde ◽  
A. Dalmau ◽  
L. Saucier ◽  
L. Faucitano
Keyword(s):  
Supply Chain ◽  
Animal Welfare ◽  
Meat Quality ◽  
Pork Meat ◽  
Quality Variation

scholarly journals Effects of Long-Term Gentle Handling on Behavioral Responses, Production Performance, and Meat Quality of Pigs

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 330 ◽  
Author(s):  
Chao Wang ◽  
Yongjie Chen ◽  
Yanju Bi ◽  
Peng Zhao ◽  
Hanqing Sun ◽  
...  
Keyword(s):  
Heart Rate ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Production Performance ◽  
Control Group ◽  
Carcass Quality ◽  
Feed Conversion ◽  
Significant Difference

In order to investigate the effect of gentle handling on the behavior, performance, and meat quality of pigs from weaning to slaughter, 144 6-week-old weaned hybrid Min piglets (a native breed) were selected and divided into a handling group (HG: 9 pens × 8 pigs) and a control group (CG: 9 pens × 8 pigs). After 6 weeks of handling, we observed and then evaluated the pigs’ responses to a handler with behavioral scores. Moreover, we measured heart rate and production performance. Three pigs were randomly selected from each of the 18 pens and divided into a handling group (HG: n = 27) and a control group (CG: n = 27), and the HG pigs were given gentle handling until slaughter. Subsequently, we evaluated meat quality and the production performance of six pigs from each group. The results show that AA test (approaching–avoidance test) scores in HG pigs, the number of contacts with the handler and absence of contact with the handler, were significantly higher than in the CG pigs (p < 0.01). The occurrences of avoidance and looking at the handler were lower in the HG than in the CG group (p < 0.01); however, heart rate was not found to be significantly different between the two groups (p = 0.63). No significant difference was found in the average daily gain, average daily feed intake, and feed conversion ratio between the two groups during the two periods (p > 0.05). The b* value was determined 45 min after slaughter, and it was significantly lower in the HG than that in the CG group (p = 0.002). Furthermore, 2 h after slaughter, the L value of the HG group was significantly higher than that of the CG group (p = 0.047), but no difference was observed in carcass quality or other meat quality indicators between the two groups (p > 0.05). The results indicate that gentle handling could reduce pigs’ anxiety and increase their willingness to approach the handler, increasing the intimacy of the pigs and handlers. However, long-term gentle handling had little effect on pig performance, carcass quality, and meat quality.

scholarly journals Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

2013 ◽  
Vol 56 (1) ◽  
pp. 315-327
Author(s):  
U. Sen ◽  
M. Kuran ◽  
U. Ensoy
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Breeding Season ◽  
Quality Parameters ◽  
Growth Patterns ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Different Seasons ◽  
Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

scholarly journals The influence of transport on pig meat quality

2017 ◽  
Vol 54 (4) ◽  
pp. 335
Author(s):  
SP. V. RAMANTANIS (ΣΠ. Β. ΡΑΜΑΝΤΑΝΗΣ)
Keyword(s):  
Meat Quality ◽  
Weather Condition ◽  
Vehicle Design ◽  
Pork Quality ◽  
Transport Costs ◽  
Fasting Period ◽  
Driving Style ◽  
Early Handling ◽  
Slaughter Pigs ◽  
Operational Efficacy

During the transport of slaughter pigs several typical forms of stress have a strong influence on the animals. Preparation of animals (early handling, indirect transfer systems, fasting period), transport (driving and loading of pigs to the vehicle, vehicle design, weather condition, loading density, driving style, transport time and distance, unloading of pigs), driving and lairage time of the pigs at the slaughterhouse are critical points within the pre-slaughter period. Although halothane status is the most important factor influencing pork quality, optimum-handling procedures pre-slaughter may make significant improvements to pork quality in those pigs carrying the halothane gene. Stress-reduced measures during the pre-slaughter handling of the animals are discussed. The elimination of the Hal gene, the duration of the fasting period (12-18 h), the careful driving and loading of animals in small groups, the vehicle design, the optimal loading density (200-235 Kgr pig/m2or 0,425-0,5m2/l00 Kgr pig), the considerate driving style, the fast unloading of the animals, and the adequate resting period before slaughter (2-4 h) are measures of outmost importance. The occurrence of the déviances in meat quality (PSE-, DFD-meat) in our country calls for the implementation of the abovementioned measures. All these measures require a lot of material, staff and time and can therefore increase transport costs. Good transport management on the other hand can avoid total losses and minimizes losses in carcass weight, damages of the carcass as well as the déviances in meat quality. It is therefore clear that animal welfare and operational efficacy are not necessarily irreconcilable.

Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles

2017 ◽  
Vol 16 (3) ◽  
pp. 164-167 ◽  
Author(s):  
Khasrad . ◽  
Sarbaini . ◽  
Arfa`i . ◽  
Rusdimansyah .
Keyword(s):  
Meat Quality ◽  
Longissimus Dorsi ◽  
Cattle Breeds
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